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Introduction
Sous Vide Cooking
The Accu Slim Sous Vide Immersion Circulator is designed for the gourmet who strives to create
‘restaurant quality dishes’ in the comfort of their home. Professional chefs and high-end
restaurants have been relying on Sous Vide cooking to achieve that perfect tenderness for
decades.
The term “Sous-Vide” is French for ‘Under Vacuum’, referring to the process of vacuum sealing
food, bringing it to a very precise temperature, and holding it there for a period of time to achieve
precise and amazing results. “Sous-Vide” is synonymous with superior taste, and the highest
quality. Sealing food in pouches permits it to cook in its own juices, retaining the vitamins and
minerals from within the food, natural flavors are intensified, food is healthier, more tender, juicer,
and tastier. The process relaxes the fibres in meat, poultry and seafood so marinades and
seasonings are more easily absorbed for greater flavor. Instant Pot
®
Accu Slim Sous Vide
Immersion Circulator creates and maintains an even and accurately controlled cooking
water-bath for perfect cooking results. The product can be used on meat, poultry, seafood, eggs,
vegetables, and fruits.
Instant Pot
®
’s Sous Vide Immersion Circulator has a touch-screen digital control panel, a stainless
steel element cover, a handle for better usability, and a secure stand-up design.
Developed to be easy-to-use to allow you to prepare the perfect dishes for family and friends.
Ideal for entertaining, preparing food in individual pouches provides you the ability to easily cater
to personal tastes, and nutritional requirements all while preparing your succulent dishes ahead
of time.
Precise Temperature Control
The Accu Slim Sous Vide Immersion Circulator has a temperature range of between 20 °C and
95 °C / 68 °F to 203 °F, with increment options of 0.1 °C or 1 °F. Different cooking temperatures are
required for different types of food, and the precision accuracy that the device provides allows
the chef to make adjustments to the preferred degrees of doneness.
For example, the optimal temperature to cook a steak to medium doneness is 56 °C / 133 °F.
*See the Temperature and Time Guide (page 9) for additional information.
Time
The cooking time is dependent upon the thickness, rather than the weight of the food. A thicker
cut of meat will require a longer amount of time to cook. The default cooking time is 04:00 hours
and can be adjusted to your preference: from 1 minute to 72 hours (00:01 - 72:00).
