Sous Vide - Andrew James
Sous Vide
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Die deutsche Version finden Sie auf unsere Webseite
Please read the manual fully before using the appliance and keep the
manual safe for future reference.
Safety Instructions
When using any electrical
precautions should always be
followed, including:
Always ensure the voltage
corresponds to the voltage
in your home.
Check the power cord and
plug regularly for any
damage. If the cord or the
plug is damaged, it must be
replaced by a qualified
electrician or a service
repair centre. If in doubt
please contact our customer
service team.
The appliance is intended
for domestic use only.
Industrial or commercial use
will void the warranty. The
supplier cannot be held
responsible for injury or
damage if the appliance has
been used for anything
other than its intended use.
Incorrect operation and use
can damage the appliance
and cause injury to the user.
Do not use the appliance if
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. Children shall not
play with the appliance.
maintenance shall not be
made by children unless they
are older than 8 and
appliance and its cord out of
reach of children less than 8
it has been dropped or
damaged in anyway. If the
unit has been damaged take
the unit for examination
and or repair by an
authorised service agent.
Do not immerse or expose
the motor assembly, plug or
the power cord in water or
any other liquid for any
If the supply cord is
damaged, it must be
manufacturer or by someone
who is suitably qualified to
avoid a potential hazard.
Do not let the cord hang over
the edge of a table or
counter. Ensure that the cord
is not in a position where it
can be pulled or tripped over
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 and extension
cord. Do not use any other
appliance on the extension
cord. Do not place the
extension cord in a position
where it can be pulled on by
children or animals or be
tripped over.
Always remove the plug of
the appliance safely. Do not
pull on the appliances cord
to remove the appliance
plug from the electrical
Never handle or operate the
appliance with wet hands.
Do not use the appliance
outdoors. Always use oven
gloves or a cloth when
removing the lid or handling
Do not use the appliance if
the lid is damaged.
Do not move the appliance
when it is in use.
Only prepare food in the
appliance as described in the
manual. Always ensure that
the appliance isn't covered
with objects e.g. dish cloths,
before and whilst it is in use.
in the hot water. Never cook
food directly in the dish,
always place in water to
Caution: the lid and outer
body can become hot during
use. To avoid the risk of
burns, do not touch the hot
Use the tongs to place food
Only place vacuum packed
foods in the appliance. Do
not use the Sous Vide to
cook unwrapped food.
The appliance will retain its
heat for a short while after
it has been switched off.
Allow the Sous Vide to cool
down completely before
cleaning and storage.
Be sure to allow the glass lid
to cool before cleaning it
with water.
Take care when removing
the lid of the appliance;
steam can condense and
collect on the underside of
the lid during the cooking
process which could drip
and cause scalds.
Before first time use
 Before using the sous vide cooker for
the first time, remove all packaging,
labels and tags from the product.
between Celsius and Fahrenheit by
using the F/C button on the panel.
 Wash the lid and the inside of the
water bath with hot water and a little
washing up liquid - then dry the
appliance thoroughly.
6. Press the timer/temp button to
adjust the cooking time. The
minimum time is 30 minutes, the
maximum is 72 hours. The cooking
time is set to a standard of 8 hours.
Directions for use
All food must be vacuum sealed in a
suitable bag to remove air and moisture.
This ensures the food retains its natural
flavour. You can marinate the food
before sealing in a bag.
1. Place the Sous Vide on a flat surface
and plug it in. Fill the water bath with
lukewarm or hot water. The water
must not be hotter than the cooking
temperature. Make sure the water
level is above the level of the food,
but below the MAX mark on the water
bath and above the MIN mark.
2. If necessary, insert the rack into the
water bath to cook certain foods or to
cook two of the same food at once.
3. Place the lid on the water bath.
4. Switch the appliance on by pressing
the on/off button. The display will
come on, and the temperature will
show 56˚c.
5. Adjust the temperature required for
your recipe by using the + and buttons. If required, switch the display
7. Press the start/stop button to enable
the Sous Vide to preheat to your
required temperature. The display
will show the current temperature of
the water bath, a buzzer will sound
three times when the appliance has
8. When the buzzer sounds, lift the lid
off the appliance and place your
food in the bath - or rack - using
tongs. Make sure the food is placed
within a vacuum sealer bag and that
it has been vacuum sealed.
9. Press the start/stop button. The
timer will now start to count down
and your food will start cooking.
10.When the food has been cooked, it
is best to eat it immediately. If it is to
be consumed within a few hours, it
can be stored in the water bath for a
short time (please see holding times,
page 8) If it is to be kept in the
fridge, place the bags in ice water to
reduce the temperature of the food.
