Model No. SUVIE01
19
You tell Suvie when you want to eat, and Suvie performs meticulous calculations to
ensure a perfectly prepared and timed meal.
Start times vary in each of the different cooking zones based on the method of
cooking — sous vide for protein, steaming for vegetables, boiling for starches,
warming for sauces, and roasting for the final touch.
After you’ve filled the reservoir, a typical Suvie cool-to-cook process is generally as
follows:
• The water reservoir fills the protein and vegetable area
• The vegetable and protein areas cool until it’s time to cook
• The sous vide protein area heats up
• The vegetable area heats up and steams
• Hot water fills the starch tray
• The sauce area begins warming
• The starch cooking completes and the water here drains
• The broiler finishes your vegetables and proteins
• Your meal is ready to plate and serve.
Taking Your Food From Cool-to-Cook
