Wolf Gourmet WGSC100S Guide D'utilisation Et D'entretien page 22

USING COOKING MODES
Tips
SOUS VIDE
• Most foods cooked Sous Vide are sealed in bags using a vacuum sealer, though a vacuum
sealer is not required for cooking Sous Vide. Sealed glass jars may also be used for
cooking Sous Vide and are especially well-suited for recipes that require a lot of liquid or
fat, such as egg or custard mixtures, beans, grains, yogurt, pickles, puddings, and other
desserts.
• If using a vacuum sealer, use heat-safe bags labeled as suitable for Sous Vide. Follow
vacuum sealer manufacturer directions for sealing.
• Any foods cooked for less than 8 hours can be sealed in heat-safe resealable plastic bags
without a vacuum sealer, using the water displacement method:
• Place food in bag and remove as much air as possible.
• Close bag leaving 1-inch (2.5-cm) opening at the top.
• Carefully submerge the bottom of bag in water until food is covered. The pressure of
the water will squeeze the air out of the bag.
• Do not allow any water to enter the bag.
• Gently squeeze any remaining air out of bag and seal.
• Any foods cooked with more than a small amount of liquid should not be vacuum-sealed.
Liquid could be sucked into vacuum sealer and cause damage.
• When cooking fi sh, do not vacuum bags tightly. About 75% vacuum is desirable, or use the
water displacement method.
• Food may be sealed in bags in advance and stored in the refrigerator overnight, or in the
freezer, to save time before cooking.
• To reduce the time required to heat the water to the proper temperature, fi ll the vessel with
warm tap water. If cooking at higher temperatures, fi ll the vessel with hot tap water. The
probe will provide a constant temperature reading of the water in the display. If the water is
hotter than selected temperature, add ice cubes to lower the water temperature.
• Frozen foods may be cooked Sous Vide without thawing fi rst, but adding frozen foods to
the water bath will lower water temperature. In general, an extra hour should be added to
total cooking time to allow food to fully thaw and reach the desired temperature.
• Food safety: Cooking Sous Vide is just as safe as traditional cooking methods even though
food is cooked at a lower temperature than in other cooking methods.
• The times and temperatures provided in the chart on pages 23–24 are what is
necessary for pasteurization.
• Food safety is determined by a combination of what you are cooking, how long you
cook it, and at what temperature.
• To minimize any risk of foodborne illness, always start with the freshest possible
foods and use safe handling practices.
• For more information on safe internal cooking and pasteurization temperatures,
consult www.foodsafety.gov or fsis.usda.gov.
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