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OPERATION
ENGLISH
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For longer cooking times, you may need to add
water during cooking to keep the water level above
the minimum line in the water bath.
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Food-safe plastic vacuum-sealing bags are safe
for cooking. Look for bags that are BPA-free and
designed for cooking.
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Vacuum-sealed bags are an anaerobic (oxygen-
free) environment. To prevent anaerobic bacteria
from forming inside pouches, keep closed
pouches refrigerated before and after cooking. If
cooking pouches for later use, plunge pouches
into ice water immediately after cooking to bring
temperature down quickly, then store pouches in
refrigerator or freezer.
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As with any perishable food, avoid leaving vacuum-
sealed food in the USDA mandated danger zone
(40°F to 140°F or 4°C to 60°C) for a prolonged
period of time, and make sure the food reaches a
safe internal temperature for consumption.
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One of the main causes of food-borne illness
is improper storage methods for cooked foods.
Using the refrigerator to cool down hot food can
reintroduce bacteria to food. Store leftovers in
small, shallow containers that cool down faster, and
allow them to come to room temperature before
refrigerating.
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Don’t try to vacuum seal food that is hot, frozen or
really wet. The vacuum sealer will not be able to
properly seal these items.
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For best results, seal food in portion sizes and in a
single layer. The food cooks faster and is less likely
to spend time in the USDA danger zone.
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Don’t crowd the water bath. Better results are
achieved when there is plenty of water between the
food and the walls of the water bath.
Moving the Sous Vide Bath
Some users may find it more convenient to place
the empty water bath in the sous vide module before
filling it with water for cooking. After cooking, allow the
water bath to cool before removing water with a large
measuring cup until the water bath is light enough to
easily lift out. If following this method, take care not
to spill water into the sous vide cavity before or after
cooking.
CAUTION
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Do not remove the water bath until it has fully
cooled. The hot water can scald or spill, and the
hot bath may damage countertops.
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Use sturdy tongs to place pouches in or remove
them from the hot water bath. Do not use bare
hands.
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Surface of rangetop can become hot when
sous vide cooking.
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If the water bath must be moved when the
cooktop is in use, use oven mitts and take
care not to let arms touch hot cookware or hot
surfaces on the cooktop.
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Avoid spilling water onto the cooktop or into the
sous vide cavity.
