Handleiding Masterpro BGMP-9131 (pagina 23 van 95) (Duits, Engels, Frans, Italiaans, Portugees, Spaans)

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NOTE: Suggested not to keep food heated at the temperature beyond the completion of its cooking

cycle.

OPERATING INSTRUCTIONS

1. Put seasoned food in a sealable bag(s).

2. Before sealing, you have to remove the air as much as possible. You may use a vacuum sealer for

best results.

3. Put pour water into the Inner Pot, and being careful not to add too much water that the water

passes the FULL CUP Line when the bags are added.

NOTE: You can place the food bags in the Inner Pot first and then add the water to ensure that the

water does not fill above the FULL CUP Line. Then, remove the bags before beginning the cooking

cycle and preheating the water.

4. Press the Sous Vide Button and use the Program Dial to choose the ideal cooking preset time.

You may choose between LOW, MED, or HIGH default TIME SETTINGS.

Or press the Timer Button to adjust the time. Then press the Temp Button to adjust the cook- ing

temperature to your ideal temperature.

NOTE: The LOW, MED, and HIGH settings are default times, also need to adjust the temperature to

the desired doneness.

5. Press the Program Dial to begin cooking cycle. The LCD Display will turn orange. Once reached

ideal cooking temperature, Unit will beep and the timer will begin counting down.

6. Carefully place the food bag in the water and don’t drop the bag in the water.

7. Once the timer has finished countdown, the LCD Display will turn blue and the Unit will maintain

the ideal temperature (DO NOT press the Keep Warm Button). Use tongs to remove the sealed bag

with food. Do not use your hands because the water will be hot.

SOUS VIDE TIPS

NOTE: Do not put any food in the water without placing it in a sealable bag.

• You may add seasonings and rubs to food before bagging.

• Always use BPA-free vacuum-seal or snap seal food storage bags for cooking.

The thickness of meat, poultry, or fish will determine the cooking time. Use a food thermometer after

removing food from the bag to guarantee that estimate the right cooking time.

• For health and safety, add 30 mins. to the cooking time if unsure of doneness of food (for example,

to pasteurize eggs or poultry).

• Searing after cooking gives foods the right look, cooking temperature, and a crispy texture. To

achieve this, toss butter into a smoking-hot skillet and quickly sear cooked meat for 30 secs. on each

side.

• Ensure that the sealed bag with food is constantly submerged so the food is fully cooked. Clip a

food-safe or sous vide weight (not included) to the food bag.

• Cook fruit to make toppings, purées, and syrups. Cook for 2–2 1/2 hrs. at 160° F and stay cool in

the bag before using.

NOTE: All pressure cooking modes require the addition of liquid in some form (water, stock, etc.).

Unless you are familiar with the pressure cooking process, follow recipes carefully for liquid addition

suggestions.

NOTE: A minimum of 1 cup of liquid is needed to build pressure.

SOUS VIDE

• Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and

cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in

some cases) at an accurately regulated temperature. The temperature is much lower than usually

used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The

intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the

outside, and to retain moisture.

• When it comes to traditional cooking methods, heat is transferred from a hot burner or oven to a

pan and then to your food, where it heats from the outside to the middle. By some lucks, you can

cook something good, but the food is often overdone on the outside and sometimes undercooked

toward the center. The heat generated by a pan or air inside an oven is usually much hotter than it

actually needs. If you don’t remove the food at precisely the right time, results will be inconsistent.

• Sous vide cooking utilizes precise temperature control to produce results that you can’t achieve

through any other cooking technique. Simply set up the One Touch Quick Pot as shown in this

manual; place your seasoned food in a slider, snap shut, or vacuum-sealable food storage bag; place

the bag in the water and set the time and temperature. Your food will cook to its perfect doneness

every time in One Touch Quick Pot. Once cooked, you can leave the food in the water bath until you

are ready to serve.

Bake

-10 mins. 25 mins. 40 mins. 1-12hrs. -

Canning

ALT (on/off) 10 mins. 1 hr. 2 hrs. 5mins.-3hrs. -

Yogurt

-5 hrs. 7 hrs. 9 hrs. 4-10hrs. -

PRESET LOW MED HIGH COOK TIME TEMP

BEEF 4 hrs. 6 hrs. 10 hrs. 1-12hrs. 195–212° F (1° F)/90–100° C (1° C)

POULTRY 4 hrs. 6 hrs. 10 hrs. 1-12hrs. 195–212° F (1° F)/90–100° C (1° C)

PORK 6 hrs. 8 hrs. 10 hrs. 1-12hrs. 195–212° F (1° F)/90–100° C (1° C)

RIBS 6 hrs. 8 hrs. 10 hrs. 1-12hrs. 195–212° F (1° F)/90–100° C (1° C)

VEGETABLES 1 hr. 2 hrs. 4 hrs. 1-12hrs. 195–212° F (1° F)/90–100° C (1° C)

NOTE:

• The default temperature for the Sous Vide, Sauté, and Slow Cook presets are 140°, 340°, and 195°

F (60°, 170°, and 90° C), respectively.

• The maximum time the cooking cycle can be delayed with the Delay Timer Button for all presets is

24 hrs. (with increments of 10 mins.). When cooking perishable food (meat, fish, chicken, etc.), you

should not delay the cooking cycle for more than 2 hrs.

• The Keep Warm function for all presets (except Sous Vide and Yogurt) lasts for a maximum time of

24 hrs. Foods kept at Keep Warm mode for longer than 6–8 hrs. may lose their flavor and texture

and can be a food concern.

• Consult recipes to use the appropriate liquid amount when cooking. It is not recommended to cook

dry contents unless using the Sauté function.

• It is recommended to use the Glass Lid to maintain a consistent temperature during the Sous Vide,

Steam, Sauté, Slow Cook, and Yogurt cooking cycles.

PRESET LOW MED HIGH COOK TIME TEMP

Steam

FISH 5 mins. 10 mins. 15 mins. 1- 59 mins. -

EGGS (poach) 3 mins. 9 mins. 15 mins. 1- 59 mins. -

VEGETABLES 15 mins. 25 mins. 35 mins. 1- 59 mins. -

Sauté

Slow Cook

BEEF - 20 mins. - 1- 59 mins. 95–360° F (5° F)/35–182° C (5° C)

POULTRY - 20 mins. - 1- 59 mins. 95–360° F (5° F)/35–182° C (5° C)

FISH - 20 mins. - 1- 59 mins. 95–360° F (5° F)/35–182° C (5° C)

PORK - 20 mins. - 1- 59 mins. 95–360° F (5° F)/35–182° C (5° C)

RIBS - 20 mins. - 1- 59 mins. 95–360° F (5° F)/35–182° C (5° C)

VEGETABLES - 10 mins. - 1- 59 mins. 95–360° F (5° F)/35–182° C (5° C)

VEGETABLES 10 mins. 1 hr. 2 hr. 10mins.-3hrs. 95–195° F (5° F)/35–90° C (5° C)

EGG/CUSTARD 45 mins. 1 hr. 2 hr. 30mins.-3hrs. 95–195° F (5° F)/35–90° C (5° C)

Masterpro BGMP-9131 Handleiding

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