Hendi 225448 Mode D'emploi page 13

Succade:
- 55-58 ˚ C for a period of at least 20 hours and it can reach up to 60 hours depending on
thickness.
Fish:
The cooking times are considerably shorter. Minor changes to the temperature setting have a
major influence on the result. Experimentation is certainly required. We highly recommend doing
research on the internet, there are several great (free) sources of detailed information available*.
Pasteurization:
The storage time of vacuum packed products that are cooked, can be extended considerably if
they are cooled rapidly after cooking (with a shock cooler or in a basin with ice cubes). If stored at
2˚C they can be stored up to 3 weeks after preparation. Note that minimum times / temperatures
apply to kill the bacteria, which are highly dependent on the product. It is food-safest to find basic
sous vide recipes online and carefully modify them to your wishes.
 Always follow the HACCP guidelines
Warranty
Any defect affecting the functionality of the appliance that becomes apparent within one year after
purchase will be corrected by free repair or replacement provided the appliance has been used and
maintained in accordance with the instructions and has not been abused or misused in any way.
Your statutory rights are not affected. If the appliance is claimed under warranty, state where and
when it was bought and include proof of purchase (e.g. receipt).
In line with our policy of continuous product development we reserve the right to change the
product, packaging and documentation specifications without notice.
Discarding & Environment
At the end of the life of the appliance, please dispose of the appliance according to the regulations
and guidelines applicable at the time.
Throw packing materials like plastic and boxes in the appropriate containers.
For technical information and Declarations of Conformity see www.Hendi.eu.