Sous Vide cooking maintains an accurate temperature to cook food
in airtight sealed pouches while retaining natural juices for delicious
results.
Adjustable Time Range: 10 minutes to 99 hours and 30 minutes.
Adjustable Temperature Range: 25°C-90°C/77°F-194°F (adjusted by
+/- 1°C/1°F).
What you need (aside from the ingredients):
• Airtight or Vacuum Sealed Food Pouches – to hold the food
before submerging in water.
• Food Thermometer - to check doneness of food.
• Tongs – to place and remove food pouches to and from the inner
pot.
• Vacuum Sealer (optional).
While cooker is Preheating, season food and tightly seal the pouches.
Note:
• Lower cooking temperatures prevent foods from releasing more
of their natural juices.
• Use longer cook times for thicker items or for a more tender taste.
• To ensure food contents in the pouches are submerged in water,
pouches must be tightly sealed and remove air.
• To get a better sear after Sous Vide cooking, thoroughly pat food
dry. Use the Sauté program to sear food.
Warning: Never use bare hands to place pouches in the inner pot
or when taking them after cooking to avoid burns.
1. Open and remove lid.
2. Remove the inner pot from the cooker base.
3. Fill ⁄ of the inner pot with warm water.
Note: Do not overfill the inner pot with water as this will overflow
once the Sous Vide pouches are placed.
4. Place the inner pot into the cooker base.
Warning: Ensure that the outside surface especially the
bottom part of the inner pot is completely dry before placing in
the cooker base.
5. Place the pressure cooking lid in the cooker base rim and lock in
properly.
Sous Vide.
Note: The Sous Vide program can be used with or without
the pressure cooking lid but it is recommended to be used to
maintain temperature inside the inner pot.
6. Press down pressure release button to Venting position.
Note: When using Sous Vide program and the pressure cooking
lid is locked, the pressure release button must always be in
Venting position.
7. Plug in cooker to a power outlet.
8. Press Sous Vide.
Note: Screen displays temperature either in °C or °F. See Change
Temperature Unit section of this user guide.
9. Adjust temperature in increments of 1°C/1°F using + or – button.
10. Press Sous Vide again to switch the screen display to cooking
time.
11. Adjust cooking time using + or – button. Use Hour/Min button to
toggle between hour and minute fields on the screen depending
on the time that needs to be adjusted.
12. Press START to begin cooking.
Note:
• If START is not pressed after program settings, the cooker
automatically begins cooking after 10 seconds.
• Once the cooking begins, time and temperature adjustments
made will be automatically saved to the Sous Vide program.
13. Display shows On to indicate that unit has begun Preheating.
14. Once the required temperature is reached, unit beeps and
displays countdown time.
15. Open lid and place sealed pouches on the water.
Note: The contents of the pouches must be submerged in the
water but the sealed part must remain above the water line.
Warning: Use tongs to carefully submerged pouches in water
and be careful of hot steam.
16. Place the pressure cooking lid in the cooker base rim and lock in
properly.
Note: When using Sous Vide program and the pressure cooking
lid is locked, the pressure release button must always be in
Venting position.
17. Check the water periodically when using Sous Vide longer than
4 hours. Ensure the contents in the pouch remain submerged in
water and add warm water to the inner pot, if required.
18. When cooking time has been completed, screen displays End.
19. Using a tong, remove the pouches from the inner pot. Carefully
open the pouches and remove the contents. To check for
doneness, use a thermometer.
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