Bosch AutoCook MUCP868BCN, Инструкция по эксплуатации

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37
en Preparation
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Risk of scalding!
■
During preparation, large amounts of
steam accumulate in the appliance.
Always open the lid with care. Do not
lean over the lid of the appliance.
■
The pan and any inserts that are used
may be very hot. Always use suitable
handles or oven gloves.
Caution!
Condensation is formed during cooking.
Empty the condensation tank regularly.
Notes:
■
The preparation programme can be
stopped at any time using button
H
.
The appliance subsequently switches to
function selection mode.
■
Certain preparation programmes can
consist of several preparation steps.
X
“Multiple preparation steps” see
page 41
Extending the preparation time
during preparation
If the ingredients are not yet fully cooked
shortly before the end of a preparation
programme, the preparation time can be
extended.
1. To do this, press and hold button
F
.
The current preparation time will be briefly
shown on the display and will then increase
in 1-minute increments.
2. Press and hold the button until the
desired preparation time has been
reached.
3. Activate the newly set preparation time
using button
G
.
Note: The preparation time can only be
extended by a maximum of 30 minutes. If
the desired preparation time is exceeded,
hold button
F
until the maximum value is
reached. The setting will then jump back to 5
minutes.
Sous-vide cooking
Sous-vide cooking is a method of cooking
under a vacuum at low temperatures.
Sous-vide cooking is a gentle, low-fat
method of preparing meat, fish, vegetables
and desserts. A vacuum-packing machine is
used to heat-seal the food in a special air-
tight, heat-resistant cooking bag.
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Health risk!
Sous-vide cooking is a method of cooking at
low temperatures. As a result, it is important
that you always follow the application and
hygiene instructions below:
■
Use only fresh, good-quality food.
■
Wash and disinfect your hands. Use
disposable gloves or cooking/grill tongs.
■
Take extra care when preparing critical
food, such as poultry, eggs and fish.
■
Always prepare poultry at min. 65°C.
■
Always thoroughly rinse and/or peel fruit
and vegetables.
■
Always keep work surfaces and chopping
boards clean. Use different chopping
boards for different types of food.
■
Maintain the cold chain. Make sure that
you only interrupt it briefly to prepare
the food, and then return the food in its
vacuum-sealed bag to the refrigerator for
storage before you cook it.
■
Food is suitable for immediate con-
sumption only. Once the food is cooked,
consume it immediately. Do not store it
after cooking – not even in the refrigera-
tor. It is not suitable for reheating.
Vacuum-sealing bags
■
When using the sous-vide cooking
method, only use heat-resistant vacuum-
sealing bags designed for this purpose.
■
Do not cook the food in the bag you
bought it in (e.g. portions of fish). These
bags are not suitable for sous-vide
cooking.
Vacuum-sealing
■
Use a chamber vacuum-sealing machine
that can create a vacuum of at least 99%
to vacuum-seal the food. This is the only
way to achieve an even heat transfer and
therefore a perfect cooking result.