Sous vide has long
been a popular cooking method with professional chefs.

“Sous vide” is French for “under vacuum”. It describes a cooking method in which food is placed in sealed vacuum bags and cooked in a water bath. The food is cooked at a constant low temperature over a long time to make it moist and flavoursome. As the vacuum bag is sealed, the food cooks in its own juices together with the marinades or spices you added. Vitamins, minerals and juices are retained and the flavour of the food is enhanced. It makes the food healthier, juicier and more flavoursome. As meat cooked sous vide is more tender, it is possible to
use cheaper cuts, such as neck fillet, shank and shoulder, which are often tastier than the more expensive cuts.

As sous vide cooking requires that foods be vacuum packed individually, several items can be cooked at the same time, as long as their cooking temperature is the same.

It is difficult to overcook food with sous vide, but the structure of the food can change slightly during cooking. The food can be prepared in plenty of time before serving, making sous vide perfect when you have guests.

Meat is particularly suited to sous vide cooking, as it makes it more tender, juicy and flavoursome,
but vegetables and fish can also be cooked in this way.

We recommend sous vide cooking for the following foods:

• Beef, veal, lamb, pork and game
• Chicken, turkey and duck
• Lean and oily fish, lobster tails and scallops
• Root vegetables such as potatoes, carrots, parsnips, beetroot and turnips
• Crisp vegetables such as peas, asparagus, corn, broccoli, cauliflower, eggplants, onions and
squash
• Hard fruits such as apples and pears
• Soft fruits such as mango, plums, apricots, peaches, nectarines, papaya and strawberries

You can marinate the food or add spices, herbs, butter or oil before you seal the vacuum bag.

The food must be vacuum sealed in a bag to remove air and moisture. This ensures the foods retain their natural flavour and nutritional content. Vacuum sealing also helps to open the pores of meat, poultry, fish and shellfish, so that the marinade and spices are absorbed better and the food is more flavorsome.

Oxygen and moisture in the ambient air reduces the flavor, nutritional content and structure of food, and it is therefore important to use a high-quality vacuum sealer to remove air and moisture before the bag is sealed to ensure the food is optimally vacuum packed.

Once the water in the pan has reached the required temperature, the vacuum bags containing the food should be placed gently in the water. Make sure the bags are completely under water, and that the water can circulate around the bags, so the food cooks evenly.For this purpose, the supplied rack is a good tool.

When foods are cooked sous vide, it may be necessary to brown meat in a frying pan or grill to enhance its appearance and flavour. Remove the food from the bag and brown it quickly on a very hot frying pan or grill rack. This causes the fat and proteins to caramelize and enhances the flavor.


Specifications:

• Brand: Melissa
• Dimensions: 21 x 41,5 x 29,4 cm
• Color: Black / Stainless steel
• Weight: 2,8 kg
• Power supply: 230V
• Effect: 520 W
• Cord length: 80 cm

Details

• Capacity: 6 L
• Adjustable heating time and temperature
• Choose between Celsius and Fahrenheit
• Temperature precision in +/-0.5 degrees C
• Plastic lid with a large tempered glass window
• Fixed stainless steel pot with non-stick coating
• Temperature range: 45°C to 90°C – with 1°C interval
• Timer function from 30 minutes to 72 hours – with 30 minutes interval
• Stainless steel with plastic base
• LCD display in blue
• Rack


Package Contents

Sous Vide 6L
Lid
Rack
Manual + safety instructions DK / SE / NO / FI / UK / DE / FR