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Sous-vide (vacuum) cooking
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Tips
- In order to reduce cooking times, you
can vacuum-seal food items 1–2
days before the cooking program.
Store the vacuum-sealed food in the
refrigerator at no more than 40°F
(5°C). In order to preserve quality and
flavor, the food should be cooked no
later than 2days afterward.
- Freeze liquids such as marinades be-
fore vacuum-sealing to prevent them
from escaping from the bag.
- Fold the edges of the vacuum bag
outward for filling. This will give you
clean, perfect seams.
- If you do not want to eat the food
straight after cooking, put it in iced
water immediately and allow it to cool
down completely. After this, store the
food at temperatures no greater than
40°F (5°C).
This way, you can retain the food’s
quality and flavor while keeping it
fresh for longer.
Exception: poultry must be eaten
straight after the cooking program.
- After cooking, cut the vacuum bag on
all sides for easier access to the
food.
- Briefly fry meat and firm types of fish
(such as salmon) before serving. This
will help to develop a roasted flavor.
- Use the stock or marinade of vegeta-
bles, fish, or meat to make a sauce.
- Serve the food on preheated plates.
Using the Sous-videoperating
mode
Rinse the food with cold water and
dry it.
Place the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food in a chamber-
system vacuum sealer.
For the best cooking results, place
the wire rack on shelf level2.
Place the vacuum-sealed food on the
wire rack (next to each other if there
are several bags).
Select Sous-vide.
Adjust the recommended tempera-
ture, if necessary.
Confirm with OK.
Set further settings as necessary (see
“Operation”).
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