Gourmia GSV115 - Immersion Sous Vide Pod Manual

KNOW YOUR IMMERSION SOUS VIDE POD

Operating Tips

• Operate appliance in water only. Keep the water level between the "Min" and "Max" levels at all times.
• Only the heating sleeve portion should be underwater: Do not immerse the appliance cord, power box, or upper portion of the appliance. If the appliance or any of its parts become submerged, unplug appliance immediately.
• As the water temperature increases, water begins to evaporate. The sous vide circulator is equipped with an alarm that indicates a low water level. If the water level goes below the "Min" mark, the circulator will automatically shut off.
• Remember the circulated water can be very hot. Use a trivet or rest on a heat-safe surface to protect your countertop from any container being used with appliance. Use tongs to remove anything from the water bath. Use caution when moving containers of hot water.
• Energy can be saved by covering the water bath with plastic wrap or aluminum foil. However, be careful not to cover any part of the appliance with the plastic wrap.

USING YOUR IMMERSION SOUS VIDE POD

Setting Range

• Default setting: Temperature: 133℉
• Time: 04:00
• Temperature setting rage: 68-194°F
• Time setting range: 10min~72hours

STEP-BY-STEP INSTRUCTIONS

1. Place the Sous Vide Pod into a heat-proof container deep enough so that the Pod does not touch the bottom of the container. Secure the Clamp to the side of the container.
2. Fill with water to a level between the Minimum and Maximum water level indicators on the Pod. Note: Adding the filled food bags will increase the water level; check again after adding food to ensure the water is not over the Maximum water level line.
3. Plug the power cord into the outlet. The Display will show default time of 04:00 and temperature of 133˚F.
   Note: To switch between Celsius and Fahrenheit, press and hold the Temperature/Time button for 3 seconds.
4. To adjust the temperature, press the Temperature/Time button and then + and - to set the temperature. The temperature will increase/decrease by 1˚F (0.1 ˚C). Press and hold + and - to increase/decrease the temperature rapidly.
5. To adjust the time, press the Temperature/ Time button and then + and - to set the desired cook time. Press and hold + and - to increase/decrease the time rapidly.
6. Press the Start/Stop button once to preheat the water. The display will show the current temperature of the water as it heats up. When the water reaches the selected temperature, the alarm will beep 5 times and the display will flash.
7. Place the food into the water and press the Start/Stop button to begin the cook time. The display will indicate the remaining time.
8. When the cook time has elapsed, the alarm will beep 5 times and the display will read "End."
9. Remove cooked food bags with tongs, as water will be hot. Unplug and cool Sous Vide Pod before cleaning and storing.

If the display reads "E1" or "E4," the water level is too low.

VACUUM SEALING

The key to sous vide cooking is the "sous vide" (or "under vacuum") part of the equation.
Vacuum sealing foods prevents evaporation and allows for the most efficient transfer of energy from the water to the food. To do so, simply place your seasoned food in a BPA-free, zip-top plastic bag and remove all of the surrounding air to create a vacuum seal.

Here are four effective ways to create this seal:

1. VACUUM SEALER
   While not readily available in many homes, vacuum sealing is without a doubt the preferred method and is excellent for batch cooking.
2. WATER DISPLACEMENT METHOD
   1. Fill a large plastic container with cool water.
   2. Prep your food to be cooked and place the food in a BPA-free plastic freezer bag.
      Do not seal yet.
   3. Slowly immerse the food-filled bag into the water. This will force the air out as the bag is immersed
   4. Continue immersing the bag until just before the water reaches the top of the bag
   5. While still in the water, close or zip to seal, forcing out the remaining air as much as possible.
3. SUCKING AIR OUT
   Use zipper lock bags and suck the air out with a straw. This method is not recommended for raw meat, but you can use it for fruits and vegetables.
4. CANNING JARS
   Some foods can also be cooked in glass canning jars. Beans and grains both work well in jars, as do desserts such as cakes and custards.

COOKING TIPS

Hints & Tips for IMMERSION SOUS VIDE POD Cooking

• The thickness of meat, poultry, and fish will determine the length of cook time. Use an instant-read thermometer after removing food from the cooking bag to guarantee that a safe internal temperature is reached.
• Food safety is always a priority when handling and cooking. When unsure if food is done, add 30 minutes to the cook time to pasteurize eggs and/or poultry.
• Some tough cuts of beef can be cooked sous vide to tender perfection in 4-24 hours. Sear quickly when done and serve with root vegetables.
• Vegetables will cook faster if they are thinly sliced or cut into small pieces.
  If left whole, they will take more time to become tender. Either way, the natural sweetness and full nutritional value adds to the delight of sous vide vegetables.
• Fruit can be cooked sous vide to make toppings, purees, syrups and such. Cook for 2-2½ hours at 160°F and let it cool in the bag before using.
• To prep meat, poultry and fish before cooking, add seasonings or rubs before bagging. Vacuum seal or use the Water Displacement Method to remove the air from the bag before cooking.
• To avoid the cooked protein that surfaces in sous vide chicken and fish, called "albumin," brine the chicken or fish for one hour in lightly salted water, drain and pat dry.
• ALWAYS vacuum-seal foods in a BPA-free bag when cooking foods more than eight hours.

