4
3
Setting up your Sansaire
1. Pick a container large enough to hold your food, and with plenty of room for
water to circulate. We recommend a polycarbonate food storage container, or
a large metal pot. Avoid plastic containers made with BPAs or PVC materials.
2. Attach the Sansaire to the side of the container using the clamp. Add water
until the level is above the Minimum Fill line on the Sansaire, but below the
Maximum Fill line. Remember that the water level will rise when you add your
food.
3. Plug in the Sansaire.
4. Press the power button on the top of the unit. This turns on the display and
makes the circulator heat the water to the set target temperature. Set the
target temperature of the water bath by turning the silver temperature ring
above the display. The Sansaire automatically keeps the water at the target
temperature until you turn it off. Your water bath is now ready for cooking!
Sealing your food
Vacuum sealers aren’t required for most foods cooked with
the Sansaire. Vegetables, fish, poultry, and other proteins that
cook for less than eight hours can be sealed using zip-top bags
and the water displacement method. We recommend using
name-brand bags made of polyethylene or polypropylene
(the material is listed in small print on the box). Always use bags
labeled as BPA-free, and that do not contain PVCs. Due to
their sturdier construction, freezer bags are a great choice.
Place your food in a zip-top bag.
Add a small amount of neutral-
tasting oil to the bag to help fill
in air gaps.
While holding the top of the
bag open, slowly lower it into a
container of water. The pressure
of the water will squeeze the air
out of the bag.
Just before the top of the bag
reaches the water, zip it closed.
1
2
3
4
For cooking times longer than eight hours, we
recommend sealing foods with a vacuum sealer.
Содержание SA15
Страница 1: ...Sous Vide Cooking Guide...
