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The protective envelope of the vacuum-sealing bag re-
tains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking res-
ults. It is almost impossible to overcook the food.
Sous-vide cooking tips
¡ Servings
– Take into consideration the specified quantities
and sizes for the food listed in the recommended
settings tables. Adjust the cooking time for larger
quantities and items.
– The appliance can cook up to 2 kg of food sous-
vide.
– The quantities given for fish, meat and poultry
correspond to one to two servings.
– For vegetables and desserts, the specified quant-
ity is for 4 people.
¡ You can cook on up to two levels. When you do
this, always slide the universal pan in at level 1 to
catch any drops of condensate. Insert the wire racks
at the levels above accordingly.
¡ 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 guar-
antee a consistent cooking result that delivers im-
peccable flavour.
Vacuum-sealing food
To ensure an even transfer of heat and an optimised
cooking result, use a chamber vacuum-sealing ma-
chine that can create a 99% vacuum when vacuum-
sealing food.
Tip: To prevent gases escaping from the food, e.g.
from vegetables, vacuum-seal the food no more than
one day before you cook it. The gases inhibit the trans-
fer of heat or cause the texture of the food to change,
thus altering how it cooks, as a result of the vacuum
pressure.
Note: Do not use a core temperature probe.
1.
Season food with half the usual the amount of
spices.
Cooking in a vacuum means that the flavours can-
not escape. The usual quantities of flavourings such
as spices, herbs and garlic affect the taste much
more and intensify it.
Tip: You can intensify the natural flavours of high-
quality food simply by adding a small knob of butter
and a little salt to the vacuum-sealing bag.
Different ingredients affect how the food cooks:
– Salt and sugar reduce the cooking time.
– Acidic ingredients such as lemon juice or vinegar
make food firmer.
– Alcohol and garlic give the food an unpleasant
after-taste.
2.
To fill the vacuum-sealing bag, fold over the edge of
the bag 3 - 4 cm from the top and place the bag
into a receptacle such as a measuring jug.
When you fill the vacuum-sealing bag, make sure
that there are no traces of food left on the seam
area of the vacuum-sealing bag.
3.
Before cooking the food, check that the vacuum in
the bag is intact.
Make sure that:
– There is no air in the vacuum-sealing bag.
– The heat-sealed seam is perfectly sealed.
– There are no holes in the vacuum-sealing bag.
– Pieces of meat or fish that have been vacuum-
sealed together are not pressed directly against
one another.
4.
If the vacuum-sealing bag is not filled as it should
be, place the food into a new bag and vacuum-seal
it again.
Preparing food for sous-vide cooking
There are germs on the surface of virtually all food.
WARNING ‒ Risk of harm to health!
Sous-vide cooking is a method of cooking at low tem-
peratures and, if the instructions for use and hygiene
instructions are not adhered to, it may result adverse
health effects.
▶
Only use high-quality, perfectly fresh food.
▶
Wash and disinfect your hands.
▶
Use disposable gloves, cooking tongs or grill tongs.
▶
Take extra care when preparing critical food, such
as poultry, eggs and fish.
▶
Always thoroughly rinse and peel fruit and veget-
ables.
▶
Always keep work surfaces and chopping boards
clean.
▶
Use different chopping boards for different types of
food.
▶
Only interrupt the cold chain briefly to prepare the
food.
▶
Store vacuum-sealed food in the refrigerator for a
maximum of 24 hours before you start the cooking
process.
▶
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the refri-
gerator. It is not suitable for reheating.
▶
To kill the germs, dip the vacuum-sealing bag con-
taining the uncooked food into boiling water for no
more than 3 seconds.
a This minimises the germs on your ingredients and
maximises hygiene, so your food is now ready for
sous-vide cooking.
Cooking food sous-vide
Requirements
¡ The food is vacuum-sealed. → Page 47
¡ The food is prepared. → Page 47
1.
Place the food onto the wire rack.
To ensure that the heat is distributed evenly around
the food, do not place the vacuum-sealed food
items on top of one another or close together on the
wire rack.
2.
To catch any drops of condensate, slide the univer-
sal pan in at level 1.
How it works en
47
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