5
Sous Vide Mode
w WARNING
Electrical Shock Hazard. Always cook in the vessel.
Never cook in the base.
BEFORE FIRST USE: Wash glass lid and removable vessel in hot,
soapy water. Rinse and dry.
1. Fill vessel with warm tap water
to slightly below MAX line.
Sous vide is a no-fail method of cooking sealed food in a precisely temperature-controlled water bath, ensuring that food is evenly cooked
throughout and reducing the chance of over- or undercooking.
2. OPTIONAL: Place rack in
vessel and cover with lid.
3. Press (ON/OFF) button. The
mode will default to SOUS VIDE.
4. Press and hold TEMP/TIME
button 3 seconds to switch
between Fahrenheit and
Celsius.
5. Press the up or down arrow
to select the temperature.
See chart on page 7 for
recommended sous vide
temperatures.
6. Press TEMP/TIME button for
selecting cooking time. Unit
may be set for up to maximum
of 72 hours.
7. Press the up or down arrow
to set the time in 10-minute
increments. Or, press and
hold to set the time in 1-hour
increments.
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