Important - SOLIS PRO SC3200 Mode D'emploi

TI PS FOR C OO KING T IME:
Tender pieces of meat such as filets should not be overcooked (max. 4 or 6
hours), otherwise the meat quality might be impaired.
Tougher pieces of meat require more cooking time (6 to 8 hours or more) to
make the meat tender.
Chewy or fatty pieces of meat, such as pot roast or leg of lamb, should be
cooked at temperatures high enough to "melt" the collagen fibers into gelatin,
meaning at least at 60°C for at least 24 hours. Very chewy kinds of meat might
even need up to 72 hours to make the meat come out juicy and tender.
Poultry should be prepared in separate pieces, as the cavities in the poultry might
cause the bag to "swim" due to the trapped air, and not be submerged in water.
Very fibrous kinds of vegetable require a higher temperature than meat. Longer
cooking times cause fruit and vegetables to become very soft in consistency, mak-
ing them ideal for making soups and purees.
In general, please make sure that no air gets trapped in the bag when vacuum
sealing food, as this will buoy up the bags, making them float on the surface.
TI PS FOR SE A SO NIN G:
The cooking method of Sous-Vide conserves the aroma of the food. When you
add spices and oils directly into the vacuum bags, the chosen spices and herbs will
unfold even more intensive aroma.
Recommendation 1: Flavoring butter and spreading it in the vacuum bag
Mix fresh or dried herbs, spices, salt and pepper and, in a blend with unsalted but-
ter, turn them into herb butter. Spread the herb butter in the vacuum bag before
filling it with food.
CAUTION: The front end of the vacuum bag should not come into contact with the
butter, so that the bag can be sealed air tightly.
Recommendation 2: Making and freezing broth with herbs
Prepare vegetable, beef or chicken broth with herbs, spices, salt and pepper and
maybe vegetables and meat. Let the broth cool down, pour the broth into an ice
cube tray and freeze the broth in the refrigerator. If desired, you can add an ice
cube of broth to the food in the vacuum bag. During cooking, the ice cube will melt
and add its aroma to the food.
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Recommendation 3: Making and refrigerating herbal oil
CAUTION: Do not use any native extra vergin olive oil, as this might develop a bitter
or metallic aroma.
Blend herbs and spices with olive oil, cool the mixture in the refrigerator until it is
semisolid and, by tablespoons, add it to the food in the vacuum bag.
NOTE: We recommend not blending wine or other spirits with the oil, as alcohol
can develop a metallic taste in Sous-Vide appliances.
IMPORTANT: It is important that none of the spice mixtures come into contact
with the edge of the bag, so that the vacuum bag can be sealed air tightly.
It is a handy tip to flip the edge of the bag inside out before filling the bag with
spices and food to prevent it from coming into contact with the food and the spice
mixture. If the vacuum bag can not be evacuated and sealed, use a fresh vacuum
bag.
T IPS F OR C R I SP LY FR I E D M EAT OR FI S H
The method of Sous-Vide cooking will not make the meat or fish caramelized or
crispy. Therefore, should you prefer your meat or fish crispy, we recommend frying
it at intense heat in the pan or on the grill with a little oil or placing it on the grating
in the oven and grilling it in the grill function after Sous-Vide cooking. Alternatively,
you can use a flambé burner to caramelize the surface.
It should, however, only be fried briefly (1–2 minutes), so that only the surface
becomes crispy.
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