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Suvie 3 – Quick Start Guide (Newest Model)

Your Suvie is here and ready to transform the way you cook, plan, and enjoy dinner!

Through this Quick Start Guide, we will walk you through all of the details you need to know to get your Suvie set up and cooking quickly! Be sure to visit our recipe blog as well for delicious meals.

If you have any questions at all, please email our customer support team at help@suvie.com.


What’s In The Box

Suvie features two cooking zones that independently refrigerate and cook your ingredients. Please be aware that some cooking functions require the reservoir to be filled with water prior to cooking. Suvie will prompt you to fill the reservoir when needed.


Countertop Placement

For optimal performance we recommend that you place your Suvie on a solid, flat, countertop surface that can withstand moisture. Do not install in an enclosed cabinet.

After unboxing, allow Suvie to sit upright for 24 hours before refrigerating to allow the refrigerant to settle.

  • Leave 6″ from the back
  • Leave 4″ from the left and right side
  • Leave 1″ from the top

Use in a room that is 75° F or cooler.


Quick Setup

Once setup is complete, you can begin cooking right away. Questions about setting up your Suvie? Please email us at help@suvie.com.


Download Suvie’s Mobile App

Cook With Suvie On The Go

Using the Suvie Mobile App, you can:

  • Schedule when you are ready
  • Order chef-designed Suvie Meals
  • Access hundreds of delicious Suvie recipes

Where to Download:

>> Download from Google Play

>> Download from Apple App Store for iOS


Filling the Water Reservoir

The water is used to indirectly refrigerate and cook your food for some functions. We recommend distilled water for best performance.

Do not add additional water to the reservoir once Suvie begins cooking or refrigerating. Suvie will not always use all of the water in the reservoir; this is normal. The water evaporates over time. There is no need to drain after each use.

Fill only when prompted on display with distilled water to the Max Fill Line. DO NOT OVERFILL.

Warning: The water in the reservoir will steam, bubble, and get hot while cooking. This is normal and expected while in operation. Do not touch the reservoir lid while Suvie is in use.


Cooking Suvie Meals

Save even more time when you combine Suvie with our chef-designed meals.

Step 1: Choose a Plan

Build a meal plan based on your individual preferences. Pause, cancel or change your plan at any time. Visit app.suvie.com to build your perfect meal plan.

Step 2: Order Meals

Use our meal planner to mix and match your perfect combination of meals from our 60+ options. Filter by your health and taste preferences.

Step 3: Scan & Cook

Suvie Meals come with a Suvie Meal Card that tells Suvie how to cook each ingredient. Just scan, load, and let Suvie handle the rest.


The Tap Zone

How to Load Suvie Meal Recipes

Your meal card contains digital encoding allowing Suvie to easily auto-detect each recipe and cooking instructions. Simply hold the logo on the meal card to the logo on the Suvie, located above the control knob. Once successful, you will hear a beep and the display will indicate the recipe selected. Suvie meal instructions can also be found by navigating to the “Suvie Meals” menu option.


Cooking Suvie Meals

Step 1
Follow the ingredient loading instructions on the meal card.

Step 2
Hold meal card directly on Tap Zone to load the recipe. When successful, you will hear a beep and see the recipe name on the display.

Step 3
If prompted, fill reservoir to line indicated.

Step 4
Select Cook Now to begin cooking right away, or Schedule to finish later.

Step 5
Once meal finishes cooking, select Broil for extra crisp.

Remove proteins from their bags before broiling. Pans will be hot after cooking. Handle with care.


Cool-to-Cook

Schedule Your Meal At The Right Time For You

Once you’ve set up your cook, the Confirm Cook screen will give you an option to Schedule your cook. Suvie cooks can be scheduled up to a day in advance.

When scheduling, input the day and time when you would like the cook to finish. Suvie will automatically calculate when to start cooking.

Refrigeration will begin once a cook is scheduled. If you need to reschedule, modify the cook settings, or cancel your cook,
just turn the dial to select your action.


Cooking Your Ingredients

Multi-Zone Cooking Options & Combinations


Cooking From Frozen

Automatically Thaw & Cook Your Ingredients

Suvie automatically thaws frozen ingredients prior to cooking, so there is no need to defrost your meal beforehand.

How To
While selecting your desired cook setting, Suvie will prompt you on the display and ask if your ingredients are frozen. Simply select “yes” and Suvie will adjust its settings automatically.

Cooking Suvie’s rapid cook meals? Simply scan your meal card
and Suvie will rapidly thaw your ingredients and then cook your meal in as little as 25 minutes.


