Operating Instructions and Installation Instructions

Sous-vide (vacuum) cooking
92
With this gentle cooking method, food
is cooked slowly and at a low, con
stant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evaporates during cooking and al
l nu‐
trients and flavours are retained.
The cooking result has an intensive
taste and food is cooked evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the refriger‐
ator too long, e.g. during transporta‐
tion.
Use only heat-stable, boiling-resist‐
ant vacuum bags.
Do not cook food in the sales pack‐
aging, such as vacuum-packed fro
‐
zen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Use the vacuum bag only once.
Vacuum-seal the food in a chamber
system vacuum sealer only.