35
UK
SPECIAL SAFETY INSTRUCTIONS
•
The pan used with the appliance must be
placed on a dry, level, firm and heat-resis-
tant surface well away from any edges. It
must not be placed on a hotplate.
• Always place the appliance at a safe
distance from flammable objects such as
curtains, tablecloths or similar.
• The appliance must not be placed or
stored near other sources of heat.
• Do not cover.
• The surfaces become very hot during use.
Do not touch the hot surfaces due to the
danger of burns.
•
Do not move the appliance when in use.
• Please note that the appliance will remain
hot for a while after you switch it off.
Always allow the appliance to cool down
completely before storage.
•
Only place vacuum-packed foods in
the water in the pan. Do not try to cook
unwrapped food! This also applies for
cooking or heating soups and other liquid
dishes!
•
Only the appliance’s stainless steel nozzle
and circulation pipe may be placed in the
water. Do not expose the rest of the appli-
ance to water or splashes.
•
The water level must be at least 11 cm.
•
The appliance must not be turned on un-
less the pipe is in the water!
Note! If the appliance accidentally falls into
the pan of water, unplug it before removing
it from the water!
ABOUT SOUS VIDE COOKING
Sous vide has long been a popular cooking
method with professional chefs.
“Sous vide” is French for “under vacuum”. It
describes a cooking 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 long time to make it
moist and flavoursome. As the vacuum bag
is sealed, the food cooks in its own juices
together with the marinades or spices you
added. Vitamins, minerals and juices are re-
tained and the flavour of the food is enhanced.
It makes the food healthier, juicier and more
flavoursome. As meat cooked sous vide is
more tender, it is possible to use cheaper cuts,
such as neck fillet, shank and shoulder, which
are often tastier than the more expensive cuts.
As sous vide cooking requires that foods be
vacuum packed individually, several items can
be cooked at the same time, as long as their
cooking temperature is the same.
It is difficult to overcook food with sous vide,
but the structure of the food can change slight-
ly during cooking. The food can be prepared in
plenty of time before serving, making sous vide
perfect when you have guests.
Temperatures
The appliance can be set to a maximum
temperature 95 °C. Different temperatures
are required for different foods and different
degrees of doneness. You can see sous vide
temperatures and times in the table later on in
these instructions.
The temperature can be displayed in either
Fahrenheit or Celsius. You can easily switch
between the two displays by pressing and
holding the POWER and SET buttons at the
same time for around 2 seconds.
Cooking time
The cooking time does not depend on the
weight of the food, but its thickness. You can
see sous vide temperatures and times in the
table later on in these instructions.
