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USE - 10791477A081/A
e
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. Touch the COOKING button on the
"main menu".
2. Touch the STEAM COOKING MENU
button.
1. Select the SOUS VIDE function.
2. For settings, see the procedure described in
the "Steam cooking" paragraph.
Humidified cooking
1. Touch the COOKING button on the
"main menu".
2. Touch the HUMIDIFIED COOKING
MENU button.
3. Select a humidified function (for example
FAN-HEATED ) to enter the relevant
cooking screen.
4. Touch the TEMPERATURE button or the
relevant value.
Level 1
comparable to cooking with a lid, it is
suitable for preparing pizzas, large
sausages, whole pork fillets, chicken
breasts, fish steaks, quiches, stewed
vegetables, bread...
Level 2
recommended for roast chicken, turkey
breast, pork loin, medium size fish,
roasted potatoes, low temperature
cooking of large lean roasts,
pasteurisation, egg pasta...
Level 3
comparable to cooking with a lid and
with the addition of wine. It is
recommended for braised meats, stews,
shoulder roasts, large fish, casseroles,
stewed potatoes, fish and vegetables
stews.....
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