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6
8. Press the I/O button. The display will stop ashing and the cooking pot will start to heat up.
9. At this point the water will start heating up to the target temperature. The amount of time that takes varies. The bagged
food can stay in the water during the heating up time as long as the set temperature is 55°C or above. The cooking cycle
timer will only begin to count down once the water has reached the target temperature.
• When the cooking time has ended, the unit will beep three times and automatically switch to the keep warm setting. The
display will ash and start counting up from zero (00:00) to 4 hours (04:00).
• After the keep warm setting has been on for 4 hours, the unit will stop heating and return to the default display: “----”.
• Note: Do not keep foods on the keep warm setting for more than 4 hours.
• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.
Finishing Steps
Some foods can be eaten straight after cooking. For steaks and other meats, searing after cooking is essential for the best
avour and texture.
• Use your multicooker’s Sauté function to sear the edges and sides of the meat to your preference (up to 2 minutes per
side).
NOTES ON COOKING TIMES AND FOOD SAFETY
To minimise the risks of illness due to improperly cooked food, please note the following :
• Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed.
Always check the advice on food packaging and follow the cooking instructions provided.
• For food safety reasons, food cooked below 55ºC (e.g. steak) should not be cooked for longer than 2 hours and must be
seared on the outside.
• Fish is often cooked at temperatures lower than 55ºC and if you intend to do this, it is important that you buy sh that is
classed as Sushi grade (i.e. sh that can be eaten raw).
• Do not take meat out early. Let it cook at least for the minimum length of time on the chart at the correct temperature.
• It is OK to leave meat in longer than the minimum time range. Fish is the exception to this rule. Fish will get mushy if
overcooked using the sous vide function.
• Always check that food is correctly cooked through (e.g. for pork, poultry, etc. till the juices run clear). Cook sh till the
esh is opaque throughout.
• Adding chilled ingredients straight from the refrigerator can rapidly decrease the temperature of the water and therefore
add signicantly to the overall cooking time. In a similar way, adding a lot of ingredients to the cooking pot can also
lower the water temperature.
SOUS VIDE COOKING GUIDE TABLE
Food Temperature
Time (hours)
Notes
min. max.
Beef steaks (llet, ribeye,
sirloin, rump, etc.)
Medium rare: 56ºC 1 1 ½
Timings based on a 200 - 250 g
portion.
Medium: 60ºC 1 ½ 2
Well done: 68ºC 2 2 ½
Lamb, veal, duck, venison,
etc. (cutlets, loin, steaks, etc.)
Pink: 56ºC 1 ½ 3 ½
Timings based on a 200 - 250 g
portion.
Well done: 68ºC 2 4
Pork (chops, llet, loin, etc.)
Juicy/tender: 63ºC 1 ½ 3
Timings based on a 200 - 250 g
portion.
Well done: 70ºC 3 5
Chicken breast
Juicy/tender: 60ºC 1 ½ 3
Timings based on a 200 - 250 g
portion.
Well done: 70ºC 2 4
Chicken leg, wing, thigh
Juicy/tender: 63ºC 3 ½ 5 ½
Well done: 72ºC 4 ½ 6 ½
Fish, (salmon, cod, etc.)
Soft, aky 55ºC 1 2
Timings based on a 150 - 200 g
portion.
Firm, well cooked 65ºC 1 ½ 2 ½
Root vegetables (carrots,
swede, celeriac, etc.)
80ºC 4 6
Cut into even sized pieces, 15-20
mm in size.
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