Nouvel AG Mode D'emploi page 34

• Appliances are not intended to be operated by means of an external timer or separate remote con-
trol system.
• Do not immerse beyond the max marking. The plastic part of appliance must not be immersed
• The appliance is used to cook food only. Do not misuse the appliance.
• The heating element surface is subject to residual heat after use. Do not touch the metal surface.
• Food should be sealed in an airtight plastic bag before using.
• Time and temperature are critical in the cooking process because some bacteria can grow in food in
the absence of oxygen and produce toxin. Closely follow the recipes carefully
• If the food will not be consumed within 4 hours after sous vide cooking, it is benefi cial to cook until
the food is pasteurized.
• Appliances can be used by persons with reduced physical, sensory or mental capabilities or lack of
experience and knowledge if they have been given supervision or instruction concerning use of the
appliance in a safe way and understand the hazards involved
• Children shall not play with the appliance
• If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly
qualifi ed persons in order to avoid a hazard.
• The appliance must be supplied through a residual current device (RCD) having a rated residual
operating current not exceeding 30 mA.
Features of Sous vide cooker
Sous Vide Cooking
Sous Vide has been a popular cooking method in restaurants for several years. Sous Vide is a French
term which means 'under vacuum' and describes food placed in vacuum sealed pouches and cooked
in a water oven. Food slowly cooks at precise low temperatures over a long period of time to achieve
succulent, superb tasting meals. Sealing foods inside pouches allows it to cook in its own juices in
addition to any marinades, seasonings etc you wish to add. Vitamins, minerals and juices are retained
within the food and natural fl avours are intensifi ed. This allows the food to be healthier, more tender
and fl avoursome. Meats cooked in a sous vide tend to be more tender, tougher and mostly cheaper
yet fl avour fi lled cuts of meats such as chuck steak can be used.
As sous vide cooking requires foods and meats to be sealed individually, yet cooked at the same
time; it is perfect for families and entertaining when there are people with varied tastes and nutritional
requirements.
It is diffi cult to overcook using the Sous Vide method, although textures can change slightly. As it's dif-
fi cult to overcook, it allows food to be cooked ahead of time, perfect for family meals and entertaining.
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