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3.
ATTENTION!
Risk of damage to kitchen units
▶
Do not fill the water tank a second time for the
sous-vide cooking.
Use the recommended settings when configuring
the appliance settings.
The recommended settings are based on how long
one tankful of water lasts. As a general rule, de-
pending on the set temperature, the following max-
imum cooking times apply when the water tank is
completely full:
Temperature in °C
50
60
70
80
90
4.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag dur-
ing cooking.
▶
Use an oven cloth to carefully lift the vacuum-
sealing bag so that the hot water runs off into the
universal pan or the cooking container.
▶
Use the oven cloth to carefully remove the va-
cuum-sealing bag.
Once the food is cooked, allow the cooking com-
partment to cool and then use a sponge to wipe
away the water.
5.
Dry the outside of the vacuum-sealing bag and
place it in a clean container.
Recommended settings for sous-vide cooking
Food
Fillet of beef, piece,
rare, 3-4 cm thick
Fillet of beef, piece,
medium, 3-4 cm thick
Duck breast, 300 g
each
Fish fillet, 2-3 cm
thick, e.g. salmon,
cod
Mushrooms,
quartered, 500 g
Carrots, in 0.5 cm
slices, 600 g
Max. cooking time in
minutes
270
210
150
120
90
Accessory/
Type of
cookware
heating
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
6.
Use scissors to open the vacuum-sealing bag. Place
all of the food and liquid into the container.
You can use the stock or marinade to make a
sauce.
7.
Prepare the food for serving.
Food
Meat
Fish
Vegetables ¡ Sear the vegetables briefly to give
Temperat-
Steam intens-
ure in °C
ity
58
-
65
-
62
-
65
-
85
-
90
-
How it works en
Cooking tips
¡ Dab the meat with a tea towel be-
fore placing it into hot oil, in order
to avoid fat spitting out of the pan.
¡ Sear the meat at a very high tem-
perature for a few seconds on
each side. This gives the meat a
nice crust and the flavours you
would expect from frying, without
overcooking it.
¡ Season the fish and coat with hot
butter.
¡ To give the fish a nice crust and
the flavours you would expect
from frying, sear it for a few
seconds on each side.
¡ Fry the food for longer if has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡ Serve the fish on preheated plates
and with a hot sauce or butter, as
sous-vide cooking takes place at
low temperatures.
them the flavours you would ex-
pect from frying.
¡ Season the vegetables or mix
them with other ingredients.
Cooking time
Tips for sous-vide
in mins
cooking
90
Vacuum-seal along
with some butter
and rosemary.
80
Vacuum-seal along
with some butter
and rosemary.
70
Cut into the layer of
fat, season the meat
side with a little salt
and pepper, and va-
cuum-seal it along
with a small piece of
orange peel.
25
Vacuum-seal along
with some butter
and a little salt.
20-25
Vacuum-seal along
with some butter,
rosemary, a little
garlic and salt.
70-80
Recipe tip: Vacuum-
seal along with
some orange juice,
curry powder/paste
and butter.
45
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