37
OPERATION
ENGLISH
Assembling the Water Bath
%
Proper placement of the water bath is important
for the sous vide sensor to detect the water
temperature in the bath and heat the water properly.
%
To avoid damaging the sous vide cover, make sure
the water bath is installed correctly before closing
the cover.
%
Keep the sous vide cavity and the bottom of the
water bath free from water or debris. Failure to do
so could cause poor heater performance or a fire.
Correct
%
Water bath is centered
correctly on surface of
heater.
%
Use the water bath provided
with the product.
%
There should be no debris or
water on the heater surface
or the bottom of the water
bath.
Incorrect
%
Bottom of water bath is not in
full contact with the heater.
%
Use of third party water bath.
%
Debris or water between
water bath and heater.
Filling the Water Bath
%
Use only clean water in the water bath.
%
After use, empty the water bath and clean it before
reusing it.
%
Do not reuse water after cooking. Doing so may
cause illness.
%
For best results, fill bath with water at 68°F (20°C)
and keep the water level between the Max and Min
lines even after the addition of food.
%
Food should be completely immersed in water. Add
water if necessary.
%
If the food pouch floats in the water, place a dish or
cooking weights on top of the pouch.
NOTE
%
Keep the Sous Vide module and water bath
exterior free from water or debris when not in
use. If needed, clean and dry both before using.
%
Take care to avoid spilling water into the
product when loading the water bath.
Sous Vide Cooking Guide
The cooking times listed are approximate only, as
each type of food to be cooked is different in nature
and consistency. When cooking frozen food, increase
the cooking times. Consult a sous vide cookbook or
online guide for more details.
Food
Water
Temp.
(°F)
Time
(mins.)
Steak (1-1.5"),
Rib eye, Top loin,
T-bone, Porterhouse
Medium
135
120-180
Well done
158
45-180
Pork (1-2")
chops, boneless
Medium
rare
140
60-150
Medium
well
149
60-150
Chicken (1-1.5")
breast, boneless
Tender
140
90-180
Firm
149
60-180
Vegetables
Root
185
60-240
Tender
20-60
Fish (1-1.5")
Fillet, Steak
Medium
well
140
40-90
Eggs, Grade A large
Whole, In Shell
Soft boiled
167
15-30
Hard
boiled
167
45-90
