Operating Instructions and Installation Instructions

Sous-vide (vacuum) cooking
94
Tips
– Freeze liquids such as marinades be‐
fore vacuum-sealing to prevent them
fr
om escaping from the vacuum bag.
– Fold the edges of the vacuum bag
outwards for filling in order to obtain
clean,
perfect weld seams.
– If you do not want to eat the food di‐
rectly after cooking, put it in iced wa‐
ter and then stor
e 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 t
o the
food.
– Briefly fry meat and firm types of fish
(such as salmon) before serving for a
roast
ed aroma.
– Use the brine or marinade of vegeta‐
bles, fish, or meat to make a sauce.
– Serve the food on pre-warmed
plates.
Procedure
 Rinse the food with cold water and
dry it.
 Place the food in a vacuum bag and
add spices or liquid if desired.
 Vacuum-seal the food in a chamber
system vacuum sealer.
 For optimum cooking results insert
the rack on shelf level 2.
 Place the vacuum-sealed food on the
rack (next to each other if there ar
e
several bags).
 Select Oven functions .
 Select Sous-vide .
 Change the recommended tempera‐
ture if necessary.
 Set the cooking duration. Any time
between 1 minute and 10 hours can
be set.
 Select further settings if required (see
"Operation: Steam cooking - Ad
‐
vanced operation").
 Confirm with OK.