Use And Operation - Klarstein Sous-vide Garer Anleitung

Before first Use
• Remove all packaging and transport material from the appliance.
• Wash the lid and the inside of the water bath with hot water and a little washing-up liquid, and then dry the
parts thoroughly.
Temperature and Cooking Time
• The appliance has a temperature range of 45-90 °C in increments of 1 °C. Different temperatures are requi-
red for different foods and different degrees of doneness. You can see sous vide temperatures and times in
the table later on in these instructions.
• The cooking time does not depend on the weight of the food, but its thickness. The standard cooking time
is 8 hours. The time can be adjusted from 30 minutes to 72 hours. You can see sous vide temperatures and
times in the table later on in these instructions.
Quick Start Guide
1. Seasoning: You can marinate the food or add spices, herbs, butter or oil before you seal the vacuum bag.
2. Vacuum sealing: The food must be vacuum sealed in a bag to remove air and moisture. This ensures the
foods retain their natural flavour and nutritional content. Vacuum sealing also helps to open the pores of
meat, poultry, fish and shellfish, so that the marinade and spices are absorbed better and the food is more
flavoursome. Oxygen and moisture in the ambient air reduces the flavour, nutritional content and structure
of food, and it is therefore important to use a high-quality vacuum sealer to remove air and moisture before
the bag is sealed to ensure the food is optimally vacuum packed.
3. Cooking: Once the water in the water bath has reached the required temperature, the vacuum bags contai-
ning the food should be placed gently in the water. Make sure the bags are completely under water, so the
food cooks venly.
4. Browning: When foods are cooked sous vide, it may be necessary to brown meat in particular in a frying pan
or grill in order to enhance its appearance and flavour. Remove the food from the bag and brown it quickly
on a very hot frying pan or grill rack. This causes the fat and proteins to caramelise and enhances the flavour.
Preparing Foods
• Foods for sous vide cooking must be absolutely fresh.
• Check that meat, poultry, fish and shellfish have been stored correctly below 5 °C before cooking.
• Only use brand new and clean vacuum bags.
• Keep fresh and cooked foods apart.
• Wash your hands and work area thoroughly before handling food.
• The thickness of the food must be as described in the table of sous vide temperatures and times.

Use and Operation

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