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Using Non-Pressure Cooking Smart Programmes
Sous Vide
Sous Vide cooking brings vacuum-sealed food to a very accurate temperature
and maintains that temperature for a period of time to achieve high quality,
consistently delicious results.
Set the cooking temperature from a range of 25–90°C. You’ll need:
• Tongs
• Thermometer
• Airtight or Vacuum Sealed Food Pouches
• Optional: Vacuum sealer
1.
Remove the inner pot from the cooker base.
2.
Fill the inner pot with warm water up to
— 1/2
line, as indicated on the
inner pot.
3.
Insert the inner pot into the cooker base.
4.
Secure the power lead to the base power socket at the back of the cooker base.
Ensure the connection is tight.
Connect the power lead to a 220-240 V ~ power source.
The cooker goes to Standby mode and the display indicates
OFF
.
5.
Place and close the lid as described in
Pressure Control Features—Pressure
Locking Lid
.
Note:
The pressure cooking lid is not necessary when cooking sous vide; however, it is
recommended for optimal temperature control.
6.
Press the quick release button down until it clicks and locks into the
Vent
position.
7.
Press
Sous Vide
to select the Sous Vide Smart Programme.
8.
Use the
−
/
+
buttons to adjust the temperature in increments of 1°C.
9.
Press
Sous Vide
again to toggle to cook time setting.
10.
Use the
−
/
+
buttons to adjust the cook time.
Note:
Cooking time and temperature adjustments are saved to the Smart Programme
when cooking begins.
11.
After
10 seconds
, the display shows
On
to indicate that it has begun heating.
12.
While the cooker heats, season food as desired. Refer to
Ingredients and
Seasonings
.
Separate single servings of food within individual pouches.
Remove air and seal tightly.
