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• Use vacuum bags correct for Sous-
vide cooking function.
• Do not reuse vacuum bags.
• Put the food in one layer of the vacuum
bags to get an even cooking result.
• For faster and more even cooking of
the food, set the vacuum degree to the
highest possible.
• To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
General hints and tips for the function
SousVide Cooking:
• To keep the cooking steam, always
keep the appliance door closed when
you use Sous-vide cooking function.
• Open the door carefully after cooking
because there is steam cumulated in
the appliance.
• You can add oil and spices to the food
in accordance to your taste. Oil
prevents the food from sticking to the
vacuum bag.
• Season the food moderately in the
beginning as there are no evaporative
losses of flavour volatiles.
• To evaporate alcohol from liquids, heat
up and boil the liquids before vacuum
packing.
• You can replace the raw garlic by the
garlic powder.
• You can be replace olive oil by a
neutral kind of oil.
Beef
Food
Thickness
of food
Beef fillet
4 cm
medium
Beef fillet
4 cm
well done
Veal fillet me-
4 cm
dium
Veal fillet well
4 cm
done
• For faster and more even cooking of
the food, keep the vacuum degree as
high as possible (99.9%).
• Cooking times are recommendations
and can be different in accordance to
your preferences.
• The cooking times in the cooking
tables are for dishes for 4 people. If the
quantity of the food is higher, the
cooking times can be longer.
• If the dimension of the food is different
than the cooking tables show, the
cooking time can change.
• Put the vacuum bags on the grid
without overlapping when using more
bags.
1.3 SousVide Cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are the
minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid
damages to the vacuum bags.
• For the poultry fillets to taste better, fry
them on the skin side before and after
vacuum packing.
Amount of
Tempera-
food for 4
ture (°C)
persons (g)
800
60
800
65
800
60
800
65
ENGLISH
Time (min)
Shelf posi-
tion
110 - 120
2
90 - 100
2
110 - 120
2
90 - 100
2
3
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