Model No. SUVIE01
22
The Protein Zone
The top-right zone can be used to sous vide, slow
cook, and broil. This zone is refrigerated when a cook
is scheduled using water-based cooling. All proteins
should be cooked in this zone.
If using the sous vide method, proteins must be
vacuum-sealed and covered with water.
The Broiler Feature
To prepare the protein zone, add the following to the protein pan:
1. The protein of your choice, already sealed in a sous-vide appropriate bag.
2. Enough water to cover the sealed protein.
The broiler feature is part of both the protein and vegetable zones with the heating
element in the top area of each zone.
To use the broiler feature for your protein: After you remove the cooked protein from
its sous vide bag, place it back into the protein pan and return it to the protein zone.
In approximately 7 minutes, the top broiler element will heat up to brown the outside
of your protein without overcooking the inside.
To use the broiler feature for your vegetables: Before broiling vegetables, we
recommend patting the protein down with a paper towel to remove excess water;
then add oil, salt, and pepper to enhance browning and flavor. The control panel will
alert you when broiling is complete in both zones.
• Never fill the protein pan beyond the height of its walls.
NOTICE
• Do not overfill the tray with water; spilling and overheating may occur.
CAUTION
• Make sure the broiler element on top of this zone is always clear of food before
and after a cook.
CAUTION
• The broiler is a manual feature and requires user supervision.
CAUTION
