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Sous vide
99
Au sein de ce processus de cuisson dé-
licate, les aliments sont cuits lentement
à des températures basses et
constantes dans des sachets de mise
sous vide.
Grâce à la mise sous vide, l'humidité ne
s'évapore pas lors de la cuisson et tous
les arômes et nutriments sont préser-
vés.
Le résultat de cuisson est un aliment in-
tense en goût et cuit uniformément.
N'utilisez que des produits frais et de
première qualité.
Faites attentions aux conditions hy-
giéniques et veillez à ne pas briser la
chaîne du froid.
N'utilisez que des produits frais et de
première qualité.
Ne cuisez jamais les aliments dans
leur emballage, par exemple les pro-
duits surgelés sous vide, l'emballage
sous vide utilisé pour la congélation
n'étant peut-être pas adapté à la
cuisson.
Ne réutilisez pas le sachet de cuis-
son sous vide.
Mettez les aliments sous vide exclu-
sivement avec un appareil prévu à
cet effet.
99


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  • Water stays in the drain compartment under the small round filter in the bottom of the oven Submitted on 7-7-2022 at 13:17

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