Operating & Installation Guide

Sous-vide (vacuum) cooking
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Important usage notes
For the best cooking results:
- Use herbs and spices more sparingly
than with conventional methods be-
cause the impact on the taste of the
food will be stronger.
You can also cook the food unsea-
soned and add seasoning after cook-
ing.
- The cooking duration is reduced
when salt, sugar, and liquids are
added.
- The food becomes firmer if acidic in-
gredients such as lemon or vinegar
are added.
- Do not use alcohol or garlic as this
can cause an unpleasant taste.
- Only use vacuum bags that match
the size of the food. If the vacuum
bag is too big, too much air can re-
main inside.
- If you want to cook several pieces of
food in one vacuum bag, put them
side by side in the bag.
- If you want to cook food in several
vacuum bags at once, put the bags
side by side on the wire rack.
- The cooking durations depend on the
thickness of the food.
- With high temperatures and/or long
cooking durations, the appliance may
run low on water. Check the display
from time to time.
- Keep the door closed during the
cooking program. Opening the door
extends 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.