SET UP TO COOK
1.
Select a pot that is 7 inches or taller and will be big enough to fit all your
packages of food with enough extra space for water to flow freely
around them. To give you an idea, imagine at least a two-inch-wide
stream of water flowing between items.
Note: Too much crowding of food will cause uneven cooking and an overly
large container will take longer to heat.
2.
Fill the pot with lukewarm tap water deep enough to engulf the food.
Place the pot on a heat resistant surface close near a grounded electrical
outlet.
Note: The hottest water from the tap can be too hot for the more delicate
cuts of meat, such as fish or steak.
3.
Check water level to make sure that it will be between the MIN and MAX
water lines on the sous-vide.
4.
Open clamp and put the immersible section of the sous-vide cooker into
the water and release handle of the clamp on the outside of the pot.
5.
At this point you may plug in the sous-vide and begin the preheating
while preparing the food.
Current Temp.
Set Temp. icon
Goal Temp./
Cook Time
Toggle button
HOW TO OPERATE YOUR SOUS-VIDE
1.
Once the sous-vide is plugged in and the immersible section is in water,
press the Power/Start button
Note: If there is not enough water, the control panel gives an error warning:
"Er 1" and the unit beeps 3 times.
2.
The Current Temp display at the top will show the temperature of the
water in Fahrenheit. To change to Celsius, press and hold the Toggle
button for 2 seconds.
3.
Set Temperature: Press toggle button if needed, to switch between
temperature and time on the Goal Temp./Cook Time display. Hold plus/
minus buttons to increase to the goal temperature. The sous-vide
operates between 80°F (26.6°C) and 194°F (90°C).
4.
Set Cook Time: Press the toggle button and use the plus/minus buttons
to set the maximum amount of time you want the food to be cooked in,
within the suggested timing range. (This way you can remove the food
SV1000_IB_23191_EngFrench.indd 6
Temp. scale
Set Time icon
Power/Start button
Plus/Minus buttons
to turn it on.
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10/24/18 11:32 AM