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Sous-vide (vacuum) cooking
Method
Rinse the food under cold water and
dry it.
Put the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For optimum cooking results, insert
the rack on shelf level 2.
Lay the vacuum-sealed food on the
shelf (next to each other in the case
of several bags).
Select
Operating Modes
Select
Sous-vide
Adjust the recommended tempera-
ture, if necessary.
Set the cooking duration. Any time
between 1 minute and 10 hours can
be set.
Select additional settings if required
(see "Operation: Steam cooking - Ad-
ditional functions").
Confirm with OK.
94
.
.
Possible causes for poor re-
sults
The vacuum bag has opened:
– The weld seam was not clean or sta-
ble enough and dissolved.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria before it was vacuum
sealed.
– Too much spice was used.
– The bag or weld seam were dam-
aged.
– The vacuum was insufficient.
– The food was not immediately eaten
or cooled after cooking.
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