Bedienungsanleitung Siemens HS858KXB6 (Seite 45 von 56) (Englisch)

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How it works en

WARNING‒Risk of harm to health!

Sous-vide cooking is a method of cooking at low tem-

peratures and, if the instructions for use and hygiene

instructions are not adhered to, it may result adverse

health effects.

▶Only use high-quality, perfectly fresh food.

▶Wash and disinfect your hands.

▶Use disposable gloves, cooking tongs or grill tongs.

▶Take extra care when preparing critical food, such

as poultry, eggs and fish.

▶Always thoroughly rinse and peel fruit and veget-

ables.

▶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.

▶Store vacuum-sealed food in the refrigerator before

you starting the cooking process.

▶Once the food is cooked, consume it immediately.

Do not store it after cooking – not even in the refri-

gerator. It is not suitable for reheating.

▶To kill the germs, dip the vacuum-sealing bag con-

taining the uncooked food into boiling water for no

more than 3seconds.

aThis minimises the germs on your ingredients and

maximises hygiene, so your food is now ready for

sous-vide cooking.

Cooking food sous-vide

Requirements

¡The food is vacuum-sealed. →Page44

¡The food is prepared. →Page44

1. Place the food onto the wire rack.

To ensure that the heat is distributed evenly around

the food, do not place the vacuum-sealed food

items on top of one another or close together on the

wire rack.

2. To catch any drops of condensate, slide the univer-

sal pan in at level1.

3. ATTENTION!

Risk of damage to kitchen units

▶Do not fill the water tank a second time for the

sous-vide cooking.

Use the recommended settings when configuring

the appliance settings.

The recommended settings are based on how long

one tankful of water lasts. As a general rule, de-

pending on the set temperature, the following max-

imum cooking times apply when the water tank is

completely full:

Temperature in °C Max. cooking time in

minutes

50 270

60 210

70 150

80 120

90 90

4. WARNING‒Risk of scalding!

Hot water collects on the vacuum-sealing bag dur-

ing cooking.

▶Use an oven cloth to carefully lift the vacuum-

sealing bag so that the hot water runs off into the

universal pan or the cooking container.

▶Use the oven cloth to carefully remove the va-

cuum-sealing bag.

Once the food is cooked, allow the cooking com-

partment to cool and then use a sponge to wipe

away the water.

5. Dry the outside of the vacuum-sealing bag and

place it in a clean container.

6. Use scissors to open the vacuum-sealing bag. Place

all of the food and liquid into the container.

You can use the stock or marinade to make a

sauce.

7. Prepare the food for serving.

Food Cooking tips

Meat ¡Dab the meat with a tea towel be-

fore placing it into hot oil, in order

to avoid fat spitting out of the pan.

¡Sear the meat at a very high tem-

perature for a few seconds on

each side. This gives the meat a

nice crust and the flavours you

would expect from frying, without

overcooking it.

Fish ¡Season the fish and coat with hot

butter.

¡To give the fish a nice crust and

the flavours you would expect

from frying, sear it for a few

seconds on each side.

¡Fry the food for longer if has not

been sufficiently well cooked dur-

ing the sous-vide cooking stage.

¡Serve the fish on preheated plates

and with a hot sauce or butter, as

sous-vide cooking takes place at

low temperatures.

Vegetables ¡Sear the vegetables briefly to give

them the flavours you would ex-

pect from frying.

¡Season the vegetables or mix

them with other ingredients.

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