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User manual
SOUS VIDE COOKING
Sous vide is French for “under vacuum”. It is a cooking technique in which food is hermetically
sealed, immersed and cooked in a water bath at a precisely controlled temperature for a period of
time. This technique produces consistent & perfect results that are impossible to obtain through
any other cooking method.
The
sous vide precision cooker precisely controls temperature of water bath to evenly
cook food to exact desired doneness. Sous vide cooking eliminates the worry of over or under
cooking food and guarantees:
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perfect doneness from edge to edge
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moist and tender texture
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enhanced flavors
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preserved food integrity
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consistent results every time
BEFORE FIRST USE
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Read all instructions and important safeguards.
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Remove all packaging materials and ensure that all items have been received in good condition.
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Remove the protective film on the control panel and ensure no packaging materials remain on
the heating element, the water circulator or the removable element cover.
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Tear up all plastic bags as they can pose a risk to children.
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Using a soft damp cloth, wipe the surface of the upper body and the stainless steel element
cover. Dry thoroughly.
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