5
Place the bag onto a at surface and, using your hand, carefully push out as much of the air from the bag as you can. Be careful not to squash or damage
the ingredients when you do this. Then, close the seal on the bag.
2. Water Immersion Method (g. E)
Fill a container big enough to hold the zip bag and ingredients with cold water. Put the ingredients into the bag and close the seal almost all of the way
just leaving a small opening at one corner. Slowly push the bag into the water leaving the unsealed corner sticking up out of the water. When you do this,
make sure than no water accidentally enters the bag. As you immerse the bag, the water will push almost all of the remaining air out. Finally, seal the
corner and remove the bag from the container.
For Silicon bags:
Follow the instructions provided by the manufacturer of the bag.
For Vacuum pack machines:
A purpose made vacuum sealer suitable for food use is perfect for sous vide cooking. Use the correct bags as recommended by the manufacturer, and
follow the instructions that come with the machine.
USING THE SOUS VIDE MODE
1. Add hot water and ll the cooking pot to approximately half way. Use water from the hot water tap (not boiling). Try and get the temperature of the
water as close as you can to the temperature you are cooking at as this will cut down any unnecessary waiting time. Use a mixture of hot and cold
water as required. If the water that you put in the cooker is at a temperature that is very dierent from the temperature you will be cooking at, the
appliance will take a lot longer to either heat the water up or cool it down to the selected temperature.
2. Plug in the appliance. The main control display will ash “----”. This indicates that the heat is o and the appliance is ready to be programmed.
3. Put the bagged food into the cooking pot ensuring that it is fully submerged. Add additional water if needed.
4. Cover with the glass lid.
5. Press the Sous Vide button.
6. The default cooking temperature is set at 57°C. To change the temperature, use the u and d buttons. The range is approx. 38 to 96°C.
7. Next, press the Time button. The default cooking time is 1 hour. To adjust the cooking time, use the u and d buttons. The maximum cooking time
is 20 hours.
8. Press the I/O button. The display will stop ashing and the cooking pot will start to heat up.
9. At this point the water will start heating up to the target temperature. The amount of time that takes varies. The bagged food can stay in the water
during the heating up time as long as the set temperature is 55°C or above. The cooking cycle timer will only begin to count down once the water
has reached the target temperature.
• When the cooking time has ended, the unit will beep three times and automatically switch to the keep warm setting. The display will ash and start
counting up from zero (00:00) to 4 hours (04:00).
• After the keep warm setting has been on for 4 hours, the unit will stop heating and return to the default display: “----”.
• Note: Do not keep foods on the keep warm setting for more than 4 hours.
• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.
Finishing Steps
Some foods can be eaten straight after cooking. For steaks and other meats, searing after cooking is essential for the best avour and texture.
• Use your multicooker’s Sear function to sear the edges and sides of the meat to your preference (up to 2 minutes per side).
NOTES ON COOKING TIMES AND FOOD SAFETY
To minimise the risks of illness due to improperly cooked food, please note the following :
• Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Always check the advice on
food packaging and follow the cooking instructions provided.
• For food safety reasons, food cooked below 55ºC (e.g. steak) should not be cooked for longer than 2 hours and must be seared on the outside.
• Fish is often cooked at temperatures lower than 55ºC and if you intend to do this, it is important that you buy sh that is classed as Sushi grade (i.e.
sh that can be eaten raw).
• Do not take meat out early. Let it cook at least for the minimum length of time on the chart at the correct temperature.
• It is OK to leave meat in longer than the minimum time range. Fish is the exception to this rule. Fish will get mushy if overcooked using the sous vide
function.
• Always check that food is correctly cooked through (e.g. for pork, poultry, etc. till the juices run clear). Cook sh till the esh is opaque throughout.
• Adding chilled ingredients straight from the refrigerator can rapidly decrease the temperature of the water and therefore add signicantly to the
overall cooking time. In a similar way, adding a lot of ingredients to the cooking pot can also lower the water temperature.
Sous Vide Cooking GUIDE Table
Food Temperature
Time (hours)
Notes
min. max.
Beef steaks (llet, ribeye, sirloin,
rump, etc.)
Medium rare: 56ºC 1 1 ½
Timings based on a 200 - 250 g portion.Medium: 60ºC 1 ½ 2
Well done: 68ºC 2 2 ½
Lamb, veal, duck, venison, etc.
(cutlets, loin, steaks, etc.)
Pink: 56ºC 1 ½ 3 ½
Timings based on a 200 - 250 g portion.
Well done: 68ºC 2 4
Pork (chops, llet, loin, etc.)
Juicy/tender: 63ºC 1 ½ 3
Timings based on a 200 - 250 g portion.
Well done: 70ºC 3 5
Chicken breast
Juicy/tender: 60ºC 1 ½ 3
Timings based on a 200 - 250 g portion.
Well done: 70ºC 2 4
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