741253

Hendi 225264 Manual

8
Zoom out
Zoom in
Previous page
1/72
Next page
8
EN
Cleaning and maintenance
• Always remove the plug from the socket before
cleaning the appliance.
• Beware: Never immerse the appliance in water or
any other liquid!
• Clean the outside of the appliance with a damp cloth
(water with mild detergent).
• Never use aggressive cleaning agents or abrasives.
Do not use any sharp or pointed objects. Do not use
petrol or solvents! Clean with a damp cloth and de-
tergent if necessary. Do not use abrasive materials.
• Clean the ventilation slots (if applicable) with the
vacuum cleaner.
• Always remove the water after use to prevent limes-
cale deposits.
• Dry the inside of the water tank with a dry soft cloth.
• Ensure that no limescale forms at the bottom of the
water tank.
Basic principles of sous vide cooking
Vacuum packing
The food should always be packed vacuum or in any
case packed in a plastic bag without air (no buoyan-
cy) so that the heated water will have a direct contact
to the food through the plastic. Spices and marinades
can be added in advance so that these can be absorbed
by the food and the juices and flavors will be kept. The
best is to use an vacuum inside chamber packaging
machine. The cheapest functional alternative is to use
airtight ziplock bags that the air has been squeezed
out of, though the results of this method may be poor.
Cooking
The correct temperature is of great importance for
the final result. For meat and fish the minimum
temperature should be 54°C in order to prevent the
growth of bacteria.
Times are always minimum times. The thickness
of the product has a strong influence on the whole
cooking process.
Some examples:
Steak:
- Rare 54-56˚ C
- Medium 56-58˚ C
- Well done 58-64 ˚C at a time of 1 to 4 hours.
Succade:
- 55-58 ˚ C for a period of at least 20 hours and it
can reach up to 60 hours depending on thickness.
Fish:
The cooking times are considerably shorter. Minor
changes to the temperature setting have a major
influence on the result. Experimentation is certain-
ly required. We highly recommend doing research
on the internet, there are several great (free)
sources of detailed information available*.
Pasteurization:
The storage time of vacuum packed products that
are cooked, can be extended considerably if they
are cooled rapidly after cooking (with a shock cool-
er or in a basin with ice cubes). If stored at 2˚C
they can be stored up to 3 weeks after preparation.
Note that minimum times / temperatures apply to
kill the bacteria, which are highly dependent on
the product. It is food-safest to find basic sous vide
recipes online and carefully modify them to your
wishes.
Always follow the HACCP guidelines
… 8 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Hendi 225264 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Hendi 225264 in the language / languages: English, German, Dutch, French, Italian, Polish as an attachment in your email.

The manual is 0,72 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info