User's Manual
16
How to Use Sous Vide
1. Connect the power cord to a 120V outlet. Multicooker will enter
Standby mode.
2. Place the sous vide rack at the bottom of the cooking pot, and ensure the
sous vide wire separators are in the upright position.
3. Fill the cooking pot with enough water to cover the sealed pouches once
added; approximately 3/4 full.
4. Do not overll the cooking pot.
5. Select Sous Vide.
6. Customize the time: Press + and – under Time to set the desired time.
7. Customize the temperature: Press + and – under Temp to raise or lower
the temperature, as required.
8. While the cooker heats the water, season your food as desired and place
the ingredients into air-tight pouches. Separate single servings of food
within individual pouches. Remove air from the pouches and seal tightly.
9. Once the set water temperature has been reached, place the sealed
pouches in the water, within the slots of the sous vide rack. The contents of the pouches should be
submerged below the water level.
10. Cover your multicooker with the glass lid and let the cooking begin!
For long cooking times, check periodically to make sure the water level remains above the food pouches. If you need to add water, rst
heat it to approximately the same temperature as the water in the cooking pot to avoid cooling the cooking water.
11. Once the Smart Program has nished, uncover the multicooker and carefully remove the pouches from
the water. Next, remove the contents from the pouches and use a thermometer to check for doneness.
12. For the best results, when meat has nished cooking, pat it dry and sear the exterior with the
Sear/Sauté program, or by using a pan, browning torch, or grill. This step is called “reverse-searing”.
Note: If not following a recipe, please adhere to cooking guidelines according to food type and thickness as described in the
Temperature and Time Guide.
Sous Vide
You Will Need…
Collapsible Steam/
Roast & Sous Vide Rack
Food-safe, air-tight,
sealable pouches
Thermometer
Tongs
INSTANT TIP: Use Garlic Powder Rather Than Raw Garlic!
Raw garlic can become bitter and overpowering when cooked sous vide. Pure and
high-quality garlic powder will provide the best results.
Do not use garlic salt in place of garlic power, as avors are intensied when cooking
sous vide. Add salt to taste after cooking!