Place your food inside the zip top bag but do not seal the bag.
Slowly immerse the zip top bag with food (bottom first) into the preheated water bath. As the bag is lowered into
the water, it will push the air out of the bag.
Continue immersing the bag until the water just about reaches the bottom of the zipper.
Hold this position and seal the top of the bag, forcing out any remaining air.
Using a clip (such as a binder clip, clothespin, etc.), affix the top of the zip top bag to the cooking vessel.
You are now ready to begin the cooking process.
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Besides cooking food in vacuum-sealed bags, zip top freezer bags that are BPA-free can also be utilized. Use the
“water displacement method” for zip top freezer bags as outlined below:
Use quality, name-brand zip top freezer bags for cooking. At cooking temperatures above 160°F, even quality bags
are susceptible to breaking open. For higher temperature cooking, place food in heavy duty sous vide bags or a
double layer of zip top bags.
Most foods (because of their weight) will fully immerse themselves under water in the cooking vessel. However,
lighter foods such as vegetables may not displace enough water to sink. If this happens, simply place a piece of
non-reactive metal cutlery, such as a spoon, in the bag with the food.
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WATER DISPLACEMENT METHOD COOKING TIPSVIII.
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We recommend adding oil, or another fat like butter, to the cooking bag with the food. The oil or fat makes food
removal from the bags easier.
In general, we recommend seasoning meat and fish with salt and pepper just before cooking. Also consider coating
foods with your favorite spice rubs.
When cooking multiple bags at the same time, make sure the bags do not touch one another. Overlapping bags will
result in uneven cooking.
Cover cooking vessel with plastic wrap to maintain consistent temperature and prevent evaporation, especially for
long cooking foods.
Remember that different thicknesses of meat, poultry, and fish will have a significant impact on the length of
cooking time. Always check the finished temperature of your food with an instant-read thermometer to ensure
doneness.
For added flavor and a nice crust on sous vide meat, we often recommend searing a piece of meat after low
temperature cooking. Be sure to dry the meat well after removing from bag.
We refer to the water that is added to the cooking vessel and then heated and circulated as the “water bath.” As
long as food does not leak from bags into the water bath, the water can be reused up to 2 weeks before changing
in the interest of water conservation. The water can also be used for washing dishes, watering plants, etc.
Because the appliance uses touch sensitive controls, make sure your fingers are clean and dry before touching
buttons.
The appliance will generate some noise during the cooking process. To minimize noise while cooking, we recommend
keeping the water level about 1/4 inch below the MAXIMUM FILL LINE after food is added.
GENERAL TIPSIX.
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