emerio SC-110627 Mode D'emploi page 7

2) Cooking the food
Close the lid and plug in the appliance.
Press the power button; the machine is illuminated.
Press "Menu" and choose "Sous Vide" in LCD screen.
The default time and temperature is 8 hours and 56℃. Please press "Timer/Temp" to set your desired
time and temperature. Press "+" and "-" to increase or reduce the hours and temperature figures.
Press and hold for rapid increase/reduce.
Timer: The cooking time can be adjusted from 30 minutes to 72 hours by 30 minutes increment.
Temp: The temperature can be adjusted from 45℃ to 95℃ by 1℃ increment.
When the setting is finished press "Start/Stop" to start preheat process. The appliance will also start
heating automatically in 10 seconds if without any pressing.
When the target temperature is reached the buzzer rings 3 times.
Open the lid; put the sealed food pack into the water ensure the food pack is fully immersed in the
water. Use the Sous Vide rack to separate the food packs if a lot of packs need to be cooked.
Press "Start/Stop" to start cooking process and time counts down. During cooking if you want to
adjust the time and temperature you can press "Timer/Temp" then "+" & "-" to make adjustment.
If you want to stop the cooking press the "Start/Stop" to stop the cooking process. If you want to
restart the cooking you need to reset the function, timer and temperature and then press
"Start/Stop".
After use press the power button to switch off the appliance. Unplug it from the power outlet.
Please note that in determining the cooking time the thickness of the meat is more important than its weight.
With a piece of meat that is twice as thick you will need to cook it for at least 4 times as long (the cooking time
is the square of the multiplicity of the thickness).
Temperatures for meat - beef, lamb, pork:
Rare: 49℃ - Medium: 56℃ - Medium well: 65℃ - Well done: 71℃
Temperatures for vegetables:
85 – 87℃
Temperature for fish:
Rare: 47℃ - Medium rare: 52℃ - Medium: 60℃
COOKING TIMES AND TEMPERATURES (Minimum cooking time for foods at refrigerator temperature)
Food
Meat
Beef or lamb: tender cuts – pork tenderloin, entrecote, ribeye, T-bone steak and lamb chops
Tender beef, lamb
-
Beef or lamb: less tender/leaner cuts – roast, rib, brisket, chuck roast, grass-fed beef, leg of lamb, bison,
game
Bison, game
Roast, leg of lamb
Spare ribs
Brisket, plate or flank
Thickness
56 ℃ or higher
25 mm
56 ℃ or higher
50 mm
56 ℃ or higher
25 mm
56 ℃ or higher
70 mm
80 ℃
50 mm
56 ℃ or higher
25 mm
Temperature Min. time
1 hour
4 hours
8 hours
18 hours
24 hours
8-12 hours
- 6 -
Max. time
4 hours
6 hours
12-24 hours
24-48 hours
48-72 hours
24 hours