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• To prepare meat, poultry and fish before cooking, add herbs, seasonings or rubs
before placing into the bag. Vacuum seal or remove air manually from the bag before
cooking. Please see “Manual Air Removal” section of this instruction manual for a
complete description.
• To prevent bags from floating to the surface, when cooking light foods, add a small knife
or spoon to the bag before sealing.
• Eggs in shells can be placed directly into the pot of water. Use resealable bags for
cracked eggs.
• For best results, brine chicken or fish for one hour in lightly salted water, drain and pat
dry before seasoning and bagging.
• ALWAYS use BPA-free bags when cooking foods more than 8 hours.
• When cooking proteins, small or delicate foods sous vide, add oil to the cooking bag.
• Avoid overcrowding. Allow space around all food when sealing.
• You can have as many bags as will fit in your container that will still allow for adequate
water circulation.
• After sous vide cooking is complete, sear foods for a quick minute to achieve a crispy
crust and brown color.
USDA Cooking Guidelines
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should
be cooked to an internal temperature of 145°F/63°C. Pork should be cooked to an
internal temperature of 160°F/71°C and poultry products should be cooked to an
internal temperature of 170°F/77°C - 180°F/82°C to be sure any harmful bacteria has
been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165°F/74°C.
User Maintenance Instructions
This appliance requires little maintenance. It contains no user serviceable parts.
Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning,
must be performed by a qualified appliance repair technician.
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