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11
B. TEMPERATURE PROBE MODE
For more information on cooking temperature and time, refer to “COOKING TIME AND
TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE” P.14
1.
Add meat/sh to the ceramic bowl and cover with the glass lid.
2. Plug in the appliance. The main control display will blink “----”. This indicates that the
heat is off and the appliance is ready to be set for cooking.
3. Insert the jack of the temperature (temp) probe into the port on the right side of the
control panel.
4. Lock the lid and insert the temp probe into the food. There are three insertion portals
in the lid. (F) If cooking meat, insert the temp probe into the thickest part of the meat,
not touching bone.
Note: While meat is cooking, the muscle bres contract and start to push out the probe. Check
the position of the probe tip during cooking and reposition as needed.
5.
Press the TEMP PROBE button. The indicator light for TARGET TEMP will glow. This
indicates that you are setting the temperature that you want the food to reach.
Note: The display screen may show “E3”. This indicates that the jack of temperature probe is
not (properly) inserted into the port.
6.
The default temperature is set at 80°C. Adjust to your desired temperature by using
the arrows.
7. Press the START/STOP button to begin cooking. The indicator light for ACTUAL
TEMP will glow. The display screen will show the actual temperature that the probe
is sensing inside the food. However, the display screen will not show the remaining
cooking time, as it depends on the size of the meat and the food will only be ready
once it has reached the target temperature that has been set.
End of cooking cycle: When the internal temperature of the meat has reached the target
temperature, the unit will beep two times and automatically switch to a cycle holding the food
at the target temperature. To keep track of the length of time the food has been held at that
temperature, the numbers will start counting up from zero (00:00).
IMPORTANT: Do not hold food at or below 55°c for longer than 2 hours for food safety
reasons.
Unplug the appliance when not in use and always allow the slow cooker to completely cool
before cleaning.
8 9
Caution: Do not hold food at or below 130°F for longer than 2 hours for food safety
reasons.
• Unplug the appliance when not in use and always allow the slow cooker to
completely cool before cleaning.
Probe Cooking Chart goes here
SOUS-VIDE
temp
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6
5
7
1. Place rack into the center bottom of the stoneware pot.
2. Add hot water and fill to approximately half way.
Note: Hot tap water is a good start for most sous-vide cooking. However, sometimes
it’s too hot for delicate cuts of meat such as steak or fish. Check the temperature and
adjust it by adding cool water.
3. Plug in the appliance. The main control display will
blink “----”. This indicates that the heat is off and the
appliance is ready to be set for cooking.
4. Insert the jack of the temp probe into the port on the
right side of the control panel. (G)
5. Press SOUS VIDE. The light for “target temp” will
go on, indicating that you are setting the cooking
temperature.
6. The default cooking temperature is set at 135°F.
Adjust to your desired temperature with the arrows.
The available range is 100°F to 203°F in this function.
7. Press TEMP/TIME to set the time you wish to cook. The “time” light will go on.
The default is one (01:00) hour. Adjust length of cooking time with the arrows.
8. Season food, put into bags. Expel all air from bags and seal.
How to expel air with the immersion method: Mostly seal the bag with food in it,
except for one corner. Using a separate container of cool water, slowly push the bag
into the water, expelling as much of the air as possible, until you almost get to the
opening. (H) Seal it all the way closed, being careful not to get water into the bag.
9. Load bagged food into the rack and ensure bags are
fully submerged. Add additional water if needed.
10. Cover with glass lid and lock.
11. Insert temperature probe through one of the portals
of the lid into the water (not the food).
12. Press START/STOP to begin cooking. The light for
“actual temp” will illuminate. The number display will
show the actual temperature that the probe is sensing
from within the food.
End of cooking cycle: When time is up, the unit will beep three times and
automatically switch the heat off. Remove the food bags from the water at this time.
As an indication to show how long the unit has been cooling, the light for “time” will
go on and the numbers will start counting up from zero (00:00) to 4 hours (04:00)
and then return to the default screen “----”.
• Unplug the appliance when not in use and always allow the slow cooker to
completely cool before cleaning.
FINISH/SEAR THE FOOD
Food cooked in the sous-vide is moist and edible straight from the packet but meat is
more delicious after a quick, hot searing.
1. Heat up a cast iron skillet and add olive or avocado oil. Sear meat to your
preferred brown up to 2 minutes per side.
2. You can alternatively use a broiler or a grill. Just keep in mind that the food is
already done and you are only searing the outside.
NOTES ON COOKING TIMES AND FOOD SAFETY
In order to make sure the food is safe to eat, sous-vide cooking depends on the
combination of the superior heat transfer of water, precise temperature, and a longer
length of time cooking.
• Do not take meat out of the sous-vide 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 the sous-vide longer than the minimum time range. (Fish
is the exception to this rule. Fish will get mushy if overcooked in the sous-vide.)
• Remove meat at or before the maximum time for food safety and to preserve
texture.
• If you are using thinner cuts than those we specified in the charts, cook only to
the minimum amount of time and remove from the water bath to maintain texture.
G
H
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