Salente Ario II Bedienungsanleitung Seite 71

PRESURE PROGRAMS
[time]
CUSTOM 30m
BEEF
40m
PORK 25m
RIBS 30m
POULTRY 20m
FISH
15m
BEANS 20m
SOUP 15m
SOUS VIDE
In traditional cooking methods, the heat is transferred from the hot burner or
oven to the pan and then to the food, which is heated from the outside to the
centre. With guesswork and a little luck, you can sometimes get good results, but
the food is often overcooked on the surface and sometimes undercooked towards
the middle. The heat generated by the pan or air inside the oven is usually much
hotter than it needs to be. If you don't remove the food at exactly the right time,
the results will be inconsistent.
Sous vide cooking uses precise temperature control to achieve results that cannot
be achieved with any other cooking technique.
SOUS VIDE COOKING PROCEDURE
1. Place the flavoured food in a resealable bag.
2. Remove the air from the bag before closing it. For better results you can use a
vacuum packer.
3. Pour water into the inner pot so that the MAX limit of the inner pot is not
exceeded.
4. Press the Sous Vide button and use the rotary knob to select the desired preset
[°C]
165 WHITE RICE
BROWN RICE
165
165 RISOTTO
165 BARLEY
165 QUINOA
VEGETABLE
165
165 POTATO/CHIPS
165 DEHYDRATE
71
[time] [°C]
10m 165
20m 165
20m 165
15m 165
5m 165
10m 165
10m 165