Installation Guide

INFORMATIONS FOR PERFECT DONENESS

Food Doneness

rare medium well done

Beef 100 – 131 °F 131 – 136 °F 140 – 149 °F

Lamb 100 – 131 °F 131 – 136 °F 140 – 149 °F

Pork 149 °F 158 – 167 °F

Venison 122 – 140 °F 158 – 180 °F

Chicken 176 – 185 °F

Duck 176 – 194 °F

Turkey 176 – 194 °F

Fish 133 °F 140 °F

As desired

Fruits & vegetables 183 – 189 °F

SOUSVIDE COOKER SV300

+ Healthier, b

etter tasting meals, enables your foods to retain all their unique tastes,

vitamins, nutrients and minerals

+ Perfect meals every time, never overcooked

+ Appliance is completely water resistant

+ Practical handle that attaches easily to any size pot

+ 800-Watt motor for rapid heating of the water bath

+ Constant temperature due to water circulation

+ Heats over 5 gallons to precise temperature and maintains that temperature

+ Easy to read electronic touch control panel with a rotary knob for exact setting

and timing

+ Can be programmed up to 99 hours

TIPS FOR PREPARATION

1. Place product (at refrigerator temperature) into a ZIP or vacuum bag,

add marinade or herbs

2. Vacuum the bag

3. Place bag with food in cooking vessel at constant temperature and water circulation

4. Read off time from the table - set the timer, once the temperature has been reached

you will hear a signal sound

5. After cooking time you will hear a signal sound, then remove the product from

cooking vessel and bag, dry the food and fry it for a very short time in hot pan or

grill it so that the roasted flavors develop

6. Season with salt and pepper

7. Serve and enjoy

Data is without engagement/guarantee, the minimum time should be respected

INFORMATION

SOUSVIDE

PAGE 1
INFORMATION SOUSVIDE SOUSVIDE COOKER SV300 + Healthier, better tasting meals, enables your foods to retain all their unique tastes, vitamins, nutrients and minerals + Perfect meals every time, never overcooked + Appliance is completely water resistant + Practical handle that attaches easily to any size pot + 800-Watt motor for rapid heating of the water bath + Constant temperature due to water circulation + Heats over 5 gallons to precise temperature and maintains that temperature + Easy to read electronic
PAGE 2
INFORMATION SOUSVIDE TABLE OF TEMPERATURES AND TIMES Meat Thickness Temperature Time Max. time Tenderloin (lamb or beef ) 1.0 inch Choose doneness 1 hour 4 hours Back (lamb or beef ) 2.0 inch Choose doneness 2 hours 5 hours Roast / lamb leg 2.8 inch 134 °F 10 hours 24 – 48 hours Spareribs 2.0 inch 140 °F 8 hours 48 hours Pork tenderloin 1.5 inch 134 °F 1,5 hours 6 – 8 hours Pork roast 2.