Manual Klarstein 10030114 (page 19 of 56) (English, German, French, Italian, Spanish)

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HINTS FOR SOUS-VIDE COOKING

In order to cook food with the Sous-vide cooker, the food must rst be individually

packed in vacuum bags and vacuumed.

Suitable Food

Meat is ideal for cooking in thr sous vide mode as it is more tender, succulent and

avour lled.

• Red meats like lamb, beef and pork.

• Poultry like chicken, turkey, duck.

• Fish and Seafood like sh, lobster tails, scallops.

• Root vegetables like potato, carrot, parsnip, beets, turnips.

• Tender vegetables like peas, asparagus, corn, broccoli, cauliower, eggplant,

onions, squash.

• Firm fruits like apple, pear.

• Tender fruit like mango, plum, apricot, peach, nectarine, papaya, strawberry.

Vacuum Sealing

Prior sealing you may add marinade, spices, butter oder other ingredients into the

vacuum pouch, to enhance avour. As oxygen and moisture in air cause food to

degrade and lose avour, texture and nutritional value, the vacuum sealing assists

in opening the pores in food such as meat, poultry and seafood so that marinades

and seasonings are more readily absorbed for highlighted avour. After cooking

you may roast the food quickly in a pan for extra avour.

Cooking Tips

• Take care not to overll the tub. The water level must always be between the

MIN and MAX markings. The food should be completely covered with water.

• Cut the meat into smaller pieces to make the meat tender and shorten the

cooking time. Thinner pieces shorten the cooking time. So that the food is

ready at the same time, we recommend that you cut the food to be cooked

into equally thick pieces.

• Condensation occurs during cooking. This may cloud the view into the

appliance. Carefully lift the lid so that the condensation runs back into the

tub. Open the lid as seldom as possible during cooking so that as little heat as

possible escapes from the cooker.

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Klarstein 10030114 Manual

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