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45
Using Non-Pressure Cooking Smart Programs
11. Once the set water temperature has been reached the cooker will display Hot.
Open the lid and immerse the sealed pouches into the inner pot. Add heated
water if needed. The contents of the pouches should be submerged but the
seal should remain above the water line.
12. Close the lid as described in Pressure Cooking Basics – 2. Open & Close Lid.
Note: 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.
13. Once complete, the display indicates End. Open the cooker and use tongs to
carefully remove the pouches from the hot water.
14. Remove the contents from the pouches and use a thermometer to check for
doneness. Follow a recipe or refer to the Sous Vide Cooking Guidelines.
15. For the tastiest results, reverse sear meat as described below.
Reverse Searing
Searing your meat after cooking, rather than before, is a great way to boost avors
through caramelization.
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.
Delay Start and Keep Warm settings are not available on the Sous Vide Smart
Program.
Ingredients and Seasonings
• Use high quality, fresh ingredients when cooking Sous Vide to ensure the best
possible avor.
• When seasoning with salt, it is better to use less than you might add normally,
especially with meats, poultry, and sh. 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 overll 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.
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