8
EN
www.team-cuisine.com
FIRE HAZARD
~
It is not necessary to constantly supervise
during operation, but just to check regu-
larly. This applies in particular when very
long cooking times are set.
DANGER! Risk of injury through
burning
~
Only transport or empty the water bath
when it has cooled down.
~
Do not reach into the water with bare
hands when you place the bag into or re-
move it from the water bath.
~
Wait for the device to cool down before
cleaning.
WARNING! Risk of material damage
~
Ensure that the water level does not fall
below the
MIN
marking. If this happens,
the device will switch off to avoid over-
heating.
~
Only place completely sealed foods into
the water bath. If water gets in, it would
have a negative effect on the food, and
could spoil it.
~
Never place or lay the device on hot sur-
faces (e.g. hot plates) or near heat sourc-
es or open fire.
4.
Items supplied
1 sous-vide stick
1 copy of the user instructions
Before using for the first time
•
Remove all packing material.
•
Check that the device is undamaged.
5.
The sous-vide cooking
method
5.1 What is sous-vide?
The dream of every hobby cook: a steak that is
pink and juicy on the inside, crispy on the out-
side. But unfortunately it does not always
work using conventional methods, or it re-
quires exact timing. Sous-vide makes cooking
easier, and almost always yields perfect re-
sults.
In principle, sous-vide is nothing more than
the slow cooking of vacuum-sealed food.
On the one hand, sous-vide is a very simple
method for achieving excellent results when
preparing food. On the other hand, sous-vide
is a clear rejection of the “always-in-a-rush” at-
titude of our age.
Professional cooks have been using this meth-
od for many years. With the new sous-vide
stick, this cooking method is now also afforda-
ble and easy to use for hobby cooks at home.
5.2 Advantages of sous-vide
•
By precisely setting and maintaining the
temperature of the water bath, the cook-
ing process is directly matched to the
structure and characteristics of the food.
•
Large quantities can easily be prepared.
The final preparation can then take place
very quickly (e.g. briefly searing steaks).
•
It is not a case of “every second counts”.
The core temperature of the food being
cooked can never rise higher than the
water temperature. This cooking method
therefore forgives small deviations in
terms of temperature and timing.
•
You have perfect control over the aroma
and the texture of the food.
•
The vacuum-sealing process ensures that
the food loses neither aroma nor fluids.
This means that fish and meat remain de-
