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INTRODUCTION SOUS VIDE COOKING
Sous vide has been a popular cooking method in restaurants for quite some time.
Sous vide is a French term which means “under vacuum” and describes food placed in
vacuum sealed pouches and cooked in a water bath.
Food slowly cooks at precise low temperatures over a long period of time to achieve
succulent tasting meals. Sealing foods inside pouches allows it to cook in its own juices
in addition to any marinades or seasonings you wish to add. Vitamins, minerals and
juices are retained within the food and natural flavors are intensified.
The Heritage sous vide precision cooker creates and maintains an even and accurately
controlled cooking water bath for perfect cooking results. This appliance will be a great
addition to your kitchen essentials and will allow you to prepare delicious meals ahead
of time to enjoy with your friends and family.
IDEAL FOODS FOR SOUS VIDE COOKING
Meats are ideal to cook using the sous vide method as the results are more tender,
succulent and more flavour filled. However, precision cooking is equally satisfying for
seafood, vegetables and eggs!
Red meats Lamb, beef and pork
Poultry Chicken, duck
Fish and Seafood Fish, lobster tail, shrimp, scallop
Vegetables
Root
Tender
Potato, carrot, parsnip, beet, turnip
Pea, asparagus, corn, broccoli,
cauliflower, eggplant, onion, squash
Fruits
Firm
Tender
Apple, pear
Mango, plum, apricot, nectarine, papaya,
strawberry
Eggs
PARTS IDENTIFICATION
1. Digital control panel
2. Handle with power cord & 3 prong plug
3. Stainless steel element cover
4. Water flow channels
5. Minimum water level
6. Maximum water level
7. Heating element
8. Adjustable holding clamp
9. Tightening screw
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