User Manual

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Vegetables - Root Vegetables. Potato, carrot, parsnip, beets, turnips.
Vegetables - Tender Vegetables. Peas, asparagus, corn, broccoli, cauliflower,
eggplant, onions, squash.
Fruit - Firm Fruits. Apple, pear.
Fruit - Tender Fruits. Mango, plum, apricot, peach, nectarine, papaya,
strawberry.
Steps to Sous Vide cooking
Step 1. Seasoning your food
To enhance the flavor of your food, you may wish to marinade or add spices,
herbs, butter or oil to your vacuum pouch prior to sealing.
Step 2. Vacuum sealing your food
Sous vide cooking requires food to be vacuum sealed inside pouches to remove
air and moisture excess, so the natural taste and nutritional quality of the food
are preserved. Vacuum sealing also assists in opening the pores in food such as
meat, poultry, and seafood so that marinades and seasonings could be more
readily absorbed for highlighted flavor.
Oxygen and moisture in air cause food to degrade and lose flavor, texture and
nutritional value. Commercial quality vacuum systems remove air and moisture
before sealing items airtight to create a commercial quality vacuum.
Step 3. Cooking your food
When the water temperature has been reached in the sous vide, place the
pouches carefully in the water. Ensure the pouches are fully submerged in the
water, and that the water can easily circulate around the pouches for even
cooking.
Step 4. Searing your food
When sous vide cooking is completed, you may wish to finish off by searing to
improve the appearance and flavor of the food. This is particularly suited to