Use and Care Manual

14
Potatoes (whole) Minimum 1.5 cups 15 minutes High 15 minute NR, then
QR remaining
Sweet Potatoes (whole) Minimum 1.5 cups 16 minutes High 10 QR, then NR
the remaining
Squash, cubed (butternut,
acorn)
Minimum 1.5 cups 5 minutes High QR
SOUS VIDE INSTRUCTIONS
Press the “Sous Vide” Program button on the control panel. The rst time the function is used, the display will show the
temperature setting of 133°F, but will keep the last temperature setting used as the default.”.
• Use the “+” and “-“ buttons to change desired cooking temperature.
• Press the ‘Sous Vide’ button again and the display will show the default time setting (3:00).
• Use the “+” and “-“ buttons to change desired cook time.
• Press “Start”. The unit will beep 3 times and the display will show “ON”. Once the unit has pre-heated, there will be a beep
and the display will show the cook time.
NOTE: If the pressure lid is closed but not locked the programming will see the unit as open and will raise the temperature to
offset any heat loss.
SOUS VIDE COOKING TIMES
Beef
Cut Doneness Water Temp Time
Steak (let mignon, sirloin, New York strip,
rib eye)
Rare 129°F 1:00
Steak (let mignon, sirloin, New York strip,
rib eye)
Medium-Rare 132°F 1:00
Steak (let mignon, sirloin, New York strip,
rib eye)
Medium 135°F 1:00
Steak (let mignon, sirloin, New York strip,
rib eye)
Well Done 145°F 1:00
Roast (2 to 5 pounds) Rare 133°F 7:00
Roast (2 to 5 pounds) Medium-Rare 140°F 6:00
Roast (2 to 5 pounds) Well Done 160°F 5:00
Tougher Cuts (brisket, chuck, tri-tip) Rare 132°F 24:00:00
Tougher Cuts (brisket, chuck, tri-tip) Medium 150°F 24:00:00
Tougher Cuts (brisket, chuck, tri-tip) Well Done 185°F 10:00
Pork
Cut Doneness Water Temp Time
Chop/Loin Rare 136°F 1:00
Chop/Loin Medium-Rare 145°F 1:00
Chop/Loin Well Done 160°F 1:30
Roast Rare 136°F 3:00
Roast Medium-Rare 145°F 3:00
Roast Well Done 160°F 4:00
Tougher Cuts (belly, butt, shoulder) Tender 160°F 10:00