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Using Non-Pressure Cooking Smart Programs
Sous Vide
Sous Vide cooking brings vacuum-sealed food to a very accurate temperature
and maintains that temperature for a period of time to achieve high quality,
consistently delicious results.
Set the cooking temperature from a range of 25°C – 190°C / 77°F – 374°F.
You’ll need:
• Tongs
• Thermometer
• Airtight or Vacuum Sealed Food Pouches
• Optional: Vacuum sealer
1.
Fill the inner pot with warm water up to
— 1/2
line, as indicated on the inner
pot.
2.
Insert the inner pot into the cooker base.
3.
Secure the power cord to the base power socket at the back of the cooker
base. Ensure the connection is tight.
Connect the power cord to a 120 V power source. The cooker goes to Standby
mode and the display indicates
OFF
.
4.
Place and close the lid as described in
Pressure Control Features – Pressure
.
Note:
The pressure cooking lid is not necessary when cooking sous vide, however it is
recommended for optimal temperature control.
5.
Press
Sous Vide
to select the Sous Vide Smart Program.
6.
Use the
−
/
+
buttons to adjust the temperature in increments of 1°C / 1°F.
7.
Press
Sous Vide
again to toggle to cook time setting.
8.
Use the
−
/
+
buttons to adjust the cook time.
Note:
Cooking time and temperature adjustments are saved to the Smart Program
when cooking begins.
9.
After
10 seconds
, the display shows
On
to indicate that it has begun heating.
10.
While the cooker heats, season food as desired. Refer to
Separate single servings of food within individual pouches.
Remove air and seal tightly.
11.
The cooker beeps once the water temperature is reached.
Remove the lid and immerse the sealed pouches in the warm water. The
pouches contents should be submerged, but the seal should remain above
the water line. Add heated water as needed.
