User's Manual

51
OPERATION
ENGLISH
Using Oven Racks
Be sure to use the supplied bath for the Sous-Vide
module and place it correctly on the heater on the
bottom of the Sous-Vide case. If you do not use the
supplied bath for the Sous-Vide module or correctly
place the bath on the heater, the sensor in the center
of the heater will not detect the water temperature
properly, the water will not be heated or the heat
will not be transferred from the heater to the bath
properly. Correct the problem before attempting to
use the Sous-Vide. If you close the door without
positioning the bath properly, the door can be
damaged. Be sure to position the bath properly and
close the door. If there is debris or water on the
surface of the bottom of the bath or on the surface of
the heater, the heat of the heater may not be evenly
distributed to the bath or fire may be caused by the
heat of the heater.
Correct
%
Bath is centered correctly on
surface of heater.
%
Use the bath provided with
the product.
%
There should be no debris or
water on the heater surface
and the bottom of the bath.
Incorrect
%
Bath bottom rests on side
of case or does not rest
completely on the heater
surface.
%
Do not use the bath provided.
%
Use it with debris or water on
the bottom of the bath or on
the surface of the heater.
Filling the Water
Be sure to fill the bath with clean water. Be sure
to drain the water you used once and wash the
bath, then use fresh water. If water is reused,
contaminated water can cause illness. Fill with 68 ° F
water and start cooking. Filling hot or cold water can
affect cooking time and results. Fill the water between
Max and Min scale. Keep in mind that the water
level is increased by the addition of food and fill the
water first. Be sure to fill the water so that the food is
completely immersed in the water. If the food does
not fully immersed in the water, please add water.
If the food floats in the water and is not completely
immersed, place an appropriate weight (eg a dish)
on it to allow the food to settle.
NOTE
%
Keep the Sous Vide module and water bath
exterior free from water or debris when not in
use. If needed, clean and dry both before using.
%
Take care to avoid spilling water into the
product when loading the water bath.
Sous Vide Cook Guide
The cooking times listed are approximate only, as
each type of food to be cooked is different in nature
and consistency. When processing frozen food, the
cooking times are increased.
Food
Temp.
(°F)
Time
(mins.)
Steak (1-1.5") Rib,
Rib eye, Top loin,
T-bone, Porterhouse
Medium 135 120-180
Well done 158 45-180
Pork (1-2")
Chops-Bonelss
Medium
rare
140 60-150
Medium
well
149 60-150
Chicken (1-1.5")
Brest-Boneless
Medium 140 90-180
Well 149 60-180
Vegetables
Root
185
60-240
Tender 20-60
Fish (1-1.5")
Fillet, Steak
Medium
well
140
40-90
Eggs (Large)
Whole, In Shell
Soft
cooked in
shell
145
45-90
Hard
cooked in
shell
165
45-90