Sansaire Sous Vide, Instruction Manual

Page: 4 / 67

6 7
ENGLISH
PLEASE SAVE THIS MANUAL FOR RECIPES AND TECHNIQUES, VISIT SANSAIRE.COM
Table of Contents
Get Started 5
Cooking Sous Vide 7
Setup 8
Features 10
Operation 12
User Interface, Water Baths, Resetting, Clamp Position, Back Cover, Impeller Cover
Maintenance 16
Cleaning, Decalcifying, Storage, Temperature Calibration
Troubleshooting 20
Cooking Sous Vide
The Sansaire™ Immersion Circulator is designed for sous vide cooking. High-end
restaurants have been cooking sous vide for years. You are about to see how easy it is
to achieve perfectly cooked proteins and vegetables every time. It works like this:
1. Preheat your water bath to the desired cooking temperature by adjusting the
temperature ring on your Sansaire™ Immersion Circulator.
2. Seal the ingredients you wish to cook in a plastic bag. You may also place your
ingredients in a canning jar filled with a neutral-flavored oil, and sealed tightly.
3. Submerge the bagged food or canning jar in the water bath and let it cook until
the thickest part of the food has reached its target temperature. Consult sous vide
recipes for suggested times and temperatures for common foods.
4. If desired, give your food a quick sear with a blowtorch on a hot skillet or, and it’s
ready to serve!
Unlike cooking on a stove or in the oven, the temperatures used in sous vide cooking
are relatively low (well below boiling temperatures). By setting the right temperature for
your ingredients, 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 sansaire.com .