Instant Pot Pro 80 User Manual

38 | support@instantpot.com.au | 1800 251 643
COOKING
SOUS VIDE
Sous Vide cooking involves cooking food underwater, in an airtight, food-safe bag,
for a long period of time. Food cooks in its own juices and comes out delicious and
unbelievably tender.
CAUTION
Do not overfi ll the inner pot to avoid damage to the multicooker. Total contents (water
and food pouches) should leave at least 5 cm of headspace between the water line and
the brim of the inner pot.
Smart
Programme
Cooking
presets
Default
temperature
Default
cooking times
Time range
Sous Vide
Custom 60°C
3 hours
(03:00)
30 minutes to
99 hours and 30 minutes
(00:30 to 99:30)
Chicken 60°C
2 hours
(02:00)
10 minutes to
99 hours and 30 minutes
(00:10 to 99:30)
Beef 54°C
2 hours
(02:00)
Egg 70°C
30 minutes
(00:30)
10 minutes to 24 hours
(00:10 to 24:00)
You’ll need:
• Tongs
• Thermometer
• Food safe, airtight, re-sealable food pouches, or,
• Vacuum sealer and food-safe vacuum bags

Instant Pot Pro 80 Specifications

General

Brand	Instant Pot
Model	Pro 80
Category	Electric Pressure Cooker
Language	English