Waring WSV16 Manual
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6Conventional Cooking vs Sous Vide ComparisonConventional Cooking Method Sous Vide Cooking MethodFOOD SAFETYMonitor food temperatures closely for food safety. The United StatesPublic Health Service recommends that hot food be heated and heldat a minimum of 140˚F (60˚C) to help prevent bacteria growth.Vacuum-packed food creates a low oxygen environment. Withimproper handling or preparation, bacteria can grow. We recommendthat a HACPP food safety management program be put in place.Check with the US Food and Drug Administration (www.fda.gov)for details.PARTS1. Stainless Steel Lid with Heat-Resistant Plastic Handle –Always place lid on vessel during cooking to keep temperaturestable and reduce steam vapor.2. Rack Lift – Allows user to remove rack and bags from vessel.Keeps single or multiple bags of product in line, allowing water tocirculate for evenly cooked results.3. Universal Rack – Ensures food within the bags is completelysubmerged. Prevents large pouches from touching each other(which can affect the cooking process).4. Vessel – Maximum 16/25 liter (1.5–6.5 gallons) capacity of foodand water.5. Handles – Asymmetrically positioned handles to aid in theemptying of the vessel.6. Drain Hose – Drains water from the vessel.6a. Drain Lever – Opens or closes the drain.7. Water Inlet – Area where vessel water is drawn into and filteredthrough the circulating boiler system.7a. Water Outlet – Area where filtered water returns back into thevessel from the circulating boiler system.8. MIN Level Line – Indicates the lowest water line. Water must beadded to above this line for proper operation.9. Drain Hose/Cord Storage – Rear storage space with hooks forpower cord and drain hose. |
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