Bedienungsanleitung Instant Pot Duo Viva - 2020 (Seite 21 von 26) (Englisch)

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Other cooking styles

Stage 1: Setting up the sous vide water

bath

01 Remove the inner pot from the

multicooker base.

Fill the inner pot with warm water

up to — 1/2 line, as indicated on the

inner pot.

Insert the inner pot into the

multicooker base.

02 Secure the power cord to the base

power socket on the back of the

multicooker base. Make sure the

connection is tight.

Connect the power cord to a 120 V

power source.

The display shows OFF.

03 Place and close the lid as described

in Pressure control features: pressure

cooking lid, or use a glass lid with a

venting hole.

04 Press the quick release button down

until it clicks into the Vent position.

Stage 2: Setting up the Duo Viva for sous

vide cooking

01 Press Sous Vide.

02 Use the − / + buttons to adjust the

cooking temperature.

03 Press Sous Vide again to toggle to the

time setting.

04 Use the − / + buttons to adjust the

cooking time.

Cooking time and temperature

adjustments are saved to the Smart

Program when cooking begins.

05 After 10 seconds, cooking begins and

the multicooker displays On to indicate

that it has begun heating.

Stage 3: Getting food ready

01 White the water heats, start by

seasoning your food as desired.

See Ingredients and seasonings

for tips!

02 When you’re ready, separate each

serving of food into individual

pouches.

03 Remove all air from the pouches and

seal them tightly.

Stage 4: Cook ‘em up!

01 Once the water bath is ready, the

display shows Hot for a few moments

before switching over to the

countdown timer.

02 Remove the lid and carefully immerse

the sealed pouches in the water.

The food in the pouches should be

submerged, so add heated water to

the inner pot any time it’s needed, but,

if you’re using a re-sealable bag, make

sure the seal stays above the water.

03 Place and close the pressure cooking

lid as described in Pressure control

features: Pressure cooking lid.

04 When the Smart Program nishes

the display shows End. Open the

multicooker and use your tongs to

carefully remove the pouches from

the hot water.

05 Open the pouches and use a

thermometer to check for doneness.

Other cooking styles

CAUTION

Do not overll the inner pot to avoid property damage. Total contents (water and

food pouches) should leave at least 5 cm (2”) of headspace between the water line

and the brim of the inner pot.

Reverse searing

Searing your meat after low and slow cooking is the easiest way to boost those already-

delicious avors through the roof without overcooking. Try reverse searing for tender,

juicy meat with a beautiful burnished crust.

01 After Sous Vide cooking, remove the meat from the cooking pouch and gently pat it

dry to remove as much moisture as you can from the exterior of the meat.

It may seem crazy to remove juices, but don’t skip this step — you’ll end up with more

avor and a great looking nish!

02 Use the Sauté Smart Program to give it a good sear, or, use a cast iron pan, browning

torch, or a grill — anything hot to lock in that moisture!

03 Cover your meat with foil and let it rest for 5-25 minutes, depending on the size of

the cut.

Ingredients and seasonings

• Salt goes a long way when it has nowhere to go, so it’s better to use a little less than

you normally would, especially with meats, poultry and sh. If you nd it needs more

after cooking, salt to taste!

• Use high quality, fresh ingredients when cooking sous vide to ensure the best possible

avor, except…

• Use garlic powder rather than raw garlic. Raw garlic can become really bitter and

overpowering when cooked sous vide. Pure, high-quality garlic powder will give you

the best results.

Don’t use garlic salt in place of garlic powder!

Storing cooked food

If you're not going to eat right away, plunge the unopened pouches into ice water to

reduce the temperature quickly, then keep them refrigerated until you're ready.

Check out the sous vide cooking times online!

CAUTION

When cooking meat, always use a meat thermometer to ensure the internal

temperature reaches a safe minimum temperature. Refer to the USDA’s

Safe Minimum Internal Temperature Chart or Health Canada's Cooking

Temperatures Chart for more information.

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