Summary of Contents for Byzoo SV02
- Page 1 Byzoo Sous Vide Cooker Instruction Please read these instructions carefully and retain for future reference. MODEL NO.: SV02...
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Page 2: General Safety Instructions
INTRODUCTION To get the best out of your new Byzoo sous vide cooker, please read this user guide carefully before using it for the first time. Take note of the safety precautions. We also recommend that you keep the instructions for future reference. -
Page 3: Before Use
• Always place the appliance on a dry, level, firm and heat-resistant surface well away from any edges. • Always place the Byzoo sous vide cooker at a safe distance from flammable objects such as curtains, tablecloths etc. • The appliance must not be placed or stored near other heat sources. -
Page 4: Preparing Foods
00:10 – 2:00 in 1-minute steps 2:00 – 72:00 in 30 minutes steps Press and hold down for rapid increase/decrease. Foods for sous vide cooking Meat is particularly suitable to sous vide cooking, as it makes it more tender, juicier and retains flavour, but vegetables and fish can also be cooked this way. -
Page 5: Main Components
• The thickness of the food must be as described in the table of sous vide temperatures and times. MAIN COMPONENTS Min level Handle Gap Stirrer (2pcs included) Water bath (Tank) 10. Display Control panel 11. Timer/Temp (time/temperature) Rack 12. Adjusting button for time and temperature Filter cap 13. - Page 6 Press the Start/Stop button. The unit starts working, and the central stirrer has a delay stiring in few seconds. The Byzoo Sous Vide appliance preheats the water to the set temperature before the cooking time begins to count down. The display shows the current temperature of the water.
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Page 7: Troubleshooting
stop the machine. Replace the stirrer and recover the filter cap until motor stops working, then restart the unit. Note Make sure the bags are completely sealed before cooking begins. Make sure the bags are still completely sealed once cooking is finished. If the food is to be consumed within a few hours, it can be kept in the water bath for a short time without ruining the structure. - Page 8 TABLE OF COOKING TEMPERATURES AND TIMES Food item Thickness* Temp. (°C) Time Standing time** Beef, veal, lamb, venison 1-2 cm 1 hour Up to 6 hours Fillets, chops, ribeye, T-bone, sirloin, porterhouse (tender cuts) 2-5 cm 2 hours Up to 8 hours Flank, neck, thigh, shoulder, shank 4-6 cm 8 hours...
- Page 9 TABLE OF DONENESS AND TEMPERATURES Food item Doneness Temperature (°C) Beef, veal, lamb, pork and venison Rare Medium-rare Medium Medium-well done Well done Poultry, boneless Well done Poultry, with bone Well done Fish Rare Medium-rare Medium Vegetables General 83-87...