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Preparing Foods
• Foods for sous vide cooking must be absolutely fresh.
• Check that meat, poultry, fish and shellfish have been stored correctly
below 5 °C before cooking.
• Wash your hands and work area thoroughly before handling food.
• The thickness of the food must be as described in the table of sous vide
temperatures and times.
Seasoning:
• You can marinate the food or add spices, herbs, butter or oil before you
seal the vacuum bag.
Vacuum sealing:
• The food must be vacuum sealed in a bag to remove air and moisture.
This ensures the foods retain their natural flavor and nutritional content.
Vacuum sealing also helps to open the pores of meat, poultry, fish and
shellfish, so that the marinade and spices are absorbed better and the
food is more flavorsome. Oxygen and moisture in the ambient air reduces
the flavor, nutritional content and structure of food, and it is therefore
important to use a high-quality vacuum sealer to remove air and moisture
before the bag is sealed to ensure the food is optimally vacuum packed.
• Only use brand new and clean vacuum bags.
• Make sure the bags are completely sealed before cooking begins. Make
sure the bags are still completely sealed once cooking is finished. If the
food is to be consumed within a few hours, it can be kept in the water bath
for a short time without ruining the structure. You can see the standing
times in the table later on in these instructions. If the food is to be stored in
the fridge for later use, immediately place the bags in ice water to quickly
reduce the temperature of the food.
Browning
• When foods are cooked sous vide, it may be necessary to brown meat in
particular in a frying pan or grill in order to enhance its appearance and
flavor. After cooking meat in the sous vide cooker, remove the food from
the bag and brown it quickly on a very hot frying pan or grill rack. This
causes the fat and proteins to caramelize and enhances the flavor.
Before using for the first time:
1. Remove all tags and labels.
2. Wash lid and inside of the water bath in hot soapy water, rinse and dry.
DO NOT IMMERSE THE BASE UNIT IN WATER
pg 6
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