INCLUDES OVER 20 RECIPES! Instuction Manual Please read all instructions carefully and retain for future reference. Getting Started Remove the appliance from the box. Remove any packaging from the appliance. Place the packaging inside the box and either store or dispose of carefully. In the Vox Sous vide Non-stick cooking bath Instruction manual Cooking rack Features Timer button Temperature button On/Off button +/- buttons Start/Cancel button Digital display Transparent lid Non-stick cooking bath Safety Instructions When using electrical appliances, basic safety precautions should always be followed. 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. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of reach of children less than 8 years. Children should be supervised to ensure they do not play with the appliance. Check that the voltage indicated on the rating plate corresponds with that of the local network before connecting the appliance to the mains power supply. Parts of the appliance will become hot during use and will remain hot for some time; do not touch these surfaces. Do not use the appliance near other heat sources, directly underneath a wall cupboard or in an enclosed space. Keep away from curtains and other flammable materials. This appliance must be unplugged from the power supply after use and whilst any maintenance such as cleaning is carried out. Do not touch the appliance with wet or damp hands. Do not touch hot surfaces; use the handles or knobs provided. The lid and lid handles may get hot during use; always use oven gloves when handling. To protect against electric shock, do not immerse the mains power cord, plug or sous vide unit in water or any other liquids. Ensure the supply cord is kept away from heat or sharp edges that could cause damage. This appliance contains no user serviceable parts. All repairs should only be carried out by a qualified engineer. Improper repairs may place the user at risk of harm. Do not operate the appliance with a damaged supply cord or after a malfunction or if it has been dropped or damaged in any way. Always allow the appliance to cool before adding or removing parts or emptying the water bath. Do not attempt to operate the unit without sufficient water in the water bath to completely cover the bottom and fill up to the minimum fill line. Take care not to overfill the water bath; allow sufficient room to accommodate the volume of food pouches when added to the water bath. Top up the water level to the maximum line once all the pouches have been added — do not fill over the max. line. Extreme caution must be exercised when moving the appliance containing hot water or other hot liquids. Always allow the water to fully cool before emptying, moving or storing. Take care when removing the lid when the unit is hot, as hot water will collect on the inside during cooking. The use of oven gloves is recommended to remove the lid. To disconnect the appliance, press and hold the Off button for approximately 3 seconds, then remove the plug from the wall outlet. The appliance is not intended to be operated by means of an external timer or separate remote control system. The inner non-stick bath is not dishwasher safe. Never place the inner bath in an oven, microwave oven or on a gas or electric hob. Do not use the appliance outdoors. This appliance is intended for domestic use only and should not be used for commercial purposes. Non-stick cooking bath Lid Control panel digital display —® Cooking rack Temperature button @ +/- buttons @ On/off button Start/cancel button Timer button Introduction Food cooked in the water bath must be placed in a zip-lock bag (not included) or in a vacuum pack sealed with a vacuum sealer (not included). These accessories can be purchased from several retailers. The length of cooking time depends more on the thickness of the foods (especially meat) rather than the weight. Doubling the thickness of a steak increases the time needed for the meat to reach the target cooked temperature by as much as two times. If a 1 inch (2.5cm) steak requires a minimum of 1 hour to reach the medium target temperature of 60°C/140°F, a 2 inch (5cm) steak may require 2 hours to reach 60°C/140°F. Foods can be cooked at their desired serving temperatures and held for extended periods of time (8 hours or more) without significant loss of flavour or can be cooked at higher temperatures more quickly. Use the timer function when cooking meat at a higher temperature than the desired serving temperature to prevent overcooking. Tougher cuts of lean meat require longer cooking times (6 to 8 hours or more) at the desired serving temperature, which will not