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User Manual
SOUS VIDE
Sous Vide cooks food underwater in an air-tight, food-safe bag, for a
long period of time. Food cooks in its own juices and comes out delicious
and very tender. This program does not use pressure to cook food. Make
sure steam release is set to Vent or use a glass lid with a venting hole.
Choose from these Smart Programs:
Program Temperature Default Cook
Time
Min Cook
Time
Max Cook
Time
Custom 60°C
140°F
3 hours
(03:00)
30 minutes
(00:30)
99 hours,
30 minutes
(99:30)
Chicken 60°C
140°F
2 hours
(02:00)
1 hour
(01:00)
99 hours,
30 minutes
(99:30)
Beef 54°C
130°F
2 hours
(02:00)
1 hour
(01:00)
99 hours,
30 minutes
(99:30)
Egg 70°C
145°F
30 minutes
(00:30)
10 minutes
(00:10)
24 hours
(24:00)
Other settings
• Automatic Keep Warm is set to OFF by default.
• Delay Start is not available.
What you need to sous vide
• Tongs
• Food safe, airtight, re-sealable food pouches
OR
• Vacuum sealer and food-safe vacuum bags
How to sous vide
Prep
1. Cut, chop, season or marinate your ingredients according to your recipe.
2. Add the ingredients to the cooking bag or pouch and seal tightly.
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