Bosch MUC22 Series, Instruction Manual

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14
en
Preparation
Preparation
General recommendations
For the best and tastiest results, we
recommend using the suggestions in our
recipe book, which was specially developed
for use with the multi-cooker.
The recipe book features detailed
information on the required quantities
of ingredients, recommendations for the
preparation time and the preparation
temperature, and useful combinations of the
preparation programmes.
Use these recipe recommendations in
order to gain initial experience. Once you
appreciate the benefits and the variety
of the usage options, you will enjoy
experimenting with new recipes. To do
this, use the customised setting options
that are explained on the following pages.
To provide you with an overview of all
preparation programmes, we have compiled
this information in a clearly arranged table.
X
“List of preparation programmes” see
page 18
Sous-vide cooking
Sous-vide cooking is a method of cooking
under a vacuum at low temperatures.
Sous-vide cooking is a gentle, low-fat
method of preparing meat, fish, vegetables
and desserts. A vacuum-packing machine is
used to heat-seal the food in a special air-
tight, heat-resistant cooking bag.
W Health risk!
Sous-vide cooking is a method of cooking at
low temperatures. As a result, it is important
that you always follow the application and
hygiene instructions below:
■ Use only fresh, good-quality food.
■ Wash and disinfect your hands. Use
disposable gloves or cooking/grill tongs.
■ Take extra care when preparing critical
food, such as poultry, eggs and fish.
■ Always prepare poultry at min. 65°C.
■ Always thoroughly rinse and/or peel fruit
and vegetables.
■ Always keep work surfaces and
chopping boards clean. Use different
chopping boards for different types of
food.
■ Maintain the cold chain. Make sure that
you only interrupt it briefly to prepare
the food, and then return the food in its
vacuum-sealed bag to the refrigerator
for storage before you cook it.
■ Food is suitable for immediate
consumption only. Once the food is
cooked, consume it immediately. Do
not store it after cooking – not even
in the refrigerator. It is not suitable for
reheating.
Vacuum-sealing bags
■ When using the sous-vide cooking
method, only use heat-resistant
vacuum-sealing bags designed for this
purpose.
■ Do not cook the food in the bag you
bought it in (e.g. portions of fish). These
bags are not suitable for sous-vide
cooking.
Vacuum-sealing
■ Use a chamber vacuum-sealing
machine that can create a vacuum of at
least 99% to vacuum-seal the food. This
is the only way to achieve even heat
transfer and therefore a perfect cooking
result.
Notes:
■ The maximum capacity for sous-vide
cooking is 2.5 l. After the food is added,
the water level in the pan should not
exceed 2.5 l.
■ Make sure you put the lid on whenever
using the sous-vide cooking method.
Customised setting options
The pre-configured values for the
preparation time and the preparation
temperature can be adapted to individual
needs and the recipe guidelines.
MUC2_MUC4_EU2.indb 14 15.03.2016 12:58:55