This document describes the Ambiano Sous Vide Stick, a device designed for precision cooking of vacuum-packed food in a water bath.
Function Description
The Sous Vide Stick is an immersion circulator that heats water to a precise temperature and circulates it to ensure even cooking. It is specifically designed for cooking vacuum-packed food in a water bath for several hours at temperatures below 100 degrees Celsius. Frozen, vacuum-sealed food can also be cooked with extended cooking times. The device features a control panel with a temperature display (in Celsius) and a time display (hh:mm) for setting and monitoring cooking parameters. It includes dedicated buttons for setting meat, poultry, fish, and vegetable programs, as well as plus and minus buttons for adjusting values. The device emits beeps to indicate status changes, such as reaching the desired temperature or completing the cooking process. It automatically switches off once the cooking process is complete.
The Sous Vide Stick offers both manual temperature and time settings, allowing for precise control over the cooking process. Additionally, it comes with four pre-programmed cooking programs for common food types, simplifying operation. A start delay function allows users to schedule the warm-up process up to 99 hours and 59 minutes in advance. The device can be attached to a pot or container using a fixing clamp or placed in a frame, both included in the scope of delivery, to ensure stability during operation.
Important Technical Specifications
- Model: SVS 1000
- Mains Voltage: AC 220-240 V / 50 Hz
- Power Consumption: 1200 Watt
- Dimensions (W × H × D): approx. 94.5 × 389 × 120.5 mm
- Weight: approx. 0.9 kg
- Protection Class: IPX7 (1m) – Protection against temporary immersion in water.
- Temperature Range: 30-95°C (in 0.5°C steps) +/- 1.5°C
- Water Heating Amount: maximum 15 liters
- Circulation Pump Performance: 12 Liters per Minute
- Maximum Adjustable Time: 99 hours 59 minutes
- Time Setting: in 1-minute increments
- Dry Run Protection: Yes, auto shut off when low water level.
Usage Features
The Sous Vide Stick is intended for private or household-like use, including kitchens for employees in shops, offices, and other commercial areas, on farms, by customers in hotels, motels, and similar residential environments, and in B&Bs. It is crucial to use the device only as described in the user manual to prevent property damage or personal injury.
Setting up the device:
The device can be attached to a pot or container in two ways:
- Using the fixing clamp (15): The clamp slides onto the sous vide stick from below and is pushed up to the handle. It then clamps the device securely to the side of a pot or container. Users should ensure the pot wall is firmly held between the clamp and the stick.
- Using the frame (16): If the pot is not high enough for the fixing clamp, the frame can be used. The frame is slightly pulled open and placed in the pot so that its outer struts rest against the sides. The Sous Vide Stick is then placed into the frame.
Operation:
- Ensure the heater cover is tight.
- Fasten the Sous Vide Stick using either the fixing clamp or the frame.
- Fill a heat-resistant pot with lukewarm tap water. The water level, after food insertion, must be between the MIN (17) and MAX (18) markings on the device and completely immerse the food.
- Plug the power cord into a properly installed power outlet. The device will emit a short beep, and the button on the control panel will light up red.
- Press and hold the button for approximately 3 seconds to turn on the control panel.
- The display will show the last set target water temperature and cooking time.
- The time LED lights up, indicating cooking time setting mode. The minute selection flashes, allowing adjustment using the plus (9) and minus (10) buttons.
- Press the M button (7) to switch to hour selection, then adjust with plus and minus buttons. Maximum cooking time is 99 hours, 59 minutes.
- Press the M button again to switch to temperature display. The Celsius LED (6) lights up white. Adjust temperature in 0.5°C increments using plus and minus buttons. Adjustable temperature range is 30-99°C.
- Alternatively, select one of the four pre-programmed cooking programs (meat, poultry, fish, vegetables) by pressing the corresponding button (11, 12, 13, 14) and confirming with the button.
- Press the button to confirm settings. The device will emit three short beeps, and the temperature LED will light up white. The Sous Vide Stick will start heating and circulating water.
- Once the desired temperature is reached, the device emits three short beeps, and the temperature and time LEDs light up white. The time display starts counting down, and the cooking process begins.
- Place the vacuum-packed food into the pot. Check the water level and adjust if necessary.
- The cooking process is complete when the time display shows "00:01". The device beeps several times and automatically switches off. The button lights up red.
- Unplug the power cord, remove the Sous Vide Stick from the pot, and place it on a heat-resistant surface.
- Remove the food bag using heat-resistant tongs.
Start Delay:
After setting the desired temperature and cooking time, press the M button for about 3 seconds to activate the start delay function. The panel will flash, and the minute selection will flash, allowing adjustment of the delay time up to 99 hours and 59 minutes.
Interrupting Cooking:
To stop the heating process early, press and hold the button (8) for about 3 seconds. The button lights up red, and the control panel turns off.
Adjusting Temperature/Time During Cooking:
Press the button during cooking to enter setting mode. Adjust minutes, then press M to adjust hours or cooking time. Confirm with the key.
Water Level Issues:
- Too Low (ER1): If water evaporates below the MIN mark, the device stops, displays "ER1", and beeps 6 times. Top up with warm water and restart.
- Too High: If water is above the MAX mark, stop the function by pressing the button, remove water, and restart.
Maintenance Features
Cleaning and Care:
- Safety First: Always allow the Sous Vide Stick to cool down completely before cleaning. Never immerse the entire device, especially the control panel, in water or other liquids to avoid short circuits. Do not use aggressive cleaning agents, brushes, or sharp objects that could damage the surfaces.
- Basic Cleaning: Unplug the power cord. Wipe the Sous Vide Stick with a slightly damp cloth. Clean the control panel and any remaining parts with a slightly damp cloth. Ensure all parts are completely dry before storage.
- Descaling: The Sous Vide Stick may calcify over time, especially with hard water. To descale, place the device in a pot with a 1:1 mixture of household vinegar and water. The water level should be up to the MAX mark. Run the device at 70°C for 20 minutes. Observe the manufacturer’s instructions for the descaler if using a commercial product.
- Error Codes (ER2-ER4): If these error codes appear, unplug the power cord, remove the device from the pot, and contact customer service.
- Blocked Outlets: If material (e.g., foil) is caught in the outlets, unplug the power cord, allow the device to cool, and carefully remove the material with tweezers.
Storage:
- Ensure all parts are completely dry before storage.
- Store the Sous Vide Stick in a dry place, away from direct sunlight and heat sources.
- Do not kink or crush the mains cable.
- Store out of reach of children, securely closed, at a temperature between +5°C and +20°C (room temperature).
Disposal:
- Packaging: Dispose of packaging materials (cardboard, foils) in appropriate recycling bins.
- Old Device: Electronic devices must not be disposed of in household waste. Dispose of the Sous Vide Stick at a collection point in your municipality/town that handles electronic waste. This ensures proper recycling and minimizes negative environmental impact.
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