Hamilton Beach 33970 USE and CARE

READ BEFORE USE

English ...................... 2

LIRE AVANT UTILISATION LEA ANTES DE USAR

Visit www.hamiltonbeach.com for our complete line of products and Use and Care Guides – as well as delicious recipes, tips, and to register your product online!

Rendez-vous sur www.hamiltonbeach.ca pour notre liste complète de produits et de nos manuels utilisateur – ainsi que nos délicieuses recettes et nos conseils !

¡Visite www.hamiltonbeach.com ( o

www.hamiltonbeach.com.mx (México) para ver otros productos de Hamilton Beach o para contactarnos!

EE. UU.)

Sous Vide & 6-Qt. Slow Cooker

Sous Vide & Mijoteuse 6-Qt.

Questions? Please call us – our friendly associates are ready to help. USA: 1.800.851.8900

Questions ? N’hésitez pas à nous appeler – nos associés s’empresseront de vous aider. CAN : 1.800.267.2826

¿Preguntas? Por favor llámenos – nuestros amables representantes están listos para ayudar. EE. UU.: 1.800.851.8900 MEX: 01 800 71 16 100

Le invitamos a leer cuidadosamente este instructivo antes de usar su aparato.

Olla de Cocción

Lenta Sous Vide

y 6 Cuartos

Français ................... 20

Español ................... 39

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

1. Read all instructions.

2. This appliance is not intended for use by persons (including

children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.

3. Close supervision is necessary when any appliance is used

by or near children. Children should be supervised to ensure that they do not play with the appliance.

4. Do not touch hot surfaces. Use handles or knobs.

5. To protect against electric shock, do not immerse cord,

plug, or base in water or other liquid.

6. Unplug from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts.

7. Do not operate any appliance with a damaged supply

cord or plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Supply cord replacement and repairs must be conducted by the manufacturer, its service agent, or similarly qualified persons in order to avoid a hazard. Call the provided customer service number for information on examination, repair, or adjustment.

8. The use of accessory attachments not recommended by

the appliance manufacturer may cause injuries.

9. Do not use outdoors.

10. Do not let cord hang over edge of table or counter, or touch

hot surfaces, including stove.

11. Do not place on or near hot gas or an electric burner, or in

a heated oven.

12. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

13. To disconnect slow cooker, turn OFF ( ); then remove plug

from wall outlet.

14. CAUTION: To prevent damage or shock hazard, do not

cook in base. Cook only in

15. Intended for countertop use only.

16. WARNING: Spilled food can cause serious burns. Keep

appliance and cord away from children. Never drape cord over edge of counter, never use outlet below counter, and never use with an extension cord.

17. Do not use appliance for other than intended use.

removable vessel

SAVE THESE INSTRUCTIONS

Other Consumer Safety Information

This appliance is intended for household use only.

This appliance is only intended for the preparation, cooking, and serving of foods. This appliance is not intended for use with any nonfood materials or products.

w WARNING

provided with a grounded (3-prong) plug to reduce the risk of electric shock. The plug fits only one way into a grounded outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit into the outlet, have an electrician replace the outlet.

Electrical Shock Hazard: This appliance is

REMOVABLE VESSEL AND LID: PRECAUTIONS AND INFORMATION

• Please handle removable vessel and lid carefully to ensure long life.

• Avoid sudden, extreme temperature changes. For example, do not place a hot lid into cold water, or onto a wet surface.

• Avoid hitting removable vessel or lid against faucet or other hard surfaces.

• Do not use lid if chipped, cracked, or severely scratched.

A short power-supply cord is used to reduce the risk resulting from it being grabbed by children, becoming entangled in, or tripping over a longer cord.

• Do not use abrasive cleansers or metal scouring pads.

• The bottom of the removable vessel is very rough and can damage the countertop. Use caution.

• The removable vessel and lid can become very hot. Use caution. Do not place directly on any unprotected surface or countertop.

• Never place removable vessel or lid on a burner or stove top. Do not place removable vessel or lid in a microwave oven or conventional oven.

REMOVING LID AND REMOVABLE VESSEL

When removing lid, tilt so that opening faces away from you to avoid being burned by steam.

The sides of the slow cooker’s base get very warm because the heating elements are located here. Use handles on base if necessary. Use oven mitts to remove removable vessel.

