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en-us
Applications
Applications
Applications
In this chapter, you will find out how you can use your
vacuum-sealing drawer in different applications.
Vacuum-sealing for Sous-vide Cooking
You can use your vacuum-sealing drawer to prepare food
for sous-vide cooking. Sous-vide cooking is a method of
cooking "under a vacuum" at low temperatures between
125 - 200 °F (50-95° C) and in 100% steam or in a water
bath.
The vacuum-sealing drawer is used to heat-seal the food
in a special air-tight, heat-resistant cooking bag.
9
WARNING
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 safety
instructions below:
▯
Only use high-quality, perfectly fresh 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 thoroughly wash and/or peel fruit and
vegetables.
▯
Always keep work surfaces and cutting boards clean.
Use different cutting 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 vacuum-sealed food 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
Use the enclosed vacuum-sealing bags for sous-vide
cooking. You can reorder the vacuum-sealing bags.
Do not cook food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sous-
vide cooking.
Where possible, position the items of food in the bag
next to each other and not on top of each other.
Vacuum-sealing
Where possible, use the highest vacuum-sealing level to
vacuum-seal the food. This is the only way to achieve even
heat transfer and therefore the desired cooking result.
Before cooking the food, check whether the vacuum in
the bag is intact. Make sure that:
▯
There is no/hardly any air in the vacuum-sealed bag.
▯
The seam is perfectly sealed.
▯
There are no holes in the vacuum-sealed bag. Do not
use the core temperature probe.
▯
Pieces of meat or fish that have been vacuum-sealed
together are not pressed directly against one another.
▯
As much as possible, avoid piling up vegetables and
desserts when vacuum-sealing them.
If in doubt, place the food into a new bag and vacuum-
seal it again.
Food should be vacuum-sealed at most one day before it
is cooked. This is the only way to prevent the escape of
gases from the food (e.g. from vegetables) which inhibit
the transfer of heat, or to prevent the texture of the food
from changing, and thus altering how it cooks.
Vacuum-sealing Glass Bottles
You can also use the vacuum-sealing drawer to vacuum
and reseal glass bottles, e.g., bottles of cooking oil.
1.
Plug the vacuuming adapter into the air outlet. The
outlet for the hose should point vertically upwards.
2.
Secure the bottle cap to the bottle opening. Push the
bottle adapter onto the bottle cap.
3.
Secure the hose to the vacuuming adapter and the
bottle adapter.
Summary of Contents for DV 461 710
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