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Using Non-Pressure Cooking Smart Programs
13. The cooker beeps once the water temperature is reached.
Remove the lid and immerse the sealed pouches in the warm water. The
pouches' contents should be submerged, but the seal should remain above
the water line.
14. Place and close the lid as described in Pressure Control Features—Pressure
Locking Lid.
15. 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.
16. Once complete, the display indicates End. Open cooker and carefully remove
the pouches from water.
17. Remove contents from pouches and use a thermometer to check for
doneness. Follow a recipe or refer to the Sous Vide Cooking Guidelines.
Reverse Searing
Searing your meat after cooking, rather than before, is a great way to boost avors.
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.
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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