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Sous-vide (vacuum) cooking
102
Reheating
Only reheat brassicas, such as kohlrabi
and cauliflower, in combination with a
sauce. Without sauce, an unpleasant
cabbage-like taste and grey-brown col-
our may develop.
Food with a short cooking duration or
which continues cooking during re-
heating, such as fish, is not suitable
for reheating.
Preparation
Place the cooked food into ice water for
approx. 1hour directly after cooking.
The rapid cooling prevents the food
from continuing to cook, which helps
retain the optimum cooked condition.
Then store the food in the refrigerator at
a maximum temperature of 5°C.
Please note that the quality of the
food decreases the longer it is
stored.
We recommend that you do not store
the food in the refrigerator for longer
than 5days before reheating.
Settings
Oven functions|Sous-vide
Temperature: see table
Duration: see table
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