Fault
appears after a
few seconds.
appears after the
pump has been run-
ning for two minutes.
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.
Cause and troubleshooting
The external vacuum-sealing adaptor is not positioned correctly on the vacuum-sealing com-
partment's air outlet.
Check the position of the external vacuum-sealing adaptor.
▶
As the temperature rises, liquids begin to boil, meaning that the vacuum cannot be formed.
Only vacuum-seal cold liquids.
1.
If the vacuum-sealing compartment is wet, wipe it dry.
2.
Heat-seal the vacuum-sealing bag early if larger bubbles form.
3.
Select a lower vacuum-sealing level.
4.
One drying process alone was not sufficient.
Wait until
no longer lights up.
1.
Repeat the drying process.
2.
→ "Starting drying", Page 8
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.
– 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 Vacuum-sealing glass bottles
You can also use the vacuum-sealing drawer to va-
cuum and reseal glass bottles, e.g. bottles of cooking
oil.
Fit the air outlet on the vacuum-sealing adapter in
1.
such a way that the outlet for the hose is facing up-
wards vertically.
Secure the bottle cap to the bottle opening.
2.
Press the bottle adapter onto the bottle cap.
3.
How it works en
11