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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 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.
Beef
Type of
food
Thick-
ness of
food
Amount
of food
for 4
persons
(g)
Temper-
ature
(°C)
Time
(min)
Level Water in
the wa-
ter draw-
er (ml)
Beef fillet
medium
4 cm 800 60 110 - 120 3 600
Beef fillet
well done
4 cm 800 65 90 - 100 3 500
Lamb / Game
Type of
food
Thick-
ness of
food
Amount
of food
for 4
people
(g)
Temper-
ature
(°C)
Time
(min)
Level
Water in
the wa-
ter draw-
er (ml)
Lamb
rare
3 cm 600 - 650 60 180 - 190 3 700
Lamb
medium
3 cm 600 - 650 65 105 - 115 3 600
Boar 3 cm 600 - 650 90 60 - 70 3 800 + 200
Rabbit
boneless
1.5 cm 600 - 650 70 50 - 60 3 600
ENGLISH 21
21


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