pampered chef Deluxe Multi Cooker Cooking Manual page 18

Seafood
1. Fill the inner pot to the 1/2 fill line with water. Lock the lid and select
temperature and time according to the chart; press and hold
2. While the water is heating, place fish in a single layer in a gallon-sized resealable bag.
Remove the air and seal. When you hear three beeps and Add is displayed, open the lid
and submerge the bag with the seal above the water. Lock the lid;
3. When the timer is up,
Cook's Tips
After removing the cooked fish from the bag, place on a paper-towel lined plate and pat dry on
both sides. Then, for better flavor, color, and texture, quickly sear firm fish right before serving.
The fish will reach the set temp at the minimum cook time and hold that temp in the water bath
without overcooking until the maximum cook time.
Seafood
Firm fish: Salmon,
Mahi Mahi
1–2" (2.5–5-cm) fillets
Shrimp
1 lb. (450 g)
Remove the bag from the water.
press .
Water Temperature
125°F (52°C)
130°F (55°C)
135°F (57°C)
140°F (60°C)
.
press
.
Doneness
Flaky
Firm and tender
Barely opaque, tender
Firm
. Set the
Cook Time
1–1½ hr
1–1½ hr
45 min–1½ hr
45 min–1½ hr