5
4
E
n
g
li
sh
t
ablE
of
C
ontEnts
1. Important
Safeguards 4
2. Table
of
Contents
6
3. Cooking
Sous
Vide
7
4. Setup
8
5. Features
10
6. Operation
12
•
User Interface, Water Baths, Resetting,
Clamp, Back Plate, Grate
7. Maintenance 16
•
Cleaning, Decalcifying, Storage,
Temperature Calibration
8. Troubleshooting
20
C
ooking
s
ous
V
idE
The Sansaire™ Immersion Circulator is designed for sous vide cooking. High
end restaurants have been cooking with the sous vide method for years and
trying to keep it secret. You are about to see how easy it is to achieve perfectly
cooked proteins and vegetables every time. It works like this: Preheat your
water bath to the desired cooking temperature by adjusting the temperature
ring on your Sansaire™ Immersion Circulator.
1. Seal the ingredients you wish to cook in a plastic bag. You can also use
a canning jar filled with your favorite cooking oil.
2. Place the bagged food in the water bath and let it cook until it has
reached its target temperature.
3. Give your food a quick sear, and it’s ready to serve!
Unlike cooking on a stove or in the oven, the temperatures are low (well
below boiling temperatures). By setting the right temperature for your ingre-
dients, your food won’t overcook if you leave it in the water bath – it can’t get
hotter than the temperature you set!
To learn more about sous vide, and for recipes and techniques, visit:
s
ansairE
.
Com
Summary of Contents for Immersion Circulator
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