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Page Title
17
Sous Vide brings vacuum-sealed food a very accurate temperature, and maintains that
temperature for a period of time to achieve high quality, consistently delicious results.
Select temperature from a range of 25°C ~ 90°C / 77°F ~ 194°F.
Steps to Sous Vide
1. Place steam rack on bottom of inner pot, and fill 3/4 of inner pot with warm water.
2. Insert inner pot into cooker base.
3. Secure power cord into base power socket. Connect to a 120V power source.
4. Place lid on cooker base. Do not close.
5. Select Sous Vide.
6. Use + / – keys to adjust temperature in increments of 1°C / 1°F.
7. Press Sous Vide again to toggle to cook time setting. Use + / – keys to adjust cook time.
Note: If adjustments are not made within 10 seconds, cooker will beep 3 times and begin heating to
displayed temperature.
8. After 10 seconds, the cooker will beep 3 times and display “On” to indicate that it has
begun heating.
9. While cooker heats, season food as desired. Separate single servings of food within
individual pouches. Remove air and seal tightly.
10. Once water temperature is reached, cooker will beep. Remove lid and immerse sealed
pouches in water. Contents should be submerged, but seal should remain above water.
11. Place lid on cooker base and turn lid clockwise to close.
Note: The stainless steel lid is not necessary when cooking sous vide, however, it is recommended for optimal
temperature control.
12. Turn steam release handle to “Venting” position.
13. For long cooking times, ensure water level remains above sealed pouches. If you need
to add water, heat it to approximately the same temperature as the water in the inner
pot to avoid cooling.
14. Once complete, display will indicate “End”. Open cooker and carefully remove pouches
from water.
15. Remove contents from pouches and use a thermometer to check for doneness. If not
following a recipe, follow cooking guidelines according to food type and thickness as
described in “Sous Vide Cooking Guidelines” section in this manual.
16. To “reverse sear” your meat, pat it dry, then briefly sear the exterior with Sear/Sauté, or
a pan, browning torch, or grill.
Smart Program: Sous Vide
CAUTION
Do not overll inner pot.
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