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Cooking with the pressure cooking lid
You’ll need:
• Tongs
• Thermometer
• Food safe, airtight, re-sealable food pouches, or,
• Vacuum sealer and food-safe vacuum bags
Step 1: Setting up the sous vide water bath
01 Fill the inner pot with water to the
Half Fill mark as indicated on your
inner pot, then insert the it into the
multicooker base.
02 Place and close the pressure cooking
lid as described in Pressure control
features: Pressure cooking lid.
03 Move the quick release switch to the
Vent position.
Stage 2: Setting up the Pro Crisp for
sous vide cooking
01 Select Sous Vide.
02 Press the dial to select the default time,
or, turn it to adjust the cooking time.
Press the dial to conrm the change
and go to the next eld.
03 Press the dial to select the default
temperature, or, turn it to adjust the
water bath temperature.
Press the dial to conrm the change.
04 Press Start to begin heating the water
bath. The display shows On and the
progress bar shows Pre-heating.
Stage 3: Get food ready
01 While the water heats, season your
food as desired. See Ingredients and
seasonings on the next page for tips!
02 When you’re ready, separate each
serving of food into individual pouches.
03 Remove all air from the pouches and
seal them tightly.
Stage 4: Cook ‘em up!
01 Once the water bath is ready,
the display switches over to the
countdown timer.
02 Remove the lid and carefully immerse
the sealed pouches.
The food in the pouches should be
submerged, so add heated water to
the inner pot any time it’s needed. If
you’re using a re-sealable bag, make
sure the seal stays above water.
03 Place and close the pressure cooking
lid as described in Pressure control
features: Pressure cooking lid.
04 Move the quick release switch to the
Vent position.
05 When the Smart Program nishes
the display shows End. Open the
multicooker and use your tongs to
carefully remove the pouches from
the hot water.
06 Open the pouches and use a
thermometer to check for doneness.
CAUTION
Do not overll the inner pot to avoid damage to the multicooker. Total contents
(water and food pouches) should leave at least 2″ (5 cm) of headspace between
the water line and the brim of the inner pot.
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