User manual

• Put the food in one layer of the
vacuum bags to get an even cooking
result.
• For faster and more even cooking of
the food, set the vacuum degree to
the highest possible.
• To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
General hints and tips for the function
SousVide cooking:
• To keep the cooking steam, always
keep the appliance door closed when
you use Sous-vide cooking function.
• Open the door carefully after cooking
because there is steam cumulated in
the appliance.
• You can add oil and spices to the
food in accordance to your taste. Oil
prevents the food from sticking to the
vacuum bag.
• For faster and more even cooking of
the food, keep the vacuum degree as
high as possible.
• Cooking times are recommendations
and can be different in accordance to
your preferences.
• The cooking times in the cooking
tables are for dishes for 4 people. If
the quantity of the food is higher, the
cooking times can be longer.
• If the dimension of the food is
different than the cooking tables
show, the cooking time can change.
• Put the vacuum bags on the grid
without overlapping when using more
bags.
11.4 SousVide cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are
the minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid
damages to the vacuum bags.
• For the poultry fillets to taste better,
fry them on the skin side before and
after vacuum packing.
Beef
Food Thickness
of food
Amount of
food for 4
persons
(g)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Water in
the water
drawer
(ml)
Beef fillet
medium
4 cm 800 60 110 - 120 3 600
Beef fillet
well done
4 cm 800 65 90 - 100 3 500
Lamb / Game
Food Thickness
of food
Amount of
food for 4
persons
(g)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Water in
the water
drawer
(ml)
Lamb rare 3 cm 600 - 650 60 180 - 190 3 700
Lamb me-
dium
3 cm 600 - 650 65 105 - 115 3 600
Boar 3 cm 600 - 650 90 60 - 70 3 800 + 200
Rabbit
boneless
1.5 cm 600 - 650 70 50 - 60 3 600
ENGLISH
31