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vide is a clear rejection of the "quick quick"
attitude of our age.
Professional cooks have been using this
method for many years. With the new Sous-
Vide Cooker, this cooking method is now
also affordable for hobby cooks at home.
5.2
Advantages of sous-
vide
• By precisely setting and maintaining the
temperature of the water bath, the cook-
ing process is directly matched to the
structure and characteristics of the food.
• Large quantities can easily be pre-
pared. The final processing can then
take place very quickly (briefly searing
steaks).
• It is not a case of "every second
counts". The core temperature of the
food being cooked can never rise high-
er than the water temperature. This
cooking method therefore forgives small
deviations in terms of temperature and
timing.
• You have perfect control over the aroma
and the texture of the food.
• The vacuum-sealing process ensures that
the food loses neither aroma nor fluid.
This means that fish and meat remain
deliciously juicy at all times, and do not
become dry.
• The vacuum-sealing process causes mar-
inades to penetrate deeper and more in-
tensively into the food. You will
experience an entirely new intensity of
marinated food.
5.3
Things to remember
with sous-vide
• The Sous-Vide Cooker is a slow cooker,
and requires a start-up time to preheat
the water, see example below.
Examples for preheating time:
-
Preheating 5.5 litres from approx.
20 °C to approx. 62 °C: duration ap-
prox. 1.5 hours
-
Preheating 5.5 litres from approx.
40 °C to approx. 62 °C: duration ap-
prox. 75 minutes.
The cooking table (see "Cooking table" on
page 13) shows the times the program is
started. The program only starts after the se-
lected temperature has been reached. You
can see that the program has started when
the time on the display|12 is counting down
in minutes.
Even if you fill with water that is colder than
25 °C, the minimum value displayed is
25 °C. This only affects the heat-up time,
and has no further effects.
Take the extended time in the water bath into
consideration when planning the individual
cooking stages.
We therefore recommend filling the
device with water at the tempera-
ture you require for the next cook-
ing process. You can find the
required temperature e.g. in the
Cooking Table (see "Cooking table"
on page 13).
• Only vacuum-packed food must be
placed in the water bath.
• Because the food is not boiled or well-
done, great emphasis must be placed
on hygiene. All parts that come into
contact with raw or semi-raw food must
immediately be cleaned, in order to
avoid transferring germs to other kitch-
en utensils.
• After cooking, the food must be eaten
immediately, processed further, or must
be cooled down inside the vacuum bag
using iced water and then stored in the
0°C section of the refrigerator.
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