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MODEL: RJ39
COOKING WITH YOUR SOUS VIDE
Preparing to use the sous vide
1. The Sous Vide circulator will work in any pot or container to which you can clamp
the sous vide. Clamp your sous vide to the wall of your pot/container. Fill your pot
or container with sufficient water at a level between the MIN and MAX markings on
the shaft of the sous vide. This item requires no other heat source. Place your pot or
container near an electric outlet.
2. Place food inside a re-sealable or vacuum seal bag. Chefman recommends vacuum
sealing the food beforehand in order to marinate and to lock in the flavor of your food.
If you are using a re-sealable bag to cook, keep bag slightly open on top and immerse
the bag in the water at an angle leaving the opening jutting out of the water. The water
pressure will create a natural vacuum pushing out the air in the bag. Slowly seal the
corner of the bag pushing out as much air as possible and immerse the bag below
the water.
3. Use any clothespin style clip to attach your bag to the pot/container you are using.
4. Clip the bag away from the water inlet/outlets in the sous vide shaft. You do not want
to block the water from circulating. The appliance does become warm and you would
not want to have the bag near the heat emitted by the sous vide.
5. To ensure that the minimum amount of water evaporates from the container you can
use sous vide water balls or cling wrap on the surface of your container. Either choice
will limit evaporation during the cooking process. Make sure not to cover the sous vide
with the cling wrap.
6. Plug the sous vide into your electric outlet.
OPERATING INSTRUCTIONS
