PolyScience Sous Vide Discovery, Руководство пользователя

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COOKING SOUS VIDE SAFELY
Step-by-Step Overview
The basic steps of Sous Vide cooking are very simple and
straightforward. Food can either be served right after it is
cooked or it can be chilled in the vacuum pouch and reheated
later. Just follow the following 5 easy steps.
Detailed Steps With Important Food-Safety
Recommendations
Sous Vide is a very safe cooking method. As with any other
method, Sous Vide requires standard food safety practices.
However, there are two unique issues that are very important
to understand before you start cooking Sous Vide.
• Vacuum-packaging creates an anaerobic or low-oxygen
environment that can encourage the growth of bacteria
such as salmonella and botulism when food is handled
improperly.
• Food cooked at low temperatures for extended periods
of time can cause bacteria to multiply rapidly. The longer
food is in the “danger zone” — temperatures between
40°F and 140°F (4.4°C to 60°C) — the faster bacteria can
multiply and the more dangerous they can become.
5.
Hold At Minimum
Temperature
Plate & Serve
Sear In Pan
(If Required)
1. Set Up Sous Vide
®
DISCOVERY & Water Bath
2. Trim, Prepare & Season Ingredients
3. Vacuum Seal Chilled Food
4. Cook at Desired Temperature for Minimum Time
Sear In Pan
(If Required)
Plate & Serve
Chill Pouches In
Ice Bath
Keep Refrigerated At
38°F ( 3.3°C)
Set Up
Sous Vide
®
DISCOVERY
Reheat Vacuum Sealed
Pouch, Sear In Pan (If
Required), Plate & Serve