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10. Once the time is selected or if the default time is selected, press the
Start/Stop button and the unit will beep once. At this point, the time
on the display will no longer flash. The only flashing will be the colon
between the 2nd and 3rd digit.
Note: 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 130°F or above.
The cooking cycle timer will only begin to count down once the water has
reached the target temperature.
End of cooking cycle: When time is up, the unit will beep three times and
automatically switch the heat off. Remove the food bags from the water at
this time.
As an indication to show how long the unit has been cooling, the light for
"time" will go on and the numbers will start counting up from zero (00:00) to
4 hours (04:00) and then return to the default screen (----).
FINISH/SEAR THE FOOD
Food cooked in the sous vide is moist and edible straight from the packet but
meat is more delicious after a quick, hot searing.
1.
Unplug unit. Carefully empty out water from the cooking pot.
2.
Follow the directions in the SEAR/SAUTÉ section. Add olive or
avocado oil to pot. Sear meat to your preferred brown up to 2 minutes
per side.
3.
You can alternatively use a broiler or a grill. Just keep in mind that the
food is already done and you are only searing the outside.
NOTES ON COOKING TIMES AND FOOD SAFETY
In order to make sure the food is safe to eat, sous vide cooking depends on
the combination of the superior heat transfer of water, precise temperature,
and a longer length of time cooking.
• Do not take meat out of the sous vide 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 the sous vide longer than the minimum time
range. (Fish is the exception to this rule. Fish will get mushy if overcooked
in the sous vide.)
• Remove meat at or before the maximum time for food
safety and to preserve texture.
• If you are using thinner cuts than those we
specified in the charts, cook only to the minimum
amount of time and remove from the water bath to
maintain texture
• Do not stack multiple pieces of meat in one bag.
Put them side-by-side in a single layer. (D)
12
D D
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