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6 GourmetGuide
6.3
Vacuisine
With
Vacuisine, meat, fish, vegetables and fruit can be prepared sous vide. The va-
cuum-packed food is gently steamed. The food probe temperature can be monitored
with the food probe. The food probe temperature is the set cooking space temperature.
This ensures that the food is cooked to the same degree of doneness throughout.
Temperature range
Recommended value
Level
Recommended maximum cooking time
The cooking space is heated simultaneously by steam and hot air. The food is heated or
cooked by steam.
Tips for an optimal result
▪ Only use fresh food. This applies to meat and fish in particular. Food that has already
been kept for some time has a higher bacterial content and is therefore unsuitable for
Vacuisine.
▪ Meat quality: Both lean (e.g. fillet) and marbled, more sinewy (e.g. stewing meat and
belly pork) cuts of meat and can be prepared optimally using Vacuisine.
Preparing the food
▪ Vacuum seal the food. For this, see the tips in the operating instructions for the va-
cuum drawer, on the homepage or in the recipe brochure.
▪ To monitor the food probe temperature of the meat with the food probe, the spot
where the food probe punctures the vacuum bag must be sealed with a sealing pad.
This ensures that the vacuum is maintained in the bag.
▸ Attach a sealing pad to the bag con-
taining the vacuumed food, having
first ensured that the bag is clean and
dry.
▸ Insert the food probe through the seal-
ing pad and the bag, and into the
meat. The tip of the food probe should
be inserted into the centre of the thick-
est end of the meat.
Selecting and starting Vacuisine
▸ Put the perforated cooking tray into the cooking space and place the vacuum-sealed
food in it.
Ensure that the bags are adjacent and not overlapping so that the steam can cir-
culate and cook the food evenly.
The filled water tank must be in position in the water tank compartment.
If the desired cooking time is longer than 10 hours, place the stainless steel tray
underneath the perforated cooking tray.
26
30–95 °C
60 °C
1 to 4
48 hours
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