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Procedure
Rinse the food with cold water and
dry it.
Place the food in a vacuum sealing
bag and add spices or liquid if de-
sired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For optimum cooking results place
the rack on shelf level 2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
Place the condensate tray on the low-
est shelf level.
Select
Further programmes
Scroll through the list until
highlighted.
Confirm with OK.
Change the recommended temperat-
ure if necessary.
Confirm with OK.
Set the cooking duration. Any time
between 1 minute and 10 hours can
be set.
Confirm with OK.
Select further settings if required (see
"Operation: Steam cooking - Ad-
vanced operation").
Sous-vide (vacuum) cooking
Possible reasons for unsatis-
factory results
The bag has opened:
– The seal was not clean or strong
– The bag was damaged by a sharp
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
– The food was contaminated with
.
– Too much of ingredients such as
Sous-vide
is
– The bag or seal was not in perfect or-
– The vacuum was insufficient.
– The food was not eaten or chilled im-
enough and has opened.
bone.
food was kept out of the refrigerator
for too long.
bacteria before it was vacuum
sealed.
spices was added.
der.
mediately after cooking.
85
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