Before Using For The First Time; Sous-Vide Cooking - Bosch ErgoMixx MS6 Série Mode D'emploi

en Overview
Overview
X Fig. A
1 Vacuum pump
a Vacuum valve
b Connection for base unit
2 Storage container
a Container with marking max
b Drip tray *
c Lid
d Sealing clips
e Vacuum seal
f Vacuum indicator
g Setting rings for date (day/month)
h Lid gasket
3 Vacuum zipper bags
a Zip lock
b Marking line max
c Vacuum seal
* Depending on model
Before using for the first
time
Before the new accessory can be used,
it must be fully unpacked, cleaned and
checked.
W Warning!
Never put a damaged accessory into
operation!
■ Check that all parts are present and
examine them for obvious damage.
X Fig. A
■ Thoroughly clean and dry all parts

before using for the first time.

X "Cleaning and maintenance" see
page 12
Storage containers made of
Tritan
Use to store food under vacuum to preserve
the freshness and extend the shelf life of
food contained in them, to marinate food, or
to reheat it in the microwave.
Tritan is an unbreakable plastic with no
discernable taste or smell.
Before using the containers in the
microwave make sure you remove the lid.
10
Lid with vacuum seal
For airtight sealing of the containers.
The lids of the storage containers are
equipped with a vacuum indicator. When
the indicator visibly dimples inwards, a
vacuum has been attained.
To remove a lid with vacuum applied, first
grip the vacuum seal at one end and pull it
up. Sufficient air has to get inside for the lid
to be removed.
The lids of the storage containers are
equipped with a date indicator. Turn the
two rings to set the day and month when
the food was added.
Drip tray
The drip tray separates the food from liquid
that is excreted during storage. Liquid
collects under the drip tray.
Vacuum zipper bags
Use to store food under vacuum to preserve
the freshness and extend the shelf life of
food contained in them, to marinate food or
for sous-vide cooking.
Use only original Bosch vacuum zipper
bags. These bags are suitable for a
temperature range of -18 °C to 85 °C.
For storing liquids (such as soup) we
recommend using containers.

Sous-vide cooking

Sous-vide cooking is a method of cooking
under a vacuum at low temperatures.
W Health risk!
When preparing food for sous-vide cooking
it is important that you always follow the
application and hygiene instructions below:
■ Only use high-quality, perfectly fresh
food.
■ Wash and disinfect your hands. Use
disposable gloves or cooking/grill tongs.
■ Take extra care when preparing critical
food, such as poultry, eggs and fish.
■ Always thoroughly rinse and/or peel fruit
and vegetables.