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Sous-vide (vacuum) cooking
Tips
- In order to reduce cooking times, you
can vacuum-seal food items 1–2
days before the cooking programme.
Store the vacuum-sealed food in the
refrigerator at no more than 5 °C. In
order to preserve quality and flavour,
the food should be cooked no later
than 2 days afterwards.
- Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the bag.
- Fold the edges of the vacuum sealing
bag outwards for filling. This will give
you clean, perfect seams.
- If you do not want to eat the food
straight after cooking, put it in iced
water immediately and allow it to cool
down completely. After this, store the
food at temperatures no greater than
5 °C.
This way, you can retain the food's
quality and flavour while keeping it
fresh for longer.
Exception: Poultry must be eaten
straight after the cooking programme.
- After cooking, cut the vacuum sealing
bag on all sides for easier access to
the food.
- Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roasted aroma.
- Use the stock or marinade of veget-
ables, fish or meat to make a sauce.
- Serve the food on pre-warmed
plates.
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Using the Sous-vide function
Rinse the food with cold water and
dry it.
Place the food in a vacuum sealing
bag and add spices or liquid if de-
sired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For the best cooking results, place
the rack on shelf level 2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
Select
Sous-vide
Change the recommended temperat-
ure if necessary.
Confirm with OK.
Set further settings as necessary (see
"Operation").
.
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