Manual Instant Accu Slim Sous Vide - 2020 (page 12 of 22) (English)

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Steps to Sous Vide Cooking

Remove the air from freezer bag and seal the bag,



you are using a vacuum sealer and pouch, the seal will

be created by the vacuum sealer after the air has been

removed.

Immerse the sealed bag into the cooking pot. The bag

should be submerged below the water level, however

if using a freezer bag, do not submerge the seal of the

bag. Clip the seal portion of the bag to the side of the

pot to secure it.

You can also choose to suspend a long, thin stick across

the top of the cooking container and clip the bag to the

stick (this is helpful when you are cooking more than

one bag).



pot lid or other heatproof utensil to weigh the bag

down and keep the food submerged.

Let the cooking begin. For long cooking times, check

periodically to make sure the water level remains

above the food and the [MIN] level mark. If you need

to add water, heat it on the stovetop or in the kettle to

approximately the same temperature as the water in

the container to avoid cooling the water.

Once your sous vide has completed cooking, use a

pan to sear or brown the meat to your preference. It is

recommended to use a cast iron pan or barbeque.

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Instant Accu Slim Sous Vide - 2020 Manual

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