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SOUS VIDE
(Sous Vide) is a cooking method in which sealed food is cooked in a precisely
temperature-controlled water bath, between 38°C and 93°C. The temperature
probe is used to control the temperature of the water. This method ensures even
and predictable results and protects against overcooking. In this mode, the foods are
seasoned and then sealed in heat-safe bags or jars. The vessel is filled with warm water
and the sealed foods are added to the water bath when the desired temperature is
reached. The removable rack may be used when cooking multiple bags at once. For
best results, proteins may be seared before and/or after sous vide for a nicely browned
exterior. Solid foods should be sealed in a heat-safe bag that is labelled safe for sous
vide. Eggs or custards can be cooked in tightly sealed glass jars.
1.
Add water to the vessel, allowing for food and at least 2.5 cm
clearance between the top of the water and the top of the
vessel. Place the vessel in the base of the appliance. Clip the
temperature probe to the side of the vessel, aligning with
the probe icon, and cover with the lid. Take care to align the
probe with the opening in the lid.
2.
Insert the plug end of the probe into the probe jack on the
right-hand side of the appliance. The probe sits in the water
to control the water temperature when the appliance is
operating in Sous Vide mode.
3.
Turn the selector to
(SOUS VIDE). (If the probe is not
plugged in, the LCD screen displays ‘Prb’.)
4.
The LCD screen will display the flashing probe icon and
default probe temperature of ‘68°C’.
Summary of Contents for ICBWGSC200S-UK
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