Russell Hobbs SV1000B Mode D'emploi page 8

FINISH/SEAR THE FOOD
Food cooked in the sous-vide is moist and edible straight from the packet but
meat is so much more delicious after a quick, hot searing.
1. Heat up a cast iron skillet and add olive or avocado oil. Sear meat to your
preferred brown up to 2 minutes per side.
2. You can alternatively use a broiler or a grill. Just keep in mind that the
food is already done and you are only searing the outside.
NOTES ON COOKING TIMES AND FOOD SAFETY
In order to make sure the food is safe to eat, sous-vide cooking depends on the
combination of the superior heat transfer of water, precise temperature, and a
longer length of time cooking.
• Do not take meat out of the sous-vide early. Let it cook at least for the
minimum length of time on the chart at the correct temperature.
• It is OK to leave meat in the sous-vide longer than the minimum time range.
(Fish is the exception to this rule. Fish will get mushy if overcooked in the
sous-vide.)
• Remove meat at or before the maximum time
for food safety and to preserve texture.
• If you are using thinner cuts than those we
specified in the charts, cook only to the
minimum amount of time and remove from the
water bath to maintain texture.
• Do not stack multiple pieces of meat in one bag.
Put them side-by-side in a single layer. (C)
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