Display Icons - Bourgini 32.0001.00.00 Instrucciones De Uso

• Engine driven appliances: beware of sharp and/
or moving parts. Always keep your hands away
from the moving parts when using, cleaning or
servicing the appliance.
• Heating devices: wait until the appliance has
cooled down before you touch the housing and
parts of the unit.
Be extra careful during cleaning and servicing.
OPERATING CONTROLS AND PARTS
(See Fig. 1)
1. Touchscreen with display
2. Indicator light
3. Screw
4. Minimum and maximum water level
5. Clamp
6. Stainless steel sleeve
7. Water pump cap

DISPLAY ICONS

(See Fig. 2)
1. Temperature (degrees Celsius)
2. Time (hours:minutes)
3. Settings
4. Plus
5. Minus
6. Power (on/off)
INTRODUCTION TO SOUS VIDE
Vacuum cooking - also known as sous-vide (French:
sous = under, vide = vacuum) - is a method for
preparing food. Meat, fish and vegetables can
be cooked in a plastic bag at a relatively low
temperature, below 100°C. The food is placed in a
special plastic bag, a vacuum is formed, and the bag
is then closed and immersed in water (similar to au
bain-marie) with a temperature between 50 and 85°C.
The advantage of sous-vide cooking is that the
flavours, aromas and liquid cannot escape from
the bag. Herbs and spices will have a more intense
flavour and vitamins and other nutritional elements
will also be preserved. This method of food
preparation does not create a brown crust, as is the
case with frying and deep-frying. If desired, the food
can be browned slightly after vacuum cooking and
before serving. The end result is that the food is
cooked evenly both on the inside and the outside. In
addition, less frequently used cuts of meat such as
stewing beef will have a completely different texture
when cooked in this way, compared to traditionally
braised or stewed meat, resulting in a more intense
flavour.
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ADVANTAGES OF SOUS-VIDE COOKING
In order to paint a clearer picture of sous-vide cooking,
five advantages of this technique are given below.
1. Perfect result
Because the food is prepared at a constant temperature,
you can adjust the process to suit your taste. This way,
you can achieve a perfect result every time.
2. Even cooking
Food that is prepared with the sous-vide technique
cooks evenly. If you just fry or grill food, the texture
of the core will always be different than that of the
outside. This is not the case with sous-vide.
3. Preservation of flavours
As the food does not come into direct contact with
the cooking water, the flavours are preserved and
juices are prevented from seeping out. This keeps the
flavours full and rich.
4. Preservation of nutrients
Vitamins and minerals are preserved perfectly due to
the creation of a vacuum. The sous-vide preparation
method is therefore healthier.
5. Simple preparation
Sous-vide cooking is easy because it works with a
programme that has exact settings. The Sous Vide
Stick Deluxe makes sous-vide cooking possible for
everyone.
USAGE
You will need a number of additional attributes
before you can use the appliance.
1. Water reservoir (See Fig. 3)
The Sous Vide Stick Deluxe requires a water
reservoir of between 6 and 15 litres, such as a
pan. This reservoir must be able to withstand
temperatures up to 100°C. The pan must be between
16 and 25 cm deep.
2. Vacuum bags
You need sealable, watertight bags to hold the food.
The bags must be able to withstand temperatures up
to 100°C. We advise you not to use bags more than
once for food safety reasons.
Special sous-vide bags are available from household
stores.
3. Vacuum appliance (optional)
We recommend the use of vacuum bags and a
vacuum appliance for optimal results. This appliance
removes the air from the bag and creates a
watertight and airtight seal.
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