21
Sous Vide Cooking Steps
1. Remove the inner pot from 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. Do not 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.
13. 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.
14. Once complete, display indicates “
End
”. Open cooker
and carefully remove pouches from water.
15. 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 flavors. First pat the meat dry,
then sear it lightly in the inner pot with
Saute
.
