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How to Use
This appliance is for household use only.
BEFORE USING YOUR SOUS-VIDE IMMERSION COOKER
• Remove all packing materials, any stickers and the plastic band around
the power plug.
• To register your product, go to www.prodprotect.com/russellhobbs.
• Select a level, heat resistant surface where this unit is to be used allowing
enough space for steam to rise without damage to counters, cabinets and walls.
PARTS
1.
Squeeze clamp
2.
Water inlets
3.
Water outlets
4.
Control panel
GATHER WHAT YOU'LL NEED
•
Large pot: from 7 to 12 quarts, depending on amount of food
•
Water: Hot tap water speeds the heating process but can be too high
to sous-vide cook delicate foods, such as steak and fish. Check the
temperature against the chart.
Note: Do not use the sous vide with distilled water as it will affect the sensor
function.
•
Heat resistant surface to put pot on
•
Heavy-duty resealable food bags: plastic or silicone
•
Metal clips to immobilize or weigh down bags (recommended)
•
Tongs for removing food from the water
•
Food and seasonings
•
Heavy pan and oil for searing
SV1000_IB_23191_EngFrench.indd 5
5.
Motor housing
6.
Maximum water line
7.
Minimum water line
8.
Immersible section
5
10/24/18 11:32 AM
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