Sage the Fast Slow GO BRP680 Kurzanleitung Seite 20

What do you need to cook food
with the Sous Vide function?
Thick heat-proof BPA food safe plastic bags.
Resealable bags will also work if the cooking
temperature is under 70°C.
Do I need to vacuum seal?
You do not need to vacuum seal bags
for SOUS VIDE, however, as much air as
possible needs to be removed from the bag,
and water prevented from entering the bag
to provide accurate food results. To use the
water displacement method, place food
in a resealable bag with a double seal, then
lower the bagged food into a water filled
container. Once most of the air is out of the
bag, carefully seal just above the water line.
Is the lid open or closed?
We recommend using the SOUS VIDE
function with the lid closed and in locked
position, and turn the pressure release valve
to the open position to ensure consistent
cooking temperature.
When do I sear?
You can sear items before or after cooking
with the SAUTÉ/SEAR function. If searing
prior to using the SOUS VIDE function,
allow time for resting and cooling overnight
in the refrigerator.
SOUS VIDE steps:
1. Fill cooking bowl with cool water until
it has reached the MAX line.
To reduce preheat time, start with water
close to your target temperature.
2. Press SOUS VIDE and set temperature
and time as desired. Close lid and press
START to begin heating water.
3. Place the food item or the produce in
a plastic Sous Vide bag or a resealable
bag. If you do not have specific Sous
Vide sealed bag, we recommend using
20
a double-sealed resealable bag. Add
aromatics like bay leaves, rosemary,
lemon slices or rind and oil as desired.
4. When water has reached desired
temperature (machine will beep once),
carefully place bag into the water bath.
If bag floats, place stainless trivet upside
down over the bag to keep it fully
submerged.
5. Close and lock the lid but ensuring the
pressure release valve is in the open
position.
6. When cooking time is completed, remove
bag from water bath.
Temperature and Time:
• BEEF FILLET (2.5cm thick) – Medium
rare – 54°C for 1 hour
• CHICKEN FILLET (2.5cm thick) – Tender –
65°C for 45 mins
• SALMON FILLET (2.5cm thick) – Medium –
50°C for 40 mins
• EGGS – poached egg – 64°C for 1 hour
YOGHURT
How to use the yoghurt
shortcut auto program
Natural Yoghurt
Prep time: 10 minutes / Incubating: 8 hours
(plus 1 hour 30 minutes cooling)
1 litre full-cream homogenised milk
2 tbsp full-cream natural yoghurt with live
and active cultures
STEP 1 – Scald the Milk
Place the cooking bowl in the Fast Slow
GO™. Add the milk. Close and lock the lid,
and turn the pressure release valve to the
open position.
Press YOGHURT then press START.
The milk will heat to 83°C and hold at the
temperature for 10 minutes.