Parts and Features

*To order parts: US: 1.800.851.8900 www.hamiltonbeach.com Canada: 1.800.267.2826 Mexico:

01 800 71 16 100

Tempered Glass Lid*

Control Panel/ Display

Vessel Capacity

For best slow cooking results, fill vessel no more than 1 inch (2.5 cm) from the lid.

Sous Vide Rack*

Removable Vessel*

Base

w WARNING

Sous Vide Mode

Sous vide is a no-fail method of cooking sealed food in a precisely temperature-controlled water bath, ensuring that food is evenly cooked throughout and reducing the chance of over- or undercooking.

electrical shock, do not immerse base in water.

BEFORE FIRST USE: Wash glass lid and removable vessel in hot, soapy water. Rinse and dry.

Electrical Shock Hazard. To reduce the risk of

1. Fill vessel with warm tap water

to slightly below MAX line.

5. Press TEMP/TIME button for

selecting cooking time. Unit may be set for up to maximum of 72 hours.

2. OPTIONAL: Place rack in vessel

and cover with lid.

6. Press the up or down arrow

to set the time in 10-minute increments. Or, press and hold to set the time in 1-hour increments.

3. Press (ON/OFF) button. The

mode will default to SOUS VIDE.

7. Press START button to start

heating water to the desired temperature.

4. Press the up or down arrow

to select the temperature. See chart on page 7 for recommended sous vide temperatures.

NOTES:

• The red Sous Vide light flashes until set temperature is reached; unit will beep three times.

• If water in vessel is hotter than selected temperature, unit will display “HOT.”

Sous Vide (cont.)

8. Once water has reached

selected temperature, the unit beeps three times and the red START/CANCEL button flashes. Add the sealed food to the vessel. For even cooking, place bags in rack to ensure that the food in each bag does not touch. If water is above the MAX fill line, remove water to line.

9. Press START button for the timer

to begin countdown. Both the red START and Sous Vide lights will stay solid.

NOTES:

• Press and hold the START/CANCEL button at any time to turn off unit, or to change time or temperature during cooking.

• At any time, press TEMP/TIME button to see the temperature in the Sous Vide mode.

10. Unit will beep three times when

selected time is complete and unit will turn off automatically.

Sous Vide Chart

FOOD AND DONENESS TEMPERATURE TIME

Steak (1 to 1 1/4-inch thick)

Very rare to rare 125°F (52°C) 1 to 3 hours Medium-rare Medium 140°F (60°C) 1 to 4 hours Medium-well 150°F (66°C) 1 to 4 hours Well-done 155°F (68°C) 1 to 4 hours

Chicken, boneless white meat (5 to 6 ounces)

Very soft and juicy 140°F (60°C) 1 to 3 hours Tender and juicy 150°F (66°C) 1 to 3 hours Firm and juicy 160°F (71°C) 1 to 3 hours

Chicken, boneless dark meat (5 to 6 ounces)

Tender and juicy

Fish (5 to 6 ounces)

Very lightly cooked, mediumrare and tender

Medium, tender and ﬂaky Well-done, ﬁrm and ﬂaky

130°–135°F (54°–57°C)

167°–170°F (75°–77°C)

110°–120°F (43°–49°C) 122°–130°F (50°–54°C) 135°–140°F (57°–60°C)

1 to 4 hours

1 1/2 to 3 hours

30 to 40 minutes 30 to 40 minutes 30 to 40 minutes

NOTES:

• For thicker meat, chicken, and fish, cooking time will be longer.

• Visit www.foodsafety.gov or fsis.usda.gov for more information on

safe internal cooking temperatures.

FOOD AND DONENESS TEMPERATURE TIME

Vegetables

Asparagus spears 185°F (85°C) 10 minutes Beets, cut into 2-inch pieces 185°F (85°C) 2 1/2 to 3 hours Broccoli (small ﬂowerets) 185°F (85°C) 30 to 40 minutes Carrots, cut into 2-inch

pieces 185°F (85°C) 30 to 45 minutes Cauliﬂower (small ﬂowerets) 185°F (85°C) 1 to 1 1/2 hours Cherry or grape tomatoes,

halved 185°F (85°C) 20 to 30 minutes Corn-on-the-cob 185°F (85°C) 30 to 45 minutes Mushrooms, halved 195°F (91°C) 1 hour Onions, cut into 2-inch

pieces 185°F (85°C) 1 to 1 1/2 hours Potatoes, cut into 2-inch

pieces 185°F (85°C) 2 to 2 1/2 hours Spinach leaves 185°F (85°C) 5 minutes Squash, cut into 2-inch

pieces 185°F (85°C) 1 to 1 1/2 hours Tomatoes, halved 185°F (85°C) 20 to 30 minutes

Fruits

Apples, halved and cored 185°F (85°C) 1 1/2 hours Pears, halved and cored 185°F (85°C) 1 1/2 hours

w WARNING

Slow Cooker Mode

Slow cooking is a simple cooking method that gently cooks food over a long period of time, locking in flavor and moisture.

