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Chapter 6. Use
EN
6.4.2 Sous Vide
It allows you to pack vacuum-
packed foods for “Sous Vide” low temperature cooking.
Depending on the food, you can choose from 8 standard recipes, programmed according to the type of food to be
packaged.
From the home page press
and select the recipe.
Recipe
Package
Settable parameter
Beef
Pouch
Sealing time: OFF / 0,1÷4 s
Default: 1,1 s
Pork
Pouch
Sealing time: OFF / 0,1÷4 s
Default: 1,1 s
Poultry
Pouch
Sealing time: OFF / 0,1÷4 s
Default: 1,1 s
Vegetable
Pouch
Sealing time: OFF / 0,1÷4 s
Default: 1,1 s
Fruit
Pouch
Sealing time: OFF / 0,1÷4 s
Default: 1,1 s
Sauce
Pouch
Sealing time: OFF / 0,1÷4 s
Default: 1,1
Dessert
Pouch
Sealing time: OFF / 0,1÷4 s
Default: 1,1
Fish
Pouch
Sealing time: OFF / 0,1÷4 s
Default: 1,1 s
With this method, the food sealed in the vacuum pouch is then cooked slowly at low temperature.
The benefits provided are many:
•
The flavour and texture remains unaltered.
•
Both flavour and aromas are preserved, as the cooking process does not disperse them.
•
The reduced loss of liquid makes the food softer and moister.
•
Nutrients are preserved.
•
You don’t need to add oils or fats for cooking.