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23FRANÇAIS
Aliments liquides
Si, pendant le fonctionnement, on presse
le bouton , le cycle s’arrête et la
soudure du sachet est immédiatement
eectuée. Cette procédure doit être
utilisée si on conditionne des produits
liquides qui, pendant le cycle de sous-
vide, peuvent aller en ébullition.
Remarque : Périodiquement,
l'appareil exécute en mode
automatique un cycle de
reconditionnement (voir le chap.
6.5) durant lequel, les boutons
et clignotent.
Laisser le cycle s’exécuter sans
intervenir sur l'appareillage
jusqu'à ce que les 2 boutons
cessent de clignoter.
Selon l’aliment à conditionner, il est conseillé de congurer le niveau de sous-vide,
comme indiqué dans le tableau :
Niveau de sous-vide
Utilisation
Conditionner, diviser en portions sans la création de sous-
vide.
1)
Conditionner, diviser en portions des aliments
particulièrement délicats (salade, tomates, etc.) avec niveau
minimum de sous-vide (MIN).
- Conditionner, diviser en portions des aliments
particulièrement délicats (légumes cuits, fruits, viandes
tendres, pâtes) et des aliments liquides (soupes, crèmes,
sauces).
- Mariner en sachet.
- Cuire Sous-vide (SousVide) des aliments délicats (par ex.
du poisson) avec le niveau moyen de sous-vide (MOY).
- Conditionner, diviser en portions des aliments solides
(légumes crus, fromages à pâte dure, charcuterie coupée en
tranche).
- Cuire Sous-vide (SousVide) des aliments solides (par ex.
viandes, pommes de terre, carottes, etc.) avec le niveau
maximum de sous-vide (MAX).
1)
Avec cette fonction, on génère de toute façon une dépression minimum à l’intérieur du sachet.
23


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