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Care and Cleaning
Allow the Immersion Circulator to completely cool before cleaning or
handling.
Wipe the appliance with a damp soft cloth and dry thoroughly.
We recommend descaling the Immersion Circulator after every fifth use,
especially if your home has hard water. To descale, perform the following
procedure:
1
Place the Immersion Circulator in a cooking vessel that is deep
enough to ensure that the Rim Guide is firmly rest against the inside
of the cooking vessel.
2
Only use the appliance in a cooking vessel that is placed on a stable,
level surface.
3
Place a trivet or potholder underneath the cooking vessel to avoid
damage to your countertop or table as cooking vessel will get hot.
4
Add water to a level above the MIN marking on the Immersion
Housing.
5
Set the temperature to 160°F and the Timer to 20 minutes.
6
Once the temperature has been reached, double touch the Minus (-)
Button to stop the beeping and start the Timer.
7
Add 1 ounce of food grade citric acid descaling powder to the water.
8
When the Timer has ended, touch the Power Button to turn the
appliance off. Remove the plug from the wall outlet.
9
Allow the appliance to completely cool, then remove from the
cooking vessel.
10
Rinse the Immersion Housing in water and dry with a soft cloth.
12
Cooking Chart
This cooking chart should be used as a guideline. Adjust to your
preferences.
Ingredient
Temperature
BEEF
Brisket
147°F/64°C
Porterhouse Steak
138°F/59°C
Rib Eye Steak
138°F/59°C
Strip Steak
138°F/59°C
Tenderloin Steak
138°F/59°C
POULTRY
Chicken Breast
150°F/65°C
Chicken Thighs
150°F/65°C
PORK
Pork Chop
145°F/63°F
Baby Back Ribs
140°F/60°F
LAMB
Lamb Roast
138°F/59°C
SEAFOOD
Cod Fillet
129°F/54°C
Halibut
129°F/54°C
Salmon Fillet
129°F/54°C
Lobster
145°F/63°C
Shrimp
135°F/57°C
VEGETABLES
Artichoke Hearts
194°F/90°C
Carrot
190°F/88°C
Potatoes
190°F/88°C
EGGS (IN SHELL)
Soft Poached
143°F/62°C
13
Thickness
Time
flat
48 hours
1 1/2 in
1 hr 58 min
1 1/2 in
1 hr 58 min
1 1/2 in
1 hr 58 min
2 in
1 hr 58 min
1 in
47 min
1 1/2 in
1 hr 20 min
1 3/4 in
1 hr 45 min
1 slab
24 hours
2 1/2 in
2 hrs 16 min
1 in
1 hr 39 min
1 in
1 hr 39 min
1 in
1 hr 39 min
1 in
15 min
43 min
75 min
2 in
1 hr
2 in
1 hr
57 min
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