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en Here's how
Tip: Bacteria can be found on the
surfaces of almost all food. To kill
germs, place the vacuum-sealed, un-
cooked food in boiling water for
max. 3 seconds.
Requirement: The food is vacuum-
sealed. → Page 144
Select the automatic programme
1.
"Sous-vide".
Follow the instructions on the dis-
2.
play.
After sous-vide cooking, dry the va-
3.
cuum-sealing bag and place it in a
clean container.
Tip: You can use the stock or mar-
4.
inade to make a sauce.
Open the vacuum-sealing bag with
scissors and add all the food and
the liquid to the pot.
Make the food ready for serving.
5.
Food
Cooking tips
Meat
¡ To avoid fat spitting
out of the pot, dab
meat with a tea towel
before placing it in hot
oil.
¡ Sear the meat at a
very high temperature
on each side for a few
26.12 Melting
During melting, a solid food is heated until it becomes liquid. Take note of the
recommended settings for melting.
Food
Tool
Chocol-
-
ate, cook-
ing
chocolate
1
Butter
1
Also available as an automatic programme
146
Quantity
in g
-
200
2
100
Food
Cooking tips
seconds. This will give
the meat a crust and
the typical flavours of
frying without over-
cooking it.
Fish
¡ Season the fish and
coat with hot butter.
¡ To produce a crust
and the flavours of fry-
ing, sear the fish on
each side for a few
seconds.
¡ Extend this time if
sous-vide cooking has
not cooked the fish
through enough.
Veget-
¡ Sear vegetables
ables
briefly to create the
flavours of frying.
¡ Season vegetables to
taste or mix with other
ingredients.
Tip: To prevent food from getting
cold, pre-warm the plates and
serve the food with a hot sauce or
butter.
in °C
min. -
max. in
mins
50
20-30
60
5-10
Lid
without
closed
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