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Smart Programmes: Non Air Frying
10. The cooker beeps once the water temperature is reached. Remove the lid and
immerse the sealed pouches in the warm water. The pouches contents should
be submerged, but the seal should remain above the water line.
CAUTION Donotoverfilltheinnerpot.Ensurethattotalcontents
(water and food pouches) leave at least 5 cm of
space between the brim of the inner pot and the water line.
11. Place and close the lid as described in
Cooking
Lid.
Note: For cooking times over 04:00 hours, check the water level periodically to ensure
pouch contents remain submerged. If required, add heated water to the inner pot.
12. Once complete, the display indicates End. Open cooker and carefully remove
the pouches from water.
13. Remove contents from pouches and use a thermometer to check for
doneness. Follow a recipe or refer to the
Reverse Searing
Searing your meat after cooking, rather than before, is a great way to boost flavors.
After sous vide cooking, remove the meat from the cooking pouch and gently pat
it dry. Then, sear it lightly in the inner pot with the Sauté Smart Programme, or use
a pan, blow torch or grill.
Ingredients and Seasonings
• Use high quality, fresh ingredients when cooking sous vide to ensure
the best possible flavour.
• When seasoning with salt, it is better to use less than you might add
normally, especially with meats, poultry and fish. Instead, add salt to
taste after cooking.
• Use garlic powder rather than raw garlic. Raw garlic can become bitter
and overpowering when cooked sous vide. Pure and high-quality garlic
powder provides the best results.
Note: Do not use garlic salt in place of garlic powder!
Storing Cooked Food
If your dish is not going to be consumed immediately, plunge pouches into
ice water to reduce temperature quickly, then keep refrigerated until ready to
consume.
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Pressure Control Features — Pressure
Sous Vide Cooking
Guidelines.
Smart Programmes: Non Air Frying
Sous Vide Cooking Guidelines
Recommended
Expected
Food
Thickness
Doneness
Tender Cuts:
Rare
Tenderloin,
cutlets, sirloin,
2–5 cm
Medium-rare
rib-eye, rump,
T-bone, chops
Tougher Cuts:
Medium
Blade, chuck,
shoulder,
4–6 cm
Medium-well
shanks,
game meats
Soft and Juicy
Chicken Breast
3–5 cm
Traditionally
firm
Juicy and
tender
Chicken Thigh
3–5 cm
Off-the-bone
tender
Juicy and
Chicken Leg
5–7 cm
Tender
Duck Breast
3–5 cm
Soft and Juicy
Traditionally
Belly
3–6 cm
firm
Off-the-bone
Ribs
2–3 cm
tender
Cooking time and temperatures are recommendations only. Alway refer to a trusted recipe.
Cooking
Minimum
Temperature
Cooking Time
Beef and Lamb
50°C
1 hour
54°C
1.5 hours
60°C
1.5 hours
63°C
1.5 hours
Poultry
63°C
1.5 hours
69°C
1 hour
74°C
1 hour
74°C
4 hours
74°C
2 hours
64°C
2 hours
Pork
82°C
10 hours
59°C
10 hours
Maximum
Cooking Time
4 hours
4 hours
4 hours
4 hours
4 hours
4 hours
4 hours
8 hours
7 hours
4 hours
22 hours
22 hours
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