Sous-Vide Cooking - Modular Emotion User Manual

information

sous-vide cooking

Sous-vide
cooking ensures greater respect of the organoleptic
qualities, the preservation of vitamins contained in food and
allows cooking without added fats: it is particularly suitable for
cooking meat and vegetables, as it is more homogeneous
and preserves the softness and juiciness of the dishes.
Sous-vide cooking also allows to block the bacterial
proliferation inside the special sous-vide bags, keeping the
aromas, quality and nutritional values of your food much
longer.
For this type of cooking you need to have:
- an extremely thin single-point probe (to be requested as an
option from the manufacturer);
- specific bags for sous-vide oven cooking;
- neoprene gaskets.
procedure
- Insert the food to be cooked in the vacuum bag; if desired,
add oil and spices;
- create the vacuum in the bag and seal it;
- apply a piece of neoprene gasket on the bag: the latter is
essential to prevent the tightness of the bag from being lost
when the probe is inserted;
- insert the single-point probe into the bag where the neoprene
gasket was previously applied;
- insert the bag with the probe inserted into the oven chamber
and cook as desired.
12
8
Single-point probe
(option to be requested
from the manufacturer)
Neoprene gasket