Inhoudsopgave
Advertenties
All manuals and user guides at all-guides.com
Further processing
Preservation: Cool meat in ice water immediately after pasteurising.
It can then be stored in the fridge for several days (fridge temperature of 7°C = 5
days, fridge temperature of 5°C = 10 days) without loss of quality or frozen in the
freezer compartment.
To thaw, place the vacuum-packed food in the device at approx. 55°C and thaw it out
in the bag. Then remove from bag, eat immediately or briefly
sear.
Eating immediately: Of course, the meat can also be eaten immediately after Sous-
Vide cooking, or seared on each side for no more than 1 minute in an extremely hot
frying pan with a little sunflower oil. The shorter the frying time, the juicier the meat.
The meat can also be brushed with oil and scorched with a butane gas burner. Now
season with salt.
Allow meat to relax for approx. 2 minute before cutting.
Backwards cooking: If the raw meat is briefly fried, seasoned and vacuum packed,
it is ready for eating after SousVide cooking.
You can also prepare a seasoned red wine / balsamic vinegar stock, add it to the meat,
vacuum pack and cook using SousVide.
Cleaning and care
After using, the device must be cleaned.
∙ Unplug the device
∙ Empty the water
∙ Never immerse the device into water
∙ Fill in clean water with some detergent and run the device for some minutes. Wash
it down with clean water and let the device dry.
∙ Do not use aggressive or scouring cleaning agents.
∙ Wipe lid and surface of housing with a damp cloth.
14
Advertenties
Inhoudsopgave