Roast

Herb Roasted Chicken

Ingredients:

2 (7 oz) boneless, skinless chicken breasts
2 tsp olive oil
1 tsp freshly minced thyme or rosemary 

Suvie Cook Settings:

Bottom Zone: Roast at 375° for 18 minutes
Top Zone: None 

Instructions:

  1. Pat chicken dry, drizzle with 2 tsp olive oil, and sprinkle evenly with 1⁄2 tsp salt, 1⁄4 tsp ground black pepper, and 1 tsp freshly minced thyme or rosemary. Arrange chicken on Suvie roasting rack set inside a Suvie pan. Insert pan into the bottom of your Suvie, input settings, and cook now or schedule. 

2. Remove chicken from Suvie and transfer to
a cutting board and allow to cool for 5 minutes before slicing against the grain, dividing between plates, and serving. 


Bake

Candy Cookie Bars

Ingredients:

1 cup all purpose flour
1⁄4 tsp baking soda
1⁄2 tsp salt
6 tbsp unsalted butter, melted 2⁄3 cup brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract 3⁄4 cup chopped mini candy bars

Suvie Cook Settings:

Top Zone: Bake at 325°F for 20 minutes Bottom Zone: None

Instructions:

  1. Line a Suvie pan with parchment and mist lightly with cooking spray; set aside. In a large bowl, whisk together 1 cup all purpose flour, 1⁄4 tsp baking soda, and 1⁄2 tsp salt.
  2. In a medium bowl, whisk together 6 tbsp melted butter and 2⁄3 cup brown sugar until combined. Add 1 egg, 1 egg yolk, and 2 tsp vanilla extract, and mix until combined.
  1. Add the wet ingredients to the dry ingredients, folding with a rubber spatula until just combined. Add 3⁄4 chopped candy bars, and stir until just combined. Transfer mixture to prepared pan, insert pan into top of Suvie, input settings, and cook now.
  2. Remove from Suvie and allow to cool completely before cutting into pieces and serving.

Broil

Broiled Skirt Steak with Chimichurri 

Ingredients:

1 lb skirt steak, trimmed 1 clove garlic, peeled
2 tbsp red wine vinegar 1⁄2 cup fresh parsley 
2 tsp fresh oregano
1⁄4 tsp red pepper flakes
3 tbsp olive oil, plus 1 tsp, divided 

Suvie Cook Settings:

Bottom Zone: Broil for 10 minutes Top Zone: None 

Instructions:

  1. Pat steak dry and rub all over with 1 tsp olive oil and season with kosher salt and ground black pepper. Arrange steak on a Suvie roasting pan set inside a Suvie pan. Insert pan into the bottom zone of your Suvie, input settings, and cook now  or schedule. 
  2. While the steak cooks, prepare the chimichurri. In the bowl of a food processor combine 2 tbsp red wine vinegar, 1⁄2 cup parsley, 2 tsp oregano, 1⁄4 tsp red pepper flakes, and 3 tbsp olive oil. Puree until smooth, about 1 minute. Season to taste with salt. 
  1. Remove steak from Suvie and allow to cool for 5 minutes before slicing against the grain into thin pieces. Divide between plates and top with chimichurri. 

Slow Cook

Carnitas Tacos 

Ingredients:

3 lbs pork shoulder or pork butt, cut into 2-inch cubes
2 cups chicken broth
juice from 1 orange, plus 2 (2-inch) strips of orange peel 
1 medium yellow onion 2 tbsp brown sugar
4 garlic cloves, crushed 2 bay leaves 
1 1⁄2 tsp cumin 

1 tbsp kosher salt, plus extra
for seasoning
1 tsp oregano, preferably Mexican 8 (6-inch) corn tortillas
1 small bunch of cilantro
1⁄4 cup queso fresco or feta cheese ground black pepper
1 lime, cut into quarters 

Suvie Cook Settings:

Bottom Zone: Slow Cook Low for 8 hours 

Instructions:

  1. Roughly chop the onion and set aside 1⁄3 cup in the refrigerator for garnish. In a large bowl stir together the chicken broth, orange juice, orange peel, remaining chopped onion, brown sugar, garlic, bay leaves, cumin, kosher salt, and oregano.
  2. Add the pork to the marinade and stir to coat. 
  3. Divide the pork and marinade evenly between the protein and vegetable pans. Insert pans into your Suvie, input settings, and cook now or schedule. 

4. Once the pork has finished cooking, carefully remove the pans from your Suvie. Drain the liquid and return both pans of pork to your Suvie and set
to broil for 10 minutes. 

5. Once the pork has finished broiling, remove both pans of pork and transfer to a large bowl or cutting board. Shred the pork with two forks and then season to taste with salt and pepper. Top each tortilla with pork and then garnish each serving with reserved raw onion, cilantro, queso fresco, and a squeeze of lime. 