Please note: There is a visible
temperature sensor located in the floor
of the water tank. Do not remove or
tamper with it in any way.
Tips for Sous vide cooking
1. Season your food to enhance the
2. Vacuum seal your food (to purchase a
vacuum sealer and storage bags
please visit:
 Wash hands well before preparation.
 Prepare the food to the correct
thickness and temperature (refer to
the table found on page 8).
Cooking advice
 Please use the guide found on page
8 for times and temperatures of
1. Once the desired temperature has
been reached, place the pouches
carefully into the water.
 The pouch must be correctly sealed
or the cooking process will be
2. After the cooking is completed, you
can also sear your food to improve the
appearance and flavour. This will
caramelise the fats and protein for
better flavour.
 Ensure the pouch is correctly sealed
once the cooking process has
Food preparation
Please follow the instructions for food
 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
 Food pouches must be cleaned before
use to ensure they are not
 Only prepare food on a clean work
Heating times
Original water
Desired water
Heating time
43 minutes
26 minutes
Cooking Time
Holding Time
(After cooking)
1. 49˚C or higher
1 Hour
Up to 6 Hours
2. 49˚C or higher
2 Hours
Up to 8 Hours
3.49˚C or higher
8 Hours
Up to 10 Hours
10 hours
Up to 12 hours
10 hours
Up to 12 hours
Pork chops
56˚C or higher
4 hours
Up to 6 hours
Pork roast
56˚C or higher
10 hours
Up to 12 hours
Chicken breast with bone
2 hours
Up to 3 hours
Chicken breast fillet
1 hour
Up to 2 hours
Chicken thigh with bone
1 ½ hours
Up to 3 hours
Chicken thigh no bone
1 hour
Up to 2 hours
Chicken legs
2 hours
Up to 3 hours
Duck breast
2 hours
Up to 2 hours
Lean fish
47˚C or higher
1 hour
Up to 1 hour
Fatty fish
47˚C or higher
1 hour
Up to 1 hour
1 hour
Up to 1 hour
Lobster tail
1 hour
Up to 1 hour
Up to 1 hour
Root vegetables
83˚C or higher
1 hour
Up to 2 hours
Tender vegetables
83˚C or higher
1 hour
Up to 2 hours
Beef and Lamb
1.Tenderloin, cutlets,
2.Rib eye, rump, T-bone
3. Blade, chuck, leg of
lamb, shoulder, shanks,
game meats
 Do not immerse the appliance, cord
or plug in water for any reason.
Guide to cooking meat
Beef, lamb and pork
 Wipe the water bath and lid with a
non-abrasive cloth using warm water with a little washing up liquid.
Rare: 49˚C
Medium Rare: 56˚C
Medium: 60˚C
 Clean the exterior of the appliance
with a soft damp cloth.
Medium well: 65˚C
 Do not use abrasive cleaning materials, scourers or chemicals to clean
any part of the appliance.
Well: 71˚C +
With bone: 82˚C
 Dry the pan and lid thoroughly with
a soft cloth or tea towel before storing.
Without bone: 64˚C
Sous Vide Recipes
Rare: 47˚C
Braised shin of beef
Medium rare: 56˚C
Medium: 60˚C
Please note: the cooking times found on
page 8 are only an estimate. To achieve
your personal taste please experiment
with times.
Serves 4
500g shin of beef, deboned
1 clove of garlic/15g garlic paste
20g tomato paste
Cleaning the appliance
60ml red wine
 Switch the sous vide off and remove
the plug from the socket.
2 bay leaves
 Allow a cooling period to occur after
using the appliance and before cleaning.
Sprig of rosemary
Sprig of thyme
 Allow the water to cool in the cooking
pan and then tip the appliance up to
pour it out.
10g horseradish
100g pancetta lardons
75g button mushrooms
30g butter
4 salmon fillets
3 tbsp. teriyaki sauce
1. Fill the Sous Vide with water and preheat to 82˚C.
1 tsp. grated ginger
2. Place all the ingredients except the
pancetta, mushrooms and butter into
a vacuum bag. Massage the bag so the
ingredients are combined.
3. Seal the bag and place into the Sous
Vide until it is fully submerged.
4. Cook in the Sous Vide for 10 hours.
5. Once cooked, remove the beef from
the sous vide and open the bag.
Strain the beef through a sieve, separating the sauce from the beef.
6. Heat a small pan with 15g of butter.
Place the pancetta and mushrooms
into the pan and sauté.
7. Pour the sauce into the pan and bring
to the boil. Add the remaining cold
butter to the sauce and allow it to
reduce and thicken.
