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Fault
and
light up
after the drying pro-
cess.
12 How it works
Here, you can find the ideal settings for various dishes
as well as the best accessories and cookware. We
have tailored these recommendations to your appli-
ance.
12.1 Vacuum-sealing for sous-vide cooking
You can use your vacuum-sealing drawer to prepare
food for sous-vide cooking. Sous-vide cooking is a
method of cooking "under a vacuum" at low temperat-
ures between 50–95 °C and in 100% steam or in a
bain marie.
The vacuum-sealing drawer is used to heat-seal the
food in a special air-tight, heat-resistant cooking bag.
WARNING ‒ Risk of harm to health!
Sous-vide cooking is a method of cooking at low tem-
peratures and, if the instructions for use and hygiene
instructions are not adhered to, it may result adverse
health effects.
Only use high-quality, perfectly fresh food.
▶
Wash and disinfect your hands.
▶
Use disposable gloves, cooking tongs or grill tongs.
▶
Take extra care when preparing critical food, such
▶
as poultry, eggs and fish.
Always thoroughly rinse and peel fruit and veget-
▶
ables.
Always keep work surfaces and chopping boards
▶
clean.
Use different chopping boards for different types of
▶
food.
Only interrupt the cold chain briefly to prepare the
▶
food.
Store vacuum-sealed food in the refrigerator before
▶
you starting the cooking process.
Once the food is cooked, consume it immediately.
▶
Do not store it after cooking – not even in the refri-
gerator. It is not suitable for reheating.
Notes
¡ Use the enclosed vacuum-sealing bags for sous-
vide cooking. You can reorder the vacuum-sealing
bags.
¡ Do not cook the food in the bag in which you
bought it (e.g. portions of fish). These bags are not
suitable for sous-vide cooking.
¡ Position the items of food in the bag next to each
other and not on top of each other.
Vacuum-sealing for sous-vide cooking
In order to achieve an even heat transfer and there-
1.
fore a perfect cooking result, use the highest va-
cuum-sealing level to vacuum-seal food.
Before cooking the food, check whether the vacuum
2.
in the bag is intact. To do this, refer to these points:
– There is no air in the vacuum-sealing bag.
– The heat-sealed seam is perfectly sealed.
Cause and troubleshooting
One drying process alone was not sufficient.
1.
Wait until
no longer lights up.
Repeat the drying process.
2.
→ "Starting drying", Page 8
– There are no holes in the vacuum-sealing bag.
Do not use a core temperature probe.
– Pieces of meat or fish that have been vacuum-
sealed together are not pressed directly against
one another.
– Vegetables and desserts are vacuum-sealed flat.
If the vacuum-sealing bag is not filled ideally, place
3.
the food into a new bag and vacuum-seal it again.
Note: To prevent gases escaping from the food, e. g.
from vegetables, vacuum-seal the food no more than
one day before the cooking process. The gases pre-
vent the transfer of heat or cause the texture of the
food to change, thus altering how it cooks, as a result
of the vacuum pressure.
12.2 Fast marinating and flavouring
You can use your vacuum-sealing bag to quickly add
flavour to or marinate food such as meat, fruit and ve-
getables.
Marinating your food in the traditional way usually takes
a long time and is not particularly intensive. When you
vacuum-seal in a bag, the food's cell pores open. The
marinade that is added can be absorbed quickly. This
produces a more intensive taste in a much shorter
time.
12.3 Storing and transporting food
You can use the vacuum-sealing process to store your
food for longer and can benefit from additional advant-
ages.
¡ Due to the low-oxygen environment in the vacuum,
freshly vacuum-sealed food remains edible for
longer when it is stored correctly.
¡ The freezer burn is lower when the food has been
frozen and vacuum-sealed.
¡ You can re-seal food, such as jams and sauces, in
glass containers.
¡ The vacuum-sealing significantly increases the stor-
age time.
¡ Store food such as cheese, fish or garlic without any
unpleasant odours. The hermetic sealing that takes
place during vacuum-sealing means that no un-
wanted odours can get out and the flavour cannot
be absorbed by the other food.
¡ Sealed vacuum-sealing bags or vacuum-sealing
containers are the ideal means of transport for liquid
foods. They are easy to handle, leak-proof and
space-saving.
How it works en
11
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