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70 - USE 914779559/C
7. Turn the function knob to position 0 to exit
the function.
8. Drain the water from the deep pan.
Sous Vide cooking
Sous vide cooking in a steam oven is the best
way to cook food without altering its nutritional
properties and quality. It is also an extremely
healthy and natural type of cooking.
• The Sous vide technique allows the heat to
be transferred efficiently from the steam to
the food, preventing the loss of flavour
through the oxidation and evaporation of
nutrients and humidity during cooking.
• Sous vide cooking also allows greater
control over the cooking compared to
traditional methods and ensures that
cooking is uniform.
• It also allows cooking to be carried out at
lower temperatures compared to traditional
cooking methods.
For Sous Vide cooking you need to:
• Have a chamber vacuum packing machine
that allows you to achieve a better and safer
vacuum for solid and liquid foods.
• Make sure that the seal area of the bag is
clean and free from food residues.
• Hermetically seal the food in a special food
grade bag that can withstand the cooking
temperatures.
• Create a vacuum in the bag of at least
99.8% to prevent air bubbles forming inside
that could affect the cooking.
• If you have a Smeg vacuum drawer, use the
maximum vacuum level (level 3).
Once cooked, it is recommended to remove the
product from the bag and finish cooking it in a
pan or by grilling.
Tips:
• Preferably use fresh, high quality raw
materials well-preserved until cooked.
• To improve the cooking result, dressings can
be added inside the bag.
• Clean the food well from bones or fishbones
that could pierce the bag and damage the
cooking.
• Do not leave the food to be cooked for too
long at room temperature as the bag may
swell during cooking, losing all the
advantages of vacuum.
• The food to be vacuum-packed for Sous
Vide cooking or storage must be at a
refrigerator temperature (from 3°C to 7°C),
never hot.
• Keep the products in a vacuum (cooked
and then blast chilled) at a constant
temperature not exceeding 3°C in the
refrigerator.
• For even cooking, do not overfill the bags
and place the food in the best possible way
on a single layer.
• If you are cooking multiple bags at the same
time, place the bags on the same shelf
without overlapping them.
• Do not reuse the bags after cooking.
To select the Sous Vide cooking:
1. Turn the knob to the
+ +
function.
2. For settings, see the procedure described in
the "Steam cooking" paragraph.
Advice for steam cooking
• Pasta and rice: upon reaching 100°C, the
cooking time will be the same as with
cooking on a hob. Place the pasta or rice in
a metal tray and cover with around a
centimetre of water. For best results when
It is recommended to drain at the end of
each cooking, to prevent any residue of
unused water from remaining inside the
reservoir.
After a long period of inactivity it is
recommended to make a reservoir
filling and draining cycle to rinse the
steam circuit.
Take care: the water may be very hot.
The drained water cannot be used for
other cooking.
SOUS VIDE
Steam function for perfect cooking
inside a sealed bag. The food’s flavours
are enhanced and no nutrients are lost.
The bag containing the food can be
placed on the perforated tray or on a
rack positioned on the first or second
shelf.
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