1. Press (ON/OFF) button and

the red START/CANCEL button will illuminate.

2. Press MODE to select SLOW

COOK.

electrical shock, do not immerse base in water.

3. Press arrows to select LO,

HIGH, or KEEP WARM heat setting. NOTE: Do not use KEEP WARM setting to cook or reheat food.

Electrical Shock Hazard. To reduce the risk of

NOTE: KEEP WARM can be

selected when food is already prepared and hot. (Example: Keeping mashed potatoes warm.) Press MODE for SLOW COOK and then press arrows until scrolling line points to KEEP WARM. Time cannot be selected. Press START. Display will alternate between the scrolling line and time counting up. KEEP WARM setting can be used for up to 16 hours.

4. Press TEMP/TIME button to

select cooking time.

5. Press the up or down arrow

to set the time in 30-minute increments. Or, press and hold to set the time in 1-hour increments.

6. Press

START cooking. Unit will beep and the time will count down.

button to begin

Slow Cooker Mode (cont.)

7. The KEEP WARM setting

will automatically start after the selected cooking time has finished. The display will show a scrolling line to the arrow pointing to KEEP WARM.

8. Press (

slow cooker, or the unit will turn off automatically after a combined cooking and warming time of 16 hours.

ON/OFF

) to turn off

NOTE: Press the START/CANCEL button at any time to reset the unit.

Recipes

The chicken and salmon sous vide recipes were developed to coordinate the cooking of the vegetables and the chicken or salmon so they are ready to be served at the same time. For best results when cooking these foods separately, follow recommended temperatures on page 7.

Sous Vide Chicken With Asparagus and Brown Butter

Ingredients:

BROWN BUTTER 2 sticks (1 cup [237 ml]) unsalted butter

2 tablespoons (30 ml) fresh thyme leaves 2 tablespoons (30 ml) fresh rosemary 2 tablespoons (30 ml) chopped fresh sage leaves 4 cloves garlic, minced

CHICKEN 4 skin-on boneless chicken breasts

3 tablespoons (44 ml) kosher salt 1 tablespoon (15 ml) sugar 1 tablespoon (15 ml) vegetable oil

ASPARAGUS 1 pound (454 g) asparagus, trimmed

1 tablespoon (15 ml) olive oil 1/4 teaspoon (1.3 ml) kosher salt

Directions:

1. Select Sous Vide mode and set to 145°F (63°C) for 1 hour.

2. In a small saucepan over medium heat, heat 1 cup (237 ml) butter and cook until butter is lightly browned, 3 to 4 minutes.

3. Add the herbs and garlic, reduce heat to low, and cook for an additional 2 minutes. Strain about 4 tablespoons (59 ml) of the butter into a small bowl and reserve. Strain the remainder into a separate container to reserve for serving.

4. In a small bowl, combine 3 tablespoons (44 ml) kosher salt and 1 tablespoon (15 ml) sugar. Season chicken breasts generously with the salt mixture.

5. Using the reserved 4 tablespoons (59 ml) of brown butter, brush each chicken breast with about 1 tablespoon (15 ml) of butter. Place each chicken breast in a heat-seal bag. Vacuum tightly and seal each bag.

6. Add asparagus, oil and salt to a heat-seal bag. Vacuum lightly and seal.

7. When water reaches set temperature, add chicken and asparagus pouches to water bath and press START.

8. When cooking time has ended, remove pouches from water bath and open.

9. Pat the chicken breasts dry with paper towels. Heat a large skillet on medium-high. Add 1 tablespoon (15 ml) oil. When oil begins to simmer, add chicken to pan skin-side down. Sear chicken until skin is crispy and browned. Turn chicken and sear other side until browned. If desired, slice chicken before plating.

