Wolf Gourmet WGSC100S Guide D'utilisation Et D'entretien page 20

USING COOKING MODES
SOUS VIDE
SOUS VIDE is a cooking method in which sealed food is cooked in a precisely
temperature-controlled water bath, at a setting between 100°F (38°C) and 200°F (93°C).
The temperature probe is used to control the temperature of the water. This method
ensures even and predictable results and protects against overcooking. In this mode,
the foods are seasoned and then sealed in heat-safe bags or jars. The vessel is fi lled
with warm water and the sealed foods are added to the water bath when the desired
temperature is reached. The removable rack may be used when cooking multiple bags at
once. For best results, proteins may be seared before and/or after Sous Vide for a nicely
browned exterior. Solid foods should be sealed in a heat-safe bag that is labelled safe for
Sous Vide. Eggs or custards may be cooked in tightly sealed glass jars.
Add water to the vessel, allowing for food and at least 1-inch
1.
(2.5-cm) clearance between top of water and top of vessel. Place
the vessel in the cooker base. Clip the temperature probe to the
side of the vessel, aligning with the probe icon, and cover with
the lid. Take care to align probe with the opening in the lid.
Plug in the plug end of the probe into the probe jack on the
2.
right side of the multi-function cooker. The probe is in the water
to control the water temperature during the Sous Vide mode.
Turn selector bezel to SOUS VIDE. (If probe is not plugged in,
3.
the LCD screen displays "Prb.")
The LCD screen will display the fl ashing probe icon and
4.
default probe temperature of "155F."
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