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The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if
repairs are carried out by unauthorized third parties.
WHAT IS SOUS VIDE?
Food, such as meat, fish or vegetables vacuum-sealed in a bag is gently cooked
at relatively low, constant temperatures under 100°C over a longer period of time.
With sous vide cooking temperature and cooking time are precisely controlled so
that overcooking is basically no longer possible. Thanks to the bags that are used
fluid cannot escape; meat particularly cooks in its own juices and hardly loses
any weight. Food prepared in this manner retains its full flavour.
Temperatures in the range between 55°C and 65°C are ideal. At 62°C the cooked
food is pasteurised. However, for pasteurisation the desired effect (killing off
microorganisms) is only achieved through the right combination of time and
temperature. Food that is cooked in the sous vide process and then stored, must
be placed in ice water and cooled immediately after it is cooked. Thereafter
the bag can either be frozen or stored for several days in the refrigerator at a
temperature below 3°C. In this regard, please see the appropriate recipes and
recommendations for the individual dishes.
If sensitive persons or persons at risk (immuno-compromised individuals,
pregnant women, small children, etc.) will eat the prepared food, always ensure
that the food has been heated for an adequate period of time and at as high a
temperature as possible. This is the only way to ensure that any existing germs
have been killed off.
When choosing the vacuum bags, note that they must be suitable for heating as
well as freezing, to avoid damaging the bag.
Extensive literature regarding sous vide is available, on the Internet you can
also find many video instructions and informative websites. We recommend that
you first spend some time familiarising yourself with the details and then with
patience and fun implement the knowledge you have acquired in practice.
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