10. To serve, place asparagus on plates and top with chicken. Drizzle with reserved brown butter.

Serves: 4 to 6

Recipes (cont.)

Sous Vide Salmon With Spinach and Parsley-Lemon Butter

Ingredients:

PARSLEY-LEMON BUTTER 1 stick (1/2 cup [118 ml]) unsalted butter, softened

1/4 cup (59 ml) finely chopped fresh flat-leaf parsley 1 tablespoon (15 ml) fresh lemon juice 2 cloves garlic, minced 1 teaspoon (5 ml) salt 1/4 teaspoon (1.3 ml) coarse black pepper

SALMON 4 (5–6 ounces [142–170 g] each) salmon fillets

4 cups (946 ml) water 1/2 cup (118 ml) kosher salt 1/4 cup (59 ml) sugar 3 cups (710 ml) ice cubes

SPINACH 5 ounces (142 g) baby spinach

1 teaspoon (5 ml) olive oil 1/8 teaspoon (0.6 ml) salt

Directions:

1. Select Sous Vide mode and set to 125°F (52°C) for 20 to 30 minutes for medium. Adjust temperature if desired doneness is more rare or well-done.

2. Make the parsley-lemon butter. Add all ingredients to the bowl of a food processor. Pulse several times or until smooth. Transfer butter to a sheet of plastic wrap and roll into a log. Refrigerate until ready to use.

3. In a large bowl, whisk together the water, salt and sugar until sugar and salt are dissolved. Add salmon and ice. Refrigerate for 20–30 minutes.

4. Remove salmon from the brine and rinse with cold water. Pat the salmon dry with paper towels.

5. Add one salmon fillet and about 1 tablespoon (15 ml) of the parsley-lemon butter to each of 4 heat-seal bags. Seal bags but do not vacuum completely. 75% vacuum is desirable for fish.

6. Divide spinach, olive oil and salt evenly between 2 heat-seal bags. Vacuum lightly and seal.

7. When water reaches set temperature, add the salmon and spinach pouches to the water bath and press START.

8. When cooking time has ended, remove pouches from water bath and open.

9. If a sear is desired on the salmon, pat dry with paper towels and sear in a large skillet over medium-high heat with olive oil or butter.

10. Serve salmon over spinach with parsley-lemon butter.

Serves: 4

Recipes (cont.)

Sous Vide Steak With Chimichurri Sauce

Ingredients:

STEAK 4 (1"- to 1 1/2"-thick) boneless steaks, such as tenderloin, strip,

rib eye or porterhouse Salt and coarse black pepper Vegetable oil

CHIMICHURRI SAUCE 1 cup (237 ml) lightly packed chopped Italian parsley

3 cloves garlic, chopped 2 tablespoons (30 ml) fresh oregano leaves 2 tablespoons (30 ml) chopped onion 3/4 cup (177 ml) olive oil 3 tablespoons (44 ml) red wine vinegar 3 tablespoons (44 ml) lemon juice 1 teaspoon (5 ml) salt 1/4 teaspoon (1.3 ml) coarse black pepper 1/4 teaspoon (1.3 ml) dried crushed red pepper

Directions:

1. Select Sous Vide mode and set to 132°F (56°C) for 1 to 2 1/2 hours for medium-rare. Adjust temperature if desired doneness is more rare or well-done.

2. Pat the steaks dry with paper towels and season with salt and black pepper.

3. Place each steak in a heat-seal bag. Vacuum tightly and seal.

4. When water reaches set temperature, add the steak pouches to the water bath and press START.

5. Place all ingredients for the chimichurri sauce in a food processor. Pulse until finely minced but not pureed.

6. When cooking time has ended, remove pouches from water bath and open. Pat steaks dry with paper towels.

7. Heat a large skillet on high. Add 1 tablespoon (15 ml) oil. Sear steaks for 30 to 45 seconds on each side, until well-browned. Serve steaks with chimichurri sauce.

Serves: 4 Test Kitchen Tip: For the most evenly browned result, the steaks

may be seared before being cooked sous vide, as well as after they are removed from the water bath. Searing the steak twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.

Recipes (cont.)

