Instructions for Use

How it works en-us
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¡ You can cook on up to two levels. Slide the cooking
containers in at levels 1and 3 to achieve the best cook-
ing results. If you are cooking on just one level, use
level 2.
¡ When using the sous-vide cooking method, only use
heat-resistant vacuum-pack bags designed for this pur-
pose. Do not cook the food in the vacuum-sealing bag
in which you bought the food, e.g. portioned fish. These
bags are not suitable for sous-vide cooking.
¡ To ensure an even transfer of heat and a perfect cook-
ing result, use a chamber vacuum-sealing machine that
can create a 99% vacuum when vacuum-sealing food.
Vacuum-sealing
When vacuum-sealing, heat-seal the food in a special
plastic bag so that it is airtight.
Note the following points when vacuum-sealing:
¡ There is no/hardly any air in the vacuum-sealing bag.
¡ The heat-sealed seam is perfectly sealed.
¡ The vacuum-sealing bag has no holes in it. Do not use
a core temperature probe.
¡ Pieces of meat or fish that have been vacuum-sealed
together are not pressed directly against one another.
¡ You have vacuum-sealed vegetables and desserts as
flat as possible.
Before cooking the food, check whether the vacuum in the
bag is intact.
If in doubt, place the food into a new bag and vacuum-seal
it again. Vacuum-seal food no more than one day before
the cooking process. 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 impec-
cable flavor.
Preparation
Sous-vide cooking prevents flavors from escaping, intensi-
fying the food's natural flavor. Note that the usual quanti-
ties of seasoning and condiments, such as herbs, spices
and garlic, will have a much greater effect on the flavor.
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 bag with just a small knob of butter
and a little salt and pepper. Generally, the fact that the
food's natural flavors intensify during cooking is sufficient
on its own to produce a flavorful cooking result.
Do not place the vacuum-sealed food items on top of one
another or too close together in the cooking containers. To
ensure even heat distribution, make sure that you do not
touch the food. If you have more than one vacuum-sealing
bag, cook on two levels.
Remove the vacuum-sealing bags with care after cooking,
as hot water accumulates on the bags. Place the unperfo-
rated cooking container into the oven cavity at the level
below the perforated cooking container containing the hot
food.
Dry the outside of the bag, place it into a clean, unperfo-
rated cooking container and cut it open with scissors.
Place all of the food, along with its juices, into the cooking
container.
The food can be finished off as follows once the sous-vide
cooking stage is complete:
¡ Vegetables: Flash fry in a frying pan or on the teppan
yaki to give them the flavors you would expect from fry-
ing. In doing so, you can effortlessly season the vegeta-
bles or mix them with other ingredients without the veg-
etables cooling down.
¡ Fish: Season and coat with hot butter. Since many
types of fish fall apart easily after cooking using the
sous-vide method, if you want to flash fry fish, this
should be done before the sous-vide cooking stage. Fry
the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
¡ Meat: Flash fry at a very high temperature for a few sec-
onds only on each side. This gives the meat a nice crust
and the flavors you would expect from frying, without
overcooking it. You can achieve a particularly good re-
sult using a teppan yaki or under the grill.
Note:Dab the meat with a dish towel before placing it into
hot oil, in order to avoid fat spitting out of the pan.
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.
Sous-vide – meat
Food Accessories/cook-
ware
Tempera-
ture in °F
(°C)
Type of
heating
Cooking
time in
min.
Remarks
Entrecôte, rare, 6oz
(180g) apiece
Perforated steam con-
tainer
135 (58) 100 Once the meat is cooked, flash fry
it on a teppan yaki, or grill it at a
high temperature on both sides.
This gives the meat a nice crust
and the flavors you would expect
from frying, without overcooking it.