Electrolux EOB8956VAX User Manual download pdf (Page 31)

Dough Proving

You can use this automatic function with

any recipe for yeast dough you like. It

gives you a good atmosphere for rising.

Put the dough into a dish that is big

enough for rising. It is not necessary to

cover it. Insert a wire shelf on the first shelf

position and put the dish in. Close the

door and set the function: Dough Proving.

Set the necessary time.

11.3 SousVide cooking

This function uses lower cooking

temperatures than normal cooking.

Handle the food with special care for

better food quality.

Recommendations regarding food

safety:

• Use high quality raw materials.

• Always use the raw material that is as

fresh as possible.

• Always keep raw materials in correct

conditions before you cook them.

• Always clean the food before you cook

it.

• For good and safe results, always look

at the values in the cooking tables.

Check the cooking time, temperature

and dimension of the food.

• Food should not be kept at a

temperature below 60 °C for a longer

time to avoid safety problems.

• Use low temperatures only for food

that could be eaten raw and only for a

short time.

• Sous-vide dishes have the best taste

immediately after cooking. If you do not

eat the food immediately after the

cooking, quickly decrease its

temperature. To do that, put the food

in an ice bath and put it in the fridge.

You can keep the food in the fridge for

2 – 3 days.

• Do not use Sous-vide cooking function

for reheating food leftovers.

• Prevent contact between raw food and

cooked food while you prepare and

cook the food.

• Do not use the same tools for different

things without washing them carefully.

• For recipes with raw eggs, prevent egg

whites or yolks from contact with the

external part of the egg shells.

Hints and tips regarding food vacuum

packing:

• Necessary equipment for Sous-vide

cooking function are a vacuum sealer

and vacuum bags.

• Recommended vacuum sealer type:

chamber vacuum sealer. Only this type

of vacuum sealer can vacuum pack

liquids.

• Use vacuum bags correct for Sous-

vide cooking function.

• Do not reuse vacuum bags.

• Put the food in one layer of the vacuum

bags to get an even cooking result.

• For faster and more even cooking of

the food, set the vacuum degree to the

highest possible.

• To guarantee a safe closing of the

vacuum bag, make sure that the area

subject to the seal is clean.

General hints and tips for the function

SousVide cooking:

• To keep the cooking steam, always

keep the appliance door closed when

you use Sous-vide cooking function.

• Open the door carefully after cooking

because there is steam cumulated in

the appliance.

• You can add oil and spices to the food

in accordance to your taste. Oil

prevents the food from sticking to the

vacuum bag.

• Season the food moderately in the

beginning as there are no evaporative

losses of flavour volatiles.

• To evaporate alcohol from liquids, heat

up and boil the liquids before vacuum

packing.

• You can replace the raw garlic by the

garlic powder.

• You can be replace olive oil by a

neutral kind of oil.

• For faster and more even cooking of

the food, keep the vacuum degree as

high as possible (99.9%).

• Cooking times are recommendations

and can be different in accordance to

your preferences.

• The cooking times in the cooking

tables are for dishes for 4 people. If the

quantity of the food is higher, the

cooking times can be longer.

ENGLISH

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