User manual

Use
30
Tips:
• Preferably use fresh, high quality raw
materials well-preserved until cooked.
• To improve the cooking result, dressings
can be added inside the bag.
• Clean the food well from bones or
fishbones that could pierce the bag and
damage the cooking.
• Do not leave the food to be cooked for
too long at room temperature as the bag
may swell during cooking, losing all the
advantages of vacuum.
• The food to be vacuum-packed for Sous
Vide cooking or storage must be at a
refrigerator temperature (from 3°C to
7°C), never hot.
• Keep the products in a vacuum (cooked
and then blast chilled) at a constant
temperature not exceeding 3°C in the
refrigerator.
• For even cooking, do not overfill the
bags and place the food in the best
possible way on a single layer.
• If you are cooking multiple bags at the
same time, place the bags on the same
shelf without overlapping them.
• Do not reuse the bags after cooking.
Traditional cooking functions
1. From the home screen, select the
cooking functions icon.
2. Press the symbol to access the
traditional cooking functions menu.
3. Select the desired function.