User's Manual

48
OPERATION
Sous Vide (On Some Models)
Sous vide cooking uses a hot water bath to cook
foods "low and slow." Use it to cook meat, fish,
seafood, poultry, or vegetables. Food must be
vacuum packed in pouches before placing it in the
water bath.
Sous Vide Module
Benefits of Sous Vide
The lower temperatures and long cooking times used
in sous vide cooking provide many benefits.
Healthier
Compared to other cooking methods, sous vide
retains most of the original nutrients in food.
Safe and Convenient
The long cooking times used in sous vide cooking
allow food to be pasteurized. Because food is vacuum
packed before cooking, the unopened pouches can
be quickly chilled then easily stored after cooking.
Crisp and Moist Results
The fine temperature control of sous vide cooking is
an excellent way to achieve the perfect texture when
cooking meat and poultry. The low temperatures used
retain more of the moisture in food than conventional
cooking methods. After cooking, a final sear in a
frying pan adds the perfect crisp finish.
Vacuum Sealing
For best results, use a vacuum sealer and food-grade
plastic pouches when sous vide cooking.
1
Season food as desired and vacuum seal it in a
plastic pouch.
2
Check the pouch to make sure it is airtight and
completely sealed.
NOTE
%
Do not attempt to package objects with sharp
points that could penetrate and tear the plastic,
such as fish bones or hard shells.
Using Sous Vide
1
Open the cover of the sous vide module and
remove the water bath.
2
Check the bottom of the water bath and inside
the module for water or debris. Clean the bath
and the module if necessary.
3
Fill the bath with water between the Max and
Min lines.
4
Place the filled water bath in the sous vide
module and put the rack in the bath.
5
Close the module cover completely.
6
Turn the Sous Vide Temp knob clockwise to set
the desired cooking temperature.
7
Turn the Sous Vide timer knob clockwisw to set
the desired cooking time.
8
Pre Heating When the alarm sounds, open the
door and place the sealed food pouch on the
rack.
9
When cooking is complete, open the sous vide
module cover and remove the food pouch with
tongs.
10
Return the Time and Temp knobs to the OFF
position.
11
Allow the water bath to cool, then remove the
bath and drain the water.
NOTE
%
When openning the door, beware of escaping
steam and drips from hot condensation water.
There is a danger of scalding.
%
Remember to return the Sous Vide Temp knob
to the OFF position after use.
%
When the cover is opened after sous vide
cooking, steam may condense and fall into the
module. Once the module cools, remove any
moisture with a dry towel.