Hendi 225448 Bedienungsanleitung Seite 8

Cleaning and maintenance
• Always remove the plug from the socket before
cleaning the appliance.
• Beware: Never immerse the appliance in water or
any other liquid!
• Clean the outside of the appliance with a damp cloth
(water with mild detergent).
• Never use aggressive cleaning agents or abrasives.
Do not use any sharp or pointed objects. Do not use
petrol or solvents! Clean with a damp cloth and de-
tergent if necessary. Do not use abrasive materials.
Basic principles of sous vide cooking
Vacuum packing
The food should always be packed vacuum or in any
case packed in a plastic bag without air (no buoyan-
cy) so that the heated water will have a direct contact
to the food through the plastic. Spices and marinades
can be added in advance so that these can be absorbed
Cooking
The correct temperature is of great importance for
the final result. For meat and fish the minimum
temperature should be 54°C in order to prevent the
EN
growth of bacteria.
Some examples:
Steak:
- Rare 54-56˚ C
- Medium 56-58˚ C
- Well done 58-64 ˚C at a time of 1 to 4 hours.
Succade:
- 55-58 ˚ C for a period of at least 20 hours and it
can reach up to 60 hours depending on thickness.
Pasteurization:
The storage time of vacuum packed products that
are cooked, can be extended considerably if they
are cooled rapidly after cooking (with a shock cool-
er or in a basin with ice cubes). If stored at 2˚C
they can be stored up to 3 weeks after preparation.
Always follow the HACCP guidelines
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• Clean the ventilation slots (if applicable) with the
vacuum cleaner.
• Always remove the water after use to prevent limes-
cale deposits.
• Dry the inside of the water tank with a dry soft cloth.
• Ensure that no limescale forms at the bottom of the
water tank.
by the food and the juices and flavors will be kept. The
best is to use an vacuum inside chamber packaging
machine. The cheapest functional alternative is to use
airtight ziplock bags that the air has been squeezed
out of, though the results of this method may be poor.
Times are always minimum times. The thickness
of the product has a strong influence on the whole
cooking process.
Fish:
The cooking times are considerably shorter. Minor
changes to the temperature setting have a major
influence on the result. Experimentation is certain-
ly required. We highly recommend doing research
on the internet, there are several great (free)
sources of detailed information available*.
Note that minimum times / temperatures apply to
kill the bacteria, which are highly dependent on
the product. It is food-safest to find basic sous vide
recipes online and carefully modify them to your
wishes.