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a better transmission of the heat of the water to cook the food in
the bag)
Follow the recipe guides for cooking time and temperature
settings.
Note: The water temperature will decide the doneness of your
food, more than the cooking time. As a rule of thumb, count 1
hour 30 minutes to 3 hours of cooking to get the perfect cooking
result (the times may vary depending on the type of the food to
be cooked, the size of the food, etc.). After all the food has
reached the desired temperature, the length of the cooking time
will not enormously change the cooking results.
Once the timer goes off, the unit will turn off and the water
temperature will start decreasing.
If you need to stop the appliance before the time goes off, just
press and hold "stop key" for 2 seconds.
After the food is cooked with your sous vide circulator, you can
finish/brown it, for example in a hot frying pan (to color steaks or
meat) or using a culinary torch. Most of the time frying your sous vide-
cooked food for just a few seconds is enough to bring the finishing
touch to your culinary masterpiece.
Caution! Water may be hot, do not put your hands into the water to
remove the food, use tongs! Allow system to cool before emptying
the water bath and use oven mitts or tongs when handling.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Print only what is inside the frame.
8
Assembly page 8/44
SVD 43056 - 120501
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