Waring WSV16 Manual
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5electrical rating should be at least as great as the electrical ratingof the machine.NOTE: This unit is intended for indoor use at commercial foodservice establishments. It is not intended for household, industrialor laboratory use. Operate unit at room temperature and if not, allowtime for unit to reach room temperature.NOTE: For the most accurate temperature control, be sure to placelid on vessel when in use.NOTE: This unit will only properly operate when filled using tapwater. Pure (filtered) water or distilled water cannot be detected asthere are no dissolved solids in these water types. Salt can be addedto pure (filtered) water if needed, but regular tap water is highlyrecommended for use.NOTE: Heat water only. Do not use this unit to heat oil, grease orother liquids. Other liquids may become unstable and hazardous.INTRODUCTION TO SOUS VIDE COOKINGSous vide (pronounced soo-veed) describes a method of cookingfoods, sealed in plastic vacuum bags, in a water bath at preciselycontrolled temperatures, often much lower than those used intraditional ovens, but for longer periods of time. The technique wasfirst developed in France and named Sous Vide, French for “undervacuum,” though it would more correctly be called “without muchair,” since the vacuum sealing doesn’t truly remove all the air from thebag. Removing most of the air from the bags, however, does reducethe chance of bacterial growth and spoilage. And the vacuum-sealedpouches prevent evaporation and the loss of flavor and nutrition,keeping the foods cooked sous vide moist, tender and flavorful.The high-precision thermostat of the Waring ® Thermal Circulatorswater bath maintains the temperature with a tight window aroundthe set target temperature, so food can be cooked to the perfecttemperature effortlessly. Steaks prepared with the sous vide methodcan be cooked to the desired temperature throughout, instead ofcharred on the outside, overcooked below that, and perfect just inthe center.A medium-rare steak cooked sous vide will be medium rare fromedge to edge; a medium steak will be medium throughout; amedium-well steak, the same all the way through. No guesswork.No critical timing. No chance of overcooking.Check out waringcommercialproducts.com to see our vacuumsealing systems for food storage and sous vide cooking. |
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