Lakeland 31573, Инструкция пользователя

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A GUIDE TO INGREDIENTS, HINTS AND TIPS
Once you’ve tried some of the recipes in this booklet, you may wish to adapt them, using
our suggestions as a guide. Cooking times will vary depending on the foods you choose.
• When selecting or preparing food for the Sous Vide Wand; before you vacuum seal it
check the food pieces are even in thickness so they will cook at similar times. Or seal in
separate bags to allow you to remove one and let another cook for longer.
• Cooking times will vary according to the starting temperature and thickness of
your food.
• When cooking slowly over longer times, consider searing your meat or fish in a hot pan
before vacuum packing. This adds flavour, firms up the outside of the food, and will kill
any bacterial spores on the surface (the inside of meat and vegetables are sterile unless
out of date). If your food cannot be seared before vacuum packing, gently sear or
blanch it before serving, this will also add flavour.