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!
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