Bosch HSG656XB6A Instruction Manual page 60

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en
Vacuum-sealing bags
When using the sous-vide cooking method, only use
heat-resistant vacuum-pack bags designed for this
purpose.
The vacuum-sealing bag must only be used once.Do
not use these bags more than once.
Do not cook the food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sous-
vide cooking.
Vacuum-sealing
Use a chamber vacuum-packing machine that can
create a 99% vacuum to vacuum-seal the food. This is
the only way to achieve even heat transfer and therefore
a perfect cooking result.
To fill the vacuum-sealing bag, fold the edge of
Note:
the bag down by 3-4 cm and place it into a container,
e.g. into a measuring jug.
Before cooking the food, check whether the vacuum in
the vacuum-sealing bag is intact. Make sure that:
There is no/hardly any air in the vacuum-sealing
■
bag.
The heat-sealed seam is perfectly sealed.
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There are no holes in the vacuum-sealing bag. You
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do not use the core temperature probe.
You do not pile pieces of meat or fish on top of one
■
another.
As far as possible, you avoid piling up vegetables
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and desserts when vacuum-sealing them.
To ensure that the seam is perfect, it is important
■
that the seam area on the edge of the vacuum-
sealing bag does not become wet with food residue.
If in doubt, place the food into a new vacuum-sealing
bag and vacuum-seal it again.
Food should be vacuum-sealed at most one day before
it is cooked. This is the only way to prevent the escape
of gases from the food (e.g. from vegetables) which
inhibit the transfer of heat, or to prevent the texture of
the food from changing, and thus altering how it cooks,
as a result of the vacuum pressure.
Quality of the food
The quality of the cooking result is 100% influenced by
the quality of the ingredients you use. Use only fresh,
top-quality food. This is the only way to guarantee a
consistent cooking result that delivers impeccable
flavour.
Preparation
Cooking under a vacuum means that the flavours
cannot escape. In using this method, please note that
the usual quantities of seasoning and condiments, such
as herbs, spices and garlic, can have a much greater
effect on the flavour and can intensify the flavour. You
should therefore start off by halving the quantities you
usually use.
If the ingredients are of high quality, it is often sufficient
to enclose them in the vacuum-sealing bag with just a
small knob of butter and a little salt. Generally, the fact
that the food's natural flavours intensify during cooking
is sufficient on its own to produce a flavourful cooking
result.
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The following ingredients influence how the food is
prepared:
Salt and sugar reduce the cooking time
■
Acidic food, such as lemon or vinegar, help the food
■
to firm up
Alcohol or garlic give the food an unpleasant after-
■
taste
Do not place the vacuum-sealed food items on top of
one another or too close together on the wire racks. In
order to ensure that the heat is distributed evenly, the
food items should not be touching. Always slide in the
universal pan at level 1 to catch any drops of
condensate.
Caution!
Risk of damage to kitchen units
Only fill the water tank once for sous-vide cooking.Do
not fill the water tank a second time. Otherwise, large
volumes of water will accumulate on the cooking
compartment floor. The water may leak out of the
cooking compartment.
The preparation of food that is listed in the settings
table is based on how long one tankful lasts.
In general, when the water tank has been completely
filled, the following maximum cooking times apply,
depending on the temperature:
Temperature in °C
50
60
70
80
90
:
Warning – Risk of scalding!
Hot water collects on the vacuum-sealing bag during
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. Then use the
oven cloth to carefully remove the vacuum-sealing bag.
Once the food is cooked, allow the cooking
compartment to cool and then use a sponge to wipe
away the water that is on the cooking compartment
floor.
Dry the vacuum-sealing bag from the outside, place it in
a clean container, and use scissors to open it. Place all
of the food, along with its juices, into the container. You
can use the stock or marinade to make a sauce.
The food can be finished off as follows once the sous-
vide cooking stage is complete:
Meat: Flash fry in a frying pan at a very high
temperature for a few seconds only on each side.This
gives it a nice crust and the flavours you would expect
from frying, without overcooking it.
Important: Dab the meat with a paper towel before
placing it into hot oil, in order to avoid fat spitting out of
the pan.
Vegetables: Flash fry in a frying pan to give them the
flavours you would expect from frying. When frying
Max. cooking time in min
270
210
150
120
90