Manual Byzoo SV02 (page 4 of 9) (English)

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In time setting, press button 1 time and time adjusted as below:

00:10 – 2:00 in 1-minute steps

2:00 – 72:00 in 30 minutes steps

Press and hold down for rapid increase/decrease.

Foods for sous vide cooking

Meat is particularly suitable to sous vide cooking, as it makes it more tender, juicier and retains flavour,

but vegetables and fish can also be cooked this way.

We recommend sous vide cooking for the following foods:

• Beef, veal, lamb, pork and venison

• Chicken, turkey and poultry

• Lean and oily fish, lobster tails and scallops

• Root vegetables such as potatoes, carrots, parsnips, beetroot and turnips

• Crisp vegetables such as peas, asparagus, corn, broccoli, cauliflower, aubergines, onions and

squash

• Hard fruits such as apples and pears

• Soft fruits such as mango, plums, apricots, peaches, nectarines, papaya and strawberries

SOUS VIDE COOKING STEP BY STEP

1. Seasoning

You can marinate the food or add spices, herbs, butter or oil before you seal the vacuum bag.

2. Vacuum sealing

The food must be vacuum sealed in a bag to remove air and moisture. This ensures the foods retain their

natural flavour and nutritional content. Vacuum sealing also helps to open the pores of meat, poultry, fish

and shellfish, so that the marinade and spices are absorbed better and the food is more flavoursome.

Oxygen and moisture in the ambient air reduces the flavour, nutritional content and structure of food, and

it is therefore important to use a high-quality vacuum sealer to remove air and moisture before the bag is

sealed to ensure the food is optimally vacuum packed.

3. Cooking

Once the water in the water bath has reached the required temperature, the vacuum bags containing the

food should be placed gently in the water. Make sure the bags are completely under water, and that the

water can circulate around the bags, so the food cooks evenly.

4. Browning

When foods are cooked sous vide, it may be necessary to brown meat in a frying pan or grill to enhance

its appearance and flavour. Remove the food from the bag and brown it quickly on a very hot frying pan

or grill rack. This causes the fat and proteins to caramelise and enhances the flavour.

PREPARING FOODS

• Foods for sous vide cooking must be fresh.

• Check that meat, poultry, fish and shellfish have been stored correctly below 5 °C before cooking.

• Only use brand new and clean vacuum bags.

• Keep fresh and cooked foods apart.

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Byzoo SV02 Manual

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