Sous-vide (vacuum) cooking
72
Procedure
Rinse the food with cold water and
dr
y it.
Place the food in a vacuum bag and
add spi
ces or liquid if desired.
Vacuum-seal the food in a chamber
syst
em vacuum sealer.
Place the vacuum-sealed food on the
shelf
(next to each other if there are
several bags).
Select Sous-vide .
Change the recommended
t
emperature if necessary.
Set the cooking dur
ation. Any time
between 1 minute and 10 hours can
be set.
Set further settings as necessary (see
"Op
eration - Advanced operation")
Confirm with OK.
Possible reasons for
unsatisfactor
y results
The vacuum bag has opened:
– The seal was not clean or strong
enough and has opened.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food
was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria befor
e it was vacuum
sealed.
– Too much of ingredients such as
spices was added.
– The bag or seal was not in perfect
order
.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediat
ely after cooking.
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