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Idiomas disponibles
Idiomas disponibles
• do not use deionized water but only drinking water;
• immerse only the heating body in the water, respecting the MIN and MAX levels shown on
it;
• do not remove the appliance from the cooking pan and do not move the pan during
operation;
• always put the food to be cooked in a food bag suitable for cooking and sealed;
•
do not put raw food directly into water, with the exception of eggs
USEFUL TIPS
Thoroughly wash fruit and vegetables, which must be fresh.
Any food cooked at a low temperature must be consumed immediately so that bacterial
proliferation is limited.
Vacuum packing does not reduce the presence of microorganisms, so cook the food
immediately after packing it.
In case of non-immediate consumption, it is recommended to reduce the temperature of the
food immediately after cooking using a blast chiller or immersing the bag in water and ice.
1.
The Sousy cooking system involves the use of food bags suitable for cooking. The bags
must be vacuum-sealed and sealed (use the kit provided or other bags, making sure they are
suitable for cooking).
2.
Put the food, seasoned to taste, into the bag and vacuum-pack. In case of preparations with
liquids, let as much air out of the bag as possible and seal it.
3.
Proceed with cooking immediately after vacuum packing.
4.
During cooking, make sure that the bag is always immersed in water to ensure uniform
cooking.
5.
When selecting the cooking duration, keep in mind the thickness of the food to be cooked:
the greater the thickness, the longer the cooking time.
6.
If several foods are placed in the same bag, distribute them evenly so as not to create
overlaps that could lead to uneven cooking.
7.
Cooking at a low temperature allows you not to damage the dishes: the food does not burn,
does not become stringy and does not dry out.
8.
Cooking times and temperatures can vary according to personal liking and the style of
execution of the dish.
DOWNLOAD THE RECIPE BOOK FROM OUR
WEBSITE www.melchioni-ready.com
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