Giles & Posner EK1295 Instruction Manual

Sous vide water oven

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Sous Vide Water Oven

Instruction Manual

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Summary of Contents for Giles & Posner EK1295

Page 1 Sous Vide Water Oven Instruction Manual...
Page 2: Getting Started
Please read all instructions carefully and retain for future reference. Getting Started Remove the appliance from the box. Remove any packaging from the appliance. Place the packaging inside the box and either store or dispose of carefully. In the Box Sous vide Non-stick cooking bath Cooking rack...
Page 3 Do not immerse the appliance in water or any other liquid. Do not operate the appliance with wet hands. Do not leave the appliance unattended whilst connected to the mains power supply. Do not remove the appliance from the mains power supply by pulling the cord; switch it off and remove the plug by hand.
Page 4: Description Of Parts
Description of Parts Non-stick cooking bath Control panel digital display Cooking rack Temperature button +/- buttons On/off button Timer button Start/cancel button Before Using the Sous Vide Ensure that the Sous Vide is unplugged from the mains power supply and turned off. Wipe the Sous Vide main unit and non-stick cooking bath with a soft, damp cloth and dry thoroughly.
Page 5: Vacuum Sealing Food
Instructions for Use Vacuum Sealing Food Use only food-grade, plastic, vacuum-sealable pouches or zip-lock bags to package food for cooking in the Sous Vide. Seal according to the manufacturer’s instructions. If vacuum sealing, only use pouches certified suitable for vacuum cooking. Ensure that the Sous Vide is switched off and unplugged from the mains power supply.
Page 6: Do's And Don'ts
Do’s and Don’ts Do: Always allow enough time for the water to reach the desired temperature, 1–1½ hours will be adequate. Do: Always use certified for cooking, food-grade, plastic pouches to vacuum seal food. Do: Always ensure that food is cooked for the minimum specified time; cooking for longer is generally fine. Always consult the recipes where possible for further guidance.
Page 7: Maximum Time
Cooking Reference Tables Meat Meat Thickness/ Temperature Setting Minimum Time Maximum Quality Time Beef Sirloin/Fillet/ 2.5 cm / 1 inch Rare – 49 °C 1 hour 8 hours T-Bone/Ribeye 5 cm / 2 inches Medium rare – 57 °C 2 hours 8 hours Medium –...
Page 8 Food Thickness/ Temperature Setting Minimum Maximum Time Quality Time Fish Lean Fish 2.5 cm / 1 inch Desired serving temperature 30–45 minutes Longer cooking times will produce a very soft texture. Fatty Fish 2.5 cm / 1 inch Desired serving temperature 40–60 minutes Longer cooking times will produce a very soft texture.
Page 9: Frequently Asked Questions
Frequently Asked Questions What can be cooked in the Giles and Posner Sous Vide? A wide range of foods can be cooked in the Sous Vide. All types of meat can be cooked. Fish and seafood cook especially well; the Sous Vide ensures that delicate foods are not overcooked. The Sous Vide is also great for cooking vegetables, fruits and even eggs.
Page 10: Cleaning And Maintenance
If this occurs, remove the lid using heat-resistant oven gloves and allow the water to trickle back into the water bath. Specifications Product code: EK1295 Input: 220 - 240 V ~ 50 Hz Output: 550 W Sous Vide Water Oven...
Page 11 Chilli Beef Burgers Ingredients 500 g ground beef 2 tsp Dijon mustard 12 cream/plain crackers 1 large egg 6 sprigs fresh parsley ½ spring onion 2 red chillies Salt and pepper, to taste 2 garlic cloves Method Fill and preheat the Sous Vide to 56 ºC for medium rare, 60 ºC for medium and 65 ºC for well done. Place the crackers into a sandwich bag and smash them up until fine, breaking up any big bits with your hands and putting them into a large bowl.
