Klarstein 10028297 Manual De Instrucciones página 8

Vacuum Sealing
Prior sealing you may add marinade, spices, butter oder other ingredients into the vacuum pouch, to
enhance flavour. As Oxygen and moisture in air cause food to degrade and lose flavour, texture and
nutritional value, the vacuum sealing assists in opening the pores in food such as meat, poultry and
seafood so that marinades and seasonings are more readily absorbed for highlighted flavour. After
cooking you may roast the food quickly in a pan for extra flavour.
Using the Sous-vide operation
• Fill the cooking pan with water and place the lid on the pan. Press the menu button and choose „Sous
VIDE" aus. The indicator light shows the chosen program.
• Use the arrow buttons to set the preferred temperature. Press the TIME button frequently and
choose the preferred cooking time. Each time the time button is pressed, the time is increased by
10 minutes. When alle setting are right, press the START button to start the pre-heating process.
• Once the correct temperature has been reached the appliance will beep three times, the indicator
light stops flashing and the unit is ready to cook. Open the lid and insert the poches using a pair of
tongs. The water level should not exceed the maximum mark but is covered by water.
• Press the Start button to start cooking. When the cooking time has elapsed the appliance will beep
three times and switch off automatically.
Cooking Temperature and Time Guidelines
Food
Tenderloin, cutlets
Rib eye, T-bone
Blade, chuck, leg of lamb
Pork belly
Pork ribs
Pork chops
Pork roast
Chicken breast with bone
Chicken breast withouth bone
Chicken thigh with bone
Chicken thigh without bone
Chicken legs
Duck brest
Lean fish
Fatty fish
Shrimp
Lobster tail
Scallops
Root vegetables
Tender vegetables
Longer cooking times may result in an altered texture of finished foods. These times and tempera-
tures are guidelines. Further cooking may be required to achieve desired result. All thicknesses are
measured once the food has been vacuum sealed. Thinner cuts of meat will cook more quickly.
Temperature
≥49°C
≥49°C
≥49°C 8-24 hours
82°C 10-12 hours
59°C 10-12 hours
≥56°C
≥56°C 10-12 hours
82°C
64°C
82°C
64°C
82°C
64°C
≥47°C
≥47°C
60°C
60°C
60°C
≥83°C
≥83°C
Time Thickness
1-6 hours 1-2 cm
2-8 hours 4-5 cm
4-6 cm
3-6 cm
2-3 cm
4-8 hours 2-4 cm
5-7 cm
2-6 hours 3-5 cm
1-4 hours 3-5 cm
2-6 hours 3-5 cm
1-4 hours 3-5 cm
2-6 hours 5-7 cm
3-8 hours 3-5 cm
1-2 hours 3-5 cm
1-2 hours 3-5 cm
1 hours 2-4 cm
1 hours 4-6 cm
1 hours 2-4 cm
1-2 hours 1-5 cm
1-2 hours 1-5 cm
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