Slow Cooker Pot Roast With Wine and Herbs

Ingredients:

1 (3- to 4-pound [1361- to 1814-g]) chuck pot roast Salt and coarse black pepper Vegetable oil 8–10 small red potatoes, halved 3–4 medium carrots, cut into 2-inch (5.1 cm) pieces 2 medium onions, quartered 1/2 cup (118 ml) beef broth 1/2 cup (118 ml) medium-bodied red wine, such as Pinot Noir 2 sprigs fresh rosemary 2 sprigs fresh thyme

Directions:

1. Pat roast dry with paper towels and sprinkle generously with salt and black pepper.

2. Heat a large skillet over high heat. Add 1 tablespoon (15 ml) oil. When oil is simmering, add pot roast and brown on all sides, 2 to 3 minutes total.

3. Place half of vegetables in bottom of cooking vessel, sprinkle with salt and pepper, and top with roast.

4. Add remaining vegetables and sprinkle with salt and pepper. Add broth, wine and herbs.

5. Select Slow Cook mode, set to HIGH for 5 to 6 hours or LO for 8 to 9 hours, and press START. Pot roast will be fork-tender when done.

Serves: 6 to 8

Care and Cleaning

w WARNING

electrical shock, do not immerse base in water.

Electrical Shock Hazard. To reduce the risk of

1. Press (ON/OFF) to turn off.

2. Unplug and cool completely

before removing lid and vessel.

3. Wipe base with a damp cloth.

Do not use abrasive cleansers or metal scouring pads.

4. Clean lid, rack, and vessel

with hot, soapy water. Dry thoroughly. NOTE: Never remove tempered glass from lid.

Sous Vide Frequently Asked Questions

How do I vacuum-seal food before cooking sous vide?

• Most foods cooked sous vide are sealed in bags using a vacuum sealer. Use heat-safe bags labeled as suitable for sous vide. Follow vacuum sealer manufacturer directions for vacuum-sealing bags.

• Any foods cooked with more than a small amount of liquid should not be vacuum-sealed.

• When cooking fish, do not vacuum the bags tightly. About 75% is desirable, or use the water displacement method.

• Food may be sealed in bags in advance and stored in the refrigerator overnight before cooking to save time.

Can I sous vide without a vacuum sealer?

• Yes. Vacuum sealers are not required for foods cooked sous vide.

• Bags that are heat-safe, BPA-free, and PVC-free are safe for sous vide cooking. Most name-brand resealable bags and bags made for vacuum sealing will list their information on the package.

• Any foods cooked for less than 8 hours can be sealed in heat-safe resealable plastic bags using the water displacement method:

1. Place food in bag and remove as much as air as possible.

2. Close bag leaving 1-inch (2.5 cm) opening at the top.

3. Carefully submerge the bottom of bag in water until food is

covered. The pressure of the water will squeeze the air out of the bag.

4. Do not allow any water to enter the bag.

5. Gently squeeze any remaining air out of bag and seal.

Why is the water bath taking so long to reach the selected temperature?

• We recommend always filling the vessel with warm water when starting. When cooking at higher temperatures, around 150°F (66°C) or above, you may want to fill the vessel with hot water. A small amount of boiling water can be added if desired to speed up the heating process further. The temperature of the water can be checked at any time during the heating process by pressing the TEMP/TIME button. If water is hotter than the selected temperature, unit will display HOT. Add ice cubes to lower temperature.

Is food safe to eat even though it is cooked at a lower temperature than I use in other cooking methods?

• Yes. Cooking sous vide is just as safe as traditional cooking methods. While the higher cooking temperatures of traditional methods may pasteurize your food more quickly, those high temperatures may also dry out food and yield an uneven and less appetizing result.

• Times and temperatures provided in the chart on page 7 are what is necessary for pasteurization. Food safety is determined by a combination of what you are cooking, how long you cook it, and at what temperature.

• To minimize any risk of foodborne illness, always start with the

freshest possible foods and use safe handling practices. For more information on safe internal cooking and pasteurization temperatures, consult www.foodsafety.gov or fsis.usda.gov.

Can frozen foods be cooked sous vide without thawing first?

• Yes, but keep in mind that adding frozen food to the water bath will lower the water temperature. A general rule is to add an extra hour to the cooking time in order to allow meat to fully thaw and reach the desired temperature.

Sous Vide Frequently Asked Questions (cont.)

How can I ensure that food cooks thoroughly?

• Make sure water reaches the desired temperature before adding sealed food.

