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14. Replace the lid and if possible leave it in place for the whole of the cooking time in
order to ensure that the temperature does not drop.
15. Press the
Start
/
Stop
button once more. The operating time will begin to count down.
16. As soon as the operating time has expired you will hear 3 beeps, the device stops the
heating process and switches off completely.
The heating process can be interrupted at any time by pressing the
Start
/
Stop
button. A beep sounds, the default settings are automatically restored and the
device is in standby mode. If the device is no longer to be used, press the On/
Off switch.
17. Remove the mains plug from the socket.
18. Open the lid.
19. Remove the food carefully, take it out of the vacuum bag and either serve it immedi-
ately or carry out any required
fi
nishing operations (e.g. braising the meat brie
fl
y in
order to obtain the typical aroma and texture of grilled meat).
If the prepared food is not to be eaten at once, leave it in the vacuum bag and
place it in iced water with a maximum temperature of 5°C so that it can cool down.
After that it should be frozen immediately or kept in the fridge at a temperature
below 3°C.
Table of Cooking Times
The indicated cooking times are average values, because all foodstuffs have dif-
ferent characteristics. If deep-frozen food is used, the cooking time is extended
by at least 30 %.
The device is pre-set as follows:
–
Temperature: 56 °C / 130 °F
–
Timer: 08:00 hours
These should be adjusted to the required settings as described in the “Cooking” chapter.
Food
Temperature
Cooking
time
Thick-
ness of
the
food
Beef/lamb
– steak
e.g. T-bone, roast,
fi
llet, rump
steak, entrecote
49 °C (rare)
54 °C (medium rare)
59 °C (medium)
67 °C (well-done)
1 – 1½ hrs
1 – 2 cm
2 – 3 hrs
2 – 5 cm
Beef/lamb
– tougher cuts
e.g. pot roast, neck
58 °C (rare)
65 °C (medium rare)
85 °C (well-done)
8– 48 hrs
4 – 6 cm
Beef/lamb
– joints
e.g. boiled beef, haunch
56 °C (rare)
60 °C (medium rare)
70 °C (well-done)
5– 16 hrs
4 – 6 cm
