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General| Brand | Melissa |
|---|---|
| Model | 16310224 |
| Category | Kitchen Appliances |
| Language | English |
Important safety guidelines for appliance usage, covering child safety, supervision, and correct operation.
Instructions for placing the cooking pan on a stable, heat-resistant surface away from edges and hotplates.
Ensure the appliance is positioned safely away from flammable materials like curtains and tablecloths.
Avoid placing or storing the appliance near other sources of heat to prevent damage or hazards.
Instruction to avoid covering the appliance during operation or storage.
Warning that surfaces become very hot during use and advising against moving the appliance while in operation.
Information that the appliance remains hot after switching off and requires cooling before storage.
Guidance on using only vacuum-packed food and avoiding unwrapped items or liquids.
Warning against exposing the appliance's body to water or splashes, only the nozzle/pipe may be submerged.
Ensuring the water level stays between the MIN and MAX marks on the circulation pipe during use.
The appliance should only be switched on when the circulation pipe is submerged in water.
Crucial instruction to unplug the appliance immediately if it accidentally falls into water.
Introduction to sous vide as a cooking method used by professional chefs, emphasizing moist and flavourful results.
Explains how sous vide makes meat tender, allowing the use of cheaper cuts with better flavour.
Details how vacuum-packed items can be cooked simultaneously if they share the same cooking temperature.
Highlights that sous vide is hard to overcook, though food structure can change; allows for advance preparation.
Explains meat's suitability for sous vide, enhancing tenderness, juiciness, and flavour, also applies to vegetables and fish.
Lists recommended food categories for sous vide cooking, including meats, poultry, fish, shellfish, and vegetables.
Describes marinating food or adding spices, herbs, butter, or oil before sealing the vacuum bag.
Explains the importance of vacuum sealing to remove air/moisture, preserve flavour, and aid marinade absorption.
Instructions for placing vacuum bags in water once temperature is reached, ensuring even circulation and cooking.
Guidance on browning meat after sous vide cooking in a pan or grill to enhance flavour and appearance.
Emphasizes that food for sous vide cooking must be absolutely fresh for optimal results and safety.
Ensures meat, poultry, fish, and shellfish are stored correctly below 5°C before commencing cooking.
Instruction to exclusively use brand new and clean vacuum bags for sealing food for sous vide cooking.
Advises separating fresh and cooked foods during preparation to prevent cross-contamination.
Stresses the importance of thoroughly washing hands and the work area before handling food.
Specifies that food thickness should match the recommendations in the sous vide temperature and time table.
Identifies the control panel as the interface for operating the appliance.
Describes the indicator light that signals the appliance's operational status.
Details the clip used for attaching the appliance to the side of a container or pan.
Explains the symbols indicating locked or unlocked states, likely related to pipe attachment.
Indicates the MAX mark on the circulation pipe for maximum water level.
Identifies the circulation pipe responsible for water movement within the appliance.
Indicates the MIN mark on the circulation pipe for minimum water level.
Describes the water intake holes, essential for the appliance's water circulation system.
Identifies the base of the appliance, which houses internal components and provides stability.
The '+' button used for increasing settings such as temperature or time.
The '-' button used for decreasing settings such as temperature or time.
The SET button used to confirm or select settings during operation.
The POWER button to switch the appliance on, off, or put it into standby mode.
The display screen showing current temperature, cooking time, and status information.
Instruction to hold the top of the appliance with one hand during setup.
Guides inserting the circulation pipe over the heating element, aligning marks and symbols correctly.
Warning to ensure the circulation pipe does not touch the propeller to prevent bending.
Instructs to turn the circulation pipe to align its arrow with the locked padlock symbol.
Explains that the circulation pipe can be detached by reversing the attachment procedure.
Advice on selecting an appropriate pan that can hold 6-15 litres of water for the task.
Instructions to fill the pan with lukewarm or hot water, ensuring it's not hotter than the cooking temperature.
Instruction to open the clip and attach the appliance securely to the side of the pan.
Ensuring water level is between MIN and MAX marks, noting it rises with food addition.
Carefully placing vacuum-packed food in the pan, ensuring water can circulate around the bags.
Plugging in the appliance, indicator lights, and entering standby mode.
Using '+' and '-' buttons to set the desired cooking temperature displayed on screen.
Using '+' and '-' buttons to set the cooking duration in hours, confirmed with the POWER button.
Using '+' and '-' buttons to set the cooking duration in minutes, confirmed with the POWER button.
The appliance begins heating and circulating water, showing current temperature on the display.
Upon reaching temperature, two beeps sound, indicator light flashes, and cooking countdown begins.
The display alternates between showing temperature and remaining cooking time every 5 seconds.
After cooking time, 3 beeps sound, 'End' message appears, and the appliance goes into standby.
Instructions for safely removing vacuum-packed food bags from the hot water using tongs.
Allow the appliance to cool down completely after use before storing.
You can always stop the cooking process by pressing and holding the power button (13) for 3 seconds.
Make sure the bags are completely sealed before cooking begins and remain sealed after cooking is finished.
If food is to be consumed within a few hours, it can be kept in the pan for a short time.
If food is to be stored in the fridge for later use, immediately place bags in ice water to cool.
If error code EE1 appears, the water level in the pan is too low; add more water.
Steps for cleaning: unplug, cool down, empty pan, wipe pan, avoid immersion of appliance/cord/plug, wipe exterior.
Procedure for descaling the appliance using a vinegar and water solution at 80°C.
Rinse the circulation pipe under running water and dry thoroughly before putting the appliance away.
Explains the symbol indicating the product must not be disposed of with household waste; it is WEEE waste.
Member states must ensure correct collection, recovery, and recycling of electrical and electronic waste.
Private households can use special recycling stations or return appliances to retailers when buying new products.
Lists conditions under which the warranty is void, including improper use, interference, or damage.
Manufacturer reserves the right to make product changes due to ongoing development without prior notice.
Directs users to the website (www.adexi.eu) for answers to questions not found in the user guide.
Provides website information for contacting support regarding technical questions, repairs, or spare parts.
Details of the manufacturer, Adexi A/S, including address and website.
Statement that the manufacturer cannot be held responsible for any printing errors.
Table detailing thickness, temperature, time, and standing time for various cuts of beef, veal, lamb, and game.
Table detailing thickness, temperature, time, and standing time for pork breast, spareribs, cutlets, and loin.
Table detailing thickness, temperature, time, and standing time for chicken and duck preparations.
Table detailing thickness, temperature, time, and standing time for lean and oily fish.
Table detailing thickness, temperature, time, and standing time for prawns, lobster tails, and scallops.
Table detailing thickness, temperature, time, and standing time for root and crisp vegetables.
If the meat is thinner than specified, it will cook faster.
The standing time is the longest time the food can remain in the water after cooking without the structure changing.
Table correlating doneness levels (Rare to Well done) with specific temperatures for red meats and game.
Table specifying doneness levels and temperatures for boneless and bone-in poultry.
Table listing doneness levels (Rare, Medium-rare, Medium) and corresponding temperatures for fish.
General temperature range (83-87°C) recommended for cooking vegetables.
