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EN
SOUSVIDE FUNCTION
• Also known as “precision cooking”, this cooking mode consists in
slow-cooking vacuum-sealed food at a low and accurately controlled
temperature, to achieve a food texture that can be be obtained only in
such precise cooking method.
• This function can be used for vegetables, meat and poultry, but also
sh, seafood and fruit.
How does it work?
Preparing your food
• Purchase good quality raw food. If the food has visible spoilage,
contamination with lth, discoloration, bad odors or taste, do not use it.
• Pre-season your food just before sealing if needed (depending on your
taste).
• Place the food you wish to cook in a vaccuum-sealed bag or a heavy-
duty Ziploc bag, and make sure to remove all the air from the pouch.
• If you are using a heavy-duty Ziploc bag, you can remove the air by
slowly submerging the pouch containing the food half-way into cold
water, and close it once the air is removed and the food inside is
tightened by the water pressure.
Preparing your multicooker
• Fill the cooking pot with enough water to immerse the sealed pouch
of food.
• Place your pouch of food inside the pot and close the lid.
• Press «Menu» selection key and select «Sous Vide» menu. The screen
displays the default cooking time, the light of «Start» icon will ash.
• Press «Timer» key to activate the time setting function and then press
«<» and «>» to change the sous vide cooking time.
• Press «Temperature» key to activate the temperature setting function
and then press «<» and «>» to change the sous vide cooking
temperature .
Please note that dierent ingredients and expected cooking results
require dierent recommended cooking time and temperature.
You can refer to the Sous-vide cooking table below as a reference for your
preferred cooking result.
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