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Manual Instant Pot Accu Slim Sous-vide Stick

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Manual

Introduction

Sous Vide Cooking

The Accu Slim Sous Vide Immersion Circulator is designed for the gourmet who strives to create

‘restaurant quality dishes’ in the comfort of their home. Professional chefs and high-end

restaurants have been relying on Sous Vide cooking to achieve that perfect tenderness for

decades.

The term “Sous-Vide” is French for ‘Under Vacuum’, referring to the process of vacuum sealing

food, bringing it to a very accurate temperature, and holding it there for a period of time to

achieve amazing results. “Sous-Vide” is synonymous with superior taste, and the highest quality.

Sealing food in pouches permits it to cook in its own juices, retaining the vitamins and minerals

from within the food, natural flavors are intensified, food is healthier, more tender, juicer, and

tastier. The process relaxes the fibres in meat, poultry and seafood so marinades and seasonings

are more easily absorbed for greater flavor. Instant Pot

Accu Slim Sous Vide Immersion Circulator

creates and maintains an even and accurately controlled cooking water-bath for perfect cooking

results. The product can be used on meat, poultry, seafood, eggs, vegetables, and fruits.

Instant Pot

’s Sous Vide Immersion Circulator has a touch-screen digital control panel, a stainless

steel element cover, a handle for better usability, and a secure stand-up design.

Developed to be easy-to-use to allow you to prepare the perfect dishes for family and friends.

Ideal for entertaining, preparing food in individual pouches provides you the ability to easily cater

to personal tastes, and nutritional requirements all while preparing your succulent dishes ahead

of time.

Accurate Temperature Control

The Accu Slim Sous Vide Immersion Circulator has a temperature range of between 20 °C and

95 °C / 68 °F to 203 °F, with increment options of 0.1 °C or 1 °F. Different cooking temperatures are

required for different types of food, and the controlled accuracy that the device provides allows

the chef to make adjustments to the preferred degrees of doneness.

For example, the optimal temperature to cook a steak to medium doneness is 56 °C / 133 °F.

*See the Temperature and Time Guide (page 9) for additional information.

Time

The cooking time is dependent upon the thickness, rather than the weight of the food. A thicker

cut of meat will require a longer amount of time to cook. The default cooking time is 04:00 hours

and can be adjusted to your preference: from 1 minute to 72 hours (00:01 - 72:00).

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