Using The Flex Function To Sous Vide - Zavor LUX LCD ZSELX01 Manuel D'utilisation

cooking time at the top of the screen.
NOTE: To go back to the main menu screen, press MENU.
4. When using the temperature setting, you may leave the lid off the unit. When
using the pressure setting, close and lock the lid and set the regulator to
PRESSURE. Choose between temperature or pressure level (High or Low) by
turning the dial. Press the dial to select the setting. The preset cooking time
appears at the top of the screen.
If you wish to adjust it, turn the dial to select the desired time. Next, press the
START/STOP button to confirm it.
NOTE: The temperature setting allows you to set the timer for up to 30
minutes when cooking above 250°F and 10 hours when cooking at 250°F
or below.
5. After you press the START/STOP button, the screen turns green, and it displays
the programmed time at the top of the screen. You also see the preheat icon
on the bottom of the screen and the preheating bar, which shows you how far
along in the preheating process the unit is.
NOTE: If you forget to press the START/STOP button, the unit beeps twice
after 30 seconds, the light on the screen turns off, and the unit returns to
standby mode.
6. Once the temperature or pressure builds entirely, the unit beeps, the cooking
icon appears at the bottom of the screen and it starts to count your sautéing
time.
7. When the cooking time ends, the unit beeps and switches to the KEEP WARM
function. Press the START/STOP button to cancel the program.

Using the Flex Function to Sous Vide

The Flex function allows you to achieve sous vide results in your LUX LCD multi-
cooker. On average, most sous vide recipes call for cooking temperatures between
120°F to about 180°F. To sous vide in your LUX LCD you'll need the following:
Bags: A vacuum sealer system is easiest but not necessary. Quality freezer bags
can be used as alternatives to vacuum sealing. Be sure to remove all the air from
the bags if you're using freezer bags.
Clips: Whether you use clothespins, metal clips, or any other clipping device, be
sure to securely clip your bags to the Y-shaped gasket attachment on the lid. To
avoid overcrowding, we suggest one bag per metal rod. The water must be evenly
touching all sides of the bag inside the pot.
1. Begin by placing the removable cooking pot into the multi-cooker.
2. Fill the removable cooking pot with water, enough so that your bags of food will
be fully immersed in the water once inserted.
3. Turn the dial until the FLEX function is selected (the words blink) and select it by
pressing the dial. The screen will show the default Flex temperature of 365°F,
press the dial again and adjust the temperature according to your recipe.
4. Once you've reached the correct temperature, press the dial again to adjust
the cooking time. Once you've reached the correct cooking time, press the
Start/Stop button. The unit will begin preheating.
5. While the unit preheats, season your food according to your recipe and place
it in your bags. Remove as much air as possible from the bags before sealing
them.
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6. Clip the bags to the Y-shaped attachment on the underside of the lid. One bag
per metal rod will produce optimal results.
7. Once the unit temperature builds entirely, it will beep and you can now place
your bags into the pot easily by simply placing the lid on the cooker. Make sure
that the regulator knob is set to the STEAM position.
8. When the cooking time ends, the unit beeps and switches to stand-by mode.
9. Carefully remove the lid and unclip the bags from the metal rods. Open the
bags and take the food out. In the Sous Vide Cooking Chart below we have
listed Chef's Finish recommendations for different foods to achieve the best
results.
Zavor's Sous Vide Cooking Chart
Beef Thickness Suggested Time
Steak or Filet
medium rare 2 inches 1.5 hours
medium 2 inches 2.5 hours
medium well 2 inches 2.5 hours
well done 2 inches 3.5 hours
Roast
medium rare 2.75 inches 10 hours
medium 2.75 inches 10 hours
well done 2.75 inches 10 hours
Pork Thickness Suggested Time Suggested Temp (°F)
Chop
medium rare 1 inch 2 hours
medium 1 inch 1.5 hours
well done 1 inch 2.5 hours
Tenderloin 1.5 inches 90 minutes
Roast
medium rare 2.57 inchs 10 hours
medium 2.57 inchs 10 hours
well done 2.57 inchs 10 hours
Baby Back Ribs
medium rare 1 inch 4 hours
medium 1 inch 6 hours
well done 1 inch 8 hours
Spare Ribs
medium rare 2.75 inches 10 hours
medium 2.75 inches 10 hours
well done 2.75 inches 10 hours
Poultry Thickness Suggested Time Suggested Temp (°F)
Chicken - White
2-3 hours
Meat
Chicken - Dark Meat 2.5-3.5 hours
Suggested Temp Chef's
(°F) Recommendation
`` Finish cooking each
136
side in hot skillet with
136
oil or butter for 30
140
seconds
146
Finish cooking each
136
side in hot skillet with
oil or butter for 30
146
seconds
156
Chef's
Recommendation
Finish cooking each
140
side in hot skillet with
oil or butter for 30
160
seconds
160
Finish cooking each
side in hot skillet with
136
oil or butter for 30
seconds
Finish cooking each
166
side in hot skillet with
oil or butter for 30
180
seconds
184
166
Finish cooking in a hot
skillet for 30 seconds
166
166
166
Finish cooking in a hot
skillet for 30 seconds
180
184
Chef's
Recommendation
Finish cooking each
166
side in hot skillet with
oil or butter for 30
170
seconds
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