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• For cooking periods longer than 8 hours, it is recommended to seal food with a
vacuum sealer.
NOTE: Water must circulate entirely around each portion of food for even cooking.
Do not layer food in the bag.
METHOD
Resealable Freezer bag
*This method is recommended for any
foods that cooks less than 8 hours.
Place food in a resealable freezer bag and
remove as much air as possible.
Close bag leaving a 1-inch (2.5 cm) opening
at the top.
Hold the top of the bag open and slowly
lower in into the cooking container. The
pressure of the water will squeeze the air
out of the bag.
Just before the top of the bag reaches the
water squeeze any remaining air out of the
bag and seal.
Do not submerge the seal of the bag.
It is recommended to clip the top of
the bag to the side of the cooking pot
ensuring the seal will not go underwater
to avoid liquid to leak inside the bag.
VACUUM BAG
NOTES:
• If the bag is vacuumed sealed it can be completely submerged below the water level.
• If the food bag floats above water, use a large, heavy metal spoon, plate or any other
heat resistant utensil to weigh the bag down in order to keep food submerged.
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