Page 12 Steak and Bourbon Caramelised Onions Ingredients 1 tbsp brown sugar 500 g of sirloin steak (the cuts should be of a 1 tbsp olive oil similar size and thickness) Salt and black pepper, to taste 200 g blue cheese crumbles 1 large red onion 2 tbsp bourbon Method...
Page 13 Sirloin Steak Ingredients 2 200 g sirloin steaks, about ¾ of an inch thick (cuts should be of a similar size and thickness). 2 sprigs rosemary, finely chopped 2 sprigs thyme, finely chopped 1 garlic clove, crushed 30 g butter Salt and pepper, to taste Method Fill and preheat the Sous Vide to:...
Page 14 Fillet Steak Ingredients 2 fillet steaks, about ¾ of an inch thick (cuts should be of a similar size and thickness) 2 sprigs rosemary, finely chopped 2 sprigs thyme, finely chopped 1 garlic clove, crushed 30 g butter Salt and pepper, to taste Method Fill and preheat the Sous Vide to: Rare –...
Page 15 Lamb Chops with Garlic and Fresh Herbs Ingredients 4 bone-in lamb chops (chops should be of a similar 8 black peppercorns, crushed size and thickness) 1 tbsp (14 g) butter 1 garlic clove, crushed Sea salt, to taste 1 large sprig of fresh thyme, finely chopped 1 large sprig of rosemary, finely chopped 1 tbsp fresh parsley, finely chopped 1 tsp fresh oregano, finely chopped...
Page 16 Lamb, Mixed Pepper and Onion Kebabs Ingredients Peppers and Onions 1 tsp ground black pepper 1 large red bell pepper, stemmed and seeded ½ tsp cayenne pepper 1 large green bell pepper, stemmed and seeded ½ tsp salt 1 large red onion Lamb 60 ml of olive oil 1 kg boneless lamb chunks...
Page 17 Leg of Lamb with Garlic and Rosemary Ingredients 2 kg leg of lamb 5 garlic cloves 4 sprigs of fresh rosemary 20 g butter Salt and freshly ground pepper, to taste Method Remove the lamb from the refrigerator and allow to reach to room temperature. Fill and preheat the Sous Vide to 55 ºC.
Page 18 Simple Pan Seared Chicken Breast Ingredients 4 boneless, skinless chicken breasts (breasts should be of a similar size and thickness) 3 tbsp vegetable oil Salt and black pepper, to taste Method Fill and preheat the Sous Vide to 63.5 ºC. Place each chicken breast in separate food pouches and vacuum seal.
Page 19: Lemon Chicken
Lemon Chicken Ingredients 8 chicken thighs, skin on or boneless, skinless if 1 ½ tsp fresh thyme, finely chopped desired (thighs should be of a similar size and 1 ½ tsp fresh marjoram, finely chopped thickness) 1 ½ tsp fresh parsley, finely chopped 1 small onion, peeled, halved and sliced 1 tbsp dry sherry (optional) 1 garlic clove, crushed...
Page 20 Garlic and Herb Chicken Ingredients 2 boneless, skinless chicken breasts ¼ tsp oregano 2 tbsp parsley flakes ¼ tsp basil 2 cloves garlic, crushed Salt and pepper, to taste 1 tbsp olive oil 1 pinch nutmeg Method Fill and preheat the Sous Vide to 63.5 ºC. In a small bowl, combine all of the herbs and the oil.
Page 21 BBQ Pulled Pork Sandwiches Ingredients 3lb pork roast (shoulder) ½ tsp garlic powder ½ tbsp chilli powder 150 ml BBQ sauce (to your preference) ½ tbsp paprika Bread (to your preference) ½ tbsp ground black pepper ½ tbsp brown sugar ½...
Page 22 Whisky Chops Ingredients 4 bone-in pork chops 150 ml Jack Daniels whisky 120 ml whipping cream 100g flour 1 large onion, peeled and sliced 4 tbsp vegetable oil 1 tbsp ground cumin Salt and pepper, to taste Method Fill and preheat the Sous Vide to 56.5 ºC for medium rare, 60 ºC for medium. Combine the flour, cumin, salt and pepper in a large bowl.
