35
UK
SPECIAL SAFETY INSTRUCTIONS
•
Always place the appliance on a dry, level,
firm and heat-resistant surface well away
from any edges.
• Always place the appliance at a safe
distance from flammable objects such as
curtains, tablecloths or similar.
• The appliance must not be placed or
stored near other sources of heat.
• Do not cover.
• The surfaces become very hot during use.
Do not touch the hot surfaces due to the
danger of burns.
•
Do not move the appliance when in use.
• Please note that the appliance will remain
hot for a while after you switch it off.
Always allow the appliance to cool down
completely before storage.
•
Allow the lid to cool before cleaning with
water.
•
Never use the appliance if the lid is dam-
aged.
•
Only place vacuum-packed foods in the
appliance. Do not try to cook unwrappped
food!
BEFORE USE
• Remove all packaging and transport mate-
rial from the appliance.
•
Wash the lid and the inside of the water
bath with hot water and a little washing-up
liquid, and then dry the parts thoroughly.
ABOUT SOUS VIDE COOKING
Sous vide has long been a popular cooking
method with professional chefs.
“Sous vide” is French for “under vacuum”. It
describes a cooking method in which food is
placed in sealed vacuum bags and cooked in
a water bath. The food is cooked at a constant
low temperature over a long time to make it
moist and flavoursome. As the vacuum bag
is sealed, the food cooks in its own juices
together with the marinades or spices you
added. Vitamins, minerals and juices are re-
tained and the flavour of the food is enhanced.
This makes the food healthier, more tender and
more flavourful. As meat cooked sous vide is
more tender, it is possible to use cheaper cuts,
such as neck fillet, shank and shoulder, which
are often tastier than the more expensive cuts.
As sous vide cooking requires that foods be
vacuum packed individually, several items can
be cooked at the same time, as long as their
cooking temperature is the same.
It is difficult to overcook food with sous vide,
but the structure of the food can change slight-
ly during cooking. The food can be prepared in
plenty of time before serving, making sous vide
perfect when you have guests.
Temperatures
The appliance has a temperature range of
45-90 °C in increments of 1 °C. Different tem-
peratures are required for different foods and
different degrees of doneness. You can see
sous vide temperatures and times in the table
later on in these instructions.
Cooking time
The cooking time does not depend on the
weight of the food, but its thickness. The stan-
dard cooking time is 8 hours. The time can be
adjusted from 30 minutes to 72 hours. You can
see sous vide temperatures and times in the
table later on in these instructions.