overcook, but rather tenderise the meat. TM Tough, fatty cuts of meat, such as pot roast, pork ribs and leg of lamb should be cooked at a temperature hot enough to ‘melt’ the collagen fibres into gelatine which means at least 60°C/140°F for at least 24 hours. Some very tough cuts of meat, such as cuts of beef may require up to 72 hours cooking. Very tender meats such as lamb chops, rack of lamb or tenderloin of beef or pork, need only be brought to serving temperature throughout, which requires less time. Leaving tender cuts in the water bath for extended periods (over 4 to 6 hours) can cause some loss of texture. Poultry is best cooked as individual parts. Air trapped in the cavity of a whole bird carcass can cause the bag to float in the water bath and result in uneven cooking. Half chickens, ducks, game hens or individual breasts, legs or thighs work best. Fruit and vegetables containing a significant amount of fibre require higher temperatures than meats (usually 84°C/183°F to 87°C/190°F) for 1 to 2 hours to become tender. Tender vegetables such as asparagus, broccoli, cauliflower, cabbage, summer and winter squash varieties, as well as most fruits including tomatoes may only need 45 minutes. Root vegetables, such as carrots, potatoes, parsnips and turnips will usually require 1-2 hours. Longer cooking times will result in very soft fruit and vegetable textures, ideal for soups and purees. Certain foods which are best poached such as vegetables, fish and skinless poultry can be plated and served straight from the cooking pouch. Foods which require a caramelized or crisp exterior is preferred such as roasts and steaks will require searing under a grill or in a pan once the cooking has been completed. The sous vide cooking method locks in the flavour of food. Seasoning can be as simple as salt and pepper. Use only food grade plastic vacuum sealable pouches or zip-lock bags to package food for cooking in the sous vide; seal according to the manufacturer's instructions. If vacuum sealing, only use the pouches certified suitable for vacuum cooking. Fold back the opening of the bag before filling to prevent food from becoming trapped or spilling. Place the food into the bag, taking care not to overfill. Using your vacuum sealer, securely seal the bag. Note: The sous vide does not include either zip-lock bags or the vacuum sealer and bags, these must be purchased separately. Ensure the inner removable water bath contains water before starting the appliance. Plug the unit into the mains power supply. Press and hold the Power On/Off button for 3 seconds to turn the machine on, the power on/off indicator light will come on and the digital display will illuminate. Press the Set Temp button and the display will show 40°C, press + Up and — Down button to set your desired target temperature. To set the timer, press the Set Timer, then press the + Up and — Down buttons to set to your desired target time (from 1 to 24 hours). The sous vide will preheat for 1 hour before the timer begins to count down. Press the Set Timer button for default temperature setting of 40°C and a minimum 4 hour cooking time. Once you have selected the above, press the start button and the sous vide will start to heat the water. Once the desired temperature has been reached the unit will emit an audible sound to indicate this has been reached, at this point you need to insert the cooking pouches and the timer will start to count down. Note: If you press the temperature button during cooking you will get a temperature reading and if you press the timer button it will give you the remaining time. Caution: Ensure the water has reached the desired temperature and the beep has sounded before placing the food pouches into the appliance. The appliance will automatically switch off once the desired time has ended, this will be confirmed by an audible sound. Always allow enough time for the water to reach the desired temperature, 1-1 7 hours will be adequate. Use certified for cooking, food-grade plastic pouches to vacuum seal food. Food should be cooked for the minimum specified time, cooking for longer is generally fine. Always consult the recipe where possible to be certain. Remove from the pouch and serve. For best results, the contents of the pouch should be seared in a hot pan, on a grill, or with a kitchen torch to brown the surface or caramelise the flavours. What can be cooked in the Sous “Vide? A wide range of things. All types of meat can be cooked — beef, lamb, pork, game or poultry! Fish and seafood cook especially well; the sous vide ensures that delicate foods are not overcooked. The sous vide is also great for cooking