Kemar Sous Vide KSV-160 Gebrauchsanleitung Seite 24

5. Quick Reference Guide
In just a few steps to the perfect sous-vide preparation
1. Season your dishes in order to enhance the flavor.
2. Vacuumize your dishes. Suitable vacuumizers are available in specialist stores or
from online retailers.
3. When the desired temperature is reached, put the bags carefully into the water.
4. When the cooking process is finished, sauté your dishes in order to enhance flavor
and look. Searing caramelizes the fats and protein for a more intense taste.
Preparing the dishes
Follow the instructions to prepare the dishes.
Always make sure that dishes to be prepared are always fresh and of high quality.
Always make sure that meat, fish, seafood and poultry, for example, have been stored at
temperatures below 5°C before use.
Before use, vacuum bags have to be clean and unused in order to avoid impurities.
Always prepare food only on clean working surfaces.
Wash your hands thoroughly before preparation.
Prepare the dishes in the correct size (thickness) and at the right temperature.
Sous Vide cooking
Follow the instructions for time and temperature settings in the section preparation in-
structions.
Make sure that the bags are closed properly and tightly, because otherwise the cooking
process is inhibited.
Make sure that the bag is still closed tightly after the cooking process has ended.
Slow cooking
Low setting – suitable for cooking processes and slow cooking.
High setting – for faster cooking. An hour at High mode has the same effect as two and a
half hours at Low mode.
Keep-warm function – When the cooking process has ended, the keep-warm function swit-
ches on automatically in order to keep the meals warm until they are served.
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