- 5 -
When the target temperature is reached the buzzer rings 3 times.
Open the lid; put the sealed food pack into the water. Ensure the food pack is fully immersed in the
water. Use the Sous Vide rack to separate the food packs if a lot of packs need to be cooked.
Press the control knob to start the cooking process and the timer starts to count down. During
cooking, if you want to adjust the time and temperature, you can press “Timer/Temp” and then the
control knob to make the adjustment.
Once the cooking time has elapsed, 3 beeps will sound and the appliance will switch itself off. In the
event of a temporary power cut during cooking, the appliance will resume the cooking process if it is
turned on again within 0.5 hours.
NOTE: You must not remove the lid during cooking unless absolutely necessary. The appliance cooks at a very
low temperature, so it takes a long time to regain any heat loss. If condensation forms on the inside of the lid
so that you cannot see into the water bath, you can tilt the lid gently away from you so that condensation runs
down into the water bath.
TABLE OF COOKING TEMPERATURES AND TIMES
Food item
Thickness*
(cm)
Temp.
(°C)
Cooling
Time
(Hours)
Standing
Time**
(Hours)
Beef, veal, lamb, game
Fillets, chops, ribeye, T-bone,
sirloin, porterhouse (tender
cuts)
1-2
49+
1
6
2-5
49+
2
8
Flank, neck, thigh, shoulder,
shank
4-6
49+
8
10
Pork
Pork breast
3-6
82
10
12
Spareribs
2-3
59
10
12
Cutlets
2-4
56+
4
6
Pork loin
5-7
56+
10
12
Poultry
Chicken breast with bone
3-5
82
2
3
Boneless chicken breast
3-5
64
1
2
Chicken thigh with bone
3-5
82
1.5
3
Boneless chicken thigh
3-5
64
1
2
Chicken drumstick
5-7
82
2
3
Duck breast
3-5
64
2
2
Fish
Lean and oily fish
3-5
47+
1
1
Shellfish
Shrimps
2-4
60
1
1
Lobster tail
4-6
60
1
1
Scallops
2-4
60
1
1
Summary of Contents for SC-110841
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