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Manual Instant Pot Accu Slim Sous-vide Stick

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Manual

Introduction

Ideal Foods for Sous Vide Cooking

Meats

Red meat: lamb, beef, venison, bison, and pork

Poultry: chicken, turkey, and duck

Seafood: fish, lobster tails, and scallops

Eggs

Vegetables

Root vegetables: potatoes, carrots, parsnips, beets, and turnips

Tender vegetables: peas, asparagus, corn, broccoli, cauliflower, eggplant, onions, and squash

Fruit

Firm fruits: apples, and pears

Tender fruits: mangoes, plums, apricots, peaches, nectarines, papayas, and strawberries

Food Preparation

• Start with fresh and high quality ingredients.

• Ensure that all meat, seafood, and poultry have been stored at below 5 °C or 41 °F. We

recommend using a digital food thermometer to check the temperature.

• Make sure that the food pouches are clean and that they’ve not been contaminated by dirt or

other food items.

• Use detergent and warm water, or a sanitizing solution to clean the food preparation area.

• To avoid any cross-contamination, ensure that the area used for raw ingredient preparation does

not come into contact with any cooked foods.

• Wash hands well before any food preparation.

Storage

If the food you have cooked is not going to be consumed immediately, plunge the pouch into ice

water to reduce temperature quickly. Keep refrigerated.

Ingredients & Seasonings

• Use the highest-quality and freshest ingredients available when cooking sous vide. The food

cooks in its own juice. You want to make sure the juice has the best possible flavor.

• When seasoning with salt, it is better to use a little less than you would to season foods cooked

by traditional methods, especially with meats, poultry, and fish. You can always season to taste

with salt after cooking.

• Use garlic powder rather than raw garlic, as raw garlic can become strong and bitter when

cooked sous vide. Make sure not to use garlic salt. Pure and high-quality garlic powder will

provide better results.

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