Download Print this page

Advertisement

Quick Links

Sous Vide
Please read the manual fully before using the appliance and keep the
manual safe for future reference.
1

Advertisement

loading
Need help?

Need help?

Do you have a question about the Sous Vide and is the answer not in the manual?

Questions and answers

Summary of Contents for Andrew James Sous Vide

  • Page 1 Sous Vide Please read the manual fully before using the appliance and keep the manual safe for future reference.
  • Page 2 Safety Instructions plug is damaged, it must be replaced by a qualified When using electrical electrician service appliance, basic safety repair centre. If in doubt precautions should always be please contact our customer followed, including: service team.  This appliance can be used by ...
  • Page 3 manufacturer or by someone the appliance safely. Do not who is suitably qualified to pull on the appliances cord avoid a potential hazard. to remove the appliance plug from the electrical  Do not let the cord hang over socket. the edge of a table or counter.
  • Page 4 1. Place the Sous Vide on a flat surface always place in water to cook. and plug it in. Fill the water bath with  Only place vacuum packed lukewarm or hot water. The water foods in the appliance. Do not must not be hotter than the cooking temperature.
  • Page 5  The pouch must be correctly sealed Tips For Sous vide Cooking or the cooking process will be 1. Season your food to enhance the hindered.
  • Page 6 Food Cooking Cooking Time Holding Time Thickness Temperature (After cooking) Beef and Lamb 1.Tenderloin, cutlets, 1. 49˚C or higher 1 Hour Up to 6 Hours 1-2cm sirloin, 2.Rib eye, rump, T-bone 2. 49˚C or higher 2 Hours Up to 8 Hours 2-5cm 3.
  • Page 7 Vide until it is fully submerged.  Clean the exterior of the appliance 4. Cook in the Sous Vide for 10 hours. with a soft damp cloth. 5. Once cooked, remove the beef  Do not use abrasive cleaning materi-...
  • Page 8 Medium/Well done -66°C Teriyaki Salmon Method 1. Fill the Sous Vide with water and pre- heat to the required temperature. Ingredients 2. Place the steak into a pouch and vacu- Serves 4 um seal. 4 salmon fillets 3.
  • Page 9 30 days of receipt. Method The guarantee does not cover any 1. Fill the Sous Vide with water and defect arising from improper use, preheat to 64 ˚C. damage, build-up of lime scale or 2.
  • Page 10 Disposal of the Appliance Waste Electrical & Electronic Equip- ment (WEEE) Waste & Recycling Contact Details Address: Andrew James UK Ltd, Lighthouse View, Spectrum Business Park, Seaham, Durham, SR7 7PR, UK Customer Service Telephone: 0191 377 8358 Email: customerservices@andrewjamesworldwide.com...