vegetables, fruits and even eggs. It can also be used to make sauces, cocktails, cheese, yoghurt and cakes! The possibilities are endless with anything that requires a precise cooking temperature. What about seasoning? The process of vacuum sealing locks in the tastes and flavours that are lost using traditional methods, so the amount of seasoning can be light. Methods of seasoning can be specific to certain meats and recipes, but it is generally similar to conventional methods. However, the temperatures of the sous vide are generally low and some raw seasonings, like garlic, may not develop flavours like they would at higher temperatures. It is therefore best to sauté or roast seasonings before adding them to the cooking pouch or seasoning mixture. Alcohol in wine, beer, liqueurs and spirits are another example. They are great for marinating meat and fish or for adding flavour to sauces, but the alcohol will not evaporate like it would using the stove top or an oven. lt is therefore best to heat the alcohol first in a pan to evaporate the alcohol, then marinade the food or add to the sauce. This will generally depend on what you are cooking in the sous vide. The food pouches should be fully submerged in the water and not covering the grill on the bottom of the unit. The water should be able to flow between pouches and the grill to ensure a constant temperature remains throughout the bath. It is vital that the water can freely flow around the pouches, this ensures even cooking. Yes and no. Generally vegetables require a much higher temperature to soften and become tender than fish, poultry and meat; if they were cooked at the same time the meat/fish could overcook. If you like your meat well done then you can simply put all the ingredients into a pouch, seal it and cook it in the sous vide at 84°C. If you prefer your meat more medium rare/medium then you can lightly steam or sauté the vegetables in a skillet/frying pan, then add them along with the meat and spices to a pouch and cook in the sous vide. What ifs the pouch floats? Your vacuum sealer should eliminate any possibility of this happening. The sous vide technique is heavily dependent on there being nothing but the thin plastic pouch between the food and the water. If air exists in the pouch then it could result in uneven cooking. Vegetables can be the worst culprits for floating pouches. It is best to check pouches 10-15 minutes into the allotted cooking period. If they are floating, remove them, split them open, dry the edges and vacuum seal again. Meat Thickness/Quality Temperature Setting Minimum Time Maximum Time Beef Sirloin/Fillet/ 1”/2.5cm Rare — 49°C 1 Hour 8 Hours T-Bone/Ribeye 2"/5cm Medium Rare — 57°C 2 Hours 8 Hours Medium — 60°C Well Done — 66°C Flank Steak/Brisket | 1”/2.5cm 55°C or higher 4 Hours 24 Hours Game Bison 1”/2.5cm Medium Rare — 55°C 6 — 8 Hours 24 Hours Medium — 60°C Venison 1”/2.5ст Medium Rare — 55°C 6 — 8 Hours 24 Hours Medium — 60°C Lamb Lamb Chops 1”/2.5ст Medium Rare - 56°c 2 Hours 4 Hours 2"/5cm Medium - 60°c Leg of Lamb 3”/.5ст 57°C 10 Hours 48 Hours Pork Pork Chops 1”/2.5cm Medium Rare - 56°c 2 Hours 6 Hours 2"/5cm Medium - 60°c 4 Hours 8 Hours Pork Roast 3”/7.5cm 80°C 18 Hours 24 Hours Baby Back Ribs 74°C 6 Hours 12 Hours Spare Ribs 3"/7.5cm 74°C 12 Hours 30 Hours Chicken Breast 1.5"/4cm 64°C 2 Hours 6 Hours Thigh 80°C 2 Hours 6 Hours Poultry Turkey Leg 80°C 8 Hours 10 Hours Duck Leg 80°C 8 Hours 10 Hours Duck Breast 1”/2.5cm 57°C+ 3 Hours 8 Hours Confit 2"/5cm 80°C 8 Hours 18 Hours Sous Vide Water Buen TM Fish 8: Seafood Thickness/ Quality Temperature Setting Minimum Time Maximum Time Lean Fish 1”/2.5cm Desired Serving 30 — 45 minutes | Longer cooking Temperature times will produce a very soft texture. Fatty Fish 1”/2.5cm Desired Serving 40 — 60 minutes | Longer cooking Temperature times will produce a very soft texture. Lobster 2"/5cm 60°C 45 — 60 minutes | Longer cooking times will produce a very soft texture. Scallops 1”/2.5cm 60°C 40 — 60 minutes | Longer cooking times will produce a very soft texture. Shrimp Large 60°C 30 minutes Longer cooking times will produce a very soft texture. Vegetables Root Vegetables Up to 2"/5cm 84°C 1 Hour 4 Hours Tender Vegetables | Up to 2”/5cm 84°C 45 minutes 90 minutes Fruits Firm Fruits Up to 2”/5cm 84°C 45 minutes 2 Hours Soft Fruits Up to 2”/5cm 84°C 30 minutes 1 Hour Eggs Cooked in Shell 1 — 12 eggs 64°C 45 minutes 90 minutes (Slowly) Cooked in Shell 1 - 12 eggs 75°C 15 minutes 20 minutes (Quickly) Cooked in Shell 2 — 12 eggs 71°C 45 minutes 90 minutes (Hard) “Cleaning and Maintenance Before cleaning, allow the water in the bath to fully cool before emptying. Dry the interior