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Use
59
EN
Useful tips:
• Do not leave the food to be cooked at
room temperature for too long as the
bag may inflate during cooking and lose
all the advantages of vacuum sealing it.
• Make sure that you chill the food as
quickly as possible using water, ice or a
blast chiller.
• Keep vacuum-sealed products (cooked
and chilled) in a refrigerator and at a
constant temperature of no higher than
3°C.
3.8 Chef Cycle
The Chef cycle uses alternate compression
and decompression cycles.
This allows procedures such as marinating
and infusion, which generally require a long
time, to be speeded up.
The Chef Cycle is used for:
• Tomato sauces
• Fruit juices and coulis
• Syrups and wine or vinegar concentrates
• Marinating meat or fish
• Preparing carpaccio and cured meats
• Preparing vegetables in oil or vinegar
• Preparing cold infusions (iced tea, herbal
teas).
The following is required for sous-
vide cooking:
• Vacuum drawer and bags that
can withstand the cooking
temperature.
• Thermostatic bath or steam
cooker.
The Chef Cycle can be repeated
multiple times on the same bag in
order to obtain the required result,
by enabling sealing only for the
final cycle.
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