User manual

• Prevent contact between raw food and
cooked food while you prepare and
cook the food.
• Do not use the same tools for different
things without washing them carefully.
• For recipes with raw eggs, prevent egg
whites or yolks from contact with the
external part of the egg shells.
Hints and tips regarding food vacuum
packing:
• Necessary equipment for Sous-vide
cooking function are a vacuum sealer
and vacuum bags.
• Recommended vacuum sealer type:
chamber vacuum sealer. Only this type
of vacuum sealer can vacuum pack
liquids.
• Use vacuum bags correct for Sous-
vide cooking function.
• Do not reuse vacuum bags.
• Put the food in one layer of the vacuum
bags to get an even cooking result.
• For faster and more even cooking of
the food, set the vacuum degree to the
highest possible.
• To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
General hints and tips for the function
SousVide cooking:
• To keep the cooking steam, always
keep the appliance door closed when
you use Sous-vide cooking function.
• Open the door carefully after cooking
because there is steam cumulated in
the appliance.
• You can add oil and spices to the food
in accordance to your taste. Oil
prevents the food from sticking to the
vacuum bag.
• For faster and more even cooking of
the food, keep the vacuum degree as
high as possible.
• Cooking times are recommendations
and can be different in accordance to
your preferences.
• The cooking times in the cooking
tables are for dishes for 4 people. If the
quantity of the food is higher, the
cooking times can be longer.
• If the dimension of the food is different
than the cooking tables show, the
cooking time can change.
• Put the vacuum bags on the grid
without overlapping when using more
bags.
11.4 SousVide cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are the
minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid
damages to the vacuum bags.
• For the poultry fillets to taste better, fry
them on the skin side before and after
vacuum packing.
Beef
Food Thick-
ness of
food
Amount
of food
for 4 per-
sons (g)
Tempera-
ture (°C)
Time
(min)
Shelf po-
sition
Water in
the water
drawer
(ml)
Beef fillet
medium
4 cm 800 60 110 - 120 3 600
Beef fillet
well done
4 cm 800 65 90 - 100 3 500
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