• Place just one bag of food in each slot of the rack. Make sure bags are submerged in the water and that the food in each bag does not touch each other. It is acceptable if the ends of the bags overlap.

• Follow recommended cooking times to ensure that the food reaches the desired temperature.

How long can food be left cooking in the sous vide cooker?

• Recommended cooking times for sous vide ensure that the food reaches the desired temperature. The benefit of sous vide cooking is that the water bath will hold the food at the desired temperature for a long period of time. This allows more flexibility in serving times. The Hamilton Beach sous vide cooker can be programmed for up to 72 hours. Keep in mind that although the food is held at that temperature, the food will continue to cook and will change texture.

• Usually you will see a range of optimal cooking times. This indicates the minimum cooking time required and the maximum time that the food is at the ideal texture.

• When cooking eggs or seafood, do not hold in water bath for more than 1 hour after cooking.

Should meats be seared before cooking sous vide or after?

• Searing food cooked sous vide is optional. Some foods benefit from searing and others do not. Meats, poultry, and fish can be more appealing in appearance and flavor with searing. Searing can be done before or after cooking. Searing after cooking is more common. It ensures that the food reaches the desired temperature.

• Searing can be done both before AND after cooking sous vide. Steaks seared before and after cooking have a more evenly browned surface.

Tips for Slow Cooking

• The removable vessel should be at least half-filled for best results. If only half-filled, check for doneness 1 to 2 hours earlier than recipe.

• Stirring is not necessary when slow cooking. Removing the glass lid results in major heat loss and the cooking time may need to be extended. However, if cooking on HIGH, you may want to stir occasionally.

• If cooking soups or stews, leave a 2-inch space between the top of the removable vessel and the food so that the recipe can come to a simmer.

• Many recipes call for cooking all day. If your morning schedule doesn’t allow time to prepare a recipe, do it the night before. Place all ingredients in the removable vessel, cover, and refrigerate overnight. In the morning, simply place the removable vessel in the slow cooker.

• Do not use frozen, uncooked meat in the slow cooker. Thaw any meat or poultry before slow cooking.

• Some foods are not suited for extended cooking in the slow cooker. Pasta, seafood, milk, cream, or sour cream should be added 2 hours before serving. Evaporated milk or condensed soups are perfect for the slow cooker.

• The higher the fat content of the meat, the less liquid is needed. If cooking meat with a high fat content, place thick onion slices underneath so the meat will not sit on (and cook in) the fat.

• Slow cookers allow for very little evaporation. If making your favorite soup, stew, or sauce, reduce the liquid called for in the original recipe. If too thick, liquid can be added later.

• If cooking a vegetable-type casserole, there will need to be liquid in the recipe to prevent scorching on the sides of the removable vessel.

Troubleshooting

PROBLEM PROBABLE CAUSE/SOLUTION

Display does not turn on. • Is the unit plugged in?

• Test that the electrical outlet is working with a lamp in known working order.

• Was the power button pressed?

Sous vide food is cooked unevenly.

Unit beeps in the SOUS VIDE mode and Sous Vide light flashes after adding vacuum-sealed food.

SOUS VIDE mode display reads HOT.

Slow cooker food was undercooked.

Food was overcooked.

• Ensure all air is removed from the food pouch and the pouch is fully submerged under water.

• Water temperature is lower than the set temperature. Ensure the water temperature returns to the set temperature. If not, thaw food before placing in water bath or cook in smaller batches.

• Water is hotter than the set temperature. Remove some of the water and add cooler tap water or ice cubes until HOT is no longer displayed.

• Was food cooked on the KEEP WARM setting?

• Was power interrupted?

• Was the removable vessel overfilled?

• Was the lid placed correctly on the slow cooker?

• Did you select the LOW heat setting, but used a cooking time based on the HIGH heat setting?

• Was the removable vessel at least half full? The SLOW COOK mode has been designed to thoroughly cook food in a filled removable vessel. If the removable vessel is only half-filled, foods may cook faster. Check for doneness periodically.

• In SLOW COOK mode, foods will continue to increase in temperature after desired temperature has been reached.

• In SOUS VIDE mode, use recommended sous vide time and temperature for the type, size, and thickness of your food. Sous vide cooking temperatures differ from traditional cooking temperatures.

• Did you select the HIGH heat setting, but used a cooking time based on the LOW heat setting?

• For accurate temperature readings in Sous Vide mode, the water must be to the MAX fill line.

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