PolyScience Sous Vide Discovery, Руководство пользователя

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• Determine how tight you want to seal the food. Avoid
compressing delicate ingredients, unless it is your
intention.
• Check vacuum bag for proper seal before cooking.
• After sealing, immediately cook or refrigerate food at 38°F
(3.3°C) or below until ready to cook.
4. Cook At Desired Temperature For Minimum Time
• Insert vacuum-sealed bag only when bath has reached
correct temperature.
• Follow Time and Temperatures Guidelines and consider
increasing cooking 3-4 times of the difference in diameter.
• Recipes and an application to calculate exact time and
temperature can be found at cuisinetechnology.com
• If you cook more than one vacuum bag, make sure they
are not too close to each other.
• Check temperature and sealed vacuum bag frequently
during cooking process. A bag that suddenly begins
to float, inflate, or leak is a sign of food-safety issues.
Discard food and clean tank and Sous Vide
®
DISCOVERY.
5. Sear In Hot Pan, Plate & Serve
• Always measure the internal temperature of foods before
serving. You can reseal a pouch and continue cooking if
necessary.
• Some foods, such as meats, some fish and vegetable
recipes require a quick sear. The additional flavors created
while searing is called the Maillard reaction. A quick, very
hot sear will only impact the surface while everything else
remains perfectly done.