GE JXSOUSV1 Owner's Manual page 7

Sous Vide Cooking Guide
FOOD TYPE
Beef Steaks (1-1.5" thick)
Flank steak, brisket
Poultry
Chicken breast (1-2" thick)
Chicken legs & thighs
Pork
Chops (1-2" thick)
Shoulder
Ribs
Fish
Fillets or steaks (1-2" thick)
Shrimp or scallops
Eggs
Large, whole in shell
Large, whole in shell
Large, whole in shell
Vegetables, Legumes & Fruits
Green vegetables
Root vegetables & potatoes
Fruits
Troubleshooting Tips ... Before you call for service
Problem Possible Cause
Probe doesn't turn on Probe not charged
Not pressing Probe Power button for 3 seconds
Cooktop does not Using wrong cooktop element
enter Precision
Cooking Mode
Probe and Range not paired
Cooktop turns off Water level dropped too low
while cooking
Loss of communication between Probe and
Range
Temperature unstable Cooking vessel uncovered
49-88070
DONENESS
Medium Rare
Medium
Well
Medium to Well
Medium
Well
Well
Medium
Well
Medium
Well
Medium Rare to Medium
Well
Well
Medium to Well
Well
Firm white, runny yolk, slow
Firm white, firm yolk
RECOMMENDED
TEMPERATURE (°F)
134
149
149
176
167
167
What To Do
Charge probe using the included USB cable.
turn on.
Mode.
Cover the cookware with aluminum foil to slow evaporation
or add water periodically to keep probe tip submerged.
Ensure that probe is charged.
Covering the cooking vessel with aluminum foil will help to
keep the temperature of the water bath uniform and stable.
RECOMMENDED TIME
2 - 3 hrs
1 - 3 hrs
2 - 3 hrs
1 - 3 hrs
24 hrs
1 - 3 hrs
24 hrs
13 min
Power Button for 3 seconds to
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