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110
FR
Cela s’applique aussi
à la cuisson ou au
réchauffage de soupes
et autres préparations
liquides !
Seuls la buse en
acier inoxydable et le
tube de circulation de
l’appareil peuvent être
immergés dans l’eau.
Protégez le reste de
l’appareil de l’eau et des
éclaboussures.
Le niveau d’eau doit
toujours se situer
entre les marques MIN
et MAX du tube de
circulation.
L’appareil ne doit être
allumé que lorsque le
tube est dans l’eau !
Remarque : Si l’appareil
tombe accidentellement
dans le récipient d’eau,
débranchez-le avant de
le sortir de l’eau !
À PROPOS DE LA
CUISSON SOUS VIDE
La cuisson sous vide
est depuis longtemps
une méthode de cuisson
répandue chez les chefs-
cuisiniers professionnels.
Le terme de cuisson sous
vide est on ne peut plus
explicite. Il s’agit d’un
mode de cuisson où les
aliments sont placés dans
des sachets sous vide
et cuits au bain-marie.
L’aliment est cuit à une
température basse et
constante pendant un long
moment pour l’hydrater
et développer sa saveur.
Comme le sachet est
scellé, la nourriture cuit
dans son propre jus et
les marinades et épices
que vous y ajoutez. Les
vitamines, les jus et
les minéraux sont ainsi
préservés et la saveur des
aliments est rehaussée.
110


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