Bedienungsanleitung Smeg SO6606APNR (Seite 33 von 64) (Englisch)

791706

Zoom out

Zoom in

Vorherige Seite

1/64

Nächste Seite

USE - 101914779546/B

Sous Vide cooking

Sous vide cooking in a steam oven is the best

way to cook food without altering its nutritional

properties and quality. It is also an extremely

healthy and natural type of cooking.

• The Sous vide technique allows the heat to

be transferred efficiently from the steam to

the food, preventing the loss of flavour

through the oxidation and evaporation of

nutrients and humidity during cooking.

• Sous vide cooking also allows greater

control over the cooking compared to

traditional methods and ensures that

cooking is uniform.

• It also allows cooking to be carried out at

lower temperatures compared to traditional

cooking methods.

For Sous Vide cooking you need to:

• Have a chamber vacuum packing machine

that allows you to achieve a better and safer

vacuum for solid and liquid foods.

• Make sure that the seal area of the bag is

clean and free from food residues.

• Hermetically seal the food in a special food

grade bag that can withstand the cooking

temperatures.

• Create a vacuum in the bag of at least

99.8% to prevent air bubbles forming inside

that could affect the cooking.

• If you have a Smeg vacuum drawer, use the

maximum vacuum level (level 3).

Once cooked, it is recommended to remove the

product from the bag and finish cooking it in a

pan or by grilling.

Tips:

• Preferably use fresh, high quality raw

materials well-preserved until cooked.

• To improve the cooking result, dressings can

be added inside the bag.

• Clean the food well from bones or fishbones

that could pierce the bag and damage the

cooking.

• Do not leave the food to be cooked for too

long at room temperature as the bag may

swell during cooking, losing all the

advantages of vacuum.

• The food to be vacuum-packed for Sous

Vide cooking or storage must be at a

refrigerator temperature (from 3°C to 7°C),

never hot.

• Keep the products in a vacuum (cooked

and then blast chilled) at a constant

temperature not exceeding 3°C in the

refrigerator.

• For even cooking, do not overfill the bags

and place the food in the best possible way

on a single layer.

• If you are cooking multiple bags at the same

time, place the bags on the same shelf

without overlapping them.

• Do not reuse the bags after cooking.

To select the Sous Vide cooking:

1. Touch the COOKING button on the

"main menu".

2. Touch the STEAM COOKING MENU

button.

1. Select the SOUS VIDE function.

2. For settings, see the procedure described in

the "Steam cooking" paragraph.

SOUS VIDE

Steam function for perfect cooking

inside a sealed bag. The food’s flavours

are enhanced and no nutrients are lost.

The bag containing the food can be

placed on the perforated tray or on a

rack positioned on the first or second

shelf.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Smeg SO6606APNR Seite 33

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von Smeg SO6606APNR

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info