User Guide

OPERATING INSTRUCTIONS

Sousvant Operator Panel

The Sousvant operator panel is shown below, and is referenced in the following paragraphs:

Preparing Food for Cooking

Always start with fresh or fresh-frozen food products, both for safety and to provide the best

nished product.

Food to be cooked sous vide must rst be sealed in a suitable sealing bag. This removes air from

the cooking bag, which helps to prevent the bag from oating, minimizes oxidation reactions in the

food while cooking, and ensures that efcient transfer of heat is maintained between the food and

the cooking water. Vacuum sealing systems work best, and are available from several manufactur-

ers, but standard zip-seal bags can also be used. Be sure to choose a bag and sealing system that

is capable of withstanding cooking temperatures.

Filling the Cooking Carafe with Water

The cooking carafe should be lled with clean

tap water. The cooking carafe is easily lled by simply

lifting it, by its two large handles, off the cooker base

and placing it beneath your kitchen faucet or other

available clean water source, lling it to the desired

level, then returning it to the base.

When placing the carafe back on the base, ensure

that the carafe’s water valves seat rmly into the

mating wells on the base. We recommend lling the

carafe no more than 6L full to prevent overow when

food bags are added.

Downloaded from www.Manualslib.com manuals search engine