While sous vide foods are fully cooked and ready-toeat right out of the water bath, it is highly recommended that they be finished with a blast of high heat, such as placing your cut of beef on a blazing hot cast iron skillet for 30 seconds on each side. This gives the meat a nice crispy texture and an appetizing outer appearance.
Many cooks also like to use a grill to finish dishes like sous vide ribs. A broiler is also very effective, and makes quick work of sous vide chicken wings or vegetables, like eggplant. Even deep frying can be a good nishing choice–sous vide French fries are seriously delicious.

FOOD PREP & COOKING GUIDE

The art of sous vide cooking is truly an art! It's simple in nature, yet this cooking method is often used, mostly by gourmet chefs to prepare the most complex, rich dishes. Because the foods are cooked at low temperatures for longer times, the textures and fiavors are authentically and naturally good for you and fiavorful. Beef, poultry, fish, and pork are fork-tender when done with inviting textures. Vegetables retain all their nutrients when cooked sous vide, including the natural sugars, offering delightfully sweet and nutritious side dishes. In fact, everything about sous vide says, "naturally good for you!"

The following Cooking Chart, along with our favorite Hints & Tips, will help you determine how to prep food, how long and at what temperature you'll want to cook your foods for safety and flavor. Because temperatures are low and the cooking times are extended, be sure to follow all safety precautions. Enjoy!

Sous Vide Pod Cooking Chart

BEFORE FIRST USE

1. Remove all packaging and discard plastic bags.
2. Using a slightly damp cloth, wipe the Sous Vide Pod. Dry well.

CLEANING AND MAINTENANCE

1. When cool, clean the Sous Vide Pod with a slightly damp soft cloth. Dry well.
2. Store the Sous Vide Pod in a dry place. Do not wrap or secure in plastic.
3. After several uses, descaling may be required, particularly if hard water is used.
   1. To descale, place the Pod in a heat-safe container and attach with clip.
   2. Fill the container with water to the Maximum Fill line on the Pod.
   3. Set the temperature to 158°F.
   4. Add 1 ounce citric acid descaling powder (food grade).
   5. Allow the water to circulate for 20 minutes after temperature has been reached.
   6. Unplug the Sous Vide Pod.
   7. When cool, rinse the bottom of the Pod in clean water and wipe dry with a soft cloth.

TROUBLESHOOTING

• Display reads "E1": The water level is too low.
• Display reads "E4": Unplug the Sous Vide Pod and let it cool down. Be sure the water is above the Minimum line before restarting.
• Display reads "E2," "E3," "E5," or "E6": There is an issue with one of the sensors. Please contact customer service.

IMPORTANT SAFEGUARDS

Please read all instructions and save for future reference. Before using the electrical appliance, the following basic precautions should always be followed:

• Do not touch hot surfaces or water. Use control panel or clamp.
• Do not use appliance for anything other than the intended purpose.
• To protect against electrical shock, do not immerse cord, plugs, or entire unit in water or other liquid.
• To avoid the possibility of personal injury, always unplug the appliance from the electrical outlet before handing or cleaning.
• For indoor use only–do not use outdoors.
• Close supervision is necessary when any appliance is used by or near children.
• Not to be used by children.
• Unplug appliance from outlet when not in use and before cleaning.
• Do not touch hot surfaces. Allow appliance to cool before putting on or taking off parts or storing.
• Do not operate the appliance with a damaged cord or plug. or after the appliance malfunctions, or is dropped in water. If the appliance malfunctions or is damaged in any way, return appliance to the nearest authorized service facility for repair or adjustment.
• The use of accessory attachments that are not recommended by the appliance manufacturer may cause damage or injuries.
• Do not let cord hang over edge of table or counter or touch hot surfaces.
• Do not place on or near a hot gas stove, electric burner, or in a heated oven.
• The use of unapproved accessory attachments is not recommended for the appliance and may cause injuries.
• To disconnect, remove plug from wall outlet.
• Intended for countertop use only.
• This appliance comes with a short power-supply cord to reduce the risk resulting from cord being grabbed by children, becoming entangled in, or tripping over a longer cord.
• 
  Spilled food can cause serious burns. Keep appliance and cord away from children. Never drape cord over edge of counter, never use outlet below counter, and never use with an extension cord.

Note: Appliance is designed for household use only.

ENVIRONMENT

Do not throw away the appliance with the normal household waste at the end of its life, but hand it in at an official collection point for recycling. By doing this, you help to preserve the environment.

All rights reserved. No portion of this manual may be reproduced by any means whatsoever without written permission from The Steelstone Group, except for the inclusion of quotations in a media review.

Although every precaution has been taken in the preparation of this manual, The Steelstone Group assumes no responsibility for errors or omissions. Nor is any liability assumed for damages resulting from the use of the information contained herein. Although every effort has been made to ensure that the information contained in this manual is complete and accurate, The Steelstone Group is not engaged in rendering professional advice or services to the individual consumer; further, The Steelstone Group shall not be held responsible for any loss or damage allegedly arising from any information or suggestion in this manual.

© 2018 Gourmia
www.gourmia.com
The Steelstone Group Brooklyn, NY

Documents / Resources

References

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