Bosch MCC9555FWC Manuel D'utilisation page 129

Food
Rare beef steak,
180 g each
Medium beef
steak, 180 g each
Well-done beef
steak, 180 g each
Pork medallions,
80 g each
Pulled pork,
1000 g each
3
Cod, 140 g each
Salmon fillet
3
140 g each
Quartered button
mushrooms,
100 g each
Whole man-
getouts, 150 g
each
1
Cover the food in the vacuum-sealing bag fully with water. Do not exceed the
2
Use the measuring cup.
3
After cooking fry in the pan on both sides.
Vacuum-sealing food
WARNING
Risk of serious harm to health!
Incorrect preparation can lead to
health problems.
Only use top-quality, perfectly fresh
▶
food.
Wash and disinfect your hands.
▶
Use disposable gloves or grill
▶
tongs.
Check the condition and shelf-life
▶
of food items critical to hygiene,
e.g. poultry, eggs and fish.
Always prepare poultry at min.
▶
65 °C.
Thoroughly wash and/or peel fruit
▶
and vegetables.
Always keep work surfaces and
▶
chopping boards clean.
1
Water in ml
2000
2000
2000
2000
2000
2000
2000
2000
2000
in °C
58
63
70
63
85
59
56
85
85
Use different chopping boards for
▶
different types of food.
Only interrupt the cold chain briefly
▶
to prepare the food.
Before cooking, do not store va-
▶
cuum-sealed food in the refriger-
ator for longer than 24 hours.
Consume the food immediately; do
▶
not store for lengthy periods.
Do not heat the food up again.
▶
Do not use conventional pack-
▶
aging or plastic bags.
Only use vacuum-sealing bags
▶
made of heat-resistant material that
are specially designed for sous-
vide cooking.
Only use vacuum-sealing bags
▶
once.
Fry fish on both sides after sous-
▶
vide cooking.
min. - max. in
mins
60 - 70
50 - 60
45 - 55
75 - 85
480 - 510
25 - 35
30 - 35
15 - 20
5 - 10
Here's how en
Lid
2
closed
2
closed
2
closed
2
closed
2
closed
2
closed
2
closed
2
closed
2
closed
marking.
129