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en Settings table and tips
10
JSettings table and tips
Set t i ngs t abl e an d t i ps
Vacuum for sous-vide cooking
You can use your vacuuming drawer to prepare food for
sous-vide cooking. Sous-vide cooking is a method of
cooking "under a vacuum" at low temperatures between
50-95 °C and in 100% steam or in a bain marie.
The vacuuming drawer is used to heat-seal the food in a
special air-tight, heat-resistant cooking bag.
:Warning – Health risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you always
follow the application and hygiene instructions below:
■ Only use high-quality, perfectly fresh food.
■ Wash and disinfect your hands. Use disposable
gloves or cooking/grill tongs.
■ Take extra care when preparing critical food, such
as poultry, eggs and fish.
■ Always thoroughly rinse and/or peel fruit and
vegetables.
■ Always keep work surfaces and chopping boards
clean. Use different chopping boards for different
types of food.
■ Maintain the cold chain. Make sure that you only
interrupt it briefly to prepare the food, and then
return the food in its vacuum-sealed bag to the
refrigerator for storage before you cook it.
■ Food is suitable for immediate consumption only.
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the
refrigerator. It is not suitable for reheating.
Vacuuming bags
Use the enclosed vacuuming bags for sous-vide
cooking. You can reorder the vacuuming bags.
Do not cook the food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sous-
vide cooking.
Where possible, position the items of food in the bag
next to each other and not on top of each other.
Vacuuming
Where possible, use the highest vacuuming level to
vacuum-seal the food. This is the only way to achieve
even heat transfer and therefore a perfect cooking
result.
Before cooking the food, check whether the vacuum in
the bag is intact. Make sure that:
■ There is no/hardly any air in the vacuuming bag.
■ The heat-sealing seam is perfectly sealed.
■ There are no holes in the vacuuming bag – do not
use the core temperature probe.
■ Pieces of meat or fish that have been vacuumed
together are not pressed directly against one
another.
■ As far as possible, avoid piling up vegetables and
desserts when vacuuming them.
If in doubt, place the food into a new bag and vacuum it
again.
Food should be vacuumed at most one day before it is
cooked. This is the only way to prevent the escape of
gases from the food (e.g. from vegetables) which inhibit
the transfer of heat, or to prevent the texture of the food
from changing, and thus altering how it cooks.
Fast marinating and flavouring
You can use your vacuuming bag to quickly add flavour
to or marinate food such as meat, fruit and vegetables.
Marinating your food in the traditional way usually takes
a long time and is not particularly intensive. When you
vacuum in a bag, the food's cell pores open and the
marinade that is added can be absorbed quickly. This
produces a more intensive taste in a much shorter time.
Storage and transport
Extend the storage time for food. Due to the low-oxygen
environment in the vacuum, freshly vacuumed food
remains edible for longer when it is stored correctly.
The freezer burn is lower when the food has been
frozen and vacuumed.
Re-seal food in glass containers (such as jams and
sauces). The vacuuming significantly increases the
storage time.
Notes
■ You must ensure that the glass containers that are
used are no taller than 80 mm. Taller containers may
damage the appliance's glass lid.
■ Only use screw-top jars that are robust and intact.
■ Only tighten the container by hand. The container is
automatically sealed by the vacuum-sealing process.
■ Not all jars or lids are suitable for being re-sealed
under a vacuum. After the vacuuming process,
check whether a vacuum has occurred: A lid that is
curving inwards and can only be opened with a lot of
force is an indication that the vacuuming process
has worked. If the lid makes a "clicking" sound when
it is pushed in and released and if it is easy to open,
no vacuum has occurred. Repeat the vacuuming
process or use more suitable screw-top jars.�
Store food such as cheese, fish or garlic without any
unpleasant odours. The hermetic sealing that takes
place during vacuuming means that no unwanted
odours can get out and the flavour cannot be absorbed
by the other food.
Sealed vacuuming bags or vacuuming containers are
the ideal means of transport for liquid foods. They are
easy to handle, leak-proof and space-saving.
0D[PP
Settings table and tips en
11
Recommended settings
When stored appropriately, vacuumed food remains
fresh for significantly longer. At higher vacuuming
levels, the quality, appearance and ingredients of the
food are better preserved.
The following table provides you with recommendations
for the vacuumed levels for different foods. Observe the
specific information on the recommended vacuuming
levels and on preparing the food.
Notes
■ Only use fresh food. Check the quality of the food
before vacuuming it.
■ Only vacuum cold food – within a temperature range
of 1 – 8 °C is best.
■ Start at the lowest of the recommended vacuuming
levels.
■ Check the quality of the food after you remove it
from storage. Do not use any food that is of dubious
quality.
Recommended vacuuming levels Special instructions
Food that is stored at room temperature (20 °C to 23 °C)
Baked goods 1, 2, 3
Dried baked items/biscuits 1
Tea/coffee 1, 2, 3 Store in a dark place
Rice/pasta 2 Vacuum in a container
Flour/semolina 1
Nuts without shell 3 Store in a dark place
Dried fruits 3
Crackers/chips 1, 2 Vacuum in a container
Fresh food that has been frozen (-18 °C to -16 °C) or stored in a refrigerator (3 °C to 7 °C)
Fish 3
Poultry 3
Meat 3
Whole sausage 3
Sliced sausage 3
Hard cheese 3
Soft cheese 2 Vacuum in a container
Vegetables 2 Peel and blanch beforehand
Washed green salad 2 Vacuum in a container
Herbs 1, 2 Vacuum in a container
Fruit (hard) 3
Fruit (soft) 2 Vacuum in a container
Pre-frosting recommended
*Pre-frost the food laid out on a plate for approx. 1 hour to preserve its structure.
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