Bosch COOKIT MCC9555CWC User Manual page 114

en Here's how
▶
Do not heat the food up again.
▶
Do not use conventional pack-
aging or plastic bags.
▶
Only use vacuum-sealing bags
made of heat-resistant material that
are specially designed for sous-
vide cooking.
▶
Only use vacuum-sealing bags
once.
▶
Fry fish on both sides after sous-
vide cooking.
▶
Prepare meat and poultry accord-
ing to rules of hygiene.
Tips
¡ To ensure an even transfer of heat
and an optimised cooking result,
use a chamber vacuum-packing
machine that can create a vacuum
of 99% when vacuum-sealing food.
¡ Vacuum-seal food max. 24 hours
before cooking. This prevents the
vacuum pressure from changing
the structure of the food and with it
the cooking behaviour, and stops
gases escaping from the food, e.g.
with vegetables.
Note: A chamber vacuum-packing
machine is not included in the scope
of supply.
Season food with half the usual the
1.
amount of spices.
Cooking under a vacuum means
that aromas cannot escape.
Aromas make flavours significantly
stronger, e.g. spices, herbs or gar-
lic.
Tip: You can already make the nat-
ural aromas of high-quality food
stronger by adding a small piece
of butter and a little salt to the va-
cuum-sealing bag.
Various ingredients influence
cooking of the food:
– Salt and sugar reduce the cook-
ing time.
114
– Acidic food items, e.g. lemon
juice or vinegar, make food
firmer.
– Alcohol and garlic give food an
unpleasant aftertaste.
To fill the vacuum-sealing bag, fold
2.
over the edge of the bag 3 - 4 cm
and place in a container, e.g. in a
measuring cup.
– Position pieces of meat or fish
side by side and not piled on
top of each other.
– Vacuum-seal vegetables or
desserts flat.
– Check that the edge of the va-
cuum-sealing bag is clean.
Vacuum-seal the food.
3.
Check whether the vacuum bag is
4.
intact.
– There is no / hardly any air in
the vacuum-sealing bag.
– The heat-sealed seam is closed
perfectly.
– The vacuum-sealing bag has no
holes in it.
Tip: If in any doubt, place the food
in a new vacuum-sealing bag and
vacuum-seal it again.
Cooking food with sous-vide
WARNING
Risk of scalding!
Hot water on the vacuum-sealing bag
can cause scalding.
▶
After cooking, remove vacuum-
sealing bags with care.
Tip: Bacteria can be found on the
surfaces of almost all food. To kill
germs, place the vacuum-sealed, un-
cooked food in boiling water for
max. 3 seconds.
Requirement: The food is vacuum-
sealed. → Page 113