Cooking time
18
NOTICE
You can season or add herbs to the food before it is vacuum packed.
Season the food carefully because the original taste of the seasoning will
be retained when preparing food using the sous vide cooking process.
11. When the water has reached the set temperature, add the vacuum-packed food
to the pot.
If fi lling with cold water, the times stated will need to be increased by approx. 30
minutes.
NOTICE
The food must always be covered with water. If the food is not surrounded
by water due to an air bubble, place a weight (e.g. a heat-resistant plate)
onto the bag.
12. If you want to change the settings, press the
17
button for three seconds and
then proceed as described above.
13. As soon as the timer has expired, three beeps will sound and END will be shown
on the display. The operating light will be lit in red.
14. Switch off the appliance by pressing the
14
button.
15. Disconnect the mains plug from the power socket.
16. Carefully remove the bag containing the food using heat-resistant tongs.
17. In order to release the appliance from the pot, press the fi xing clamp and
carefully lift the appliance out of the pot.
Cooking time
The cooking time is dependent on the thickness of the food. The cooking time
increases by at least 20% if cooking frozen food.
All times stated are approximate values and should be adapted to your own taste. The
cooking time should be doubled for tough meat.
Meat
Temperature 58
°
C- 62
°
C
Thickness
Time
10 mm
30 minutes
20 mm
45 minutes
30 mm
95 minutes