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Sous-vide (vacuum) cooking
32
Important usage information
To obtain an optimum cooking result,
obser
ve the following information:
– Use less herbs and spices than for
conventional cooking since the influ‐
enc
e on the taste of the food is more
intensive.
You can also prepare the food un‐
seasoned and add seasonings after
cooking.
– The cooking duration reduces when
salt, suga
r, and liquids are added.
– The food becomes firmer with the
addition o
f acidic ingredients, such
as lemon or vinegar.
– Do not use alcohol or garlic as an un‐
pleasan
t taste may result.
– Only use vacuum bags that match
the siz
e of the food. If the vacuum
bag is too big, too much air may re‐
main inside.
– If you want to cook several foods in
one vacuum bag, put the food in the
bag one
next to the other.
– If you want to cook several vacuum
bags at once, put the bags on the
shel
f one next to the other.
– The cooking durations depend on the
thickness of the food.
– In case of higher temperatures
and/or lo
nger cooking durations, a
lack of water may occur. Check the
display now and then.
– Keep the door closed during the
coo
king procedure. Opening the
door extends the cooking process
and can change the cooking result.
Tips
– Freeze liquids such as marinades be‐
for
e vacuum-sealing to prevent them
from escaping from the vacuum bag.
– Fold the edges of the vacuum bag
ou
twards for filling in order to obtain
clean, perfect weld seams.
– If you do not want to eat the food di‐
r
ectly after cooking, put it in an ice
bath and then store it at a maximum
of 37°F / 3°C. In this way, you can
maintain quality and taste while ex‐
tending the life of the food..
– After cooking, cut the vacuum bag
on
all sides to access the food better.
– Briefly sear meat and fish before
serving.
– Serve the food on preheated plates.
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