14
IMPORTANT NOTES
• Only use fresh ingredients when cooking sous vide.
• Ensure that all meat, seafood, and poultry have been stored at below 5°C /41°F
before preparation begins. Using a digital food thermometer to check the
temperature is recommended.
• The temperature and time indicated in the chart are measured according to the
thickness once the food has been vacuum sealed.
• Cooking time may vary depending on the thickness of the food. Thinner cuts of meat
will cook more quickly, and thicker cuts will require a longer cooking time.
• Consuming raw or undercooked meat, poultry, seafood, or eggs may increase the risk
of foodborne illness.
• Longer cooking times may result in an altered texture of finished foods.
• These times and temperatures are guidelines. Further cooking may be required to
achieve desired result.
• Always use an accurate instant read thermometer to measure the temperature of the
food after removing it from the sealed bag to ensure that it has reached the proper
safe internal doneness.
• For food safety reasons, do not cook the food at lower temperatures and times that
have been given in the temperature and time guidelines.
• The Sous vide precision cooker can hardly overcook your food. Just keep in mind
that the texture and quality of the food can start to decline if it’s left to cook for a lot
longer than is recommended.
CLEANING AND MAINTENANCE
WARNING: Ensure the appliance is unplugged from the electrical outlet and allow it to
cool down completely before handling or cleaning it.
REGULAR MAINTENANCE
1. Once the sous vide precision cooker has cooled down, clean with a slightly soft
damp cloth. Dry thoroughly.
NOTE: Never immerse the main body, the control panel, the electrical cord or the
plug in water or any other liquid
2. Store the sous vide precision cooker in a dry place.
NOTE: Do not use abrasive cleaners or scouring pads or any other object that
could scratch
DESCALING
After several uses, descaling may be required. The stainless steel element cover may
be coated with mineral deposits from water. Follow below steps to descale your sous
vide precision cooker.
1. Clamp the sous vide precision cooker to a heat proof container. Fill the container
with water to the maximum line (MAX) indicated on the stainless steel element
cover with equal amounts of water and white vinegar.
2. Plug the power cord. Set the target temperature to 43°C / 109 °F and set timer for
1 hour. Press the
button to start the appliance and begin the cleaning process.
3. Once completed, unplug the power cord to turn off the appliance and let it cool
down. Dry thoroughly with a soft cloth before storage.
4. Discard the water from the container.
To Next Page
Loading...