Sous-vide (vacuum) cooking
90
Important
For an optimum cooking result:
– Use fewer herbs and spices than for
conventional cooking as the effect on
the taste of the food is more
intensive.
You can also prepare the food
without seasoning and add
seasoning after cooking.
– The cooking duration is reduced
when salt, sugar, and liquids are
added.
– The food becomes firmer if acidic
ingredients, such as lemon or vinegar
are added.
– Do not use garlic as this can cause
an unpleasant taste.
– Only use vacuum sealing bags that
match the size of the food. If the bag
is too big, too much air may remain
inside.
– If you want to cook several items of
food in one vacuum sealing bag, put
them side-by-side in the bag.
– If you want to cook food in several
bags at once, put the bags side-by-
side on the shelf.
– The cooking durations depend on the
thickness of the food.
– With higher temperatures and/or
longer cooking durations, a lack of
water may occur. Check the display
from time to time.
– Keep the door closed during the
cooking programme. Opening the
door extends the programme and
can change the cooking result.
– Temperatures and cooking durations
from Sous-vide recipes cannot
always be adopted exactly. Alter the
settings to achieve the degree of
cooking you want.
