Gorenje 728378, Instruction Manual

Page: 56 / 95

56
peach, nectarine, papaya, strawberry.
Steps to Sous Vide cooking
Step 1. Seasoning your food
To enhance the flavour of your food, you may wish
to marinade or add spices, herbs, butter or oil to
your vacuum pouch prior to sealing.
Step 2. Vacuum sealing your food
Sous vide cooking requires food to be vacuum
sealed inside pouches to ensure excess air and
moisture are removed, so the natural taste and
nutritional quality of the food is captured. Vacuum
sealing also assists in opening the pores in food
such as meat, poultry and seafood so that
marinades and seasonings are more readily
absorbed for highlighted flavour. Oxygen and
moisture in air cause food to degrade and lose
flavour, texture and nutritional value. Commercial
quality vacuum systems remove air and moisture
before sealing items airtight to create a
commercial quality vacuum. We recommend
Sunbeam FoodSaver vacuum sealers and
FoodSaver bags and rolls.
Step 3. Cooking your food
When the water temperature has been reached in
the sous vide, place the pouches carefully in the
water. Ensure the pouches are fully submerged in
water, and that water can easily circulate around
the pouches for even cooking.
Step 4. Searing your food
When sous vide cooking is completed, you may
wish to finish off by searing to improve the
appearance and flavour of the food. This is
particularly suited to meats. Remove the food from
the pouch. Quickly sear meat in a hot pan. This
will caramelise the fats and proteins for extra
flavour.
Food Safety Guidelines for Sous Vide Cooking
CAUTION. Food cooked using the Sous Vide
method of cooking is not recommended for
consumption by those in an ‘at risk’ category
(low immune deficiency);
• Pregnant women
• Small children
• Elderly
• Those suffering from illness/disease
The below guidelines regarding using the Sous
Vide method will help to ensure good food
hygiene safety.
Food Preparation

All food items to be used for cooking using the
Sous Vide method should be of the highest
quality in freshness.

Ensure that all meat, seafood, poultry and
game have been stored at below 5°C before
preparation begins. Using a digital food
thermometer to check the temperature is
recommended.

Make sure that the food pouches are clean
and have not been contaminated by dirt or
other food contaminants.

Use detergent and warm water, or a sanitizing
solution to wash the food preparation area.

Separate the raw ingredient preparation area
from the finished product area.

Wash hands well before commencing any
food preparation.

Prepare foods to the recommended thickness
according to the Sous Vide Temperature and
Time Guide. Smaller cuts of meat will cook
more quickly.
Cooking

Use the Sous Vide Temperature and Time
Guide for cooking times and temperatures.

Ensure that the cooking pouch is completely
sealed before cooking commences.

Ensure that the cooking pouch is still
completely sealed when cooking has finished.
Storage

If the food is not going to be consumed
immediately, plunge the pouch containing the
food into iced water to reduce temperature
quickly. Refrigerate until required.
Reheating

Reheat food until internal temperature is
above 75°C.
Инструкции за sous vide готвене
Поставете съда с вода върху равна повърхност
и закрепете скобата към него. Пъхнете уреда в
скобата и го свържете към електрическата
мрежа. Количеството вода в съда трябва да е
между
маркировката
"min"
(минимално
количество) и "max" (максимално количество)
на уреда.
Натиснете и задръжте за три секунди бутона
on/off
(start/stop) (включване/изключване
(начало/край)), за да включите уреда. Когато
уредът се включи, контролният панел ще
светне. .