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What does sous-vide mean?
Sous-vide (the French "sous" means "for under vacuum" and "vide" means "vac-
uum") or vacuum cooking is a special cooking method in which the food is first
vacuum-packed in special plastic bags and then cooked at a low temperature in
a water bath . The cooking temperatures remain under 100°C, which makes it
a very gentle cooking method . The low temperatures change the products more
slowly at a molecular level, making the cooking results all the more tender and
juicy . In sous-vide cooking, the airtight packaging retains nearly all the flavour
and nutrients; this making vacuum-cooked food particularly flavoursome .
The aromas of spices become more intense under a vacuum . It is therefore better
to use them sparingly and add more later if necessary .
Another benefit is that the core temperature can be controlled exactly – so the
rule of thumb is: water temperature = core temperature . Overcooking the food is
almost impossible if the temperature has been correctly selected as the individual
ingredients do not get any hotter than the temperature of the water .
You will need the following accessories (not supplied) to cook using the sous-vide
method:
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Package contents
The appliance is supplied with the following components as standard:
▯
Sous-vide stick
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Operating instructions
NOTE
►
Check the package for completeness and signs of visible damage .
►
If the delivery is incomplete or damage has occurred as a result of defec-
tive packaging or during transport, contact the Service hotline (see section
Service) .
SSVS 1000 B2
Pot
vacuum sealer
special vacuum bags or plastic bags that do not release any plasticizers
or similar to the food and that are heat-resistant .
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