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Sous Vide
Pour la version française veuillez consulter notre site de web
www.andrewjamesworldwide.com
Die deutsche Version finden Sie auf unsere Webseite
www.andrewjamesworldwide.com
Please read the manual fully before using the appliance and keep the
manual safe for future reference.
1
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Summary of Contents for Andrew James AJ001231
- Page 1 Sous Vide Pour la version française veuillez consulter notre site de web www.andrewjamesworldwide.com Die deutsche Version finden Sie auf unsere Webseite www.andrewjamesworldwide.com Please read the manual fully before using the appliance and keep the manual safe for future reference.
- Page 2 Safety Instructions Always ensure the voltage rating label When using electrical corresponds to the voltage appliance, basic safety in your home. precautions should always be followed, including: Check the power cord and plug regularly This appliance can be used by damage.
- Page 3 it has been dropped or gas, electric burners or in a damaged in anyway. If the heated oven. unit has been damaged take Use of an extension cord the unit for examination with this appliance is not repair recommended. However if authorised service agent.
- Page 4 Never handle or operate the in the hot water. Never cook appliance with wet hands. food directly in the dish, always place in water to Appliance specific safety cook. instructions Only place vacuum packed Do not use the appliance foods in the appliance.
- Page 5 the first time, remove all packaging, between Celsius and Fahrenheit by labels and tags from the product. using the F/C button on the panel. Wash the lid and the inside of the 6. Press the timer/temp button to adjust cooking time.
- Page 6 of the water tank. Do not remove or surface. tamper with it in any way. Wash hands well before preparation. Tips for Sous vide cooking Prepare the food to the correct 1. Season your food to enhance the thickness and temperature (refer to flavour.
- Page 7 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 8 Do not immerse the appliance, cord Guide to cooking meat or plug in water for any reason. Beef, lamb and pork Wipe the water bath and lid with a Rare: 49˚C non-abrasive cloth using warm wa- Medium Rare: 56˚C ter with a little washing up liquid.
- Page 9 30g butter 4 salmon fillets Method 3 tbsp. teriyaki sauce 1. Fill the Sous Vide with water and pre- 1 tsp. grated ginger heat to 82˚C. 1 tsp. finely chopped garlic 2. Place all the ingredients except the 1 tsp. chilli flakes pancetta, mushrooms and butter into Method a vacuum bag.
- Page 10 Orzo. 6. Remove from the pan once seared. UK and EU Guarantee Do not over cook in the pan. Your new Andrew James product Garlic Chicken comes with a 24 month guarantee and Ingredients a 2 year fixed warranty, effective from Serves 4 receipt confirmation.
- Page 11 the guarantee. Returned goods can made by third-parties. Also, the guaran- only be accepted if repackaged proper- tee does not cover normal wear and ly within the original colour product tear of individual parts. box, and presented with the original Electrical Information receipt of sale/order number.
- Page 12 Recommended fuse: 13A Contact details If an extension cable is required, it must Andrew James UK LTD have an earth conductor. To avoid over- Unit 1 heating the extension cable should be P C Henderson Premises rated no less than 13A and be fully un- wound before use.
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