Haws SVS-1000 Mode D'emploi page 41

4. Allow the water to circulate for 20 minutes after 80°C is reached.
5. Turn off and unplug the appliance.
6. When the appliance is cooled down, rinse the bottom with cold water and dry before storing.
TIPS FOR SOUS-VIDE COOKING
You will need the following accessories (not supplied) to cook using the sous-vide method:
- Pot;
- Vacuum sealer;
- Special vacuum bag or plastic bags that are heat-resistant and do not release any plasticizers or similar
material.
TROUBLESHOOTING
Problem
Low water - If the water level is below the
"MIN" level, a low water warning "Er1"
will appear.
Overheat - If the appliance gets too hot, an
overheating warning "Er2" will appear.
RECOMMENDED COOKING TEMPERATURES AND TIMES
FOOD
BEEF, VEAL, LAMB, GAME
Tender Cuts
Tenderloin, Rib-eye, T-bone,
Chops, Cutlets
Tough Cuts and Grassfed
Bison, Game
Lamb Roast or Leg
Spare Ribs
Flank Steak, Brisket
PORK
Tenderloin
Baby Back Ribs
Chops, Cutlets
Roast
Spare Ribs
Belly (quick)
Belly (slow)
POULTRY
White Meat
Chicken Breast, bone in
Chicken Breast, boneless
Solution
Add water so that it fills between the "MIN"
and "MAX" as indicated before plugging in the
appliance again.
It may be necessary to add water to the
container. Wait a few minutes for the appliance
to cool down before restarting.
1
THICKNESS
inch cm
1 2.5
2 5
2
1 2.5
2.75 7
2 5
1 2.5
2 5
1.5 4
1 2.5
2 5
2.75 7
2.75 7
2 5
2 5
2 5
1 2.5
TEMPERATURE
℉
134 or higher 56.5 or higher
134 or higher 56.5 or higher
134 or higher 56.5 or higher
134 or higher 56.5 or higher
134 or higher 56.5 or higher
134 or higher 56.5 or higher
134 or higher 56.5 or higher
134 or higher 56.5 or higher
165 74
134 or higher 56.5 or higher
134 or higher 56.5 or higher
160-176 71-80
160-176 71-80
185 85
167 75
146 or higher 63.5 or higher
146 or higher 63.5 or higher
- 40 -
TIME
℃
min
1 hr
3 hrs
8-10 hrs
10 hrs
24 hrs
8 hrs
12 hrs
90 min
4-8 hrs
2-4 hrs
4-6 hrs
12 hrs
12 hrs
5 hrs
24 hrs
2.5 hrs
1 hr
max
4 hrs
6 hrs
12-24 hrs
24-48 hrs
48-72 hrs
24 hrs
30 hrs
6-8 hrs
24 hrs
6-8 hrs
8-10 hrs
30 hrs
30 hrs
8 hrs
48-72 hrs
4-6 hrs
2-4 hrs