Nerf C17DR00G0, User Manual And Installation Instructiions, Page: 32 / 44

en
How it works
32
Preparing food
Germs can be found on the surfaces of almost all food.
WARNING ‒ Risk of harm to health!
Sous-vide cooking is a method of cooking at low tem-
peratures and, if the instructions for use and hygiene
instructions are not adhered to, it may result adverse
health effects.
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Only use high-quality, perfectly fresh food.
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Wash and disinfect your hands.
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Use disposable gloves, cooking tongs or grill tongs.
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Take extra care when preparing critical food, such
as poultry, eggs and fish.
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Always thoroughly rinse and peel fruit and veget-
ables.
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Always keep work surfaces and chopping boards
clean.
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Use different chopping boards for different types of
food.
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Only interrupt the cold chain briefly to prepare the
food.
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Store vacuum-sealed food in the refrigerator before
you starting the cooking process.
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Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the refri-
gerator. It is not suitable for reheating.
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To kill germs, place the vacuum-sealed, uncooked
food in boiling water for max. 3 seconds.
a
This prepares your ingredients for sous-vide cooking
so that they are relatively free from germs and hy-
gienic.
Vacuum-sealing food
To ensure an even transfer of heat and an optimised
cooking result, use a chamber vacuum-packing ma-
chine that can create a 99% vacuum when vacuum-
sealing food. When you fill the vacuum-sealing bag,
make sure that the area where the heat-sealed seam
will be is not covered in food or moisture.
Tip:
To prevent gases escaping from the food, e.g.
from vegetables, vacuum-seal the food no more than 1
day before you cook it. The gases inhibit the transfer of
heat or cause the texture of the food to change, thus
altering how it cooks, as a result of the vacuum pres-
sure.
Note:
Do not use a core temperature probe.
1. Season food with half the usual the amount of
spices.
Tip:
You can really bring out the natural flavours of
high-quality food simply by adding a small piece of
butter and a little salt to the vacuum-sealing bag.
Various ingredients influence how food cooks:
– Salt and sugar reduce the cooking time.
– Acidic food items, e.g. lemon juice or vinegar,
make food firmer.
– Alcohol and garlic give food an unpleasant after-
taste.
2.
To fill the vacuum-sealing bag, fold over the edge of
the bag 3 - 4 cm from the top and place into a con-
tainer, e.g. a measuring jug.
When you fill the vacuum-sealing bag, make sure
that the area where the heat-sealed seam will be is
not covered in food or moisture.
3.
Before cooking the food, check whether the vacuum
in the bag is intact.
Make sure that:
– There is no air in the vacuum-sealing bag.
– The heat-sealed seam is perfectly sealed.
– There are no holes in the vacuum-sealing bag.
– Pieces of meat or fish that have been vacuum-
sealed together are not pressed directly against
one another.
4.
If the vacuum-sealing bag is not filled perfectly,
place the food into a new bag and vacuum-seal it
again.
Sous-vide cooking
Cooking food in a vacuum means that the flavours can-
not escape. The usual quantities of seasonings such as
spices, herbs and garlic bring out the natural flavours
of the food much more and make them much stronger.
Requirements
¡
The food must have been prepared.
→
"Preparing food", Page 32
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The food must have been vacuum-sealed.
→
"Vacuum-sealing food", Page 32
1.
Place the food into the perforated cooking tray.
To achieve an even distribution of heat throughout
the food, do not place the vacuum-sealed food
items on top of one another or close together in the
perforated cooking tray.
2.
To catch any condensation that drips down, insert
the unperforated cooking tray below it.
3.
WARNING ‒ Risk of scalding!
Hot water collects on the vacuum-sealing bag dur-
ing cooking.
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Use an oven cloth to carefully lift the vacuum-
sealing bag so that the hot water runs off into the
universal pan or the cooking container.
▶
Use the oven cloth to carefully remove the va-
cuum-sealing bag.
Once the food is cooked, allow the cooking com-
partment to cool and then use a sponge to wipe
away the water from the evaporator dish.
4.
Dry the vacuum-sealing bag and place it into a
clean container.
5.
Open the vacuum-sealing bag with scissors and
pour all the food and the liquid into the container.
You can use the stock or marinade to make a
sauce.
6.
Get the food ready for serving.
Food Cooking tips
Meat
¡
To prevent fat from spitting out of
the pan, dab meat with a tea towel
before placing it in hot oil.
¡
Sear the meat at a very high tem-
perature for a few seconds on
each side. This will give the meat
a crust and the flavours you would
expect from frying, without over-
cooking it.