9
IMPORTANT SAFETY INSTRUCTIONS
ENGLISH
USING SOUS VIDE
CAUTION
%
Use only food grade plastic bags or bags made from materials recommended by the
manufacturer for use in cooking.
%
Allow sous vide to cool before cleaning or draining the water bath.
%
Make sure the water level in the sous vide pan remains between the minimum and
maximum fill lines both before and after adding the food pouches.
%
Do not operate the sous vide module if the water level is not between these lines.
Doing so may result in electric shock or fire.
%
Do not touch the water in the sous vide module until it has cooled. Use tongs to take
out pouches in the water bath. Failure to follow this precaution can result in burns.
%
Allow the sous vide module to cool before touching any surfaces. Use an oven mitt
while operating the sous vide to avoid burns or other injury.
%
Don’t leave water in water bath after use. Allow the module to cool before draining the
bath and drying it with a clean cloth.
%
Do not place or store objects on the glass cover of the sous vide. Doing so can damage
the cover.
%
Only use pouches which are designed for vacuum sealing.
%
Vacuum sealing does not prevent food from spoiling. Refrigerate perishable food.
%
Sharp edges on food, such as bones or dried noodles, can puncture pouches during
vacuum sealing. Wrap sharp edges with paper towels or softer food items.
FOOD PACKAGING AND STORAGE SAFETY INFORMATION
%
Always wash your hands carefully with soap and water before and after handling food.
%
Keep all work surfaces and utensils clean and disinfected before and after packaging
foods.
%
Temperature, moisture, acidity, and salt or sugar content of foods can influence the growth
of potentially harmful microorganisms in food.
%
For safety, vacuum-sealed fresh (perishable) foods should be kept in the "safe zones":
cooled to 40°F/4°C or below or heated to 130°F/55°C or above.
%
Vacuum-sealed pouches of cooked foods can be quick chilled by submerging them in ice
water (half ice/half water) for 30 to 60 minutes and then refrigerated for up to 48 hours or
frozen for up to a year.
ENERGY SAVING TIPS
%
Match the size of the cookware to the amount of food being cooked to save energy when
heating. Heating ½ quart of water requires more energy in a 3-quart pot than in a 1-quart
pot.
%
Match the size of the cooktop burner or element to the size of the cookware in use. Using
a large element for a small pan wastes heating energy, and the exposed surface of the
element is a burn or fire hazard.
