5. Quick Reference Guide
In just a few steps to the perfect sous-vide preparaon
1. Season your dishes in order to enhance the avor.
2. Vacuumize your dishes. Suitable vacuumizers are available in specialist stores or
from online retailers.
3. When the desired temperature is reached, put the bags carefully into the water.
4. When the cooking process is nished, sauté your dishes in order to enhance avor
and look. Searing caramelizes the fats and protein for a more intense taste.
Preparing the dishes
Follow the instrucons to prepare the dishes.
Always make sure that dishes to be prepared are always fresh and of high quality.
Always make sure that meat, sh, seafood and poultry, for example, have been stored at
temperatures below 5°C before use.
Before use, vacuum bags have to be clean and unused in order to avoid impuries.
Always prepare food only on clean working surfaces.
Wash your hands thoroughly before preparaon.
Prepare the dishes in the correct size (thickness) and at the right temperature.
Sous Vide cooking
Follow the instrucons for me and temperature sengs in the secon preparaon in-
strucons.
Make sure that the bags are closed properly and ghtly, because otherwise the cooking
process is inhibited.
Make sure that the bag is sll closed ghtly aer the cooking process has ended.
Slow cooking
Low seng – suitable for cooking processes and slow cooking.
High seng – for faster cooking. An hour at High mode has the same eect as two and a
half hours at Low mode.
Keep-warm funcon – When the cooking process has ended, the keep-warm funcon swit-
ches on automacally in order to keep the meals warm unl they are served.
