How it works
en
43
Food
Accessory/cook-
ware
Shelf pos-
ition
Searing
time in
mins
Temperature
in °C
Cooking
time in
mins
Fillet of pork, whole
Uncovered cook-
ware
1
4 - 6
85
1
45 - 70
Fillet of beef, 1 kg
Uncovered cook-
ware
1
4 - 6
85
1
90 - 120
Veal medallions, 4 cm
thick
Uncovered cook-
ware
1
4
80
1
40 - 60
Saddle of lamb, bone-
less, 200 g each
Uncovered cook-
ware
1
4
85
1
30 - 45
1
Preheat the appliance.
Sous-vide
Sous-vide cooking is a method of cooking in a vacuum
at low temperatures between 50 and 95 C and in
100% steam.
Sous-vide cooking is a gentle method of cooking meat,
fish, vegetables and desserts.
A chamber vacuum-sealing machine is used to heat-
seal the food in a special air-tight, heat-resistant va-
cuum-sealing bag.
The protective envelope of the vacuum-sealing bag re-
tains the nutrients and flavours. The low temperatures
and the direct transfer of heat allow precisely controlled
cooking in order to achieve the desired cooking res-
ults. It is almost impossible to overcook the food.
Sous-vide cooking tips
¡
Servings
– Take into consideration the specified quantities
and sizes for the food listed in the recommended
settings tables. Adjust the cooking time for larger
quantities and items.
– The appliance can cook up to 2 kg of food sous-
vide.
– The quantities given for fish, meat and poultry
correspond to one to two servings.
– For vegetables and desserts, the specified quant-
ity is for 4 people.
¡
You can cook on up to two levels. When you do
this, always slide the universal pan in at level 1 to
catch any drops of condensate. Insert the wire racks
at the levels above accordingly.
¡
The quality of the cooking result is 100% influenced
by the quality of the ingredients you use. Use only
fresh, top-quality food. This is the only way to guar-
antee a consistent cooking result that delivers im-
peccable flavour.
Vacuum-sealing food
To ensure an even transfer of heat and an optimised
cooking result, use a chamber vacuum-sealing ma-
chine that can create a 99% vacuum when vacuum-
sealing food.
Tip:
To prevent gases escaping from the food, e.g.
from vegetables, vacuum-seal the food no more than
one day before you cook it. The gases inhibit the trans-
fer of heat or cause the texture of the food to change,
thus altering how it cooks, as a result of the vacuum
pressure.
Note:
Do not use a core temperature probe.
1.
Season food with half the usual the amount of
spices.
Cooking in a vacuum means that the flavours can-
not escape. The usual quantities of flavourings such
as spices, herbs and garlic affect the taste much
more and intensify it.
Tip:
You can intensify the natural flavours of high-
quality food simply by adding a small knob of butter
and a little salt to the vacuum-sealing bag.
Different ingredients affect how the food cooks:
– Salt and sugar reduce the cooking time.
– Acidic ingredients such as lemon juice or vinegar
make food firmer.
– Alcohol and garlic give the food an unpleasant
after-taste.
2.
To fill the vacuum-sealing bag, fold over the edge of
the bag 3 - 4 cm from the top and place the bag
into a receptacle such as a measuring jug.
When you fill the vacuum-sealing bag, make sure
that there are no traces of food left on the seam
area of the vacuum-sealing bag.
3.
Before cooking the food, check that the vacuum in
the bag is intact.
Make sure that:
– There is no air in the vacuum-sealing bag.
– The heat-sealed seam is perfectly sealed.
– There are no holes in the vacuum-sealing bag.
– Pieces of meat or fish that have been vacuum-
sealed together are not pressed directly against
one another.
4.
If the vacuum-sealing bag is not filled as it should
be, place the food into a new bag and vacuum-seal
it again.
Preparing food for sous-vide cooking
There are germs on the surface of virtually all food.
