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Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the influence
on the taste of the food is more
intensive.
You can also prepare the food
unseasoned and add seasoning after
cooking.
– The cooking duration is reduced
when salt, sugar, and liquids are
added.
– The food becomes firmer if acidic
foods, such as lemon or vinegar are
added.
– Do not use alcohol or garlic as this
can cause an unpleasant taste.
– Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air may
remain inside.
– If you want to cook several pieces of
food in one vacuum bag, put them
side by side in the bag.
– If you want to cook food in several
vacuum bags at once, put the bags
side by side on the shelf.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooking durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
cooking process. Opening the door
extends the cooking process and can
change the cooking result.
Sous-vide (vacuum) cooking
– Cooking at a lower temperature and
for a longer duration can result in
increased residual water in the
cooking compartment. This does not
affect the cooking result.
– The information on temperature and
duration from sous-vide recipes
cannot always be adopted 1:1.
Adjust these settings according to
the desired level of doneness.
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