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Innehåll
1. Översikt ........................................................................................ 37
5. Sous-vide!? .................................................................................... 40
5.1
Vad är sous-vide? ............................................................................... 40
5.2
5.3
5.4
Nödvändiga tillbehör .......................................................................... 41
6.1
Packa upp .......................................................................................... 42
6.2
Förberedelse ...................................................................................... 42
7.1
Lägga i påsar ..................................................................................... 43
7.2
Starta program ................................................................................... 43
8. Tips och knep ................................................................................ 44
8.1
8.2
8.3
Omvänd tillagning .............................................................................. 44
8.4
Tips ................................................................................................... 44
9. Tillagningstider .............................................................................. 45
9.1
9.2
Tillagningstabell .................................................................................. 46
10. Recept ........................................................................................... 47
10.1 Oxfilé ................................................................................................ 47
10.2 Rostbiff .............................................................................................. 47
10.3 Lammkarré ......................................................................................... 47
10.5 Sparris ............................................................................................... 48
10.7 Lax .................................................................................................... 48
10.8 Tonfisk (halvrå) ................................................................................... 48
11. Rengöring ...................................................................................... 49
12. Avfallshantering ............................................................................ 49
13. Tekniska data ................................................................................ 49
14. Problemlösning .............................................................................. 50
36
SE