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C. SOUS-VIDE MODE
6.
After the Keep Warm cycle has been on for 4 hours, the unit will power off and
return to the default display: "----".
The Sous Vide mode must be used with the temperature probe element. While only using
Note: Do not keep foods on the warm setting for more than 4 hours.
the SOUS VIDE mode on the control panel, the temperature probe will serve as a Sous Vide
thermometer, which will allow sensing the exact water temperature in which the sealed food is
• Unplug the appliance when not in use and always allow the slow cooker to
cooking.
completely cool before cleaning.
For more information on cooking temperature and time, refer to "COOKING TIME AND
TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE" P.14
TEMP PROBE
1.
Add ingredients to the stoneware pot and cover with glass lid.
Place rack into the centre bottom of the ceramic bowl.
1.
2.
Plug in the appliance. The main control display will blink "----". This indicates
Add hot water and fill to approximately half way.
2.
that the heat is off and the appliance is ready to be set for cooking.
Note: Warm tap water is a good start for most sous-vide cooking. Do not use neither cold nor
3.
Insert the jack of the temp probe into the port on the
boiling water.
right side of the control panel. (E)
Plug in the appliance. The main control display will blink "----". This indicates that the
3.
4.
Lock lid and insert temperature probe into food.
There are three insertion portals in the lid. (F) If
heat is off and the appliance is ready to be set for cooking.
cooking meat, insert the probe at the thickest part of
Insert the jack of the temp probe into the port on the right side of
4.
the meat, but not touching bone.
the control panel. (G)
Note: While meat is cooking, the muscle fibers contract
and start to push out the probe. Check the position of the
Cover with the glass lid and lock.
5.
probe tip during cooking and reposition as needed.
Insert the temperature probe through one of the portals of the lid, and into the
5.
Click the TEMP PROBE button. The light below the
water (not the food).
"target temp" will light up. This indicates that you are
Note: Do not immerse the temp probe cord/body. The probe element should only be inserted
setting the temperature that you want the food to be
into the water bath through the gaps in the lid.
cooked to.
Press the SOUS VIDE button. The indicator light for TARGET TEMP will glow,
6.
6.
The default temperature is set at 180°F. Adjust to
your desired temperature with the arrows.
indicating that you are setting the cooking temperature.
7.
Press START/STOP to begin cooking. The light for
7.
The default cooking temperature is set at 60°C. Adjust to your desired temperature
"actual temp" will illuminate. The number display
with the arrows. The available range is 38°C to 91°C for this function.
will show the actual temperature that the probe is
sensing from within the food.
Press the TEMP/TIME button to set the cooking time. The indicator light for TIME will
8.
End of cooking cycle: When the internal temperature of the meat has reached the
glow. The default time is one (01:00) hour. Adjust to desired cooking time with the arrows.
target temperature, the unit will beep two times and automatically switch to a cycle
9.
Press the START/STOP button to begin heating the water. The indicator light for
holding the food at the target temperature. To help you keep track of the length of
time the food has been held at that temperature, the numbers will start counting up
ACTUAL TEMP will glow. The display screen will show the actual temperature of the
from zero (00:00).
water that the probe is sensing.
10. Season the food you wish to cook and put it into seal bags. Expel all air from the bags and
seal them.
How to expel air with the immersion method: Mostly seal the bag
with the food in it, except for one corner. Using a separate container of cool water, slowly
push the bag into the water, expelling as much of the air as possible, until you almost get
5
temp
7
12
6
7
E
G
F
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