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Sous-vide (vacuum) cooking
93
Using the Sous-videfunction
Rinse the food with cold water and
dry it.
Place the food in a vacuum bag and
add spices or liquid if desired.
Vacuum seal the food in a chamber
system vacuum sealer.
Place the glass tray on shelf level1.
For the best cooking results, place
the rack on shelf level2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
Select Sous-vide.
Change the recommended
temperature if necessary.
Confirm with OK.
Set further settings as necessary (see
“Operation”).
Possible causes for poor
results
The vacuum bag has opened:
– The weld seam was not clean or
stable enough and came undone.
– 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 were added.
– The bag or weld seam were not in
perfect order.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediately after cooking.
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