Andrew James AJ001231 Manuel - Sayfa 6
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of the water tank. Do not remove or
tamper with it in any way.
Tips for Sous vide cooking
1. Season your food to enhance the
flavour.
2. Vacuum seal your food (to purchase a
vacuum sealer and storage bags
please visit:
www.andrewjamesworldwide.com
1. Once the desired temperature has
been reached, place the pouches
carefully into the water.
2. After the cooking is completed, you
can also sear your food to improve the
appearance and flavour. This will
caramelise the fats and protein for
better flavour.
Food preparation
Please follow the instructions for food
preparation:
Always ensure that the produce being
cooked is of high quality and fresh.
Make sure that the food being cooked
i.e. meat, seafood, poultry has been
stored below 5˚C before preparation
begins.
Food pouches must be cleaned before
use
to
ensure
contaminated.
Only prepare food on a clean work
they
are
not
6
surface.
Wash hands well before preparation.
Prepare the food to the correct
thickness and temperature (refer to
the table found on page 8).
Cooking advice
Please use the guide found on page
8 for times and temperatures of
food.
The pouch must be correctly sealed
or the cooking process will be
hindered.
Ensure the pouch is correctly sealed
once the cooking process has
finished.
Heating times
Original water
Desired water
temperature
temperature
15c
60c
34c
60c
Approximate
Heating time
43 minutes
26 minutes