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Summary of Contents for Andrew James Andrew James
- Page 1 Sous Vide & Slow Cooker Please read the manual fully before using the appliance and keep the manual safe for future reference.
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Page 2: Table Of Contents
Contents page Safety instructions Page 3 Appliance components and illustration Page 5 Control panel Page 6 Menu setting table Page 7 Quick steps to Sous vide cooking Page 7 Food preparation Page 8 How to use the Sous vide function Page 9 Guidance table for Sous vide cooking Page 10... -
Page 3: Safety Instructions
Safety Instructions When using any electrical appliance, basic safety precautions should always be followed including: This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. - Page 4 Do not allow the cord to touch hot surfaces and do not place the cord near hot gas, electric burners or in a heated oven. Use of an extension cord with this appliance is not recommended. However if it is necessary to use an extension cord, ensure that the extension cord is equal to or greater than the power consumption of the appliance to avoid overheating of the appliance and extension cord.
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Page 5: Appliance Components And Illustration
Before first time use Before using the cooker for the first time, remove all labels and tags from the product. Do not immerse the slow cooker base in water or any other liquid. Remove all packaging before using the appliance, to avoid the risk of suffocation, always keep bags out of the reach of babies and children. -
Page 6: Control Panel
Control Panel It is simple and easy to use the Control panel, choose your cooking menu, set the temperature and time and start cooking. The appliance will cancel the function within 20 seconds if it is not confirmed. 1. Menu Button 4. -
Page 7: Menu Setting Table
Menu Settings table Cooking Menu Sous Vide Slow cooker Temp range 40-90˚C HIGH WARM Default temp 1˚C Time Settings 1 to 24 hours High-2 to 8 hours Low– 4 to 16 hours Default cooking times 1 Hour High– 4 hours Low–... -
Page 8: Food Preparation
Food preparation Please follow the instructions for food preparation: Always ensure that the produce being cooked is of high quality and fresh. Make sure that the food being cooked i.e. meat, seafood, poultry has been stored below 5˚C before preparation begins. ... -
Page 9: How To Use The Sous Vide Function
How to use the Sous Vide function Ensure that the appliance is on a flat, level surface. Plug the unit on and press the power button. The unit will then beep and the display screen will illuminate . The appliances default settings will now set the appliance at 50˚C. - Page 10 Food Cooking Cooking Time Holding Time Thickness Temperature (After cooking) Beef and Lamb 1.Tenderloin, cutlets, 1. 49˚C or higher 1 Hour Up to 6 Hours 1-2cm sirloin, 2.rib eye, rump, T-bone 2. 49˚C or higher 2 Hours Up to 8 Hours 2-5cm 3.
- Page 11 Guide to different levels of cooking Beef, lamb and pork Rare: 49˚C Medium Rare: 56˚C Medium: 60˚C Medium well: 65˚C Well: 71˚C + Poultry With bone: 82˚C Without bone: 64˚C Fish Rare: 47˚C Medium rare: 56˚C Medium: 60˚C Vegetables 83˚C—87˚C Please note: the cooking times found on page 12 are only an estimate.
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Page 12: How To Use The Slow Cooker
How to use the Slow cooker Ensure that the appliance is on a level surface. Plug the unit on and press the power button. The unit will then beep and the display screen will illuminate . The appliance will go to the default setting the sous vide menu. -
Page 13: Cleaning The Appliance
Cleaning the appliance Switch off and remove the plug from the socket. Allow a cooling period to occur after using the appliance and before cleaning. Allow the water to cool in the cooking pan and then pour It out. ... -
Page 14: Sous Vide Recipes
Sous Vide recipes Braised shin of beef Serves 4 500g shin of beef, deboned Sprig of thyme 1 clove of garlic/15g garlic paste 10g horseradish 20g tomato paste 100g pancetta lardons 60ml red wine 75g button mushrooms 2 bay leaves 30g butter Sprig of rosemary Fill the Sous Vide with water and preheat to 82˚C. - Page 15 Teriyaki Salmon Serves 4 4 salmon fillets 1 tsp finely chopped garlic 3 tbsp teriyaki sauce 1 tsp chilli flakes 1 tsp grated ginger Fill the Sous Vide with water and preheat to 56 ˚C. Place Teriyaki sauce, ginger, garlic and chilli into a bowl and mix until combined.
- Page 16 Place into the AJ Sous vide and submerge in water. Cook for 40—90 minutes depending on the thickness of the steak. Preheat a frying pan. Remove the steak from the sous vide and vacuum pouch. Place into the frying pan and sear. Add butter and thyme to the pan and baste the steak in the flavoured butter.
- Page 17 Moroccan Lamb Serves 4 700g Shoulder of lamb, cut into 200ml passata chunks ½ tsp cayenne 400g chopped tomatoes 1 tsp black pepper 3oz dried apricots 1 tsp paprika 2oz sultanas ½ tsp turmeric 2oz flaked almonds ½ tsp cinnamon 1 tbsp clear honey 1 tsp ginger Place cayenne, black pepper, paprika, ginger, turmeric and cinnamon into...
- Page 18 200g rhubarb 45ml water Vanilla Rhubarb 45g sugar 1 vanilla pod Fill and preheat the AJ Sous Vide to 60 ˚C. Cut the rhubarb into 7cm lengths. Into the pouch place the rhubarb, sugar, vanilla, scraped from the pod and water.
- Page 19 Goats Cheese Risotto Serves 4 200g Arborio rice 100g frozen peas 250ml vegetable stock 2 sprigs of mint 1 onion, chopped 100g goats cheese 1 clove of garlic, 1 tbsp olive oil crushed 20g butter Fill the Sous Vide and preheat to 83 ˚C. Heat the oil in a small pan.
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Page 20: Slow Cooker Recipes
Slow Cooker recipes Lamb Shanks 2 red onions 300ml red wine 3 cloves of garlic crushed 3 teaspoons balsamic vinegar 2 sticks of celery, finely sliced 400ml lamb stock 1 leek, finely sliced 1 bay leaf 1 carrot, finely sliced Sprigs of fresh thyme and rosemary 4 lamb shanks Seasoning to taste... - Page 21 Lamb, butter bean and tomato casserole 1 onion finely chopped 1 x 400g tin of butter beans 2 sticks of celery, sliced 500ml lamb stock 1 red pepper, finely sliced 2 teaspoons sun-dried tomato paste 1 large carrot, diced 1 teaspoon oregano 450g stewing lamb, diced Seasoning to taste 1 punnet of cherry tomatoes...
- Page 22 Sweet potato, apple and ginger soup 2-3 teaspoons grated fresh ginger 700ml water or stock (depending on desired strength) 1 onion Seasoning to taste 2 sweet potatoes, chopped Coriander leaves to garnish 2 sticks of celery, chopped 2 cooking apples, chopped (This recipe requires a hand or stick blender) Preheat the appliance for 15 minutes.
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Page 23: Disposal Of The Appliance
UK and EU Guarantee Your new Andrew James product comes with a 24 month guarantee and a 2 year fixed warranty, effective from receipt confirmation. Your receipt or order number is required as proof of purchase date so it is imperative that you keep it safe. -
Page 24: Electrical Information
Customers are responsible for any taxes applied to our products when they are shipped outside of the EU. All of our prices are inclusive of VAT. Once a product has been returned to us, we will aim to repair or replace it within 30 days of receipt. - Page 25 If the supply cord is damaged it must be replaced by a service agent or a similarly qualified person. Copyright Andrew James...
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