with a clean, dry cloth. Never immerse the appliance in water or any other liquids. Periodically clean the water bath with a soft cloth or sponge and mild, soapy water to wipe out the interior of the bath. Rinse with clear water and empty the contents of the bath. Never place the bath or main unit in a dishwasher. Appliance will not switch on. Check that the plug is inserted in the wall socket correctly and ensure you are pressing the On/Off switch for 3 seconds or more. Water/moisture is found underneath the machine. When using the machine for prolonged periods at high temperatures, moisture may accumulate on and over the lip and down onto the work surface. If this occurs, remove the lid using oven gloves and allow the water to trickle back into the water bath. ny | & GILES 88 р” OSSI SN 500g ground beef 1 large egg 2 tsp Dijon mustard 6 sprigs fresh parsley 2 red chillies Salt and pepper, to taste Y spring onion 2 garlic cloves 12 cream/plain crackers Method Fill and preheat the sous vide to 56°C for medium rare, 60°C for medium and 65°C for well done. Place the crackers in a sandwich bag and smash them up until fine, breaking up any big bits with your hands and putting them in a large bowl. Finely chop the onion, chillies, parsley and spring onion and add to a large mixing bowl. Grind the garlic and add to the mixture along with the beef, mustard, salt and pepper. Crack the egg into the mixture. Using clean hands, mix all the ingredients well. Form into 4-6 patties, approximately 2cm to 2.5cm thick. Add no more than 4 patties in a single layer to a large cooking pouch and vacuum seal. Submerge the pouches in water and cook for 1 hour. Before serving, sear the surface of the burger in a lightly oiled frying pan for 30 seconds on each side. SERVES APPROX. — Steak and Bourbon Caramelised Onions Ingredients 1 tbsp brown sugar 1 tbsp olive oil 500g of sirloin steak Salt and black pepper, to taste (the cuts should be of a similar size and thickness) 1 large red onion 200g blue cheese crumbles 2 tbsp bourbon Method Fill and preheat the sous vide to 55°C. Season the steak with salt and pepper to the required taste. Place into a suitable cooking pouch and vacuum seal. Submerge the pouch in the water and cook for 1 hour. Warm a frying pan to a medium heat and add the olive oil. Peel and thinly slice the onions, then sauté until caramelised. Add the brown sugar to the onions and stir. Additional salt and pepper can be added here for taste. Just prior to serving, deglaze the pan with the bourbon, ensuring that all the brown bits of flavour are scraped up. Transfer the onions to a dish to keep warm. Wipe the pan and return to a medium heat. Remove the steak from the pouch and dab it dry with paper towels. Sear the steak in the hot frying pan for colour, 30-60 seconds per side. Slice the steak against the grain and arrange on serving plates. SERVES Add the caramelized onions and top with the blue cheese crumbles. APPROX. 4 ——— а GILES & POSNER e > Ingredients 2 200g sirloin steaks, about % of an inch thick (cuts should be of a similar size and thickness). 1 garlic clove, crushed 2 sprigs rosemary, finely chopped 2 sprigs thyme, finely chopped 30g butter Salt and pepper Method Fill and preheat the sous vide to: Rare — 49°C Medium Rare — 57°C Medium — 60°C Medium Well — 63°C Season the steaks on both sides with salt, pepper, garlic, herbs and butter. Place each steak into a small cooking pouch and vacuum seal. Submerge the pouches in the water and cook for between 1-8 hours. Remove the steaks from the pouch and quickly sear in a hot frying pan on each side for 30-60 seconds to caramelise and add flavour. SERVES * APPROX. Sous Vide Water Cuen 2 Fillet Steak 2 fillet steaks, about % of an inch thick (cuts should be of a similar size and thickness) 1 garlic clove, crushed 2 sprigs rosemary, finely chopped 2 sprigs thyme, finely chopped 30g butter Salt and pepper Method Fill and preheat the sous vide to: Rare — 49°C Medium Rare — 57°C Medium — 60°C Medium Well — 63°C Season the steaks on both sides with salt, pepper, garlic, herbs and butter. Place each steak into a small cooking pouch and vacuum seal. Submerge the pouches in the water and cook for 1 hour. Remove the steaks from the pouch and quickly sear in a hot frying pan for 30-60 seconds each side to caramelise and add flavour. SERVES APPROX. 