Sous vide Recipe Book 2018

Reheating
Only reheat brassicas, such as kohlrabi and cau-
liower, in combination with a sauce. Without
sauce, an unpleasant cabbage-like taste and
grey-brown colour may develop.
Food with a short cooking duration or which
continues cooking during reheating, such as sh,
is not suitable for reheating.
Preparing to reheat
Immediately after cooking, place the food in
ice water for around 1hour. This rapid chilling
process will prevent the food from continuing
to cook. As a result, it will stay in its perfectly
cooked state. After this, store the food in the
refrigerator at no more than 41°F (5°C).
Please note that the quality of the food
decreases the longer it is stored. We recommend
that you do not store the food in the refrigerator
for longer than 5 days before reheating.
Settings
Operating Modes  | Sous-vide 
Temperature: see chart
Time: see chart
A step-by-step guide to sous-vide
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