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Procedure
Rinse the food with cold water and
dry it.
Place the food in a vacuum bag and
add spices or liquid if desired.
Vacuum-seal the food in a chamber
system vacuum sealer.
For optimum cooking results, insert
the rack on shelf level 2.
Place the vacuum-sealed food on the
rack (next to each other if there are
several bags).
Insert the condensate tray on the
lowest shelf level.
Select
Oven functions
Select
Sous-vide
Change the recommended
temperature if necessary.
Set the cooking duration. Any time
between 1 minute and 10 hours can
be set.
Select further settings if required (see
"Operation: Steam cooking -
Advanced operation").
Confirm with OK.
.
.
Sous-vide (vacuum) cooking
Possible causes for poor
results
The vacuum bag has opened:
– The weld seam was not clean or
stable enough and came undone.
– The bag was damaged by a sharp
bone.
The food has an unpleasant or strange
taste:
– Incorrect storage of the food; the
food was kept out of the refrigerator
for too long.
– The food was contaminated with
bacteria before it was vacuum
sealed.
– Too much of ingredients such as
spices were added.
– The bag or weld seam were not in
perfect order.
– The vacuum was insufficient.
– The food was not eaten or chilled
immediately after cooking.
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