Register your Sous Vide Cooker at WWW.SOUSVIDEART.
Safety Precautions P3-6 Features of Sous Vide Cooker P7 Control Panel and Operation P 8 – 11 Cooking Menus Overview P 11 - 14 Cleaning and Maintenance P 14 Troubleshooting P 14 - 15 2
Safety Precautions Please read these instructions carefully and retain for future reference. 1. Do not touch hot surfaces. Use handles or knobs. 2. To protect against electric shock do not immerse the cord, plugs in water or other liquid. 3. Close supervision is necessary when the appliance is used by or near children. 4. Unplug from an outlet when not in use and before cleaning. Allow cooling before putting on or taking off parts, and before cleaning the appliance. 5.
14. A short power-supply cord is used to reduce the risk resulting from it being grabbed by children, becoming entangled in, or tripping over a longer cord. 15. Household use only. • Cleaning and user maintenance shall not be made by children • Do not operate the unit on an inclined surface • Do not move or cover the unit whilst in operation • Use your unit well away from walls and curtains and don’t use in confined spaces.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety. • Children should be supervised to ensure that they do not play with the appliance. • The temperature of the accessible surfaces may be high when the appliance is operating.
- If the food is not consumed within 4 hours after sous vide cooking, it is beneficial to cook until the food is pasteurized. - The appliance can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning the use of the appliance in a safe way and understand the hazards involved. - Children shall not play with the appliance.
Features of Sous Vide Cooker Sous Vide has been a popular cooking method in restaurants for several years. Sous Vide is a French term which means ‘under vacuum’ and describes food placed in vacuum sealed pouches and cooked in a water oven. Food slowly cooks at precise low temperatures over a long period of time to achieve succulent, superb tasting meals. Sealing foods inside pouches allows it to cook in its own juices in addition to any marinades, seasonings, etc. you wish to add.
Control Panel and Operation Control Panel Main Body Pot Holding Clamp S/S Element Cover Water Flow Channels Warning Refill probably evaporated during use water, so that water is filled into the cooking vessel up to Man-marking and lower than Max-marking. Otherwise, the device could be damaged.
Temperature Display Increase button Decrease button Power button Time Display Temperature/Time Button Start/Stop Button Buttons Description： ：Activation of the device and start of the Start/Stop Button heating/cooking process. Cancelation of the heating/cooking process. Temperature / Time button : Press it to start temperature/Time settings. Press this button and hold for 3 seconds to change the temperature display to Celsius degree (The default display is the Fahrenheit degree).
Time setting range：10min~72hours Operation The Mini Sous Vide Cooker is a household appliance, it is applied to temperature range 68-194°F (20-90°C) with water capacity 6-12L, 68-168°F (20-75℃) for 12-16L. It is recommended to cover the container during cooking to avoid evaporation for temperature range above 75℃ for 12-16L.
5. When the user wants to reset, press button, the set temperature flashes, the user can repeat step 2, 3 and 4 for new setting time and temperature cooking. 6. When the user wants to stop, press button, and the display shows default time and temperature and stops working, the user can repeat step 2, 3 and 4 for new cooking. 7. The device will beep 3 times, once count downtime is over and the display shows “End”.
Vegetables - Root Vegetables. Potato, carrot, parsnip, beets, turnips. Vegetables - Tender Vegetables. Peas, asparagus, corn, broccoli, cauliflower, eggplant, onions, squash. Fruit - Firm Fruits. Apple, pear. Fruit - Tender Fruits. Mango, plum, apricot, peach, nectarine, papaya, strawberry. Steps to Sous Vide cooking Step 1. Seasoning your food To enhance the flavor of your food, you may wish to marinade or add spices, herbs, butter or oil to your vacuum pouch prior to sealing. Step 2.
meats. Remove the food from the pouch. Quickly sear meat in a hot pan. This will caramelize the fats and proteins for extra flavor. Food Preparation -lf food items to be used for cooking using Sous Vide method should be of the highest quality in freshness. - Ensure that all meat, seafood, poultry, and game have been stored at below 5°C before preparation begins. Using a digital food thermometer to check the temperature is recommended.
Storage If the food is not going to be consumed immediately, plunge the pouch containing the food into iced water to reduce temperature quickly. Refrigerate until required. Clean and Maintenance -Limescale: Please, fill 50% water + 50% vinegar and reach Max marking of S/S body, then set as 104℉ and working 1H for cleaning. - Oil marks. Please, add washing-up liquid in water and reach Max marking of S/S body, then set as 104℉and working 1H for cleaning.
Error code E3: The anti-dry sensor shorts out as it got broken. The circulator will stop. Error code E3 will be featured on the display. Please, contact Customer Service team. Error code E4: When the water level is lower than the MIN mark or the circulator is not immersed in the water, and the water shortage sensor is failed to be activated, the dry boil sensor will be activated and stop working. All symbols went out and only display the error code E4.
