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en Settings table and tips
▯Always thoroughly rinse and/or peel fruit and
vegetables.
▯Always keep work surfaces and chopping boards
clean. Use different chopping boards for different
types of food.
▯Maintain the cold chain.Make sure that you only
interrupt it briefly to prepare the food, and then
return the food in its vacuum-sealed bag to the
refrigerator for storage before you cook it.
▯Food is suitable for immediate consumption only.
Once the food is cooked, consume it immediately.
Do not store it after cooking – not even in the
refrigerator.It is not suitable for reheating.
Vacuum-sealing bags
When using the sous-vide cooking method, only use
heat-resistant vacuum-sealing bags designed for this
purpose.
Do not cook the food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sous-
vide cooking.
Vacuum-sealing
Use a chamber vacuum-sealing machine that can create
a 99% vacuum to vacuum-seal the food. This is the only
way to achieve even heat transfer and therefore a
perfect cooking result.
Before cooking the food, check whether the vacuum in
the bag is intact. Make sure that:
▯There is no/hardly any air in the vacuum-sealing
bag.
▯The heat-sealed seam is perfectly sealed.
▯There are no holes in the vacuum-sealing bag. You
do not use a core temperature probe.
▯Pieces of meat and fish that have been vacuum-
sealed together are not pressed directly against
one another.
▯As far as possible, you avoid piling up vegetables
and desserts when vacuum-sealing them.
If in doubt, place the food into a new bag and vacuum-
seal it again.
Food should be vacuum-sealed at most one day before it
is cooked. This is the only way to prevent the escape of
gases from the food (e.g. from vegetables) which inhibit
the transfer of heat, or to prevent the texture of the food
from changing, and thus altering how it cooks, as a
result of the vacuum pressure.
Quality of the food
The quality of the cooking result is 100% influenced by
the quality of the ingredients you use. Use only fresh,
top-quality food. This is the only way to guarantee a
consistent cooking result that delivers impeccable
flavour.
Cooking
Sous-vide cooking prevents flavours from escaping,
intensifying the food's natural flavour. Please note that
the usual quantities of seasoning and condiments, such
as herbs, spices and garlic, will have a much greater
effect on the flavour. Start off by halving the quantities
you usually use.
If the ingredients are of high quality, it is often sufficient
to enclose them in the bag with just a small knob of
butter and a little salt and pepper. Generally, the fact
that the food's natural flavours intensify during cooking
is sufficient on its own to produce a flavourful cooking
result.
Do not place the vacuum-sealed food items on top of
one another or too close together in the cooking
containers. In order to ensure that the heat is
distributed evenly, the food items should not be
touching. If you have more than one vacuum-sealing
bag, cook on two levels.
Remove the vacuum-sealing bags with care after
cooking as hot water accumulates on the bags. Place
the unperforated cooking container into the cooking
compartment at the level below the perforated cooking
container containing the hot food.
Dry the outside of the bag, place it into a clean,
unperforated cooking container and cut it open with
scissors.Place all of the food, along with its juices, into
the cooking container.
The food can be finished off as follows once the
sous-vide cooking stage is complete:
Meat: Flash fry at a very high temperature for a few
seconds only on each side. This gives it a nice crust and
the flavours you would expect from frying, without
overcooking it.You can achieve a particularly good
result using a teppan yaki or under the grill. Important:
Dab the meat with a tea towel before placing it into hot
oil, in order to avoid fat spitting out of the pan.
Vegetables: Flash fry in a frying pan or on a teppan yaki
to give them the flavours you would expect from frying.
When frying vegetables like this, it is easy to season
them or mix them with other ingredients without them
cooling down.
Fish: Season and coat with hot butter. Since many types
of fish fall apart easily after cooking using the sous-vide
method, if you wish to flash fry fish, this should be done
before the sous-vide cooking stage.
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
perature on both sides. This gives the
cooking it.
side in a hot frying pan until it is crispy.
mix it with other ingredients. Roll it in foil
and prick it several times. Vacuum-seal
it using the sous-vide method.
some olive oil, salt and garlic.
the chosen cooking time should be.
cooked.
some butter, rosemary, garlic and salt.
sugar, salt, butter and thyme.
some butter, salt and a little sugar.
ing to retain the colour.
and pepper.
some orange juice, curry and butter.
