Bosch MUCP868BCN Instruction Manual download pdf (Page 37)

37

en Preparation

W Risk of scalding!

■ During preparation, large amounts of

steam accumulate in the appliance.

Always open the lid with care. Do not

lean over the lid of the appliance.

■ The pan and any inserts that are used

may be very hot. Always use suitable

handles or oven gloves.

Caution!

Condensation is formed during cooking.

Empty the condensation tank regularly.

Notes:

■ The preparation programme can be

stopped at any time using button H.

The appliance subsequently switches to

function selection mode.

■ Certain preparation programmes can

consist of several preparation steps.

X “Multiple preparation steps” see

page 41

Extending the preparation time

during preparation

If the ingredients are not yet fully cooked

shortly before the end of a preparation

programme, the preparation time can be

extended.

1. To do this, press and hold button F.

The current preparation time will be briefly

shown on the display and will then increase

in 1-minute increments.

2. Press and hold the button until the

desired preparation time has been

reached.

3. Activate the newly set preparation time

using button G.

Note: The preparation time can only be

extended by a maximum of 30 minutes. If

the desired preparation time is exceeded,

hold button F until the maximum value is

reached. The setting will then jump back to 5

minutes.

Sous-vide cooking

Sous-vide cooking is a method of cooking

under a vacuum at low temperatures.

Sous-vide cooking is a gentle, low-fat

method of preparing meat, fish, vegetables

and desserts. A vacuum-packing machine is

used to heat-seal the food in a special air-

tight, heat-resistant cooking bag.

W Health risk!

Sous-vide cooking is a method of cooking at

low temperatures. As a result, it is important

that you always follow the application and

hygiene instructions below:

■ Use only fresh, good-quality 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 prepare poultry at min. 65°C.

■ Always thoroughly rinse and/or peel fruit

and vegetables.

■ Always keep work surfaces and chopping

boards clean. Use different chopping

boards for different types of food.

■ Maintain the cold chain. Make sure that

you only interrupt it briefly to prepare

the food, and then return the food in its

vacuum-sealed bag to the refrigerator for

storage before you cook it.

■ Food is suitable for immediate con-

sumption only. Once the food is cooked,

consume it immediately. Do not store it

after cooking – not even in the refrigera-

tor. It is not suitable for reheating.

Vacuum-sealing bags

■ When using the sous-vide cooking

method, only use heat-resistant vacuum-

sealing bags designed for this purpose.

■ Do not cook the food in the bag you

bought it in (e.g. portions of fish). These

bags are not suitable for sous-vide

cooking.

Vacuum-sealing

■ Use a chamber vacuum-sealing machine

that can create a vacuum of at least 99%

to vacuum-seal the food. This is the only

way to achieve an even heat transfer and

therefore a perfect cooking result.

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