Operation - Kogan KA9SOUSVIDA User Manual

OPERATION

Before First Use
•
Remove all packaging and transport material from the appliance.
•
Wash the lid and the inside of the pot with hot water and a little dishwashing liquid
and dry the parts thoroughly.
•
Place the appliance on a flat surface.
•
Put the stirrer into the middle of tank (middle of rut), then cover with the filter cap
and ensure it is seated firmly in place.
•
Fill the pot with lukewarm or hot water, observing the min and max level indicators.
Note it must cover the food and not exceed the max indicator once food is added.
•
Use the sous vide rack if required.
•
Place the lid on the appliance.
Seasoning
• Marinate or add spices, herbs, butter, oil, etc. before sealing the vacuum bag.
Vacuum sealing
• The food must be vacuum sealed to remove air and moisture. This ensures the
foods retain their natural flavour and nutritional content. Vacuum sealing also helps
open the pores of meat, poultry, fish and shellfish, so that the marinade and spices
are absorbed better and the food is more flavourful.
•
Oxygen and moisture in the ambient air reduces the flavour, 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.
Cooking
•
Once the water has reached the required temperature, the vacuum bags
containing the food should be placed gently in the water. Make sure the bags are
completely covered and the water can circulate, so the food cooks evenly.
Browning
•
Some food, especially meat, may need to be browned in order to enhance their
appearance and flavour after being cooked in a sous vide. Remove from the bag
and brown it quickly on a very hot frying pan or grill rack. This causes the fat and
proteins to caramelise and enhances the flavour.