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Sous-vide (vacuum) cooking
89
Using the Sous-vide function
Rinse the food with cold water and
dry it.
Place the food in a vacuum sealing
bag and add spices or liquid if de-
sired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For the best cooking results, place
the rack on shelf level 2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
Select Sous-vide.
Change the recommended temperat-
ure if necessary.
Confirm with OK.
Set further settings as necessary (see
“Operation”).
Possible reasons for unsatis-
factory results
The bag has opened:
- The seal was not clean or strong
enough and has opened.
- The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
- Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
- The food was contaminated with
bacteria before it was vacuum
sealed.
- Too much of ingredients such as
spices was added.
- The bag or seal was not in perfect or-
der.
- The vacuum was insufficient.
- The food was not eaten or chilled im-
mediately after cooking.
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