2 о я GILES & > POSNER Ingredients 4 bone-in lamb chops (chops should be of a similar 8 black peppercorns, crushed size and thickness) 1 tbsp (14g) butter 1 garlic clove, crushed Sea salt 1 large sprig of fresh thyme, finely chopped 1 large sprig of Rosemary, finely chopped 1 tbsp fresh parsley, finely chopped 1 tsp fresh oregano, finely chopped Method Fill and preheat the sous vide to a temperature of 56°C. Place the lamb, garlic, thyme, Rosemary, parsley, oregano, peppercorns and butter into the cooking pouch and vacuum seal. Note: use more than 1 bag if cooking more than 4 chops. Submerge the cooking pouch in the sous vide and cook for 2 hours. Remove the chops and dry, ensuring the herbs, peppercorns and garlic are discarded from the chop. Season with salt. Before serving, seal the chop: On the stove, heat a frying pan on a high heat and brown the chops for 30 seconds each side. Or place under a grill on a high setting until the surface turns brown. SERVES APPROX. 2 — Ingredients Y tsp cayenne pepper 1 tsp ground black pepper Peppers and Onions Va tsp salt 1 large red bell pepper, stemmed and seeded Lamb 1 large green bell pepper, stemmed and seeded 1kg boneless lamb chunks 1 large red onion Salt and pepper to taste 60m l of olive oil Vs tsp garlic powder 60ml of soy sauce 1 tsp ground cumin Meat and vegetables cook better at very different temperatures, this method works best if done in 2 steps and then brought together. All components can be cooked in advance, quick chilled and stored in refrigeration for assembly later. Method Peppers and Onions. Fill and preheat the sous vide to 84°C. Quarter the peppers, then cut the quarters in half to make 16 chunks. Quarter the red onion. Add the peppers, onions, olive oil, soy sauce, black pepper, ground black pepper and salt to a large (3.8 litre) cooking pouch, then toss to coat and vacuum seal. Submerge the pouch and cook for 30 minutes. Remove from the water and quick chill the pouch, submerged in ice water, half ice/half water, for 15 minutes. Refrigerate until ready to use (max. 48 hours). Lamb Fill and preheat (or drop the temperature if continuing on from the peppers) the sous vide to 56°C for medium rare or 60°C for medium. Season the lamb with salt, pepper and garlic powder. Place into a single layer in a large cooking pouch and vacuum seal. Submerge the pouch in water and cook for 45-60 minutes. With 15 minutes of the elapsed cooking time remaining, return the pouch of peppers and onions to the water bath to reheat. Remove the pouches from the water. Before serving, sear the meat and vegetables; simply preheat a grill or grill pan to a high temperature then skewer the meat, peppers and onions, distributing evenly. SERVES Sear for a minute or two to caramelise the surfaces and serve. APPROX. 4 о — =) GILES & POSNER ее —— ———]— Leg of Lamb with Garlic and Rosemary 2kg leg of lamb 5 garlic cloves Salt and freshly ground pepper 4 sprigs of fresh Rosemary 20g butter Method Remove the lamb from the fridge and allow to reach to room temperature. Fill and preheat the sous vide to 55°C. Make the garlic and Rosemary butter. Peel the garlic cloves and grate finely. Place into a bowl with the butter. Strip the Rosemary leaves from the stalk and chop finely. Add to the bowl containing the garlic and butter. Season with salt and pepper, then use a fork to mash to a paste consistency. Using a sharp knife/metal skewer, make 30-50 small incisions in the flesh of the lamb. The incisions should be large enough to fit your fingertip into. Massage the butter and garlic mixture into the lamb, working it into the incisions. Place the seasoned lamb into a large cooking pouch. Vacuum seal, refrigerate and allow to marinate for at least 2 hours. Submerge in the water and cook for 48 hours. Remove the pouch, sear all the way round on a high heat to form a nice crust, then rest for 10 minutes. Slice against the grain and serve. SERVES APPROX. mn 6-8 | Simple Pan Seared Chicken Breast Ingredients 4 boneless, skinless chicken breasts (breasts should be of a similar size and thickness) 3 tbsp vegetable oil Salt Black pepper Method Fill and preheat the sous vide to 63.5°C. Place each chicken breast in separate food pouches and vacuum seal. Submerge the pouches in the water and cook for at least 2 hours. Remove from the pouches and pat dry with paper towels. Pour the oil into a large frying pan, warm to a high heat until the oil just begins to smoke. Place the chicken breast in the hot pan and sear until golden brown. Remove the chicken from the pan, season with salt and pepper. Add your favourite sauce and serve. SERVES APPROX. 