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USE - 103914779546/D
e
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.
5. Scroll through the values and select the
required cooking temperature.
6. Touch the CONFIRM button (at the
lower right ) to confirm the cooking
temperature that has been selected.
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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