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Using Non-Pressure Cooking Smart Programs
Smart Program: Sous Vide
The term Sous Vide is French for ‘under vacuum’ and refers to the process of
vacuum sealing food, bringing it to a specific temperature, and maintaining that
temperature for a period of time to achieve high quality, consistently delicious
results.
The Sous Vide Smart Program offers a customizable setting which allows you to
choose a cooking temperature from a range of 25°C–90°C / 77°F–194°F, ideal for
Sous Vide cooking.
What You’ll Need:
• Tongs
• Thermometer
• Airtight or Vacuum Sealed Food Pouches
• Optional: Vacuum sealer
1.
Fill the inner pot to the
Half Fill
mark as indicated on your inner pot.
2.
Insert the inner pot into the cooker base.
3.
Connect the power cord to a 120 V power source. The cooker goes to Standby
mode and the display indicates
OFF
.
4.
Close the lid as described in
Pressure Cooking Basics – 2. Open & Close Lid
.
Note:
The quick release switch will automatically set to
Seal
when the lid is closed. For
Sous Vide it does not matter if the quick release switch is set to Seal or Vent.
5.
Press
Sous Vide
to select the Sous Vide Smart Program.
6.
Turn the dial to scroll through the 6 Preset options: Custom, Egg, Poultry, Beef,
Pork or Seafood. Press the dial to confirm your selection and go to the next
field.
7.
When the custom temperature flashes, you may press the dial to select the
default temperature, or turn the dial to adjust the temperature in Fahrenheit (ºF)
or Celsius (ºC). Press the dial to confirm your selection and go to the next field.
8.
When the cooking time flashes, you may press the dial to select the default
time, or turn the dial to adjust the cooking time. Press the dial to confirm the
change.
9.
Press
Start
to begin heating the water in the inner pot. The display indicates
On
and the progress bar displays
Pre-heating
.
10.
While the water heats, season your food as desired, then separate single
servings of food into individual airtight pouches. Remove air from the pouches
and seal them tightly.
