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USER GUIDE
Opening the lid
To remove the lid the vent valve should be opened first, because low air pressure under the lid will keep it in
place. Warning: steam can escape. Caution: risk of burns.
After use
Drain the water out of the container by pressing the tap and turn it ¼ to the left. You close the tap again by
pushing it and turn it ¼ to the right. Make sure that the button pops up slightly, this indicates the safety lock is
engaged.
NOTE
Drain tap function is available for item 225998 only.
Cleaning and maintenance
•
Always remove the plug from the socket before cleaning the appliance.
•
Beware: Never immerse the appliance in water or any other liquid!
•
Clean the outside of the appliance with a damp cloth (water with mild detergent).
•
Never use aggressive cleaning agents or abrasives. Do not use any sharp or pointed objects. Do not use
petrol or solvents! Clean with a damp cloth and detergent if necessary. Do not use abrasive materials.
•
Clean the ventilation slots (if applicable) with the vacuum cleaner.
•
Always remove the water after use to prevent limescale deposits.
•
Dry the inside of the water tank with a dry soft cloth.
•
Ensure that no limescale forms at the bottom of the water tank.
BASIC PRINCIPLES OF SOUS VIDE COOKING
Vacuum packing
The food should always be packed vacuum or in any case packed in a plastic bag without air (no buoyancy) so
that the heated water will have a direct contact to the food through the plastic. Spices and marinades can be
added in advance so that these can be absorbed by the food and the juices and flavors will be kept. The best
is to use an vacuum inside chamber packaging machine. The cheapest functional alternative is to use airtight
ziplock bags that the air has been squeezed out of, though the results of this method may be poor.
Cooking
The correct temperature is of great importance for the final result. For meat and fish the minimum
temperature should be 54°C in order to prevent the growth of bacteria. Times are always minimum times. The
thickness of the product has a strong influence on the whole cooking process.
Some examples:
Steak:
Rare 54-56˚ C, Medium 56-58˚ C, Well done 58-64 ˚C at a time of 1 to 4 hours.
Succade:
55-58 ˚ C for a period of at least 20 hours and it can reach up to 60 hours depending on thickness.
Fish:
The cooking times are considerably shorter. Minor changes to the temperature setting have a major
influence on the result. Experimentation is certainly required. We highly recommend doing research on the
internet, there are several great (free) sources of detailed information available*.
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