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Sous-vide (vacuum) cooking
85
Important information on use
To obtain an optimum cooking result,
observe the following information:
– Use fewer herbs and spices than for
conventional cooking, since the influ-
ence on the taste of the food is more
intense.
You can also prepare the food unsea-
soned and add seasonings after
cooking.
– The cooking duration reduces when
salt, sugar, and liquids are added.
– The food becomes firmer with the
addition of acidic ingredients, such
as lemon or vinegar.
– Do not use alcohol or garlic, as an
unpleasant taste may result.
– Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air may re-
main inside.
– If you want to cook several foods in
one vacuum bag, put the food in the
bag one next to the other.
– If you want to cook food in several
vacuum bags at once, put the bags
on the shelf one next to the other.
– Cooking durations will depend on the
thickness of the food.
– In case of higher temperatures and/or
longer cooking durations, the appli-
ance may run out of water. Check the
display from time to time.
– Keep the door closed during the
cooking process. Opening the door
extends the cooking process and can
affect the cooking result.
– Information on temperature and dura-
tion from sous-vide recipes cannot
always be adopted 1:1. Adjust these
settings according to the desired
level of doneness.
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