Breville SousVide BSV600, Instruction Booklet

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12
OPERATING yOUR BREVILLE SOUS VIdE
4. Vacuum seal the pouch. If for any reason,
pumping does not evacuate air from the
pouch, discard pouch and begin again,
placing food into a new pouch.
5. If using a zip-closure pouch, zip the
pouch closed and check to see that it
made a good seal.
NOTE
If for any reason, pumping does not
evacuate air from the pouch, discard
pouch and begin again, placing food
into a new pouch.
NOTE
Do not use standard or thin
zip-closure bags, not designed for
evacuating air in the sous vide.
HEAT
Place the sealed pouch into the water bath
once the water has reached the target
temperature for cooking. If using multiple
pouches, place them vertically in the pouch
rack in the water bath. Be sure the food in
all pouches is completely under the water
surface for cooking. Do not place large
pouches horizontally in the sous vide, as
this will impede the convection circulation
of water around the perimeter of the water
bath.
SEAR
Some foods, such as steak, chops, tenderloin,
fish, seafood, or poultry with the skin are
commonly served with a caramelized or
crisp exterior, which is not possible in
the moist environment of the sous vide
cooking pouch. After coming to the proper
temperature, these foods require a quick
finishing sear that can only be provided by a
brief exposure to a very hot temperature.
The Sear step can be done by putting the
meat, fish, poultry, or seafood into a very hot,
lightly oiled skillet (taken to the smoking
point) or onto a hot grill, under the broiler
of an oven, or by using a kitchen torch to
caramelize the surface of the food. Take care
just to caramelize/brown the surface (1 to 2
minutes) to enhance color and flavor.
OR SAUCE
Another option is to sauce your food. Foods
such as fish, seafood, or chicken are quite
delicious plated directly from the pouch and
topped with a favorite sauce.
SERVE
You are now on your way to exploring the
delightful benefits of sous vide cooking with
your sous vide.
NOTE
Raw or unpasteurized food must
never be served to highly susceptible
immune compromised individuals.
The US Food Code recommends that
for safety, foods should not be kept
between 41 ˚ F/5˚C and 130 ˚ F/54.4˚C
for longer than four hours.