4 —— я GILES & POSNER Lemon Chicken = lient 1 2 tsp fresh thyme, finely chopped 1 2 tsp fresh marjoram, finely chopped 8 chicken thighs, skin on or boneless, skinless if 1 2 tsp fresh parsley, finely chopped 1 tbsp butter Salt and pepper desired (thighs should be of a similar size and thickness) 1 small onion, peeled, halved and sliced 1 tbsp dry sherry (optional) 1 garlic clove, crushed 2 tbsp olive oll 1 large lemon Method Fill and preheat the sous vide to 80°C. In a frying pan over a medium heat, warm half the oil and sauté the onion and garlic for between 3 to 4 minutes. DO NOT BROWN. Combine the herbs in a small bowl. Add the remaining olive oil, lemon zest and lemon juice. Mix well and then spread over both sides of the chicken thighs. The sherry should be added at this point if using. Place 4 thighs in a single layer into a small cooking pouch. Add half of the onions and garlic, then vacuum seal the pouch. Repeat this for the other 4 thighs. Submerge the pouches in the water and cook for between 2-6 hours. Remove the pouches from the water after the elapsed time. Remove the thighs from the pouches and pat dry. Warm a frying pan that is large enough to hold all the thighs to a high temperature. Melt the butter in the pan. Sear the thighs in the pan with the skin facing down for 1-2 minutes and serve. SERVES APPROX. — Garlic and Herb Chicken Ingredients 1 pinch nutmeg Salt and pepper 2 boneless, skinless chicken breasts 1 tbsp olive oil 2 tbsp parsley flakes 2 cloves garlic, crushed V4 tsp oregano Va tsp basil Method Fill and preheat the sous vide to 63.5°C. In a small bowl, combine all the herbs and the oil. Using a sharp knife, score the chicken on one side 3-4 times, making 1.3cm deep cuts (this will vary depending on the size of the breast). Cover the chicken in the herb and oil mixture, massaging the mixture into the crevices. Place the breasts into a cooking pouch and vacuum seal. Submerge the pouch in the water and cook for between 1 and 4 hours. Remove the chicken from the pouch and sear the surface of the chicken in a hot frying pan to add a golden colour before serving. SERVES APPROX. 2 о я po] = e GILES & A POSNER = lient 150ml BBQ sauce (to your preference) Bread (to your preference) 3lb pork roast (shoulder) V2 tbsp chilli powder V2 tbsp paprika V2 tbsp ground black pepper V2 tbsp brown sugar V2 tsp dry mustard (hot/mild) V2 tsp garlic powder Method Fill and preheat the sous vide to a temperature of 80°C. Remove any skin and fat from the shoulder. This can be used to make tasty crackling if desired. In the bowl, create the rub for the pork, combine the chilli powder, paprika, black pepper, brown sugar, garlic powder and dry mustard in a bowl. Pat and massage the rub onto the pork, ensuring it is spread evenly. Place the seasoned pork into a large cooking pouch and vacuum seal it. Submerge the pouch in the water and cook for between 18-24 hours. If the shoulder doesn’t submerge completely, rotate occasionally to ensure even cooking. Remove the pouch from the water. Open and remove the roast to a platter. Using a small saucepan over a medium-low heat, warm up the bbq sauce. Pull and shred the pork by using a pair of forks to work the meat. Discard any bones if present. Transfer the pork to a large bowl, add the bbq sauce and then toss the meat to coat. Pile the meat high on your chosen bread. SERVES APPROX. _ Ingredients 4 bone-in pork chops 100g flour 1 tbsp ground cumin 4 tbsp vegetable oil 1 large onion, peeled and sliced 150ml Jack Daniels whisky 120ml whipping cream Salt and pepper Method Fill and preheat the sous vide to 56.5°C for medium rare, 60°C for medium. Combine the flour, cumin, salt and pepper in a large bowl. Coat the chops on both sides using the mixture. Warm a frying pan to a medium-high heat. Add half of the oil. Briefly brown the chops on each side, then remove and allow to cool slightly. Add additional oil between frying each chop if desired. Reduce the heat to medium; add the onions and sauté until caramelised. Deglaze the pan with the whisky, scraping up any browned bits. Reduce the sauce until it thickens as preferred. Remove from the heat and set aside for use later. Dip the pork chops in the onion and whisky sauce. After a light coating of the whisky sauce, put 1-2 chops in a vacuum pouch. Divide the onions from the sauce between the pouches and vacuum seal. Submerge the bags in the water and cook for between 2-6 hours. Remove the pouches from the water when about to serve, remove the chops from the pouches and put to one side (keep hold of the sauce in the pouches for use later). Warm a frying pan and add the remaining oil. Finish off the chops by browning on each side. Remove the chops and place them on a heated plate. Add the onion sauce mixture to a warm pan and re-heat, stir in the whipping cream and reduce by a SERVES third. Serve the chops with a topping of the sauce. APPROX. 4 ss“ x GILES & POSNER 2 salmon fillets (approx. 