Sous Vide

Salmon with Mustard Dill Cream Sauce 

Ingredients:

8 oz skinless sockeye salmon, vacuum-sealed
1 tbsp unsalted butter
1 small shallot, finely chopped 1⁄2 cup dry white wine 
1⁄4 cup water
1⁄3 cup heavy cream
1 tbsp grainy Dijon mustard 2 tbsp chopped fresh dill

Suvie Cook Settings:

Bottom Zone: Sous Vide at 120°F for 30 minutes (if using farmed salmon,
set to 125°F)
Top Zone: None

Instructions:

  1. Place vacuum-sealed 8 oz salmon in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Input settings and cook now or schedule.
  2. Just before the salmon is done cooking, melt 1 tbsp butter in a medium saucepan over medium heat. Add 1 finely chopped shallot and cook until softened, about 2 minutes. Stir in 1/2 cup dry white wine and 1⁄4 cup water and bring to a simmer. 

Cook for 2 minutes until slightly reduced. Whisk in 1/3 cup heavy cream and 1 tbsp grainy mustard, stirring frequently until thickened, about 3 minutes. Remove from heat and stir in 2 tbsp chopped dill. Season to taste with salt and pepper. 

3. After the salmon is done cooking, remove from packaging and pat dry. Divide between plates and pour sauce over top. 


Steam

Steamed Asparagus 

Ingredients:

1 small bunch asparagus 
2 lemon wedges 

Suvie Cook Settings:

Bottom Zone: Steam for 20 minutes
Top Zone: None

Instructions:

  1. Pour 1⁄2 cup water into a Suvie pan and then set a Suvie roasting rack inside the pan. Arrange asparagus spears on top of the rack. Place pan in the bottom zone of Suvie, input settings and cook now. 
  2. Remove asparagus from Suvie and transfer to a serving platter. Season with salt and pepper to taste and a squeeze of lemon.  

Note: Thicker asparagus spears may require longer steaming times, whereas thinner asparagus spears may only require 10 minutes of steaming. Adjust your cook settings based on the thickness of the asparagus spears.


Proof

Dinner Rolls

Ingredients:

1 cup warm milk, about 110°F
1⁄3 cup neutral oil or melted butter 2 tbsp granulated sugar
1 tbsp rapid rise yeast
3⁄4 tsp table salt
2 large eggs, divided
3 cups bread flour 

Suvie Cook Settings:

Bottom Zone: Proof at 90°F for 15 minutes 

Top Zone: Proof at 90°F for 15 minutes 

Instructions:

  1. In the bowl of a stand mixer fitted with a dough hook, combine 1 cup warm milk, 1⁄3 cup oil, 2 tbsp sugar, and 1 tbsp rapid rise yeast. Allow to sit for 5 minutes until foamy. 
  2. Add 3⁄4 tsp salt, 1 large egg, and 1 cup bread flour to the bowl. Mix on low to incorporate and then increase speed to medium and beat for 3 minutes, until dough is cohesive and pulls away from the side of the bowl. 
  3. Cover dough and let rise in a warm place until doubled, about 45 minutes. Punch down dough and transfer to a lightly floured counter. Divide dough into 16 equal pieces and roll into balls. Spray 2 Suvie pans with cooking spray and divide dough between the two pans. Insert into your Suvie, input Proof settings, and cook now.  

4. After proofing, remove the rolls from Suvie. In a small bowl, whisk together remaining egg and a pinch of salt. Brush egg wash over rolls and then return pans to Suvie. Input settings to Bake at 300°F for 60 minutes and cook now (if they start to brown too quickly cover them with foil). 

5. Remove rolls from Suvie and let cool for 5 minutes in the pan, then remove and transfer to a wire rack. Serve with soft butter and flaky salt.


Reheat

Quickly Warm Up Your Meal

Suvie’s gentle pan heaters warm food for up to one hour.

Instructions: 

1. Remove pre-cooked meal or leftovers from packaging and place in Suvie pan. 

2. Fill reservoir to the max fill line. 

3. Select reheat function and enter your desired reheat time up to one hour. 


Eggs

Wake Up To Perfectly Cooked Egg Bites

With the optional egg tray, cook your most creative egg breakfast options. 

Instructions :

1. Select your desired egg function (Soft Boil, Hard Boil, or Egg Bites). 

2. For all modes other than egg bites, place whole eggs into Suvie pan.
If using the egg bite function, crack eggs or pour egg mixture into the egg tray. 

3. Fill the Suvie pan with water to either cover the whole eggs or surround the egg tray. 

4. Fill reservoir with water to the fill line. 5. Enter your desired cook temp/time. 


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