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42
Smart Programs: Non Air Frying
Sous Vide
Sous Vide cooking brings vacuum-sealed food to a very accurate temperature
and maintains that temperature for a long period of time to achieve high quality,
consistently delicious results.
Default
Temperature
Temperature
Range
Suggested Use
Default Cooking
Time
Cooking Time
Range
133°F / 56°C
70°F–200°F /
21°C–93°C
Refer to “Sous Vide
Cooking Guidelines”
for details
03:00 00:30–99:30
What You’ll Need:
• Tongs
• Thermometer
• Airtight or Vacuum Sealed Food Pouches
• Optional: Vacuum sealer
1. Fill the inner pot with warm water up to —1/2 line, as indicated on the inner pot.
2. Insert the inner pot into the cooker base.
3. Connect the power cord to a 120 V power source. The cooker goes to Standby
mode and the display indicates OFF.
4. Place and close the lid as described in Pressure Control Features—Pressure
Cooking Lid.
Note: The quick release switch will automatically set to Seal when the lid is closed. For
Sous Vide it does not matter if the quick release switch is set to Seal or Vent.
Note: The pressure cooking lid is not necessary when cooking sous vide, however it is
recommended for optimal temperature control.
5. Press Sous Vide to select the Sous Vide Smart Program.
6. Use the + / − Temp buttons to adjust the temperature in increments of
1°C / 1°F.
7. Use the + / − Time buttons to adjust the cook time in increments of 15
minutes.
Note: Adjustments to the cooking time and temperature are saved when you press Start.
8. Press Start to begin. The display reads On to indicate that the cooker has
begun Pre-heating.
9. While the cooker heats, season food as desired. Refer to Ingredients and
Seasonings.
Separate single servings of food within individual pouches, remove as much
air as possible, then seal them tightly.
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