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Related Manuals for TEAM CUISINE SOUS-VIDE STICK
Summary of Contents for TEAM CUISINE SOUS-VIDE STICK
- Page 1 SOUS-VIDE STICK TC-002-001 Operating instructions...
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Page 2: Table Of Contents
www.team-cuisine.com Contents Device overview ......................4 Intended purpose ......................5 Safety instructions ....................... 6 Items supplied ......................7 The sous-vide cooking method .................. 8 What is sous-vide? ........................9 Advantages of sous-vide ......................10 Things to remember with sous-vide ..................11 Required accessories ........................ - Page 3 Thank you for your trust! Congratulations on your new sous-vide stick. For safe handling of the product and in order to get to know the entire scope of features: • Thoroughly read these user instruc- tions prior to initial use.
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Page 4: Device Overview
www.team-cuisine.com Device overview 4 ... -
Page 5: Intended Purpose
Use the device exclusively for heating and WARNING! Risk of material damage! maintaining the controlled temperature of a Use the sous-vide stick exclusively for water bath for purposes of sous-vide cooking. heating tap water. The device is not suita- The device is designed for private home use ble for other liquids. -
Page 6: Safety Instructions
The pot must be standing on a stable, vibration-free, level work sur- face. The sous-vide stick must be immersed in water at least up to the MIN marking, and not beyond the MAX marking. Do not insert the mains plug into a wall socket until the sous-vide stick is securely attached, and the water level is between the MIN and MAX markings. - Page 7 www.team-cuisine.com If the mains power cable of this device should become damaged, it must be replaced by the manufacturer, the manufacturer's custom- er service department or a similarly qualified specialist, in order to avoid any hazards. The base unit, the mains power cable and the mains plug must not be immersed in water or any other liquids.
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Page 8: Items Supplied
Items supplied structure and characteristics of the food. • Large quantities can easily be prepared. 1 sous-vide stick The final preparation can then take place 1 copy of the user instructions very quickly (e.g. briefly searing steaks). •... -
Page 9: Things To Remember With Sous-Vide
www.team-cuisine.com liciously juicy at all times, and do not be- • Before placing the food to be cooked into come dry. the water, ensure that the bag is tightly • The vacuum-sealing process causes mari- sealed. If water gets inside, it would spoil nades to penetrate deeper and more in- the food or make it taste watery and fla- tensively into the food. -
Page 10: Operating The Device
2. Figure A: attach the sous-vide stick to utes. the edge of the pot using the clamp 3. The plastic foot 5 may rest on the bottom of the pot. -
Page 11: Phase 1: Heating Up
www.team-cuisine.com 6.3 Phase 1: heating up 3. The bags should be underwater. If they float on the surface, cover them e.g. with 1. Briefly press the button 13 to start the a plate. program. The LED 10 and the button 4. During long cooking times, water evapo- are lit blue. -
Page 12: Tips And Tricks
• The sous-vide stick is not a device for cauliflower, Brussels sprouts, or broccoli. boiling water. It is therefore advisable for • Green vegetables emit sulphurous gases,... -
Page 13: Cooking Times And Recipes
www.team-cuisine.com Cooking times and reci- 8.2 Cooking table The times indicated in the following table are guidelines. The actual cooking time depends 8.1 Cooking meat to the core • the size and freshness of the food; temperature • the quality and properties of the product; •... - Page 14 www.team-cuisine.com Food to be Thickness/ Temperature Cooking time in Cooking level cooked weight of water bath water bath Beef medium rare 30 mm 56 °C 50 min fillet, steak medium rare 40 mm 56 °C 75 min Beef medium Strip 56 °C 6 hours Roast beef...
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Page 15: Recipes
www.team-cuisine.com 8.3 Recipes 7. At the end of the program, remove the meat from the bag and dab it dry with a Please find the cooking times in the table or in paper towel. your sous-vide cookbook. 8. Heat olive oil in a pan and sear the lamb cutlets briefly from both sides, so that Beef tenderloin they take on a nice colour. - Page 16 www.team-cuisine.com Asparagus 3. Repeatedly stab a fork into the pulp of the lemon. 1. Peel and wash the asparagus. 4. Place the salmon, the slices of lemon, and 2. Cut off the bottom ends. 1-2 leaves of sage into the vacuum bag. 3.
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Page 17: Cleaning, Descaling And Storage
(see “Preparing the water bath” on Cleaning the sous-vide stick page 34). The water level should come to 1. Clean the sous-vide stick with a damp just below the MAX marking 7. cloth. 3. Connect the mains plug 1 with a wall 2. -
Page 18: Removing And Reattaching The Metal Casing (Figure C)
www.team-cuisine.com 10. Disposal 9.3 Removing and reattaching the metal casing (Figure C) This product is subject to the provisions of European Direc- The metal casing 4 can be removed ... tive … so that any stubborn limescale can be 2012/19/EC. The symbol removed more easily or showing a wheelie bin crossed …... -
Page 19: Troubleshooting
www.team-cuisine.com 11. Troubleshooting Fault Possible causes/Action If your device fails to function as required, The device • Did the water level fall please try this checklist first. Perhaps there is below the MIN mark- switches itself only a minor problem, and you can solve it ing 6? Top up the wa- off before the ter. -
Page 20: Technical Specifications
www.team-cuisine.com 12. Technical specifications Model: TC-002-001 Mains voltage: 220-240 V ~ 50 - 60 Hz Protection class: I Protection type: IPX7 (protected against tem- porary immersion) Power rating: approx. 1000 W Temperature 0 °C - 90 °C range: (adjustable in 0.5 °C incre- ments) Heating time: 8 L from 24.4 °C to 60 °C in... - Page 21 www.team-cuisine.com 21...
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