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Sous-vide (vacuum) cooking
Reheating
Only reheat brassicas, such as kohlrabi
and cauliflower, together with a sauce.
Without sauce, an unpleasant cabbage-
like taste and gray-brown color may de-
velop.
Food with a short cooking duration or
which continues cooking during re-
heating, such as fish, is not suitable
for reheating.
Preparation
Place the cooked food into ice water for
about an hour directly after cooking.
The fast cooling prevents the food from
continuing to cook. The optimum cook-
ing condition is thus retained.
Then store the food in the refrigerator at
a maximum of 40°F (5°C).
Please note that the quality of the
food decreases the longer it is
stored.
We recommend that you do not store
the food in the refrigerator for longer
than 5 days before reheating.
Settings
Operating Modes
|
Temperature: see chart
Time: see chart
104
Sous-vide
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