Loading ...
Loading ...
Loading ...
en Tested for you in our cooking studio
58
Sous-vide
Sous-vide cooking is a method of cooking under a
vacuum at low temperatures between 50-95 C and in
100% steam.
Sous-vide cooking is a gentle method of preparing
meat, fish, vegetables and desserts. A chamber
vacuum-packing machine is used to heat-seal the food
in a special air-tight, heat-resistant vacuum-sealing bag.
The protective envelope of the vacuum-sealing bag
retains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking results.
It is almost impossible to overcook the food.
Portions
Take into consideration the specified quantities and
sizes for the food listed in the settings table. For
relatively large quantities and items, the cooking time
must be adjusted accordingly.The appliance can cook
up to 2 kg of food sous-vide.
The quantities given for fish, meat and poultry
correspond to one to two portions. A portion size
sufficient for four people has been selected for
vegetables and desserts.
Rack levels
You can cook on up to two levels. For this purpose,
always slide in the universal pan at level 1 to catch any
drops of condensate. Insert the wire racks at the levels
above accordingly.
Hygiene
: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 hygienically 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. Store the
prepared food for a maximum of 24 hours.
■ 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.
Tip: Since germs can be found on the surface of almost
all food, the best way to kill these germs is to put the
vacuum-sealed, uncooked food in boiling water for a
maximum of 3 seconds. This is the best way to prepare
your ingredients for sous-vide cooking so that they are
free from germs and hygienic. Then place the vacuum-
sealing bag in the cooking compartment to sous-vide
cook the food.
Vacuum-sealing bags
When using the sous-vide cooking method, only use
heat-resistant vacuum-pack bags designed for this
purpose.
The vacuum-sealing bag must only be used once.Do
not use these bags more than once.
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.
Vacuum-sealing
Use a chamber vacuum-packing machine that can
create a 99% vacuum to vacuum-seal the food. This is
the only way to achieve even heat transfer and therefore
a perfect cooking result.
Note: To fill the vacuum-sealing bag, fold the edge of
the bag down by 3-4 cm and place it into a container,
e.g. into a measuring jug.
Before cooking the food, check whether the vacuum in
the vacuum-sealing bag is intact. Make sure that:
■ There is no/hardly any air in the vacuum-sealing
bag.
■ The heat-sealed seam is perfectly sealed.
■ There are no holes in the vacuum-sealing bag. You
do not use the core temperature probe.
■ You do not pile pieces of meat or fish on top of one
another.
■ As far as possible, you avoid piling up vegetables
and desserts when vacuum-sealing them.
■ To ensure that the seam is perfect, it is important
that the seam area on the edge of the vacuum-
sealing bag does not become wet with food residue.
If in doubt, place the food into a new vacuum-sealing
bag and vacuum-seal it again.
Food should be vacuum-sealed 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,
as a result of the vacuum pressure.
Quality of the food
The quality of the cooking result is 100% influenced by
the quality of the ingredients you use. Use only fresh,
top-quality food. This is the only way to guarantee a
consistent cooking result that delivers impeccable
flavour.
Preparation
Cooking under a vacuum means that the flavours
cannot escape. In using this method, please note that
the usual quantities of seasoning and condiments, such
as herbs, spices and garlic, can have a much greater
effect on the flavour and can intensify the flavour. You
should therefore start off by halving the quantities you
usually use.
If the ingredients are of high quality, it is often sufficient
to enclose them in the vacuum-sealing bag with just a
small knob of butter and a little salt. Generally, the fact
that the food's natural flavours intensify during cooking
is sufficient on its own to produce a flavourful cooking
result.
Tested for you in our cooking studio en
59
The following ingredients influence how the food is
prepared:
■ Salt and sugar reduce the cooking time
■ Acidic food, such as lemon or vinegar, help the food
to firm up
■ Alcohol or garlic give the food an unpleasant after-
taste
Do not place the vacuum-sealed food items on top of
one another or too close together on the wire racks. In
order to ensure that the heat is distributed evenly, the
food items should not be touching. Always slide in the
universal pan at level 1 to catch any drops of
condensate.
Caution!
Risk of damage to kitchen units
Only fill the water tank once for sous-vide cooking.Do
not fill the water tank a second time. Otherwise, large
volumes of water will accumulate on the cooking
compartment floor. The water may leak out of the
cooking compartment.
The preparation of food that is listed in the settings
table is based on how long one tankful lasts.
In general, when the water tank has been completely
filled, the following maximum cooking times apply,
depending on the temperature:
:Warning – Risk of scalding!
Hot water collects on the vacuum-sealing bag during
cooking. Use an oven cloth to carefully lift the vacuum-
sealing bag, so that the hot water runs off into the
universal pan or the cooking container. Then use the
oven cloth to carefully remove the vacuum-sealing bag.
Once the food is cooked, allow the cooking
compartment to cool and then use a sponge to wipe
away the water that is on the cooking compartment
floor.
Dry the vacuum-sealing bag from the outside, place it in
a clean container, and use scissors to open it. Place all
of the food, along with its juices, into the container. You
can use the stock or marinade to make a sauce.
The food can be finished off as follows once the sous-
vide cooking stage is complete:
Meat: Flash fry in a frying pan at a very high
temperature for a few seconds only on each side.This
gives it a nice crust and the flavours you would expect
from frying, without overcooking it.
Important: Dab the meat with a paper towel before
placing it into hot oil, in order to avoid fat spitting out of
the pan.
Vegetables: Flash fry in a frying pan to give them the
flavours you would expect from frying. When frying
vegetables like this, it is easy to season them or mix
them with other ingredients.
Fish: Season and coat with hot butter.
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Temperature in °C Max. cooking time in min
50 270
60 210
70 150
80 120
90 90
Food Accessories Heating
function
Tempera-
ture in °C
Cooking
time in
min
Tip/note
Meat
Veal steak, medium, 2 cm thick Wire rack + universal
pan
3 60 80 Vacuum-seal along with some butter
and rosemary.
Beef steak (topside, saddle, etc.), rare,
2 - 3 cm thick
Wire rack + universal
pan
3 58 90
Beef steak (topside, saddle, etc.),
medium, 2 - 3 cm thick
Wire rack + universal
pan
3 62 80
Fillet steak, whole piece, rare, 3 - 4 cm
thick
Wire rack + universal
pan
3 58 100
Fillet steak, whole piece, medium, 3 -
4 cm thick
Wire rack + universal
pan
3 62 90
Pork medallions (80 g each) Wire rack + universal
pan
3 63 75 Vacuum-seal along with some butter
and fresh basil.
Saddle of lamb, boned Wire rack + universal
pan
3 58 50 Vacuum-seal along with some salt, but-
ter and thyme.
Poultry
Duck breast (350 g each) Wire rack + universal
pan
3 62 70 Cut into the layer of fat, season the meat
side with a little salt and pepper, and
vacuum-seal it along with a small piece
of orange peel.
Loading ...
Loading ...
Loading ...