Byzoo SV02 Instruction Download | Manualshive

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TABLE OF DONENESS AND TEMPERATURES

Food item

Doneness

Temperature (°C)

Beef, veal, lamb, pork and venison

Rare

49

Medium-rare

56

Medium

60

Medium-well done

65

Well done

71+

Poultry, boneless

Well done

64

Poultry, with bone

Well done

82

Fish

Rare

47

Medium-rare

56

Medium

60

Vegetables

General

83-87

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Summary of Contents for SV02

Page 1: ...Byzoo Sous Vide Cooker Instruction Please read these instructions carefully and retain for future reference MODEL NO SV02...

Page 2: ...s no visible damage and that no parts are missing Do not use with any cords other than that supplied Ensure that it is not possible to pull or trip over the cord or any extension cord The appliance mu...

Page 3: ...g method in which food is placed in sealed vacuum bags and cooked in a water bath The food is cooked at a constant low temperature over a longer time to keep it moist and retain flavour As the vacuum...

Page 4: ...open the pores of meat poultry fish and shellfish so that the marinade and spices are absorbed better and the food is more flavoursome Oxygen and moisture in the ambient air reduces the flavour nutrit...

Page 5: ...mes MAIN COMPONENTS 1 Lid 2 Handle Gap 3 Water bath Tank 4 Control panel 5 Rack 6 Filter cap 7 Max level 8 Min level 9 Stirrer 2pcs included 10 Display 11 Timer Temp time temperature 12 Adjusting butt...

Page 6: ...ust the cooking time by using the and buttons Press this button and hold for 3 seconds will change the temperature display to Celsius degree Default display is Fahrenheit degree Press the Start Stop b...

Page 7: ...ith a kitchen towel Do not immerse the appliance cord or plug in water and make sure no water enters the appliance Wipe the outside of the appliance with a well wrung cloth and dry with a dry soft clo...

Page 8: ...3 hours Boneless chicken breast 3 5 cm 64 1 hour Up to 2 hours Chicken thigh with bone 3 5 cm 82 1 5 hours Up to 3 hours Boneless chicken thigh 3 5 cm 64 1 hour Up to 2 hours Chicken drumstick 5 7 cm...

Page 9: ...Doneness Temperature C Beef veal lamb pork and venison Rare 49 Medium rare 56 Medium 60 Medium well done 65 Well done 71 Poultry boneless Well done 64 Poultry with bone Well done 82 Fish Rare 47 Mediu...

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