Unold Sous Vide Stick Bedienungsanleitung Seite 26

6. Use the temperature regulator to set the desired temperature. The
maximum temperature that can be set is 95°C or 203°F.
7. Press the ON/OFF switch again. The appliance will start to circulate and
heat the water.
8. Caution: The water evaporates through the heating process. The appliance
is equipped with a safety function that automatically switches it off if the
water level is too low. In this case add water and switch on the appliance
again.
9. When the water has reached the temperature you have set, place the vacuum-
sealed food in the pot. Ensure that the bags are always surrounded by water.
10. As soon as the cooking time of each food has elapsed, remove the bags.
Switch off the appliance when the cooking process has been completely
concluded, by pressing the ON/OFF button for five seconds.
11. To detach the appliance from the pot, press the fixing clamp and carefully
lift out the appliance.
After cooking
12. After the cooking process, pieces of meat or fish can be seared briefly to
obtain the typical roasted flavour through the so-called Maillard reaction.
Take the pieces of meat or fish out of the bag and sear them briefly at the
highest possible temperature for a maximum of one minute. In professional
kitchens, to do this the meat is often brushed with a little oil and seared
with a butane gas burner.
13. Alternatively you can immediately cool the bags in ice water and then store
them in the refrigerator or freezer compartment at a temperature under 3°C.
To thaw, warm up food in the closed vacuum bag, at a temperature of at
least 55°C and then immediately serve the food, or if desired, first sear it as
described in point 12.
CAUTION:
The appliance is very hot during and after operation!
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