Sous-vide (vacuum) cooking
70
With this gentle cooking method, food
is cook
ed slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evaporat
es during cooking and all
nutrients and flavours are retained.
The cooking result has an intensive
taste and food is cook
ed evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the
r
efrigerator too long, e.g. during
transportation.
Use only heat-stable, boiling-
resista
nt vacuum bags.
Do not cook food in the sales
packaging, such as vacuum
-packed
frozen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Use the vacuum bag only once.
Vacuum-seal the food in a chamber
system vacuu
m sealer only.
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