Gorenje 728378, Instruction Manual

Page: 55 / 95

55
необходимия опит и знания, освен
ако същите не са напътствани или
наблюдавани от лица, отговарящи
за тяхната безопасност.
Не позволявайте на деца да си
играят с уреда.
Не оставяйте уреда да работи без
надзор.
По
време на употреба
повърхността на уреда може да се
нагорещи.
Внимание: Уредът е
предназначен единствено за
лична домашна употреба.
Не използвайте приставки или
резервни
части от други
производители, освен ако не са
изрично препоръчани от Gorenje. В
случай на използване на такива
приставки
или аксесоари,
гаранцията става невалидна.
След употреба винаги изключвайте
уреда от електрическата мрежа.
Този уред има маркировка съгласно
Европейска директива 2002/96/EО относно
изхвърлянето на използвано електрическо
и
електронно оборудване (WEEE).
Директивата посочва изискванията за
събиране и управление на отпадъка от
електрическо и електронно оборудване в
сила в целия Европейски съюз.
Sous Vid Cooking
Sous Vide has been a popular cooking method in
restaurants for several years.
Sous Vide is a French term which means
‘under vacuum’ and describes food placed in
vacuum sealed pouches and cooked in a water
oven. Food slowly cooks at precise low
temperatures over a long period of time to achieve
succulent, superb tasting meals. Sealing foods
inside pouches allows it to cook in its own juices in
addition to any marinades, seasonings etc you
wish to add. Vitamins, minerals and juices are
retained within the food and natural flavours are
intensified. This allows the food to be healthier,
more tender and flavoursome. Meats cooked in a
sous vide tend to be more tender, tougher and
mostly cheaper yet flavour filled cuts of meats
such as chuck steak can be used.
As sous vide cooking requires foods and meats to
be sealed individually, yet cooked at the same
time; it is perfect for families and entertaining
when there are people with varied tastes and
nutritional requirements.
It is difficult to overcook using the Sous Vide
method, although textures can change slightly. As
it's difficult to overcook, it allows food to be cooked
ahead of time, perfect for
family meals and entertaining.
Temperatures.
The Sous Vide has a 40°C to 90°C
temperature range, with 0,
1°C increment
selection. Different temperatures are required for
different types of food and for different degrees of
doneness. See the Sous Vide Temperature and
Time Guide.
Time. The cooking time depends on the thickness
of the food, rather than the weight of the food. The
default cooking time is 1 hour. Time can be set
from 10 minutes to 72 hours. See the Sous Vide
Temperature and Time Guide for more
information.
Ideal Foods for Sous Vide Cooking. Meats are
ideal to cook using the sous vide method as they
are more tender, succulent and flavour filled.
Red meats - Lamb, beef and pork.
Poultry - Chicken, turkey, duck.
Fish and Seafood - Fish, lobster tails,
scallops.
Vegetables - Root Vegetables. Potato,
carrot, parsnip, beets, turnips.
Vegetables - Tender Vegetables. Peas,
asparagus, corn, broccoli, cauliflower,
eggplant, onions, squash.
Fruit - Firm Fruits. Apple, pear.
Fruit - Tender Fruits. Mango, plum, apricot,