Food Safety; Parts - Waring WSV16 Manual

Conventional Cooking vs Sous Vide Comparison
Conventional Cooking Method

FOOD SAFETY

Monitor food temperatures closely for food safety. The United States
Public Health Service recommends that hot food be heated and held
at a minimum of 140˚F (60˚C) to help prevent bacteria growth.
Vacuum-packed food creates a low oxygen environment. With
improper handling or preparation, bacteria can grow. We recommend
that a HACPP food safety management program be put in place.
Check with the US Food and Drug Administration (www.fda.gov)
for details.

PARTS

1. Stainless Steel Lid with Heat-Resistant Plastic Handle –
Always place lid on vessel during cooking to keep temperature
stable and reduce steam vapor.
2. Rack Lift – Allows user to remove rack and bags from vessel.
Keeps single or multiple bags of product in line, allowing water to
circulate for evenly cooked results.
3. Universal Rack – Ensures food within the bags is completely
submerged. Prevents large pouches from touching each other
(which can affect the cooking process).
4. Vessel – Maximum 16/25 liter (1.5–6.5 gallons) capacity of food
and water.
5. Handles – Asymmetrically positioned handles to aid in the
emptying of the vessel.
6. Drain Hose – Drains water from the vessel.
6a. Drain Lever – Opens or closes the drain.
7. Water Inlet – Area where vessel water is drawn into and filtered
through the circulating boiler system.
7a. Water Outlet – Area where filtered water returns back into the
vessel from the circulating boiler system.
8. MIN Level Line – Indicates the lowest water line. Water must be
added to above this line for proper operation.
9. Drain Hose/Cord Storage – Rear storage space with hooks for
power cord and drain hose.
Sous Vide Cooking Method
6