Waring WSV25 Instruction Manual - Page 6

Conventional Cooking vs Sous Vide Comparison Conventional Cooking Method Sous Vide Cooking Method FOOD SAFETY Monitor food temperatures closely for food safety. The United States Public Health Service recommends that hot food be heated and held at a minimum of 140˚F (60˚C) to help prevent bacteria growth. Vacuum-packed food creates a low oxygen environment. With improper handling or preparation, bacteria can grow. We recommend that a HACPP food safety management program be put in place. Check with the US Food and Drug Administration (www.fda.gov) for details. PARTS 1. Stainless Steel Lid with Heat-Resistant Plastic Handle - Always place lid on vessel during cooking to keep temperature stable 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 to circulate for evenly cooked results. 3. Universal Rack - Ensures food within the bags is completely submerged. 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 food and water. 5. Handles - Asymmetrically positioned handles to aid in the emptying 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 filtered through the circulating boiler system. 7a. Water Outlet - Area where filtered water returns back into the vessel from the circulating boiler system. 8. MIN Level Line - Indicates the lowest water line. Water must be added to above this line for proper operation. 9. Drain Hose/Cord Storage - Rear storage space with hooks for power cord and drain hose. 6