Instant Pot DUO EVO PLUS Bedienungsanleitung Seite 42

Using Non-Pressure Cooking Smart Programmes
Smart Programme: Sous Vide
The term Sous Vide is French for 'under vacuum' and refers to the process of
vacuum sealing food, bringing it to a specific temperature, and maintaining that
temperature for a period of time to achieve high quality, consistently delicious
results.
The Sous Vide Smart Programme offers a customisable setting which allows
you to choose a cooking temperature from a range of 25°C–90°C, ideal for
Sous Vide cooking.
What You'll Need:
• Tongs
• Thermometer
• Airtight or Vacuum Sealed Food Pouches
• Optional: Vacuum sealer
1. Fill the inner pot to the Half Fill mark as indicated on your inner pot.
2. Insert the inner pot into the cooker base.
3. Secure the power lead to the base power socket at the back of the cooker
base. Ensure the connection is tight. Connect the power lead to a 220–240 V~
power source. The cooker goes to Standby mode and the display indicates
OFF.
4. Close the lid as described in
Note: The quick release switch will automatically set to Seal when the lid is closed.
For Sous Vide it doesn't matter if the quick release switch is set to Seal or Vent.
5. Press Sous Vide to select the Sous Vide Smart Programme.
6. Turn the dial to scroll through the 6 pre-set options: Custom, Egg, Poultry,
Beef, Pork or Seafood. Press the dial to confirm your selection and go to the
next field.
7. When the custom temperature flashes, you may press the dial to select the
default temperature, or turn the dial to adjust the temperature in Celsius (ºC) or
Fahrenheit (ºF). Press the dial to confirm your selection and go to the next field.
8. When the cooking time flashes, you may press the dial to select the default
time, or turn the dial to adjust the cooking time. Press the dial to confirm the
change.
9. Press Start to begin heating the water in the inner pot. The display indicates
On and the progress bar displays Pre-heating.
10. While the water heats, season your food as desired, then separate single
servings of food into individual airtight pouches. Remove air from the pouches
and seal them tightly.
42
Pressure Cooking Basics – 2. Open and Close Lid.