Suvie has four unique cooking zones that utilize a variety of cooking methods.
- The top-right zone can be used to sous vide, slow cook, and broil and is refrigerated when scheduled. Proteins should be cooked in this zone.
- The top-left zone can be used to steam, slow cook, and broil and is refrigerated when scheduled. Raw vegetables or food being slow cooked should go in this zone.
- The bottom-right zone is used for boiling; we recommend cooking starches here.
- The bottom-left zone is used for warming, which is perfect for sauces.
Suvie cooks your meal using one of two modes:
Sous Vide & Multi Zone: Use this setting when you want to cook using the sous vide cooking method. You can use vacuum-sealed proteins, or vacuum seal them yourself. Place the sealed proteins in the Suvie pan, cover with water, and insert into the top right zone. Place vegetables in a pan in the top left zone, and starches in the bottom right. Set the temperature (based on your protein and preferred level of doneness) and time for your proteins, vegetables, and starches.
Slow Cook: Use this setting when you want to cook foods at a higher temperature for a longer period of time. Set the temperature (Low or High) and the time for proteins. Both of the top two zones will heat, so you don’t need to feel restricted to just one pan. You can make a large batch of chili, stew, or pot roast divided between two pans, cooking them both in the top zones of your Suvie. If you want to simultaneously cook starches in the starch zone, you can do that too. Just set the time.