Hints For Sous-Vide Cooking - Klarstein TASTEMAKER COMPACT Manual De Instrucciones

HINTS FOR SOUS-VIDE COOKING

In order to cook food with the Sous-vide cooker, the food must first be individually
packed in vacuum bags and vacuumed.
Suitable Food
Meat is ideal for cooking in thr sous vide mode as it is more tender, succulent and
flavour filled.
• Red meats like lamb, beef and pork.
• Poultry like chicken, turkey, duck.
• Fish and Seafood like fish, lobster tails, scallops.
• Root vegetables like potato, carrot, parsnip, beets, turnips.
• Tender vegetables like peas, asparagus, corn, broccoli, cauliflower, eggplant,
onions, squash.
• Firm fruits like apple, pear.
• Tender fruit like mango, plum, apricot, peach, nectarine, papaya, strawberry.
Vacuum Sealing
Prior sealing you may add marinade, spices, butter oder other ingredients into the
vacuum pouch, to enhance flavour. As oxygen and moisture in air cause food to
degrade and lose flavour, texture and nutritional value, the vacuum sealing assists
in opening the pores in food such as meat, poultry and seafood so that marinades
and seasonings are more readily absorbed for highlighted flavour. After cooking
you may roast the food quickly in a pan for extra flavour.
Cooking Tips
• Take care not to overfill the tub. The water level must always be between the
MIN and MAX markings. The food should be completely covered with water.
• Cut the meat into smaller pieces to make the meat tender and shorten the
cooking time. Thinner pieces shorten the cooking time. So that the food is
ready at the same time, we recommend that you cut the food to be cooked
into equally thick pieces.
• Condensation occurs during cooking. This may cloud the view into the
appliance. Carefully lift the lid so that the condensation runs back into the
tub. Open the lid as seldom as possible during cooking so that as little heat as
possible escapes from the cooker.
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