AEG BS9354151M User Manual download pdf (Page 21)

• Sous-vide dishes have the best taste

immediately after cooking. If you do

not to eat the food immediately after

the cooking, quickly decrease its tem-

perature. To do that, put the food in

an ice bath and put it in the fridge.

You can keep the food in the fridge

for 2 – 3 days.

• Do not use Sous-vide cooking function

for reheating food leftovers.

• Prevent contact between raw food

and cooked food while you prepare

and cook the food.

• Do not use the same tools for different

things without washing them carefully.

• For recipes with raw eggs, prevent

egg whites or yolks from contact with

the external part of the egg shells.

Hints and tips regarding food vacuum

packing:

• Necessary equipment for Sous-vide

cooking function are a vacuum sealer

and vacuum bags.

• Recommended vacuum sealer type:

chamber vacuum sealer (only this type

of vacuum sealer can vacuum pack liq-

uids).

• Use vacuum bags correct for Sous-

vide cooking function.

• Do not reuse vacuum bags.

• Put the food in one layer of the vac-

uum bags to get an even cooking re-

sult.

• For faster and more even cooking of

the food, set the vacuum degree to

the highest possible.

• To guarantee a safe closing of the vac-

uum bag, make sure that the area sub-

ject to the seal is clean.

General hints and tips for Sous-vide

cooking function:

• To keep the cooking steam, always

keep the appliance door closed when

you use Sous-vide cooking function.

• Open the door carefully after cooking

because there is steam cumulated in

the appliance.

• You can add oil and spices to the food

in accordance to your taste. Oil pre-

vents the food from sticking to the

vacuum bag.

• For faster and more even cooking of

the food, keep the vacuum degree as

high as possible.

• Cooking times are recommendations

and can be different in accordance to

your preferences.

• The cooking times in the cooking ta-

bles are for dishes for 4 people. If the

quantity of the food is higher, the

cooking times can be longer.

• If the dimension of the food is differ-

ent than the cooking tables show, the

cooking time can change.

• Put the vacuum bags on the grid with-

out overlapping when using more

bags.

11.3 Sous-vide cooking : Meat

• Look at the tables to prevent under-

cooking. Do not use meat portions of

a larger thickness than the tables

show.

• The cooking times in the tables are

the minimum necessary times. The

cooking time can be increased in ac-

cordance to personal preferences.

• Use only boneless meat to avoid dam-

ages to the vacuum bags.

• For the poultry fillets to taste better,

fry them on the skin side before and

after vacuum packing.

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