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Tested for you in our cooking studio
en
Portions
Take into consideration the specified quantities and
sizes for the food listed in the settings table. For
relatively large quantities and items, the cooking time
must be adjusted accordingly.The appliance can cook
up to 2 kg of food sous-vide.
The quantities given for fish, meat and poultry
correspond to one to two portions. A portion size
sufficient for four people has been selected for
vegetables and desserts.
Rack levels
You can cook on up to two levels. For this purpose,
always slide in the universal pan at level 1 to catch any
drops of condensate. Insert the wire racks at the levels
above accordingly.
Hygiene
:
Warning – Health risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you always
follow the application and hygiene instructions below:
Only use high-quality, perfectly fresh food.
■
Wash and disinfect your hands. Use disposable
■
gloves or cooking/grill tongs.
Take extra care when preparing hygienically critical
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food, such as poultry, eggs and fish.
Always thoroughly rinse and/or peel fruit and
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vegetables.
Always keep work surfaces and chopping boards
■
clean. Use different chopping boards for different
types of food.
Maintain the cold chain.Make sure that you only
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interrupt it briefly to prepare the food, and then
return the food in its vacuum-sealed bag to the
refrigerator for storage before you cook it. Store the
prepared food for a maximum of 24 hours.
Food is suitable for immediate consumption only.
■
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the
refrigerator.It is not suitable for reheating.
Since germs can be found on the surface of almost
Tip:
all food, the best way to kill these germs is to put the
vacuum-sealed, uncooked food in boiling water for a
maximum of 3 seconds. This is the best way to prepare
your ingredients for sous-vide cooking so that they are
free from germs and hygienic. Then place the vacuum-
sealing bag in the cooking compartment to sous-vide
cook the food.
Vacuum-sealing bags
When using the sous-vide cooking method, only use
heat-resistant vacuum-pack bags designed for this
purpose.
The vacuum-sealing bag must only be used once.Do
not use these bags more than once.
Do not cook the food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sous-
vide cooking.
Vacuum-sealing
Use a chamber vacuum-packing machine that can
create a 99% vacuum to vacuum-seal the food. This is
the only way to achieve even heat transfer and therefore
a perfect cooking result.
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To fill the vacuum-sealing bag, fold the edge of
Note:
the bag down by 3-4 cm and place it into a container,
e.g. into a measuring jug.
Before cooking the food, check whether the vacuum in
the vacuum-sealing bag is intact. Make sure that:
There is no/hardly any air in the vacuum-sealing
■
bag.
The heat-sealed seam is perfectly sealed.
■
There are no holes in the vacuum-sealing bag. You
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do not use the core temperature probe.
You do not pile pieces of meat or fish on top of one
■
another.
As far as possible, you avoid piling up vegetables
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and desserts when vacuum-sealing them.
To ensure that the seam is perfect, it is important
■
that the seam area on the edge of the vacuum-
sealing bag does not become wet with food residue.
If in doubt, place the food into a new vacuum-sealing
bag and vacuum-seal it again.
Food should be vacuum-sealed at most one day before
it is cooked. This is the only way to prevent the escape
of gases from the food (e.g. from vegetables) which
inhibit the transfer of heat, or to prevent the texture of
the food from changing, and thus altering how it cooks,
as a result of the vacuum pressure.
Quality of the food
The quality of the cooking result is 100% influenced by
the quality of the ingredients you use. Use only fresh,
top-quality food. This is the only way to guarantee a
consistent cooking result that delivers impeccable
flavour.
Preparation
Cooking under a vacuum means that the flavours
cannot escape. In using this method, please note that
the usual quantities of seasoning and condiments, such
as herbs, spices and garlic, can have a much greater
effect on the flavour and can intensify the flavour. You
should therefore start off by halving the quantities you
usually use.
If the ingredients are of high quality, it is often sufficient
to enclose them in the vacuum-sealing bag with just a
small knob of butter and a little salt. Generally, the fact
that the food's natural flavours intensify during cooking
is sufficient on its own to produce a flavourful cooking
result.
The following ingredients influence how the food is
prepared:
Salt and sugar reduce the cooking time
■
Acidic food, such as lemon or vinegar, help the food
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to firm up
Alcohol or garlic give the food an unpleasant after-
■
taste
Do not place the vacuum-sealed food items on top of
one another or too close together on the wire racks. In
order to ensure that the heat is distributed evenly, the
food items should not be touching. Always slide in the
universal pan at level 1 to catch any drops of
condensate.
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