240g), pin bones removed 2 tsp lemon zest Salt and pepper, to taste 2 sprigs of fresh dill (finely chopped) Method Fill and preheat the sous vide to the preferred temperature: Rare — 47°C Medium Rare — 52°C Medium — 60°C Sprinkle the salmon fillets with the salt, pepper, lemon zest and fresh dill. Place the fillets into a cooking pouch and vacuum seal. Submerge the pouch into the water and cook for 13-15 minutes. Remove from the pouch and serve. Sous Vide Water Buen SERVES APPROX. 2 — Ingredients 700g large fresh scallops 2-3 tbsp vegetable oil Salt and black pepper, to taste Method Fill and preheat the sous vide to 60°C. Wash the scallops then pat dry with paper towels. Ensure the tough tendon attachment is fully removed. Lightly season the scallops with salt and pepper. Place 1-2 scallops in a cooking pouch and vacuum seal. Submerge the pouches in water and cook for 30-40 minutes. Cooking for over 40 minutes can result in a loss of textural quality. Remove the scallops from the pouches and pat dry with paper towels. Add the oil to a large frying pan, warm to a high heat, until the oil just begins to smoke. Place the scallops in the pan (do not crowd them) and quickly sear for approximately 30-60 seconds, until they are golden brown on both sides. Serve immediately with vegetables, salad or over pasta. SERVES APPROX. 4 a я GILES & POSNER Vanilla Shrimp Ingredients 300g shrimp, peeled and deveined 4 tsp cayenne pepper 1 vanilla pod Sea salt Pepper 56g butter, cut into 2 pieces Method Fill and preheat the sous vide to 58°C. Split the vanilla pod in half and remove the seeds. Combine the shrimp, vanilla seeds, cayenne pepper, salt and pepper in a medium sized bowl. Place the shrimp into a large cooking pouch; add the butter and vacuum seal. Submerge the pouch in the water and cook for 30 minutes. Remove the shrimp from the pouch and serve. SERVES APPROX. 2 — Sous Vide Water Buen Ingredients 4 fresh ears of corn, washed 56g butter 2 tsp cayenne pepper, to taste 1 lime, zest only 2 tbsp coriander Salt and pepper Method Fill and preheat the sous vide to 83.5°C. Season the corn with salt, pepper, cayenne pepper, lime zest and coriander on all sides. Put the corn and butter into a large cooking pouch and vacuum seal. Submerge the pouches in the water and cook for between 30-60 minutes. The corn can be eaten straight from the pouch, but if the traditional grill marks are desired, follow the steps below. Preheat a grill pan to a high heat. Sear the corn briefly, rotating on all sides to add a smoky flavour and serve. SERVES APPROX. ' AT ОО ECHA: POSNER Simple Carrots Ingredients 1 bunch of carrots, washed and trimmed Olive oil Salt and pepper Method Fill and preheat the sous vide to 84°C. Drizzle olive oil onto the carrots and toss to coat evenly. Season the carrots with the salt and pepper to taste. Place the carrots in a cooking pouch and vacuum seal. Submerge the pouch in water and cook for 1 hour. Remove from the pouch and serve. SERVES APPROX. 2 — Sous Vide Water Buen 24-30 new potatoes, peeled or unpeeled, quartered 2 tbsp butter 180g soft cheese 1 spring onion, finely chopped 2 garlic cloves, crushed Salt Method Fill and preheat the sous vide to 88°C. Place the potatoes and butter into enough cooking pouches so that they are evenly distributed, in a single layer and are not overcrowded. Submerge the pouches in water and cook for 1-1% hours until tender. Remove the pouches, open and drain the accumulated liquid. Add the potatoes to a large bowl, add the soft cheese, spring onion and garlic. Mash and puree to the desired texture. If required, milk can be added to add moisture to the mixture. SERVES APPROX. 6-8 veus GILES & POSNER Rosemary and Garlic New Potatoes Ingredients 20-25 new potatoes, washed 3 garlic cloves, crushed 2 tsp fresh Rosemary, finely chopped Sea salt Ground black pepper 1 tbsp olive oil Method Fill and preheat the sous vide to 88°C. Drizzle olive oil onto the potatoes and toss to coat evenly. Season the potatoes with the salt, pepper, crushed garlic and Rosemary. Add the potatoes to an appropriately sized cooking pouch; distribute evenly into a single layer without overcrowding and vacuum seal the pouch. Submerge the pouch into the water and cook for between 114-2 hours. Remove from the water and pouch and serve. SERVES APPROX. ОД — ETC Ingredients 4 small tart apples, peeled and cored 1 lemon, juice and zest 60g unsalted butter, softened 125ml whipped cream V2 tsp salt Ground cinnamon 2 tsp ground cinnamon Fresh mint leaves 4 tsp ground nutmeg Caramel sauce 1 tsp brown sugar 8 Digestive biscuits, crushed 1 tbsp raisins Method Fill and preheat the sous vide to 83°C. Zest the lemon and keep to one side. Juice the lemon over the apples. Combine the butter, lemon zest, cinnamon, salt, brown sugar, raisins and nutmeg in a small bowl. Divide the mixture between the apples, packing it well into the core of the apple. Put 2 apples into a cooking pouch and vacuum seal. Submerge the pouches in the water and cook for 60-90 minutes. Remove the apples from the pouches. Serve the apples with a dollop of whipped cream, a sprinkle of Digestive biscuit crumbs, a fresh mint leaf, a dash of cinnamon and a drizzle of caramel sauce. SERVES APPROX. 