8. Put the beef back into the pan and stir
through the sauce, then serve.
Serve with Dauphinoise potatoes and
green beans for a delicious accompaniment.
1 tsp. finely chopped garlic
1 tsp. chilli flakes
1. Fill the Sous Vide with water and
preheat to 56 ˚C.
2. Place Teriyaki sauce, ginger, garlic
and chilli into a bowl and mix until
3. Pour over salmon fillets until fully
coated and cover for 15 minutes.
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and submerge in water.
6. Cook for 1 hour.
Serving suggestion: Serve with noodles,
coriander and a squeeze of lime.
Sirloin Steak
Sprig of thyme
20g butter
Teriyaki Salmon
Rare - 54°C
Rare / Medium - 57°C
Serves 4
Medium - 60°C
Medium/Well done -66°C
heat to 64 ˚C.
1. Fill the Sous Vide with water and preheat to the required temperature.
2. Place the steak into a pouch and vacuum seal.
3. Place into the Sous Vide and submerge in water.
4. Cook for 40—90 minutes depending
on the thickness of the steak.
5. 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.
6. Remove from the pan once seared.
Do not over cook in the pan.
2. Slice the chicken breast through the
middle and stuff with chopped garlic, parsley and butter.
3. Wrap each breast in streaky bacon
until the hole is sealed.
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and submerge in water.
6. Cook for 1 hour.
7. Remove from pouch and place into a
preheated pan.
8. Sear the chicken in the pan until the
bacon is crispy.
Serving suggestion: Slice and lie on a
bed of zesty lemon Orzo.
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. This guarantee only
applies if the item has been used solely
for the use intended, and all instructions have been followed accordingly.
Please note this product is only for domestic use only and is not for commercial use.
Garlic Chicken
Serves 4
4 skinless and boneless chicken breasts
8 slices of streaky bacon
80g butter
1 tsp. minced garlic
1. Fill the Sous Vide with water and pre-
Abuse of your product will invalidate
the guarantee. Returned goods can
only be accepted if repackaged properly within the original colour product
box, and presented with the original
receipt of sale/order number. This does
not affect your statutory rights.
Returned products must be cleaned and
returned to us in as close to delivery
condition as possible.
If your product develops a problem within the first 12 months of the fixed warranty, we will pay all shipping costs to
have it returned to us. After 12 months
the customer will be liable for the cost of
returning the product to us. We will then
pay to have the repaired/replaced item
shipped back to the customer.
If you wish to return your item for a full
refund, you have the right to do so within the first 7 days. For our returns policy
please go to:
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.
The guarantee does not cover any defect
arising from improper use, damage,
build-up of lime scale or repair attempts
made by third-parties. Also, the guarantee does not cover normal wear and
tear of individual parts.
Electrical Information
Always ensure the voltage on the rating
label corresponds to the power supply
where the product is being used.
WARNING! This product must be connected to an earthed electrical power
supply. The green/yellow conductor in
the supply cord must be connected to
the Earth terminal in the plug. The
power supply must have an Earth connection.
Precautions should be followed for safe
cable management and connection to
the power supply
If a new mains plug needs to be fitted
follow the fitting instructions supplied
with good quality BS1363A plugs. If in
doubt consult a qualified electrician or
appliance repair agent.
 Safely dispose of the old plug.
 Connect the brown lead to the live
terminal “L” in the new plug.
 Connect the blue lead to the neutral
“N” terminal.
 Connect the green/yellow lead to the
earth “E” terminal.
Recommended fuse: 13A
Contact details
If an extension cable is required, it must
have an earth conductor. To avoid overheating the extension cable should be
rated no less than 13A and be fully unwound before use.
Andrew James UK LTD
Do not attempt to modify electrical plugs
or sockets or attempt to make an alternative connection to the electrical supply.
Disposal of the appliance
Customer Service / Technical Support
Waste Electrical & Electronic Equipment
(WEEE) Waste & Recycling
Telephone: 0844 335 8464
Disposal of Electrical and Electronic
Non-household waste. This product must
not be disposed of together with ordinary household waste.
Separate collection of used products,
batteries and packaging allows the recovery and recycling of materials. Re-use
of materials helps prevent environmental pollution and reduces the demand for raw materials.
Local authorities, retailers and collection
organisations may provide for separate
collection of electrical products, batteries and packaging
Unit 1
P C Henderson Premises
Bowburn North Industrial Estate
Co Durham
[email protected]
Twitter: @andrewjamesltd
Facebook: Andrew James
Copyright Andrew James
Pour la version française de ce notice
Bitte finden Sie die deutsche Version
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