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Put the food in one layer of the
vacuum bags to get an even cooking
result.
For faster and more even cooking of
the food, set the vacuum degree to
the highest possible.
To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
General hints and tips for the function
SousVide Cooking:
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
prevents the food from sticking to the
vacuum bag.
Season the food moderately in the
beginning as there are no evaporative
losses of flavour volatiles.
To evaporate alcohol from liquids,
heat up and boil the liquids before
vacuum packing.
You can replace the raw garlic by the
garlic powder.
You can be replace olive oil by a
neutral kind of oil.
For faster and more even cooking of
the food, keep the vacuum degree as
high as possible (99.9%).
Cooking times are recommendations
and can be different in accordance to
your preferences.
The cooking times in the cooking
tables 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
different than the cooking tables
show, the cooking time can change.
Put the vacuum bags on the grid
without overlapping when using more
bags.
11.4 SousVide Cooking: Meat
Look at the tables to prevent
undercooking. 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
accordance to personal preferences.
Use only boneless meat to avoid
damages to the vacuum bags.
For the poultry fillets to taste better,
fry them on the skin side before and
after vacuum packing.
Beef
Food Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time (min) Shelf posi-
tion
Beef fillet
medium
4 cm 800 60 110 - 120 3
Beef fillet
well done
4 cm 800 65 90 - 100 3
Veal fillet me-
dium
4 cm 800 60 110 - 120 3
Veal fillet well
done
4 cm 800 65 90 - 100 3
ENGLISH 31
31


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