Table of Contents
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Table of Contents
Related Manuals for Instant Pot Accu SV800
Summary of Contents for Instant Pot Accu SV800
- Page 1 Immersion Circulator Accu SV800 Instructions...
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Page 2: Table Of Contents
Table of Contents Safety Precautions Overview Controls and Features 4 - 5 User Instructions Cooking Basics 7 - 10 Settings Table Temperature and Time Troubleshooting Seasoning Suggestions 14 - 15 Warranty Technical Specifications Temperature Range: 40 – 90 °C / 104 – 194 °F Temperature Adjustment: ±... -
Page 3: Safety Precautions
Safety Precautions For Immersion Circulator AccuSV800 • Read all instructions before using the device. • Do not touch the hot surfaces, always allow the system to cool before emptying water from the cooking container. • To avoid the risk of electric shock never immerse the power cord or plugs in water and do not fill the water past the ‘max’... -
Page 4: Overview
Overview Control panel Main body Pot holding clamp Removable element cover Water flow channels... -
Page 5: Controls And Features
Controls and Features Increase Temperature Mode Timer Decrease Start/Stop Control Panel Features Start/Stop Button : ON & OFF: To turn appliance on, plug in appliance. To turn appliance off, unplug appliance. Start/Stop Button : Start & Stop: Power on the appliance, set the desired cooking time and temperature and press Start/Stop button to start the cooking process. -
Page 6: Controls And Features
Controls and Features Control Panel Features Setting Adjustment Buttons : Use the plus and minus buttons to scroll to the desired time and temperature settings. When using the temperature setting, press button once to increase or decrease the temperature in increments of 0.1 °C (or 1 °F). -
Page 7: User Instructions
User Instructions Control Panel Features Plug the appliance in and all the buttons will light up. You will also hear a beep sound. Tha display shows the default time on 08:00 and temperature at 56 °C / 133 °F. Press the button, the temperature display flashes. -
Page 8: Cooking Basics
Cooking Basics Sous Vide Cooking Sous vide has been a popular cooking method in restaurants for several years. Sous vide is a French term which means “under vacuum” and is used to describe the process of packaging food in vacuum-sealed pouches and then cooking it in a water bath. Food slowly cooks at precise low temperatures over a long period of time to achieve succulent, delicious meals. - Page 9 See the Temperature and Time Guide on page 12 for more information. Ideal Foods for Sous Vide Cooking Meats are ideal to cook using the sous vide method as the pro- cess makes them more tender, succulent and flavorful. Red meats: lamb, beef, pork Poultry: chicken, turkey, duck Seafood: fish, lobster tails, scallops Eggs...
- Page 10 Simple Steps to Sous Vide Cooking Step 1. Seasoning your food To enhance flavors, you may wish to add marinade, spices, herbs, butter or oil to your vacuum pouch prior to sealing. Step 2. Vacuum sealing Sous vide cooking requires food to be vacuum sealed inside pouches to remove excess air and moisture in order to lock in the food’s natural taste and nutrients.
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Page 11: Food Preparation
Food Preparation • Start with fresh, high quality ingredients. • Ensure that all meat, seafood and poultry have been stored at below 5°C. We recommend using a digital food thermometer to check the temperature. • Make sure that the food pouches are clean and that they’ve not been contaminated by dirt or other food items. -
Page 12: Settings Table
Settings Table Cooking Settings Temperatures: Settings range: 40 °C to 90 °C/104 °F to 194 °F Default cooking temperature: 56 °C/133 °F Programmable temperature increments: 0.1°C / 1°F Time: Settings range: 10 mins to 72 hours Default cooking time: 8 hours Programmable time increments: 1 min for cooking times between 10 min and 2 hours, and 30 mins for cooking times between 2 hours and 72 hours... -
Page 13: Temperature And Time
Temperature and Time The following section provides some general guidelines to setting the temperatures and times for your sous vide cooking. You can always adjust according to your personal preferences. Food Thickness Cooking Cooking Cooking Cooking Outcome Temperature Time Time (Minimum) (Maximum) Beef... -
Page 14: Troubleshooting
Please note: • Longer cooking times may alter food texture. • Suggested times and temperatures are intended as guidelines; additional cooking time may be required to achieve desired result. • All thicknesses in preceding table are measured once the food has been vacuum sealed. -
Page 15: Seasoning Suggestions
Seasoning Suggestions Sous Vide cooking is all about the main ingredient and enhancing its natural flavor. The seasoning options with this style of cooking are endless. Below are sample suggestions of some great flavor combinations to inspire you and get you started. - Page 16 White Fish: (approximately 500g or 1 lb) • 2 slices lemon, 2 sprigs fresh dill • 1 stalk lemon grass, 1⁄4 cup fresh basil, 2 slices lime • 1 tablespoon soy sauce, 1 teaspoon sesame oil and 2 sprigs fresh coriander •...
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Page 17: Warranty
Warranty Limited Warranty Instant Pot Company (the “IPC”) warrants this appliance to be free from defects in workmanship and material, under normal residential use, for a period of one (1) year from the date of purchase. This warranty extends only to the original purchaser and use in USA and Canada. A purchase receipt, purchase order number or other proof of date of original purchase is required before warranty service is performed. - Page 18 Instant Pot Company 11 - 300 Earl Grey Dr. Suite 383 Ottawa, Ontario K2T 1C1 Canada Telephone: +1 800 828-7280 Fax: +1 (613) 800-0726 Web: http://www.InstantPot.com Europe Email: support@instantpot.co.uk US and Canada E-mail: support@instantpot.com Facebook.com/groups/instantpotcommunity twitter.com/instantpot Copyright © Instant Pot Company...
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