4 a я GILES & POSNER Champagne Strawberries Ingredients 300g fresh strawberries, halved 6Oml champagne 2 tsp sugar 50ml whipped cream, sweetened Fresh mint 2 meringue nests (broken) Method Fill and preheat the sous vide to 84°C. Place the strawberries into a small cooking pouch, add the sugar and champagne and vacuum seal the pouch. Submerge the pouch in the water and cook for 10 minutes (max. 30 minutes). Remove the pouch from the water and allow to cool to room temperature. Place the strawberries in a martini glass/ramekin and top with a dollop of whipped cream, pieces of meringue and a fresh mint leaf. SERVES APPROX. 2 — Sous Vide Water Buen Please check that the voltage indicated on the product corresponds with your supply voltage. _ | i 3 o IMPORTANT As the colours in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, please proceed as follows: The wires in the mains lead are coloured in accordance with the following code: Blue Neutral (N) Brown Live (L) Green/Yellow Earth (+) FOR UK USE ONLY - Plug fitting details (where applicable). Neutral wire Cable grip Outer insulation The wire coloured BLUE is the NEUTRAL and must be connected to the terminal marked N or coloured BLACK. The wire coloured BROWN is the LIVE wire and must be connected to the terminal marked L or coloured RED. The wire coloured GREEN/YELLOW must be connected to the terminal marked with the letter E or marked À. On no account must either the BROWN or the BLUE wire be connected to the EARTH terminal (+). Always ensure that the cord grip is fastened correctly. The plug must be fitted with a fuse of the same rating already fitted and conforming to BS 1362 and be ASTA approved. If in doubt consult a qualified electrician who will be pleased to do this for you. ~~ NON-REWIREABLE MAINS PLUG If your appliance is supplied with a non-rewireable plug fitted to the mains lead and should the fuse need replacing, you must use an ASTA approved one (conforming to BS 1362 of the same rating). If in doubt, consult a qualified electrician who will be pleased to do this for you. If you need to remove the plug - DISCONNECT IT FROM THE MAINS and then cut it off the mains lead and immediately dispose of it safely. Never attempt to re-use the plug or insert it into a socket outlet as there is a danger of an electric shock. GILES & POSNER UP GLOBAL SOURCING, Manchester, OL9 ODD. If this product does not reach you in an acceptable condition please contact our Customer Services Department by one of the following methods: Telephone: 0161 934 2240* *Telephone lines are open Monday — Friday, 9am — 5pm (Closed Bank Holidays) Email: [email protected] Fax: 0161 628 2126 Please have your delivery note to hand as details from it will be required. If you wish to return this product please return it to the retailer from where it was purchased with your receipt (subject to their terms and conditions). GUARANTEE This product is guaranteed for a period of 1 year from the date of purchase against mechanical and electrical defects. This guarantee is only valid if the appliance is used solely for domestic purposes in accordance with the instructions and provided that it is not connected to an unsuitable electricity supply or dismantled or interfered with in any way or damaged through misuse. Under this guarantee we undertake to repair or replace free of charge any parts found to be defective. Reasonable proof of purchase must be provided. Nothing in this guarantee or in the instructions relating to this products excludes, restricts or otherwise affects your statutory rights. In line with our policy of continuous development we reserve the right to change this product, packaging and documentation specification without notice. Consumables are not guaranteed i.e. plug and fuse. The crossed out wheelie bin symbol on this item indicates that this appliance needs to be disposed of in an environmentally friendly way when it becomes | of no further use or has worn out. Contact your local authority for details of where to take the item for o ee DISTRIBUTED BY: О CARD UP Global Sourcing, PACKAGING| PACKING Manchester, OL9 ODD. o CD191112/MD100413/V7 MADE IN CHINA.
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