20
SOUS VIDE COOKING STEPS
1.
Remove the inner pot from the cooker base and place
steam rack on the bottom of the inner pot.
2. Fill inner pot with warm water up to
PC MAX — 2/3
line.
3. Insert inner pot into cooker base.
4. Secure power cord into base power socket.
Connect to a 220-240V~ power source.
5. Place lid on cooker base and turn lid clockwise to close.
6. Select
Sous Vide.
7. Use – / + keys to adjust temperature in increments of 1°C.
8. Press
Sous Vide
again to toggle to cook time setting.
Use
– / +
keys to adjust cook time.
9. After 10 seconds, cooker beeps 3 times and displays
On
to
indicate that it has begun heating.
10. While cooker heats, season food as desired.
Separate single servings of food within individual pouches.
Remove air from pouches and seal tightly.
11. Cooker beeps once water temperature is reached.
Remove lid and immerse sealed pouches in water.
Contents should be submerged, but seal should remain above water.
12. Place lid on cooker base and turn lid clockwise to close.
Note: For optimal temperature control, the pressure cooking lid must be
fully closed or completely removed when cooking sous vide. Resting the lid
on the cooker base, or using a glass lid, may cause the internal temperature
to rise higher than desired.
For long cooking times, ensure water level remains above
sealed pouches.
Note: If you need to add water, heat it to approximately the same temperature
as the water in the inner pot to avoid cooling.
13. Once complete, display indicates
End
. Open cooker and
carefully remove pouches from water.
14. Remove contents from pouches and use a thermometer to
check for doneness. Follow a recipe or
Sous Vide Cooking
Guidelines
online.
Bonus: “Reverse searing” your meat (searing it after cooking, not before) is
a great way to boost flavours. First pat the meat dry, then sear it lightly in the
inner pot with
Sauté.
