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Sous-vide (vacuum) cooking
Reheating
Only reheat brassicas, such as kohlrabi
and cauliflower, in combination with a
sauce. Without sauce, an unpleasant
cabbage-like taste and grey-brown col-
our may develop.
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
approx. 1 hour directly after cooking. The
rapid cooling prevents the food from
continuing to cook, which helps retain
the optimum cooked condition.
Then store the food in the refrigerator at
a maximum temperature of 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
|
Oven functions
Temperature: see table
Duration: see table
92
Sous-vide
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