Intended Use; Sous-Vide Cooking - Avalon Bay 02284 Gebrauchsanleitung

EN
Dear Customer,
We are delighted that you have chosen this sous-vide cooker.
Before using the device for the fi rst time, please read the instructions carefully and
keep them for future reference. If the device is given to someone else, these instruc-
tions should also be handed over with it.
The manufacturer and importer do not accept any liability if the information in these
instructions is not complied with.
If you have any questions about the device and about spare parts/accessories, con-
tact the customer service department via our website:

Intended Use

• The device may only be used for heating vacuum-sealed foodstuffs in a water bath

(sous-vide cooking).

• The device is for personal use only and is not intended for commercial applications.
• The device should only be used as described in these instructions. Any other use is
deemed to be improper.
• The following are excluded from the warranty: all defects caused by improper
handling, damage or unauthorised attempts at repair. This also applies to normal
wear and tear.
Sous-vide cooking
In vacuum or sous-vide cooking (from the French for "under vacuum"), foodstuffs (meat,
fi sh, vegetables, fruit) which have been previously sealed in a vacuum bag are cooked
slowly in a water bath at low temperatures (below 100°C).
Thanks to the homogeneous heating process the food is cooked to a perfect consistency,
while the vacuum-tight packaging perfectly preserves the taste, nutritional value, juices
and aromas of the food. This makes it possible for the food to be seasoned or marinated
etc. in advance. However, herbs and spices have to be used with caution, because under
vacuum conditions their taste can intensify. They should therefore be added sparingly.
As sous-vide cooking is implemented at low temperatures, hygiene and fast process-
ing of the foodstuffs are essential. All devices, work surfaces and cutlery in the kitchen
should be cleaned thoroughly both before and after food preparation.
After it has been cooked the food must either be consumed immediately or chilled in ice
water (maximum temperature of 5°C) and then frozen, or kept in the fridge at a tempera-
ture below 3°C.
For the vacuum sealing process only good quality vacuum bags which can be both fro-
zen and heated up should be used.
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