Loading ...
Loading ...
Loading ...
Sous-vide (vacuum) cooking
91
Method
Rinse the food with cold water and
dry it.
Put the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food with the sous-
vide vacuum sealer.
For optimum cooking results, insert
the rack on shelf level2.
Lay the vacuum-sealed food on the
shelf (next to each other in the case
of several bags).
Select Operating Modes.
Select Sous-vide.
Adjust the recommended tempera-
ture if necessary.
Set the cooking duration. Any time
between 1minute and 10hours can
be set.
Select further settings if required (see
"Operation: Steam cooking - Addi-
tional functions").
Confirm with OK.
Possible causes for poor re-
sults
The vacuum bag opened:
– The seam was not clean or secure
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 seam were damaged.
– The vacuum was insufficient.
– The food was not immediately eaten
or cooled after cooking.
Loading ...
Loading ...
Loading ...