Operating Instructions and Installation Instructions

Sous-vide (vacuum) cooking
84
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the
infl
uence on the taste of the food is
more intensive.
You can also prepare the food
unseasoned and add seasoning after
cooking.
– The cooking duration is reduced
when sal
t, sugar, and liquids are
added.
– The food becomes firmer if acidic
ing
redients, such as lemon or vinegar
are added.
– Do not use alcohol or garlic as this
can
cause an unpleasant taste.
– Only use vacuum bags which are
appr
opriate for the size of the food. If
the vacuum bag is too big, too much
air may remain inside.
– If you want to cook several foods in
one vacuum bag, put the food side
by side in the bag.
– If you want to cook several vacuum
bags at once, put the bags on the
shel
f one next to the other.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
lo
nger cooking durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
coo
king programme. Opening the
door extends the cooking
programme and can change the
cooking result.
Tips
– Freeze liquids such as marinades
befor
e vacuum-sealing to prevent
them from escaping from the vacuum
bag.
– Fold the edges of the vacuum bag
ou
twards for filling for clean, perfect
weld seams.
– If you do not want to eat the food
dir
ectly after cooking, put it in iced
water and then store it at a maximum
of 3 °C. In this way, you can maintain
quality and taste while extending the
life of the food.
– After cooking, cut the vacuum bag
on
all sides for easier access to the
food.
– Briefly fry meat and firm types of fish
(such as salmo
n) before serving for a
roasted aroma.
– Use the brine or marinade of
vege
tables, fish, or meat to make a
sauce.
– Serve the food on pre-warmed
plat
es.