Sous-Vide Cooking - Rational iCombi Pro Original Instructions For Use

7 | Sous-vide cooking

7 Sous-vide cooking
In sous-vide cooking, food is prepared, seasoned, marinated and/or seared before being placed into a vacuum bag
and cooked at a low temperature. The method results in very flavorful food which retains its natural color, vitamins
and minerals, and the gentle cooking process minimizes cooking losses. After cooking, the food needs to be
cooled down. Before serving, the food is reheated in its plastic bag, then removed from the bag and finished
accordingly.
Sous-vide cooking is particularly suitable for the following uses:
Cook and Chill
n
Produce your food in a central production kitchen and then deliver it to satellite kitchens. This allows you to
avoid costly overproduction, because you only Finish food you actually need.
Room service
n
Produce dishes or individual components in advance, chill them and then Finish individual portions to order.
This method allows you to offer 24-hour service whether or not an experienced cook is in the kitchen.
Special diets
n
This gentle cooking method preserves food's natural flavor, making it ideal for preparing low-fat, low-salt, or
other special dietary options.
For detailed information on sous-vide cooking paths, see Sous-vide [} 33].
TIP
The sous-vide core temperature probe is an accessory available to help you make sure that your food reaches
the correct core temperature when using sous-vide cooking applications. Expanded, automatic HACCP
documentation of core temperatures ensures that basic principles of food hygiene are documented
appropriately.
Additional details on assembling and using the sous-vide core temperature probe are available in the USB core
temperature probe instructions for use, which you can download from our website.
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