Instructions / Assembly
HOW TO SOUS VIDE:
Function
Default
Temperature
Default
Time
Adjustable Time
Range
Adjustable
Temperature
Range
SOUS VIDE
130°F
8:00H
0:30 ~ 72:00H
30 min increments
115°F ~205°F;
1°F increments
Sous Vide is a method of cooking in which food is placed in a plastic pouch or a glass jar
and then placed in a water bath or steam environment for longer than normal cooking
times at an accurately regulated temperature. The intent is to cook the food evenly,
ensuring that the inside is properly cooked without overcooking the outside, and to
retain moisture.
1. Vacuum seal the food in the suitable food storage bags and place onto the Stainless
Steel Rack.
2. Place the Stainless Steel Rack into the inner pot and fill the inner pot with water.
3. Cover with glass lid.
4. Turn the knob until the flashing indicator arrow moves to “Sous Vide” position.
5. Press the Timer/Temp button once and the default time of “08:00” on the display
will flash.
6. Turn the knob for “+” or “–“ to adjust in 30 min increments to the desired cook time.
7. Once the desired cook time is indicated on the LCD display, press the Timer/Temp
button again and the default temperature of “130°F” on the display will flash.
8. Turn the knob for “+” or “–“ to adjust in 1°F increments to the desired temperature.
9. Press the knob once to begin cooking.
NOTE: The unit will countdown 10 sec and begin cooking if no other buttons are pressed.
10. When the target temperature is reached, the unit will beep.
11. Place bags of food into the inner pot, on top of the Stainless Steel Rack.
Ensure the bag(s) are fully immersed in the water.
NOTE: Use tongs when placing the bag(s) of food to avoid scalding.
12. Press the knob to begin cooking.
13. Once cooking is complete, the unit will beep and power off automatically. You can
also press the knob to stop cooking at any time.
14. When you are finished using the unit, make sure the power is off and then unplug
the power cord and allow it to cool completely before handling.
TIPS:
The thickness of meat, poultry and fish will determine the length of cooking time. Use
an instant-read thermometer after removing from the cooking bag to ensure that a
safe-food temperature is indicated.
Food safety in handling and cooking is always a priority. When unsure of doneness, add
30 minutes to the cook time to pasteurize eggs and/or poultry.
Searing after cooking gives foods a crispy texture and an appealing visual picture. When
meat is done, toss butter into a smoking-hot skillet and quickly sear the cooked meat for
30 seconds on each side. This gives the meat a caramel color and an appetizing outer
appearance.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
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