Publicidad
Idiomas disponibles
Idiomas disponibles
1.
For regularly-shaped foods that are sliced or chunked, such as steak, pork chops, chicken
breast, salmon, and more, we recommend using the NeoVide mode with the food probe. To use
this mode, place the food on the bottom of the chamber and insert the food probe firmly into the
center of the food.
2.
For foods that may not be easy to insert the probe, we recommend using the Manual mode. In
this mode, you can set the time and temperature like traditional sous vide. Using water and bags
is optional, giving you more flexibility in your cooking.
3.
When cooking vegetables, it is essential to set the appropriate time and temperature. Like
traditional sous vide, some vegetables can release gas and spoil if cooked under vacuum for too
long.
Cooking Guidelines
10
Publicidad
