• For meat / fish with a thickness of 2 - 3
cm, the tip of the Food Sensor should
reach the bottom of the pan.
• Remove the Food Sensor before turning
the food over.
• When using a plancha, make sure the
handle of the Food Sensor stays on the
right side, outside of its surface. Refer to
the illustrations below.
7.7 Cooking at low temperatures -
Food safety principles
Make sure you comply with the following
instructions when cooking at low
temperatures, e.g. Sous Vide.
• Wash / disinfect your hands before
preparing food. Use disposable gloves.
• Use only high quality fresh food, stored in
appropriate conditions.
• Always wash and peel fruits and
vegetables thoroughly.
• Keep your worktop surface and cutting
boards clean. Use different cutting boards
for different types of food.
• Pay special attention to food hygiene
when preparing poultry, eggs, and fish.
Poultry should always be prepared at the
temperature of at least 65 °C for a
minimum of 50 minutes.
• Make sure the fish you want to prepare
with the use of Sous Vide have the
sashimi quality, i.e. it is extra fresh.
• Store the prepared food in a refrigerator
for a maximum of 24 hours.
• For people with a weakened immune
system or chronic health conditions it is
advisable to pasteurise food before
consuming it. Pasteurise the food at 60 °C
for a minimum of one hour.
7.8 Cooking Guide
The table below shows examples of food
types and provides you with the optimal
temperatures and suggested cooking times.
The parameters may vary depending on the
temperature, quality, consistency, and
quantity of food.
The length of the cooking time depends more
on the thickness of the food than on its
weight. E.g. for steak, the thicker the piece,
the more time it takes for its core to reach the
pre-defined temperature. A 2 cm-thick steak
requires around one hour to reach 58 °C,
while a 5 cm-thick one needs around four
hours.
Monitor the first cooking session to ensure
the parameters below suit your cooking
habits and cookware. You can change these
parameters depending on your personal
preferences.
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Summary of Contents for 62 D4A 01 CA
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