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Sous-vide (vacuum) cooking
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Important usage notes
For best cooking results, follow the in-
structions below:
Use herbs and spices more sparingly
than with conventional cooking meth-
ods because the impact on the taste
of the food will be stronger.
You can also cook the food un-
seasoned and add seasoning after
cooking.
The cooking duration is reduced
when salt, sugar and liquids are ad-
ded.
The food becomes firmer if acidic in-
gredients such as lemon or vinegar
are added.
Do not use alcohol or garlic as this
can produce unpleasant flavours.
Only use vacuum sealing bags that
match the size of the food. If the va-
cuum sealing bag is too big, too
much air can remain inside.
If you want to cook several items of
food in one vacuum sealing bag, put
them side-by-side in the bag.
If you want to cook food in several
vacuum sealing bags at once, put the
bags side-by-side on the rack.
The cooking durations depend on the
thickness of the food.
Keep the door closed during the
cooking programme. Opening the
door will prolong the cooking process
and can change the cooking result.
Temperatures and cooking durations
from sous-vide recipes cannot al-
ways be emulated exactly. Alter the
settings to achieve the degree of
cooking you want.
100


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