Sous-vide (vacuum) cooking
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Important usage notes
For best cooking results, follow the in-
structions below:
– Use herbs and spices more sparingly
than with conventional methods be-
cause the impact on the taste of the
food will be stronger.
You can also cook the food un-
seasoned and add seasoning after
cooking.
– The cooking duration is reduced
when salt, sugar and liquids are ad-
ded.
– The food becomes firmer if acidic in-
gredients such as lemon or vinegar
are added.
– Do not use alcohol or garlic as this
can produce unpleasant flavours.
– Only use vacuum sealing bags that
match the size of the food. If the va-
cuum sealing bag is too big, too
much air can remain inside.
– If you want to cook several items of
food in one vacuum sealing bag, put
them side-by-side in the bag.
– If you want to cook food in several
vacuum sealing bags at once, put the
bags side-by-side on the rack.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooking durations, the appli-
ance may run low on water. Check
the display from time to time.
– Keep the door closed during the
cooking programme. Opening the
door will prolong the cooking pro-
gramme and can change the cooking
result.
– Cooking at a lower temperature and
for a longer duration can result in in-
creased residual water in the cooking
compartment. This does not affect
the cooking results.
– Temperatures and cooking durations
from sous-vide recipes cannot al-
ways be emulated exactly. Alter the
settings to achieve the degree of
cooking you want.
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