Haws SVS-1000 Mode D'emploi page 39

SVS-1000
What does sous-vide mean?
Sous-vide (French for "Under vacuum") is a method of cooking in which the food is first vacuum-packed in special
plastic bags and then cooked at a low temperature in a water bath. The cooking temperatures remain under
95℃. The low temperatures change the products more slowly at a molecular level, making the cooking results
more tender and juicy.
PARTS DESCRIPTION
1. Control panel
2. Power cord
3. Fixing clamp
4. Skirt (with heater and impeller inside)
5. Maximum water level
6. Minimum water level
Control panel
a. Digital display
b. Temperature unit icon
c. Timer icon
d. The key to set the working temperature or time
e. The key to start/stop the appliance
f. The key to increase the working temperature or time
g. The key to decrease the working temperature or time
OPERATION
Caution: During use, the part above the "MAX" line must not be immersed into the liquid.
1. Firmly lock the appliance by clamping it on the side of the container. The container's upper edge should be
above the MAX line on the appliance. Place the container on a flat, dry and heat resistant surface.
2. Add water to the container. The water level should be set between the "MIN" and "MAX" lines on the
appliance. The water level will rise when you add food to the container, so do not fill it up too high.
3. Plug the appliance into a suitable power outlet. A beep sound will be heard. All the indicators illuminate and
then extinguish while the indicator of the key "
4. Press the key " ", its indicator flashes in red and the icon "℃" flashes too. Now you can set your desired
working temperature. Press the key "+" or "-" to adjust the temperature between 30℃ to 95℃. Every press
with a beep sound changes 0.1℃. Long press the key "+" or "-", the temperature is changed without stop
until the key is released.
" keeps on in red. The appliance is standby.
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EN