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4.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag dur-
ing 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.
Use the oven cloth to carefully remove the va-
▶
cuum-sealing bag.
Once the food is cooked, allow the cooking com-
partment to cool and then use a sponge to wipe
away the water.
Dry the outside of the vacuum-sealing bag and
5.
place it in a clean container.
Use scissors to open the vacuum-sealing bag. Place
6.
all of the food and liquid into the container.
You can use the stock or marinade to make a
sauce.
Prepare the food for serving.
7.
Recommended settings for sous-vide cooking
Food
Fillet of beef, piece, rare,
3–4 cm thick
Fillet of beef, piece, me-
dium, 3–4 cm thick
Duck breast, 350 g each
Cod, 140 g each
Mushrooms, quartered,
500 g
Carrots, in 0.5 cm slices,
600 g
Potatoes, peeled,
quartered, 800 g
Accessory/cookware Heating
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Wire rack
+
Universal pan
Food
Meat
Fish
Vegetables ¡ Sear the vegetables briefly to give
Temperat-
function
ure in °C
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58
62
62
58
85
90
95
Cooking tips
¡ Dab the meat with a tea towel be-
fore placing it into hot oil, in order
to avoid fat spitting out of the pan.
¡ Sear the meat at a very high tem-
perature for a few seconds on
each side. This gives the meat a
nice crust and the flavours you
would expect from frying, without
overcooking it.
¡ Season the fish and coat with hot
butter.
¡ To give the fish a nice crust and
the flavours you would expect
from frying, sear it for a few
seconds on each side.
¡ Fry the food for longer if has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡ Serve the fish on preheated plates
and with a hot sauce or butter, as
sous-vide cooking takes place at
low temperatures.
them the flavours you would ex-
pect from frying.
¡ Season the vegetables or mix
them with other ingredients.
Cooking
Tips for sous-vide cooking
time in
mins
100
Vacuum-seal along with
some butter and rosemary
90
Vacuum-seal along with
some butter and rosemary
70
Cut into the layer of fat,
season the meat side with
a little salt and pepper, and
vacuum-seal it along with a
small piece of orange peel
25
Vacuum-seal along with
some butter and a little salt
20–25
Vacuum-seal along with
some butter, rosemary, a
little garlic and salt
70–80
Recipe tip: Vacuum-seal
along with some orange
juice, curry powder/paste
and butter.
35–45
Recipe tip: Vacuum-seal
along with some butter and
salt. Can easily be used for
making dishes such as
salad.
How it works en
45
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