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OPERATION
Using Sous Vide
1
Open the cover of the sous vide module and
remove the water bath.
2
Check the bottom of the water bath and inside
the module for water or debris. Clean the bath
and the module if necessary.
3
Fill the bath with water between the Max and
Min lines.
4
Place the filled water bath in the sous vide
module and put the rack in the bath.
5
Close the module cover completely.
6
Turn the Sous Vide Temp knob to set the
desired cooking temperature.
7
If preheating: When the preheating alarm
sounds, open the sous vide cover and place
sealed food pouches on the rack in the water
bath.
8
Turn the Sous Vide timer knob to set the desired
cooking time.
9
When cooking is complete, open the sous vide
module cover and remove the food pouches
with tongs.
10
Return the Temp knobs to the OFF position.
11
Allow the water bath to cool, then remove the
bath and drain the water.
CAUTION
%
When openning the cover, beware of escaping
steam and hot condensed water. There is a
danger of scalding.
%
Remember to return the Sous Vide Temp knob
to the OFF position after use.
%
When the cover is opened after sous vide
cooking, steam may condense and fall into the
module. Once the module cools, remove any
moisture with a dry towel.
%
Raw or unpasteurized food must never
be served to highly susceptible immune
compromised individuals. The US Food Code
recommends that for safety, foods should not
be kept between 41°F/5°C and 135°F/57°C for
longer than four hours.
NOTE
%
If there is no water in the water bath, the alarm
sounds and "HS" appears in the knob display.
Using the Rack
Always use the rack when cooking in the sous vide
module. The rack helps prevent food from resting on
the bottom of the water bath, which could cause it to
cook unevenly. Install the rack with the handles facing
up as shown.
Cooking without Preheating
To use the sous vide module without preheating,
follow the previous instructions under "Using Sous
Vide" but place the sealed food pouches on the
rack in the water bath in step 4. Simply ignore the
preheating alarm.
Tips for Sous Vide Cooking
%
Make sure food pouch is fully submerged in the
water bath. If it does not submerge on its own, use
a heatproof plate or bowl to weigh it down while
cooking.
%
For faster preheating times and cooking times,
cover the water bath.
%
Adding a flavorful oil inside the pouch, like extra
virgin olive oil, can enhance the results. The
additional fat acts as an insulator to keep leaner
cuts of protein moist and can also be used as part
of the sauce for the food item.
%
As a general rule, leaner cuts of meat, poultry,
fish, and shellfish take less time to cook. Tougher
cuts take longer. The size and number of items
being cooked also affects the time and temperature
necessary to cook the food.
%
The texture of foods after sous vide cooking may be
different than you expect. This texture isn’t wrong,
just different. Food will be consistently more juicy
and tender than when using conventional cooking
methods.
%
Keep in mind that larger or heavier items will raise
the water level when placed into the water bath.
The first few times, you may have to test the water
level by placing the food pouch briefly in the bath
before heating.
