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TIPS & TRICKS
• Use fresh foods only.
• (below 41ºF) before using.
• Keep fresh and cooked foods separate.
• Use new Vacuum Bags Only.
• Always dispose of used Vacuum Sealed Bags.
• You may use any other Vacuum Sealable Bags used for a Sous Vide, other than the ones included.
• If you choose to slice ingredients pre-sous vide refer to the recommended thickness chart indicated in
the Table Of Cooking Temperatures and Times.
• Only place vacuum-packed foods in the appliance. Do NOT attempt to cook unwrapped food.
• Do NOT attempt to operate the Sous Vide without water. Unit requires water to cook.
• CAUTION: The unit can get very hot. Use oven mits or pot holders when removing the Lid and/or
Vacuum Seal Bags to avoid personal injury.
BEST FOODS FOR SOUS VIDE COOKING
• Beef, veal, lamb, pork, and game meats
• Chicken, turkey, and duck
•
• Root vegetables, including potatoes, carrots, parsnips,
beetroot, and turnips
• onions, and squash
• Hard fruits, including apples and pears
• Soft fruits, including plums, peaches, apricots, nectarines, papayas, and strawberries
tips & tricks
4 SIMPLE STEPS TO SUCCESSFUL SOUS VIDE COOKING
1. SEASON
Slice ingredients to the appropriate thickness and place in the bag.
Add your choices of spices, herbs, butter and oil to marinate the food
while cooking.
2. SEAL
Seal for best results. The bag must be vacuum sealed to remove air and moisture. This opens the
the bag, place the cooking rack in the water bath, if desired.
3. SIMMER
Set the Sous Vide to the correct temperature for the food you are preparing. Once the water bath
reaches the selected temperature, place the vacuum bags containing the food gently into the water.
Make sure each bag is completely submerged and that water can circulate around the bags freely,
guaranteeing even cooking.
4. SEAR
in particular will be best if quickly seared after sous vide cooking. Remove the food from the bag
and brown it quickly in a very hot pan or on a grill rack until the surface caramelizes.
tips & tricks
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