Operating Instructions and Installation Instructions

Sous-vide (vacuum) cooking
85
Procedure
 Rin
se the food with cold water and
dry it.
 Place the food in a vacuum bag and
add sp
ices or liquid if desired.
 V
acuum-seal the food in a chamber
system vacuum sealer.
 F
or optimum cooking results insert
the rack on shelf level 2.
 Place the vacuum-sealed food on the
r
ack (next to each other if there are
several bags).
 Select Oven functions.
 Select Sous-vide.
 Cha
nge the recommended
temperature if necessary.
 Confirm with OK.
 Set the coo
king duration. Any time
between 1 minute and 10 hours can
be set.
 Confirm with OK.
 Select further settings if required (see
"Operation: Steam cooking -
Advanced operation").
Possible reasons for
unsatisfact
ory results
The vacuum bag has opened:
– The seal was not clean or strong
enough and has opened.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
foo
d was kept out of the refrigerator
for too long.
– Your hands or work surface were not
per
fectly clean.
– Too much of ingredients such as
spices was added.
– The bag or seal was not in perfect
or
der.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediately after cooking.