Commercial Immersion Circulator Sous Vide Head Slow Cooker Machine Sous Vide

Frequently Asked Questions

1. Is there a way to speed up the cooking process? Yes, to speed up heating of the water, heat the water on the stovetop in a pot or a kettle, then pour the water into your cooking container once it has heated.

2. Can I cook more than one recipe within the pot at the same time? Yes, plan ahead by choosing more than one recipe that cooks at the same temperature and cook items together. As long as there is enough room in the cooking container, and the items are placed in separate bags, you can cook foods within the same container that you would normally cook separately. The flavors and aromas won’t transfer.

3. Do I need to have a cover? No, sous vide cooking is not affected by whether the container is covered or not.

4. Are there health benefits to Sous Vide Cooking? Yes, vitamins, minerals and juices are retained within the food allowing the natural flavors to be intensified. This process makes the food healthier, more tender and tasty.

5. How the nutrients are better preserved during the Sous Vide cooking method? The oxygen free environment (such as within a vacuum sealed bag) helps to retain the foods’ valuable nutrients.

6. What tools do I require to get started? Getting started is easy, most materials are available in your home, freezer bags, sealing machine (optional) and a water bath container.

7. What is the water quantity to use in the water container during cooking? Secure the cooker in place, use the MAX and MIN water level marks indicated on the cooker as a guide. For best results, do not put more than 4.5 gallons of water in the cooking container.

8. Once everything has been setup and the cooking process has begun, do I need to watch over it? No, once it is set you can forget it until the process is completed and you are ready for the final stage, a quick sear to complete the dish

9. Is the cooker easy to clean? Yes, the cooker requires minimal cleaning, simply air dry the bottom portion.

10. Will the cooker work properly if the base touches the bottom of the cooking container? Yes, water travels in and out of the water flow channels that are located on either side of the cooker. The water travels through the channels in a horizontal flowing motion. It will not impact the cooking process if the base touches the bottom of the cooking container.

11. Do I need to sear / brown or is this step optional? To achieve gourmet results, we recommend searing on a cast iron pan or barbequing.

12. Can the cooker be on an angle? No, ensure the cooker is perpendicular to the water level in order to properly circulate the water bath.

13. Should I flavor the cooking bath water?

No, it is not necessary to flavor the cooking bath water as the liquid does not penetrate the bag during the cooking process. To add spices or marinades, place the contents with the food inside the bag.

14. Why does a pouch float and does it matter if it does?

There may be air or gas trapped in the pouch and air is lighter than water. Air or gas trapped in the pouch can lead to uneven cooking. If this occurs, remove the floating pouch, open it, dry the edges, and reseal.

15. What do I need to do if the seal of the vacuum bag goes underwater?

Pull the bag out of the water to verify that no water has entered the bag. If water has entered, remove it. Adjust seasoning as required. Submerge the bag back into the water and continue the cooking process.