Accu Slim
Sous Vide Immersion Circulator
User Manual
Discover the difference of
sous vide cooking
Welcome to the World of
Cooking!
“Thank you for purchasing an Instant Pot® small kitchen appliance! My
vision for our products is to provide our consumers with versatile tools
covering most regular needs of cooking. These state of the art cooking
appliances are designed to replace several appliances in your kitchen
and produce the tastiest, most nutritional food possible, in a safe,
convenient, and dependable way.
We have partnered with the top chefs, authors and bloggers to compile
a collection of recipes and seasonings that we hope you enjoy.
As always, happy healthy cooking!”
Robert J. Wang
Founder, CEO
Table of Contents
800W
SKU/Model: Accu SSV800
2.6”D x 12.9”H
cm : 6.5D x 32.7H
1.7 lbs
0.76 kg
120V – 60Hz
Important Safeguards
Introduction
Overview
Control Panel & Features
Instructions
Technical Specifications
Steps to Sous Vide Cooking
Cooking Guidelines
Seasoning Suggestions
FAQs
Troubleshooting
Warranty
1
2 - 3
4
5
6
6
7 - 8
9
10
11 - 12
13
14 - 15
SAVE THESE INSTRUCTIONS.
Please read the manual carefully and retain for future use.
IMPORTANT SAFEGUARDS
1. Use caution to avoid burns: Do not touch the hot surface or the heated water
while using the cooker. Turn off the cooker and allow the cooker to cool before
emptying water from the cooking container.
2. Use caution to avoid electrical shock: Never immerse the power cord, plug, or
entire cooker in water or other liquid. Do not fill the water past the [MAX] fill line.
Never immerse the control panel or upper section of the device in water or other
liquid. If the device or any of the specified areas is submerged, unplug the cooker
immediately and contact the Customer Care team
(https://www.instantpot.com/support/).
3. Operate the cooker in water ONLY. Do not use in any other liquids or operate
outside of water. Maintain the water levels between the [MIN] and [MAX] indicators.
4. Never operate the cooker with the stainless steel element cover removed. Always
ensure the cooker is securely clamped.
5. Adult supervision is required if the cooker is operated near children.
6. Unplug from outlet when not in use and before cleaning. Allow to cool before
storage.
7. Do not let cord hang over edge of table or counter, or touch hot surfaces.
8. Do not operate the cooker with a damaged power cable or plug, or after the
product malfunctions or has been damaged in any manner. Immediately contact the
Customer Care team (https://www.instantpot.com/support/).
9. Do not place on or near a hot gas or electric burner, or in a heated oven.
10. Place your cooking container on a heat protector or mat to avoid damaging work
surfaces.
11. Never use deionized water.
12. Always seal food in a bag or jar before submerging it into the water of the
cooking container.
13. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may
increase the risk of food borne illness; refer to the minimum cooking times provided
within this guide.
14. Do not use the cooker for any use other than outlined within this guide.
15. WARNING: Spilled hot water 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.
16. Product is not intended for outdoor use, and is intended for household use only.
Read all the safety and usage instructions
before using the cooker. Save these instructions.
1
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 precise temperature, and holding it there for a period of time to achieve
precise and 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
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.
®
Accu Slim Sous Vide
Instant Pot
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.
®
’s Sous Vide Immersion Circulator has a touch-screen digital control panel, a stainless
Precise 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 precision 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).
2
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.
3
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