User manual

food immediately after the cooking, quickly
decrease its temperature. To do that, put the
food in an ice bath and put it in the fridge. You
can keep the food in the fridge for 2 – 3 days.
• Do not use Sous-vide cooking function for
reheating food leftovers.
• Prevent contact between raw food and cooked
food while you prepare and cook the food.
• Do not use the same tools for different things
without washing them carefully.
• For recipes with raw eggs, prevent egg whites
or yolks from contact with the external part of
the egg shells.
Hints and tips regarding food vacuum
packing:
• Necessary equipment for Sous-vide cooking
function are a vacuum sealer and vacuum bags.
• Recommended vacuum sealer type: chamber
vacuum sealer. Only this type of vacuum sealer
can vacuum pack liquids.
• Use vacuum bags correct for Sous-vide cooking
function.
• Do not reuse vacuum bags.
• 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
oven door closed when you use Sous-vide
cooking function.
• Open the door carefully after cooking because
there is steam cumulated in the oven.
• You can add oil and spices to the food in
accordance to your taste. Oil prevents the food
from sticking to the vacuum bag.
• Season the food moderately in the beginning as
there are no evaporative losses of flavour
volatiles.
• To evaporate alcohol from liquids, heat up and
boil the liquids before vacuum packing.
• You can replace the raw garlic by the garlic
powder.
• You can be replace olive oil by a neutral kind of
oil.
• For faster and more even cooking of the food,
keep the vacuum degree as high as possible
(99.9%).
• 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.
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 per-
sons (g)
Temperature
(°C)
Time (min) Shelf position
Beef fillet medi-
um
4 cm 800 60 110 - 120 3
Steam oven User Manual38