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PREPARATION
Place the ingredients into your chosen bag or pouch. Use one bag per portion. Try to keep
portions similar in size. Before sealing the bag, you need to remove as much air out of it as
possible.
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For 'Zipper lock' style bags:
1.
Hand Method (fig. C)
Place the bag onto a flat 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 (fig. D)
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
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this, make sure that 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 fill 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 different 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 flash "----". This indicates that the heat is
off 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
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
and
8.
Press the I/O button. The display will stop flashing and the cooking pot will start to heat up.
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buttons. The maximum cooking time is 20 hours.
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