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Using Non-Pressure Cooking Smart Programmes
13.
For cooking times over
4
hours, check the water level periodically to ensure pouch
contents remain submerged. If required, add heated water to the inner pot.
14.
Once complete, the display indicates
End
. Open the multicooker and carefully
remove the pouches from water.
15.
Remove contents from pouches and use a thermometer to check for
doneness. Follow a recipe or refer to the
Reverse Searing
Searing your meat after cooking, rather than before, is a great way to boost flavours.
After sous vide cooking, remove the meat from the cooking pouch and gently pat
it dry. Then, sear it lightly in the inner pot with the Sauté Smart Programme, or use a
pan, browning torch, or grill.
Note:
Pan, torch and grill are not included.
Ingredients and Seasonings
• Use high quality, fresh ingredients when cooking sous vide to ensure the best
possible flavour.
• When seasoning with salt, it is better to use less than you might add normally,
especially with meats, poultry, and fish. Instead, salt to taste after cooking.
• Use garlic powder rather than raw garlic. Raw garlic can become bitter and
overpowering when cooked sous vide. Pure and high-quality garlic powder
provides the best results.
Note:
Do not use garlic salt in place of garlic powder!
Storing Cooked Food
If your dish is not going to be consumed immediately, plunge pouches into ice
water to reduce temperature quickly, then keep refrigerated.
CAUTION
Do not overfill the inner pot. Ensure that total contents (water and
food pouches) leave at least 5 cm of space between the brim of the
inner pot and the water line.
