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¡ The low temperatures and direct
transfer of heat ensure controlled
cooking as specified until done. It
is almost impossible to overcook
the food.
¡ The cooking time depends on the
piece size for each vacuum-sealing
bag.
Food
Rare beef
steak, 180 g
each
Medium beef
steak, 180 g
each
Well-done
beef steak,
180 g each
Pulled pork,
1000 g each
Cod, 140 g
3
each
Salmon fillet
3
140 g each
1
Cover the food in the vacuum-sealing bag fully with water. Do not exceed
the
marking.
2
Use the measuring cup.
3
After cooking fry in the pan on both sides.
Vacuum-sealing food
WARNING
Risk of serious harm to health!
Incorrect preparation can lead to
health problems.
▶
Only use top-quality, perfectly fresh
food.
▶
Wash and disinfect your hands.
▶
Use disposable gloves or grill
tongs.
▶
Check the condition and shelf-life
of food items critical to hygiene,
e.g. poultry, eggs and fish.
Water in ml
1
2000
2000
2000
2000
2000
2000
Tips
¡ Use the exact temperature and
cooking time given in your recipe.
¡ Use the automatic programme for
sous-vide cooking.
in °C
58
63
70
85
59
56
▶
Always prepare poultry at min.
65 °C.
▶
Thoroughly wash and/or peel fruit
and vegetables.
▶
Always keep work surfaces and
chopping boards clean.
▶
Use different chopping boards for
different types of food.
▶
Only interrupt the cold chain briefly
to prepare the food.
▶
Before cooking, do not store va-
cuum-sealed food in the refriger-
ator for longer than 24 hours.
▶
Consume the food immediately; do
not store for lengthy periods.
min. - max.
in mins
60-70
50-60
45-55
480-510
25-35
30-35
Here's how en
Lid
2
closed
2
closed
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closed
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closed
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