21
Water quantity
Put the food in the container and then fill the container with water up to the max
mark. The food should always be covered with water. If the food is not surrounded
by water because of an air bubble, put a weight e.g. plate on the bag. If pre-heated
water is used, the temperature sensor needs a few minutes to adjust to the set tem-
perature. If there is no water in the pot, the device will not turn on and beeps E04.
Turn off the appliance, add water and start again.
Seasoning
The food can be seasoned or have herbs added to it before vacuum packing. Please
take care when seasoning, since the food keeps its natural flavour during Sous- Vide
cooking.
The cooking time depends on the thickness of the food
∙
Increase time by at least 20% for deep-frozen food.
∙
All time information is approximate and should be adjusted according to taste.
∙
The time should be doubled for tough meat.
The cooking time
depends on the thickness of the food
∙
Increase time by at least 20% for deep-frozen food.
∙
All time information is approximate and should be adjusted according to taste.
∙
The time should be doubled for tough meat.
Meat:
Temperature 68°C - 62°C
Thickness
Time
10 mm
30 Minutes
20 mm
45 Minutes
30 mm
95 Minutes
40 mm
120 Minutes
50 mm
180 Minutes
60 mm
250 Minutes
Poultry:
Temperature 63°C - 65°C
Thickness
Time
10 mm
20 Minutes
20 mm
40 Minutes
30 mm
75 Minutes
40 mm
90 Minutes
Fish:
Temperature 55°C - 58°C
Thickness
Time
10 mm
10 Minutes
20 mm
20 Minutes
30 mm
30 Minutes
40 mm
40 Minutes
50 mm
50 Minutes
60 mm
60 Minutes
Vegetables:
Temperature 80°C - 85°C
Type
Time
Asparagus
35 Minutes
Potatoes*
70 Minutes
Root vegetables*
110 Minutes
* diced
Do not let the temperatures fall lower than indicated in the table!
