EN 18
Sous vide
Using the sous vide steam function:
• Vacuuming
▷
First vacuum the food in plastic using a vacuuming machine. This process removes most of
the air from the plastic bag. The bag preserves nutrients and taste during cooking, resulting
in food that is juicier, softer and tastier.
• Vacuum cooking
▷
Cook the dish at the correct temperature and the correct time using the oven’s Sous Vide
steam setting (see ‘Recipes and cooking times’).
▷
Most dishes can be kept at serving temperature (around 60 °C)
for a few hours, which makes mise en place very easy: you simply remove the dish from the
oven when you need it.
Filling the water reservoir
• Always fill the reservoir prior to using a steam function.
• Use clean and cold tap water, bottled water without added minerals or distilled water
suitable for consumption.
1. Press the water reservoir cover to open it.
2. Use the handle to remove the reservoir from the oven.
3. Remove the water reservoir lid and clean the water reservoir with clean water.
4. Fill the reservoir with water up to the ‘MAX’ mark on the reservoir (around 1.2 litres).
5. Push the water reservoir back in the oven until a click is heard (position switch is activated).
6. Close the water reservoir cover.
Any water remaining in the steam system after cooking will be pumped back into the
water reservoir. Empty, clean and dry the water reservoir after using the steam function.
Only fill the reservoir just prior to using it!
USE
Summary of Contents for SX4611C
Page 1: ...Instructions for use Oven SX4611C SX4692C...
Page 2: ...EN User manual EN 3 EN 29 Pictograms used Important information Tip...
Page 30: ...EN 30...
Page 31: ...EN 31...
