Carrying Out The Drying Process; Applications; Vacuum-Sealing For Sous-Vide Cooking - Gaggenau DV 461 710 Manual De Instrucciones

Carrying Out the Drying Process

When vacuum-sealing food, the smallest amount of water
gets into the vacuum pump system. This effect occurs
predominantly when you are vacuum-sealing liquids or
extremely moist food. For this reason, the appliance
comes with a drying function, which further removes any
liquid that gathers in the pump.
If the ¢ symbol lights up in white, it is recommended that
you carry out a drying process. However, at this point,
you can continue to use the appliance as normal.
If the ¢ symbol lights up in red, you must carry out a
drying process.
How to Proceed
1.
Tightly close the glass lid and hold it there.
2. Touch the ¢ symbol.
The drying process starts and lasts between 5 and 20
minutes. During the procedure, the ¢ symbol blinks
orange. You can close the vacuum-sealing drawer during
the procedure.
At the end of the process, the compartment is ventilated,
and an acoustic signal sounds. You can now open the
glass lid.
Note: It may be the case that a single drying procedure is
not sufficient. If, after one drying procedure, the symbols,
¢ in red and ... in orange, light up, there is still moisture
in the pump system. Wait until the ... symbol no longer
lights up and restart the drying process.

Applications

In this chapter, you will find out how you can use your
vacuum-sealing drawer in different applications.

Vacuum-sealing for Sous-vide Cooking

You can use your vacuum-sealing drawer to prepare food
for sous-vide cooking. Sous-vide cooking is a method of
cooking "under a vacuum" at low temperatures between
125 - 200 °F (50-95° C) and in 100% steam or in a water
bath.
The vacuum-sealing drawer is used to heat-seal the food
in a special air-tight, heat-resistant cooking bag.
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WARNING
Health Risk!
Sous-vide cooking is a method of cooking at low
temperatures. As a result, it is important that you
always follow the application and safety
instructions below:
Only use high-quality, perfectly fresh food.
▯
Wash and disinfect your hands. Use disposable
▯
gloves or cooking/grill tongs.
Take extra care when preparing critical food, such as
▯
poultry, eggs, and fish.
Always thoroughly wash and/or peel fruit and
▯
vegetables.
Always keep work surfaces and cutting boards clean.
▯
Use different cutting boards for different types of
food.
Maintain the cold chain. Make sure that you only
▯
interrupt it briefly to prepare the food, and then return
the vacuum-sealed food to the refrigerator for storage
before you cook it.
Food is suitable for immediate consumption only.
▯
Once the food is cooked, consume it immediately. Do
not store it after cooking – not even in the refrigerator.
It is not suitable for reheating.
Vacuum-sealing Bags
Use the enclosed vacuum-sealing bags for sous-vide
cooking. You can reorder the vacuum-sealing bags.
Do not cook food in the bag you bought it in (e.g.
portions of fish). These bags are not suitable for sous-
vide cooking.
Where possible, position the items of food in the bag
next to each other and not on top of each other.
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