Operating Instructions and Installation Instructions

Sous-vide (vacuum) cooking
93
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the influ‐
enc
e on the taste of the food is more
intensive.
Y
ou can also prepare the food with‐
out seasoning and add seasoning af‐
ter cooking.
– The cooking duration is reduced
when salt, sugar, and liqui
ds are add‐
ed.
– The food becomes firmer if acidic in‐
gredients, such as l
emon or vinegar
are added.
– Do not use alcohol or garlic as this
can cause an unpleasant taste.
– Only use vacuum bags which are ap‐
propriate 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 types of
food 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
r
ack side by side.
– The cooking durations depend on the
thickness of the food.
– Keep the door closed during the
cooking programme. Opening th
e
door extends the programme and
can change the cooking result.