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Sous-vide (vacuum) cooking
33
Method
P
ut the food in a vacuum bag and
add spices or liquid if desired.
V
acuum-seal the food with the sous-
vide vacuum sealer.
Lay the vacuum-sealed food on the
shel
f (next to each other in the case
of several bags).
Select Sous-vide.
Adjust the recommended tempera‐
ture if necessary.
Confirm with OK.
Set the coo
king duration. Any time
between 1 minute and 10 hours can
be set.
Confirm with OK.
Possible causes for poor re‐
sults
The vacuum bag opened:
– The weld seam was not clean or sta‐
ble enough and dissolved.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– The food was stored incorrectly.
– Your hands or counter were not per‐
fectly clean.
– Too much spice was used.
– The bag or weld seam were dam‐
aged.
– The vacuum was under 99.8%
– The food was not immediately eaten
or cooled after cooking.
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