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Use
133
EN
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.
Useful tips:
• It is recommended to use fresh, quality
foodstuffs that have been well preserved
until cooked.
• Seasoning can be added to the bag in
order to improve cooking results.
• Remove all bones from the foods that
could pierce the bag and affect cooking.
• Do not leave the food to be cooked at
room temperature for too long as the
bag may inflate during cooking and lose
all the advantages of vacuum sealing it.
• The food to be vacuum-sealed for Sous
vide cooking or to preserve it should be
at fridge temperature (3°C to 7°C),
never hot.
• Keep vacuum-sealed products
(cooked and then blast chilled) in the
fridge at a constant temperature and
not above 3°C.
• In order to cook the food uniformly,
place the food on one layer and do not
overfill the bags.
• If you are cooking different foods at the
same time, place the bags on the same
shelf without overlapping them.
• Do not reuse the bags after cooking.
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