Hendi 225448 Mode D'emploi page 12

Put the vacuumed pouch into the water when the water has reached the target temperature for
cooking. If you use more bags, put them in the rack and be sure that all pouches are completely
submerged.
Opening the lid
To remove the lid the vent valve should be opened first, because low air pressure under the lid will
keep it in place. Warning: steam can escape. Caution: risk of burns.
After use
Drain the water out of the container by pressing the tap and turn it ¼ to the left. You close the tap
again by pushing it and turn it ¼ to the right. Make sure that the button pops up slightly, this
indicates the safety lock is engaged.
Overheat protection
This appliance is equipped with a maximum protection against overheating. If the appliance is
accidentally without water, it will overheat. The display will switch off completely but the green
on/off switch will remain on. To get the appliance in operation again, you have to let it cool down
completely. Then fill the appliance with water and you are able to re-use it. The last preset settings
will be stored in memory.
Cleaning and maintenance

Always remove the plug from the socket before cleaning the appliance.

Beware: Never immerse the appliance in water or any other liquid!

Clean the outside of the appliance with a damp cloth (water with mild detergent).

Never use aggressive cleaning agents or abrasives. Do not use any sharp or pointed objects.
Do not use petrol or solvents! Clean with a damp cloth and detergent if necessary. Do not use
abrasive materials.

Clean the ventilation slots (if applicable) with the vacuum cleaner.

Always remove the water after use to prevent limescale deposits.

Dry the inside of the water tank with a dry soft cloth.

Ensure that no limescale forms at the bottom of the water tank.
Basic principles of sous vide cooking
Vacuum packing
The food should always be packed vacuum or in any case packed in a plastic bag without air (no
buoyancy) so that the heated water will have a direct contact to the food through the plastic.
Spices and marinades can be added in advance so that these can be absorbed by the food and
the juices and flavors will be kept. The best is to use an vacuum inside chamber packaging
machine. The cheapest functional alternative is to use airtight ziplock bags that the air has been
squeezed out of, though the results of this method may be poor.
Cooking
The correct temperature is of great importance for the final result. For meat and fish the minimum
temperature should be 54°C in order to prevent the growth of bacteria.
Times are always minimum times. The thickness of the product has a strong influence on the
whole cooking process.
Some examples:
Steak:
- Rare 54-56˚ C
- Medium 56-58˚ C
- Well done 58-64 ˚C at a time of 1 to 4 hours.