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liciously juicy at all times, and do not be-
come dry.
•
The vacuum-sealing process causes mari-
nades to penetrate deeper and more in-
tensively into the food. You will
experience an entirely new intensity of
marinated food.
5.3 Things to remember with sous-
vide
•
Sous-vide cooking is a slow-cooking
method. Take the extended time in the
water bath into consideration when plan-
ning the individual cooking stages.
•
The device works in two phases: in phase
1, the water bath is heated to the set tem-
perature. In phase 2, the temperature is
kept steady and the vacuum-packed
food cooks slowly in the water bath.
•
If you wish to shorten the heating time
(phase 1), fill the pot with warm water.
The water should not be hotter than the
desired cooking temperature, however.
•
For the correct temperature and cooking
time settings, you can find guideline val-
ues in the cooking table (see “Cooking ta-
ble” on page 37).
•
Only vacuum-packed food must be
placed in the water bath.
•
Because the food is not boiled or well-
done, great emphasis must be placed on
hygiene. All parts that come into contact
with raw or semi-raw food must immedi-
ately be cleaned, in order to avoid trans-
mission of bacteria to other kitchen
utensils.
•
After cooking, the food must be eaten
immediately, processed further, or must
be cooled down inside the vacuum bag
using iced water and then stored in the
0°C section of the refrigerator.
•
Ensure that you use high-quality bags
that are heat and cold-resistant. On the
packaging of the vacuum bags, you can
find the temperature specifications for
which the bag is designed.
•
Before placing the food to be cooked into
the water, ensure that the bag is tightly
sealed. If water gets inside, it would spoil
the food or make it taste watery and fla-
vourless.
•
The food to be cooked must always be
completely covered with water. If it floats,
place a plate on the food to be cooked.
•
Ensure that the individual vacuum bags
are completely surrounded by water.
•
Frozen food must be thawed before
cooking. Quick thawing in the water bath
damages the structure of the food. Fur-
thermore, it is almost impossible to de-
fine a cooking time for frozen food.
5.4 Required accessories
Sous-vide is not possible without vacuum-
packed food.
The following accessories are not included
with the items supplied, but are required:
-
Vacuum-sealing device
-
Cold and heat-resistant vacuum bags
-
A sufficiently large pot for the water bath
(volume approx. 6 - 15 litres).
5.5 Recommended accessories
During longer periods of cooking in an open
pot, the hot water evaporates. This means en-
ergy is lost and the water level can fall below
the
MIN
marking
6
.
In order to reduce the evaporation of hot wa-
ter, we recommend the use of insulating balls
that float on the surface of the water bath. You
can order these.
