Gorenje SVI6B, Инструкция по эксплуатации

Страница: 27 / 93

28
Food Preparation

All food items to be used for cooking using the
Sous Vide method should be of the highest
quality in freshness.

Ensure that all meat, seafood, poultry and
game have been stored at below 5°C before
preparation begins. Using a digital food
thermometer to check the temperature is
recommended.

Make sure that the food pouches are clean
and have not been contaminated by dirt or
other food contaminants.

Use detergent and warm water, or a sanitizing
solution to wash the food preparation area.

Separate the raw ingredient preparation area
from the finished product area.

Wash hands well before commencing any
food preparation.

Prepare foods to the recommended thickness
according to the Sous Vide Temperature and
Time Guide. Smaller cuts of meat will cook
more quickly.
Cooking

Use the Sous Vide Temperature and Time
Guide for cooking times and temperatures.

Ensure that the cooking pouch is completely
sealed before cooking commences.

Ensure that the cooking pouch is still
completely sealed when cooking has finished.
Storage

If the food is not going to be consumed
immediately, plunge the pouch containing the
food into iced water to reduce temperature
quickly. Refrigerate until required.
Reheating

Reheat food until internal temperature is
above 75°C.
Using Sous Vid
Place the Sous Vid on a flat, level surface.
Plug the unit into the mains power supply.
Press and hold the Power On/Off button for 3
seconds to turn the machine on, the power on/off
indicator
light will come on and the digital display will
illuminate.
1. Fill the cooking pan with the desired amount of
water, and replace the lid. Ensure the water
will cover the food. pouches and is above the
FILL line in the pan. View the Sous Vide
Temperature and Time guide.
TIP: To speed up the time needed to reach
the desired temperature, fill with warm water.
2. Press the Set Temp button and the display will
show 40°C, press + Up and – Down button to
set your desired target temperature.
3. To set the timer, press the Set Timer, then
press the + Up and
– Down buttons to set to
your desired target time (from 1 to 24 hours).
The sous vide will preheat for 1 hour before
the timer begins to count down.
4. Press the Set Timer button for default
temperature setting of 40°C and a minimum 4
hour cooking time.
5. Once you have selected the above, press the
start button and the sous vide will start to heat
the water. Once the desired temperature has
been reached the unit will emit an audible
sound to indicate this has been reached, at
this point you need to insert the cooking
pouches and the timer will start to count down.
6. Carefully remove the lid. With a pair of tongs
gently place the sealed food pouches in the
water ensuring the water level does not
exceed the MAX line, and that the food is
covered by water. Replace the lid.
TIP: You can slot the sealed food pouches
vertically in the slots of the rack to ensure
the food is separated and that water can
circulate evenly.
TIP: During cooking, only lift the lid if
necessary as sous vide uses low temperatures
to cook, so the unit does not recover lost
heat quickly. If condensation forms on
the inside of the lid reducing your vision,
carefully tilt the lid away from you so that the
condensation falls back into the pan
.