Summary of Contents for SOUSVIDE ART Mini Sous Vide Cooker
- Page 1 Register your Sous Vide Cooker at WWW.SOUSVIDEART.COM/WARRANTY and get 1 year of warranty Mini Sous Vide Cooker USER MANUAL...
-
Page 2: Table Of Contents
Safety Precautions P 3 - 6 Features of Sous Vide Cooker Control Panel and Operation P 8 – 11 Cooking Menus Overview P 11 - 14 Cleaning and Maintenance P 14 Troubleshooting P 14 - 15... -
Page 3: Safety Precautions
Safety Precautions Please read these instructions carefully and retain for future reference. 1. Do not touch hot surfaces. Use handles or knobs. 2. To protect against electric shock do not immerse the cord, plugs in water or other liquid. 3. Close supervision is necessary when the appliance is used by or near children. 4. - Page 4 14. A short power-supply cord is used to reduce the risk resulting from it being grabbed by children, becoming entangled in, or tripping over a longer cord. 15. Household use only. • Cleaning and user maintenance shall not be made by children •...
- Page 5 • This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety. •...
- Page 6 - If the food is not consumed within 4 hours after sous vide cooking, it is beneficial to cook until the food is pasteurized. - The appliance can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning the use of the appliance in a safe way and understand the hazards involved.
-
Page 7: Features Of Sous Vide Cooker P
Features of Sous Vide Cooker Sous Vide has been a popular cooking method in restaurants for several years. Sous Vide is a French term which means ‘under vacuum’ and describes food placed in vacuum sealed pouches and cooked in a water oven. Food slowly cooks at precise low temperatures over a long period of time to achieve succulent, superb tasting meals. -
Page 8: Control Panel And Operation P
Control Panel and Operation Control Panel Main Body Pot Holding Clamp S/S Element Cover Water Flow Channels Warning Refill probably evaporated during use water, so that water is filled into the cooking vessel up to Man-marking and lower than Max-marking. Otherwise, the device could be damaged. - Page 9 Temperature Display Increase button Decrease button Power button Time Display Temperature/Time Button Start/Stop Button Buttons Description： ：Activation of the device and start of the Start/Stop Button heating/cooking process. Cancelation of the heating/cooking process. Temperature / Time button : Press it to start temperature/Time settings. Press this button and hold for 3 seconds to change the temperature display to Celsius degree (The default display is the Fahrenheit degree).
- Page 10 Time setting range：10min~72hours Operation The Mini Sous Vide Cooker is a household appliance, it is applied to temperature range 68-194°F (20-90°C) with water capacity 6-12L, 68-168°F (20-75℃) for 12-16L. It is recommended to cover the container during cooking to avoid evaporation for temperature range above 75℃...
-
Page 11: Cooking Menus Overview P
Cooking Menus Overview Temperatures. The Mini Sous Vide Cooker has a 68-194°F temperature range, with 1°F increment selection. Different temperatures are required for different types of food and for different degrees of doneness. - Page 12 Vegetables - Root Vegetables. Potato, carrot, parsnip, beets, turnips. Vegetables - Tender Vegetables. Peas, asparagus, corn, broccoli, cauliflower, eggplant, onions, squash. Fruit - Firm Fruits. Apple, pear. Fruit - Tender Fruits. Mango, plum, apricot, peach, nectarine, papaya, strawberry. Steps to Sous Vide cooking Step 1.
- Page 13 - Separate the raw ingredient preparation area from the finished product area - Wash hands well before commencing any food preparation. - Prepare foods to the recommended thickness according to Sous Vide Temperature and Time Guide from SOUSVIDE ART™ Cookbook. Smaller cuts of meat will cook more quickly. Cooking - Use Sous Vide Temperature and Time Guide for cooking times and temperatures.
-
Page 14: Cleaning And Maintenance P
Storage If the food is not going to be consumed immediately, plunge the pouch containing the food into iced water to reduce temperature quickly. Refrigerate until required. Clean and Maintenance -Limescale: Please, fill 50% water + 50% vinegar and reach Max marking of S/S body, then set as 104℉... - Page 15 Error code E3: The anti-dry sensor shorts out as it got broken. The circulator will stop. Error code E3 will be featured on the display. Please, contact Customer Service team. Error code E4: When the water level is lower than the MIN mark or the circulator is not immersed in the water, and the water shortage sensor is failed to be activated, the dry boil sensor will be activated and stop working.
Need help?
Do you have a question about the Mini Sous Vide Cooker and is the answer not in the manual?
Questions and answers
Temperature doesn't go more than 56C