Mastering the Multi Function Cooker

46 | mu lt i -f u n c t i o n c o o k e r

SOUS VIDE

GENTLE, EVEN COOKING FOR

MEATS, FISH, EGGS AND DESSERTS

SOUS VIDE Mode cooks sealed food to an exact temperature (between 100°F-200°F,

or 38°C-93°C) in temperature-controlled water. A removable sous vide rack can be used

to separate individual bags of food to ensure proper water heating. The timer counts up

to let you know how long your food has been cooking for easy monitoring.

SOUS VIDE Mode works best with steak, ﬁsh, vegetables, eggs or any other food that

needs to be gently and evenly cooked. After cooking in the temperature-controlled water,

steak, ﬁsh or poultry can be given a crispy and browned exterior by searing with the

SAUTÉ/SEAR Mode.

While most foods must be sealed in bags that are labeled safe for sous vide, egg dishes

and some desserts, like custards and cheesecakes, can be cooked in tightly sealed

glass jars. The jars make a beautiful presentation for individually portioned eggs and

desserts at any meal.