User Guide

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MODEL: RJ39-WIFI
INTRODUCTION
Welcome to the gourmet world of sous vide cooking!
Sous vide cooking has a long history and tradition as a cooking method used by
professional chefs. “Sous Vide” is a French term for “under vacuum.” It describes
a cooking method in which food is placed in food-safe vacuum sealed bags and
cooked in a water bath. The food is cooked at a constant low temperature over a
long time.
The long, slow process is ideal to tenderize lesser choice cuts of meat as the
muscle fibers are broken down during cooking. It yields results that are moist
and flavorful by allowing foods to cook in their own juices with minimal added
ingredients.
Sous vide cooking is particularly suited to beef, chicken, duck, lamb, pork, turkey,
veal and other game meats. It also works well with fish and other seafood as well
as heartier vegetables and fruits.
Welcome to the world of sous vide cooking. Bon appétit!