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Using Non-Pressure Cooking Smart Programs
12.
Place and close the lid as described in
Pressure Control Features – Pressure
.
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 cooker 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 flavors.
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 Program, or use a
pan, browning torch, or grill.
Ingredients and Seasonings
• Use high quality, fresh ingredients when cooking sous vide to ensure the best
possible flavor.
• 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 2 inches of space between the brim of the inner pot and the water line.
