Bedienungsanleitung Bourgini 32.0001 (Seite 9 von 24) (Deutsch, Englisch, Holländisch, Französisch, Spanisch)

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• Engine driven appliances: beware of sharp and/

or moving parts. Always keep your hands away

from the moving parts when using, cleaning or

servicing the appliance.

• Heating devices: wait until the appliance has

cooled down before you touch the housing and

parts of the unit.

Be extra careful during cleaning and servicing.

OPERATING CONTROLS AND PARTS

(See Fig. 1)

1. Touchscreen with display

2. Indicator light

3. Screw

4. Minimum and maximum water level

5. Clamp

6. Stainless steel sleeve

7. Water pump cap

DISPLAY ICONS

(See Fig. 2)

1. Temperature (degrees Celsius)

2. Time (hours:minutes)

3. Settings

4. Plus

5. Minus

6. Power (on/off)

INTRODUCTION TO SOUS VIDE

Vacuum cooking - also known as sous-vide (French:

sous = under, vide = vacuum) - is a method for

preparing food. Meat, ﬁsh and vegetables can

be cooked in a plastic bag at a relatively low

temperature, below 100°C. The food is placed in a

special plastic bag, a vacuum is formed, and the bag

is then closed and immersed in water (similar to au

bain-marie) with a temperature between 50 and 85°C.

The advantage of sous-vide cooking is that the

ﬂavours, aromas and liquid cannot escape from

the bag. Herbs and spices will have a more intense

ﬂavour and vitamins and other nutritional elements

will also be preserved. This method of food

preparation does not create a brown crust, as is the

case with frying and deep-frying. If desired, the food

can be browned slightly after vacuum cooking and

before serving. The end result is that the food is

cooked evenly both on the inside and the outside. In

addition, less frequently used cuts of meat such as

stewing beef will have a completely different texture

when cooked in this way, compared to traditionally

braised or stewed meat, resulting in a more intense

ﬂavour.

ADVANTAGES OF SOUS-VIDE COOKING

In order to paint a clearer picture of sous-vide cooking,

ﬁve advantages of this technique are given below.

1. Perfect result

Because the food is prepared at a constant temperature,

you can adjust the process to suit your taste. This way,

you can achieve a perfect result every time.

2. Even cooking

Food that is prepared with the sous-vide technique

cooks evenly. If you just fry or grill food, the texture

of the core will always be different than that of the

outside. This is not the case with sous-vide.

3. Preservation of ﬂavours

As the food does not come into direct contact with

the cooking water, the ﬂavours are preserved and

juices are prevented from seeping out. This keeps the

ﬂavours full and rich.

4. Preservation of nutrients

Vitamins and minerals are preserved perfectly due to

the creation of a vacuum. The sous-vide preparation

method is therefore healthier.

5. Simple preparation

Sous-vide cooking is easy because it works with a

programme that has exact settings. The Sous Vide

Stick Deluxe makes sous-vide cooking possible for

everyone.

USAGE

You will need a number of additional attributes

before you can use the appliance.

1. Water reservoir (See Fig. 3)

The Sous Vide Stick Deluxe requires a water

reservoir of between 6 and 15 litres, such as a

pan. This reservoir must be able to withstand

temperatures up to 100°C. The pan must be between

16 and 25 cm deep.

2. Vacuum bags

You need sealable, watertight bags to hold the food.

The bags must be able to withstand temperatures up

to 100°C. We advise you not to use bags more than

once for food safety reasons.

Special sous-vide bags are available from household

stores.

3. Vacuum appliance (optional)

We recommend the use of vacuum bags and a

vacuum appliance for optimal results. This appliance

removes the air from the bag and creates a

watertight and airtight seal.

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