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Using Non-Pressure Cooking Smart Programs Using Non-Pressure Cooking Smart Programs
Sous Vide
Sous Vide cooking brings vacuum-sealed food to a very accurate temperature
and maintains that temperature for a period of time to achieve high-quality,
consistently delicious results.
Set the cooking temperature from a range of 25°C–190°C / 77°F–374°F.
You’ll need:
• Tongs
• Thermometer
• Airtight or Vacuum Sealed Food Pouches
• Optional: Vacuum sealer
1. Remove the inner pot from the cooker base.
2. Fill the inner pot with warm water up to — 1/2 line, as indicated on the inner
pot.
3. Insert the inner pot into the cooker base.
4. 6 Quart: Secure the power cord to the base power socket at the back of the
cooker base. Ensure the connection is tight.
Connect the power cord to a 120 V power source. The cooker goes to Standby
mode and the display indicates OFF.
5. Place and close the lid as described in Pressure Control Features—Pressure
Locking Lid.
Note: The pressure cooking lid is not necessary when cooking sous vide; however, it is
recommended for optimal temperature control.
6. Press the quick release button down until it clicks and locks into the Vent
position.
7. Press Sous Vide to select the Sous Vide Smart Program.
8. Use the − / + buttons to adjust the temperature in increments of 1°C / 1°F.
9. Press Sous Vide again to toggle to cook time setting.
10. Use the − / + buttons to adjust the cook time.
Note: Cooking time and temperature adjustments are saved to the Smart Program
when cooking begins.
11. After 10 seconds, the display shows On to indicate that it has begun heating.
12. While the cooker heats, season food as desired. Refer to Ingredients and
Seasonings.
Separate single servings of food within individual pouches.
Remove air and seal tightly.
13. The cooker beeps once the water temperature is reached.
Remove the lid and immerse the sealed pouches in the warm water. The
pouches' contents should be submerged, but the seal should remain above
the water line.
14. Place and close the lid as described in Pressure Control Features—Pressure
Locking Lid.
15. For cooking times over 4 hours, check the water level periodically to ensure
pouch contents remain submerged. If required, add heated water to the inner
pot.
16. Once complete, the display indicates End. Open cooker and carefully remove
the pouches from water.
17. Remove contents from pouches and use a thermometer to check for
doneness. Follow a recipe or refer to the Sous Vide Cooking Guidelines.
Reverse Searing
Searing your meat after cooking, rather than before, is a great way to boost avors.
After sous vide cooking, remove the meat from the cooking pouch and gently pat
it dry. Then, sear it lightly in the inner pot with the Sauté Smart Program, or use a
pan, browning torch, or grill.
Ingredients and Seasonings
• Use high quality, fresh ingredients when cooking sous vide to ensure the
best possible avor.
• When seasoning with salt, it is better to use less than you might add
normally, especially with meats, poultry, and sh. Instead, salt to taste
after cooking.
• Use garlic powder rather than raw garlic. Raw garlic can become bitter
and overpowering when cooked sous vide. Pure and high-quality garlic
powder provides the best results.
Note: Do not use garlic salt in place of garlic powder!
Storing Cooked Food
CAUTION
Do not overll the inner pot. Ensure that total contents (water and food pouches)
leave at least 2 inches of space between the brim of the inner pot and the water line.
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