Hendi SOUS-VIDE SYSTEM Mode D'emploi page 7

Cleaning and maintenance
• Always remove the plug from the socket before clean-
ing the appliance.
• Beware: Never immerse the appliance in water or any
other liquid!
• Clean the outside of the appliance with a damp cloth
(water with mild detergent).
• Never use aggressive cleaning agents or abrasives.
Do not use any sharp or pointed objects. Do not use
petrol or solvents! Clean with a damp cloth and de-
Basic principles of sous vide cooking
Vacuum packing
The food should always be packed vacuum or in any
case packed in a plastic bag without air (no buoyancy)
so that the heated water will have a direct contact to the
food through the plastic. Spices and marinades can be
added in advance so that these can be absorbed by the
Cooking
The correct temperature is of great importance for
the final result. For meat and fish the minimum
temperature should be 54°C in order to prevent the
growth of bacteria.
Some examples:
Steak:
- Rare 54-56˚ C
- Medium 56-58˚ C
- Well done 58-64 ˚C at a time of 1 to 4 hours.
Succade:
- 55-58 ˚ C for a period of at least 20 hours and it can reach up to 60 hours depending on thickness.
Fish:
The cooking times are considerably shorter. Minor changes to the temperature setting have a major in-
fluence on the result. Experimentation is certainly required. We highly recommend doing research on the
internet, there are several great (free) sources of detailed information available*.
Pasteurization:
The storage time of vacuum packed products that
are cooked, can be extended considerably if they are
cooled rapidly after cooking (with a shock cooler or
in a basin with ice cubes). If stored at 2˚C they can
be stored up to 3 weeks after preparation. Note that
Always follow the HACCP guidelines
tergent if necessary. Do not use abrasive materials.
• Clean the ventilation slots (if applicable) with the vac-
uum cleaner.
• Always remove the water after use to prevent limes-
cale deposits.
• Dry the inside of the water tank with a dry soft cloth.
• Ensure that no limescale forms at the bottom of the
water tank.
food and the juices and flavors will be kept. The best is
to use an vacuum inside chamber packaging machine.
The cheapest functional alternative is to use airtight
ziplock bags that the air has been squeezed out of,
though the results of this method may be poor.
Times are always minimum times. The thickness
of the product has a strong influence on the whole
cooking process.
minimum times / temperatures apply to kill the bac-
teria, which are highly dependent on the product. It
is food-safest to find basic sous vide recipes online
and carefully modify them to your wishes.
EN
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