User Guide

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MODEL: RJ39
INTRODUCTION
Welcome to the gourmet world of Sous Vide precision 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 place in food safe vacuum sealed bags and is
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 less choice cuts of meat as the muscle
is broken down during the lengthy controlled cooking process. The food is cooked
in a marinade of its own juices enhanced with any ingredients or spices that you
select. This cooking method yields food that is moist and flavorful.
Sous vide cooking is particularly suited to beef, chicken, duck, lamb, pork, turkey,
veal, and other game meats. The sous vide method works well with fish and other
seafood as well as heartier vegetables and fruits. Welcome to the world of sous
vide cooking –bon appetite!