BB53B6RXV 9LGHB%ERRN 6HLWH 6RQQWDJ $XJXVW
Contents
1. Overview ........................................................................................ 3
2. Intended purpose ............................................................................ 4
4. Items supplied ................................................................................. 6
5. Sous-vide!? ...................................................................................... 6
5.1
What is sous-vide? ................................................................................ 6
5.2
5.3
5.4
Required accessories ............................................................................. 8
6. How to use ...................................................................................... 8
6.1
Unpacking ........................................................................................... 8
6.2
Preparation .......................................................................................... 8
7.1
Insert bag ............................................................................................ 9
7.2
Starting the program ............................................................................. 9
8. Tips and tricks ............................................................................... 10
8.1
8.2
8.3
Reverse cooking.................................................................................. 10
8.4
Tips ................................................................................................... 11
9. Cooking times ................................................................................ 11
9.1
9.2
Cooking table..................................................................................... 12
10. Recipes .......................................................................................... 13
10.1 Beef tenderloin ................................................................................... 13
10.2 Roast beef.......................................................................................... 13
10.3 Rack of lamb ...................................................................................... 13
10.5 Asparagus ......................................................................................... 14
10.7 Salmon .............................................................................................. 14
10.8 Tuna (semi-raw) .................................................................................. 15
11. Cleaning ........................................................................................ 15
12. Disposal ........................................................................................ 16
14. Troubleshooting ............................................................................. 16
2
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