9
Food Temperature Time Notes
Whole Chicken-
up to 5 lbs. (2.25 kg)
160°F–170°F
(70–76 °C)
4–8 hours The chicken will start
to fall apart if left in
the unit longer than 8
hours.
SOUS-VIDE
temp
12
10
9
11
1. Place rack into the center bottom of the stoneware pot.
2. Add hot water and fill to approximately half way.
Note: Hot tap water is a good start for most sous-vide
cooking. Do not use cold water.
3. Plug in the appliance. The main control display will
blink “----”. This indicates that the heat is off and the
appliance is ready to be set for cooking.
4. Insert the jack of the temp probe into the port on the
right side of the control panel. (G)
5. Season meat, put into bags. Expel all air from bags
and seal.
How to expel air with the immersion method: Mostly
seal the bag with food in it, except for one corner. Using a
separate container of cool water, slowly push the bag into
the water, expelling as much of the air as possible, until you
almost get to the opening. (H) Seal it all the way closed,
being careful not to get water into the bag.
6. Load bagged food into the rack and ensure bags are
fully submerged. Add additional water if needed.
7. Cover with glass lid and lock.
8. Insert temperature probe through one of the portals of the lid into the water
(not the food).
9. Press SOUS VIDE. The light for “target temp” will go on, indicating that you are
setting the cooking temperature.
G
H
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