Page 23 Simple Salmon Ingredients 2 salmon fillets (approx. 240 g), pin bones removed 2 tsp lemon zest 2 sprigs of fresh dill (finely chopped) Salt and pepper, to taste Method Fill and preheat the Sous Vide to the preferred temperature: Rare – 47 ºC Medium Rare –...
Page 24 Seared Scallops Ingredients 700 g large fresh scallops 2-3 tbsp vegetable oil Salt and black pepper, to taste Method Fill and preheat the Sous Vide to 60 ºC. Wash the scallops then pat dry with paper towels. Ensure that the tough tendon attachment is fully removed. Lightly season the scallops with salt and pepper.
Page 25 Vanilla Shrimp Ingredients 300 g shrimp, peeled and deveined 56 g butter, cut into 2 pieces 1 vanilla pod ¼ tsp cayenne pepper Salt and pepper, to taste Method Fill and preheat the Sous Vide to 58 ºC. Split the vanilla pod in half and remove the seeds. Combine the shrimp, vanilla seeds, cayenne pepper, salt and pepper in a medium sized bowl.
Page 26 Corn on the Cob Ingredients 4 fresh ears of corn, washed 56 g butter 2 tsp cayenne pepper 2 tbsp coriander 1 lime, zest only Salt and pepper, to taste Method Fill and preheat the Sous Vide to 83.5 ºC. Season the corn with salt, pepper, cayenne pepper, lime zest and coriander on all sides.
Page 27 Simple Carrots Ingredients 1 bunch of carrots, washed and trimmed Olive oil Salt and pepper, to taste Method Fill and preheat the Sous Vide to 84 ºC. Drizzle olive oil onto the carrots and toss to coat evenly. Season the carrots with the salt and pepper, to taste. Place the carrots in a cooking pouch and vacuum seal.
Page 28 Rustic Mashed Potatoes Ingredients 24–30 new potatoes, peeled or unpeeled, quartered 2 tbsp butter 180g soft cheese 1 spring onion, finely chopped 2 garlic cloves, crushed Salt, to taste Method Fill and preheat the Sous Vide to 88 ºC. Place the potatoes and butter into enough cooking pouches so that they are evenly distributed, in a single layer and are not overcrowded.
Page 29 Rosemary and Garlic New Potatoes Ingredients 20–25 new potatoes, washed 3 garlic cloves, crushed 2 tsp fresh rosemary, finely chopped 1 tbsp olive oil Sea salt and ground black pepper, to taste Method Fill and preheat the Sous Vide to 88 ºC. Drizzle olive oil onto the potatoes and toss to coat evenly.
Page 30 Spiced Apples Ingredients 4 small tart apples, peeled and cored 1 tsp brown sugar 8 Digestive biscuits, crushed ½ tsp ground cinnamon 125 ml whipped cream ¼ tsp ground nutmeg 60 g unsalted butter, softened ½ tsp salt 1 lemon, juice and zest Fresh mint leaves 1 tbsp raisins Caramel sauce...
Page 31 Champagne Strawberries Ingredients 300 g fresh strawberries, halved 60 ml champagne 50ml whipped cream, sweetened 2 tsp sugar 2 meringue nests (broken) Fresh mint Method Fill and preheat the Sous Vide to 84 ºC. Place the strawberries into a small cooking pouch, add the sugar and champagne and vacuum seal the pouch.
Page 32: Connection To The Mains
CONNECTION TO THE MAINS Please check that the voltage indicated on the product corresponds with your supply voltage. IMPORTANT As the colours in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, please proceed as follows: The wires in the mains lead are coloured in accordance with the following code: Blue Neutral (N) Brown Live (L)
Page 33 UP GLOBAL SOURCING, Victoria Street, Manchester, OL9 0DD, UK. If this product does not reach you in an acceptable condition please contact our Customer Services Department by one of the following methods: Telephone: 0161 934 2240* *Telephone lines are open Monday – Friday, 9am – 5pm (Closed Bank Holidays) Email: customercare@upgs.com Fax:...