18
Operation
WARNING
Risk to health from illness due to
spread of germs.
With slow cooking or sous-vide cooking, food
is cooked at low temperatures which may
cause a multiplication of germs.
• Ensure hygienic working practices at every stage
of the food preparation and cooking process.
• Follow the instructions in the recipe exactly (tem-
perature and time).
• Once the food is cooked, it must be consumed im-
mediately.
• Meat and poultry must be briefly roasted in many
cases following the sous-vide process. This is in
order to reduce the number of potential germs on
the surface of the food that may cause illness. Fol-
low Vorwerk Thermomix® recipe instructions care-
fully to reduce this risk.
Note Please note the following:
1.
The speed must not exceed 1.
2.
The blade cover may only be used in reverse rotation.
