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48
Using Non-Pressure Cooking Smart Programs
Sous Vide
Sous Vide cooking brings vacuum-sealed food to a very accurate temperature
and maintains that temperature for a period of time to achieve high-quality,
consistently delicious results.
Set the cooking temperature from a range of 25°C–90°C / 77°F–194°F.
You’ll need:
• Tongs
• Thermometer
• Airtight or Vacuum Sealed Food Pouches
• Optional: Vacuum sealer
1. Remove the inner pot from the cooker base.
2. Fill the inner pot with warm water up to — 1/2 line, as indicated on the inner
pot.
3. Insert the inner pot into the cooker base.
4. 6 Quart: Secure the power cord to the base power socket at the back of the
cooker base. Ensure the connection is tight.
Connect the power cord to a 120 V power source. The cooker goes to Standby
mode and the display indicates OFF.
5. Place and close the lid as described in Pressure Control Features—Pressure
Locking Lid.
Note: The pressure cooking lid is not necessary when cooking sous vide; however, it is
recommended for optimal temperature control.
6. Press the quick release button down until it clicks and locks into the Vent
position.
7. Press Sous Vide to select the Sous Vide Smart Program.
8. Use the − / + buttons to adjust the temperature in increments of 1°C / 1°F.
9. Press Sous Vide again to toggle to cook time setting.
10. Use the − / + buttons to adjust the cook time.
Note: Cooking time and temperature adjustments are saved to the Smart Program
when cooking begins.
11. After 10 seconds, the display shows On to indicate that it has begun heating.
12. While the cooker heats, season food as desired. Refer to Ingredients and
Seasonings.
Separate single servings of food within individual pouches.
Remove air and seal tightly.
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