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How it works en
43
6.
Use scissors to open the vacuum-sealing bag. Place
all of the food and liquid into the container.
You can use the stock or marinade to make a
sauce.
7.
Prepare the food for serving.
Food Cooking tips
Meat ¡ Dab the meat with a tea towel be-
fore placing it into hot oil, in order
to avoid fat spitting out of the pan.
¡ Sear the meat at a very high tem-
perature for a few seconds on
each side. This gives the meat a
nice crust and the flavours you
would expect from frying, without
overcooking it.
Food Cooking tips
Fish ¡ Season the fish and coat with hot
butter.
¡ To give the fish a nice crust and
the flavours you would expect
from frying, sear it for a few
seconds on each side.
¡ Fry the food for longer if has not
been sufficiently well cooked dur-
ing the sous-vide cooking stage.
¡ Serve the fish on preheated plates
and with a hot sauce or butter, as
sous-vide cooking takes place at
low temperatures.
Vegetables ¡ Sear the vegetables briefly to give
them the flavours you would ex-
pect from frying.
¡ Season the vegetables or mix
them with other ingredients.
Recommended settings for sous-vide cooking
Food Accessory/cookware Heating
function
Temperat-
ure in °C
Cooking
time in
mins
Tips for sous-vide cooking
Fillet of beef, piece, rare,
3–4cm thick
Wire rack
+
Universal pan
58 100 Vacuum-seal along with
some butter and rosemary
Fillet of beef, piece, me-
dium, 3–4cm thick
Wire rack
+
Universal pan
62 90 Vacuum-seal along with
some butter and rosemary
Duck breast, 350g each Wire rack
+
Universal pan
62 70 Cut into the layer of fat,
season the meat side with
a little salt and pepper, and
vacuum-seal it along with a
small piece of orange peel
Cod, 140g each Wire rack
+
Universal pan
58 25 Vacuum-seal along with
some butter and a little salt
Mushrooms, quartered,
500g
Wire rack
+
Universal pan
85 20–25 Vacuum-seal along with
some butter, rosemary, a
little garlic and salt
Carrots, in 0.5cm slices,
600g
Wire rack
+
Universal pan
90 70–80 Recipe tip: Vacuum-seal
along with some orange
juice, curry powder/paste
and butter.
Potatoes, peeled,
quartered, 800g
Wire rack
+
Universal pan
95 35–45 Recipe tip: Vacuum-seal
along with some butter and
salt. Can easily be used for
making dishes such as
salad.
Pineapple, in 1.5cm slices,
400g
Wire rack
+
Universal pan
85 70–80 Recipe tip: Vacuum-seal
along with some butter,
honey and vanilla.
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