Operating Instructions - Tribest sousvant Manual De Uso

OPERATING INSTRUCTIONS

EN
Sousvant Operator Panel
The Sousvant operator panel is shown below, and is referenced in the following paragraphs:
Preparing Food for Cooking
Always start with fresh or fresh-frozen food products, both for safety and to provide the best
finished product.
Food to be cooked sous vide must first be sealed in a suitable sealing bag. This removes air from
the cooking bag, which helps to prevent the bag from floating, minimizes oxidation reactions in the
food while cooking, and ensures that efficient transfer of heat is maintained between the food and
the cooking water. Vacuum sealing systems work best, and are available from several manufactur-
ers, but standard zip-seal bags can also be used. Be sure to choose a bag and sealing system that
is capable of withstanding cooking temperatures.
Filling the Cooking Carafe with Water
The cooking carafe should be filled with clean
tap water. The cooking carafe is easily filled by simply
lifting it, by its two large handles, off the cooker base
and placing it beneath your kitchen faucet or other
available clean water source, filling it to the desired
level, then returning it to the base.
When placing the carafe back on the base, ensure
that the carafe's water valves seat firmly into the
mating wells on the base. We recommend filling the
carafe no more than 2/3 full to prevent overflow when
food bags are added.
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