User Manual

7
Features of Sous Vide Cooker
Sous Vide has been a popular cooking method in restaurants for several years.
Sous Vide is a French term which means ‘under vacuum’ and describes food
placed in vacuum sealed pouches and cooked in a water oven. Food slowly
cooks at precise low temperatures over a long period of time to achieve
succulent, superb tasting meals. Sealing foods inside pouches allows it to cook
in its own juices in addition to any marinades, seasonings, etc. you wish to add.
Vitamins, minerals, and juices are retained within the food and natural flavors
are intensified. This allows the food to be healthier, more tender and
flavorsome. Meats cooked in sous vide tend to be more tender, tougher and
mostly cheaper yet flavor filled cuts of meats such as chuck steak can be used.
As Sous Vide cooking requires foods and meats to be sealed individually, yet
cooked at the same time; it is perfect for families and entertaining when there
are people with varied tastes and nutritional requirements.
It is difficult to overcook using the Sous Vide method, although textures can
change slightly. As it's difficult to overcook, it allows food to be cooked ahead
of time, perfect for family meals and entertaining.