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After Sales Support
Telephone: 1300 663 907
Email: customercare
@
winplus.com.au
Getting Started
Before First Use
Remove any packaging material and promotional labels before using your Sous Vide &
Slow Cooker for the first time. Wash the pan, lid and racks in warm soapy water before
first use. Thoroughly dry, then assemble as shown on pages 12-16. Position your Sous
Vide & Slow Cooker on a firm level table or bench.
NOTE: You may notice a slight odour from the main unit on first use. This is normal and
expected for the first operation.
About Sous Vide
Sous Vide is a method for cooking foods in vacuum sealed pouches at a specific
temperature in a water bath. It is a popular cooking method used in many professional
kitchens, as the controlled cooking temperatures provide perfect results and remove the
chance of overcooking. For example; a steak is cooked medium rare at 56°C, setting
the water bath to this temperature ensures the vacuum sealed steak won’t exceed that
temperature and overcook. Another benefit to cooking foods in vacuum sealed pouches
ensures that foods cook in their own juices, locking in more flavour. The time that your
food is cooked for is determined by its thickness, not its weight. On pages 15-16 there are
detailed guidelines on cooking foods for the appropriate time according to their thickness.
Sous Vide Basic Steps
Below are the essential steps of using the Sous Vide cooking method. Please refer to the
cooking time/temperature guidelines and operation instructions on pages 12-18.
You may wish to flavour your food with salt & pepper, spices, marinades, herbs,
butter or oil before sealing.
This is the most important step in the Sous Vide process. It prevents the food
from touching the water which can dilute the flavour. Sealing the food also locks
in the flavour and nutrition letting it cook in its own juices. Ensure only food-grade
pouches are used.
NOTE: Vacuum sealer and sealer refill rolls sold separately.
Season your food
Vacuum seal you food
1.
2.
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