null  null
USER MANUAL
Sous Vide Stick
EIQSOUSVIDE
Thank you for choosing electriQ
Please read this user manual before using this
Sous Vide Stick and keep it safe for future reference.
Visit our page www.electriQ.co.uk for our entire product range
Safety Precautions
Overview
Controls and Features
Troubleshooting
Cooking Basics
Cooking Settings Table
Temperature and Time Guide
Seasoning Suggestions
Please read carefully and retain for future use.
Technical Specifications
Temperature Range: 40 - 90°C
Temperature Adjustment: ± 0.1 °C
Timing Control: 10 minutes to 72 hours
Power: 800W Max
2
3
4
5
6
10
11
12
Safety Precautions
 Read all instructions before using the device.
 Do not touch the hot surfaces, always allow the system to cool before emptying
water from the cooking container.
 To avoid the risk of electric shock never immerse the power cord or plugs in
water and do not fill the water past the ‘max’ fill line. Never immerse the upper
section of the machine in water or other liquid.
 Never operate the device with the stainless steel element cover removed.
 Always ensure the device is securely clamped.
 This appliance may be used by children over the age of 8 years old and by
persons with reduced physical, sensory or mental capabilities or by persons with
a lack of experience or knowledge if they are supervised or are instructed by a
person responsible for their safety how to use the appliance safely and have
understood the associated hazards.
 Unplug the device from the power outlet when not in use and before cleaning to
avoid contact with moving parts. Never disassemble the device for cleaning
more than is described in this guide.
 Do not operate the device with a damaged power cable or plug.
 Place your cooking container on a heat protector or mat to avoid damaging work
surfaces.
 Never use deionized water.
 Always put food in a sealed bag/jar before submerging it in the water of the
container being used.
 Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may
increase the risk of food borne illness; always cook to the minimum time guide.
2
Overview
Control Panel
Main Body
Pot Holding Clamp
Removable
Element Cover
Water Flow Channels
3
Controls and Features
Temperature
Timer
Mode Increase
Start/Stop
Decrease
Quick Start Guide
button will begin to flash.
Plug in the device and the
Place the Sous Vide stick into your chosen cooking vessel, making sure the water level is
between the MIN and MAX fill levels.
Press and hold the
button for 5 seconds to turn on the display.
The Sous Vide will default to a setting of 56oC and 08:00 hours.
button and the Temperature will begin to flash.
To alter the settings simply press the
Press the
or
buttons to increase or decrease the temperature. A single press
will increase/decrease the temperature by 0.1oC, holding the button will
increase/decrease the temperature by 1oC.
To alter the Timer simply press the
button again and the timer will flash.
Press the
or
buttons to increase or decrease the timer. A single press will
increase/decrease the timer by 1 minute (up to 2 hours) then 30 minutes up to 72 hours.
button to start the unit running.
Once your desired settings are in place, press the
The current temperature of the water will show on the display and - - - will show in the
timer. Once the desired temperature is reached the unit will beep. Place your
vacuum packed food in the water to commence cooking.
Pressing the
button whilst the unit is running will stop the appliance and return it to
default settings.
Holding the
button for 5 seconds will switch the unit between oC and oF.
If the unit is lifted out of the water or the water level drops below the MIN line, the unit
will stop and display the error code E1. Simply replace the unit in the vessel or top up
with cold water and restart the unit.
4
Control Panel Features
Controls and Features
and : Touch the Mode icon
until the
Setting Adjustment Buttons
temperature display flashes. The Default temperature of 56 °C will flashes on the
display screen, meaning that it is ready to be changed.
or decrease
to set target temperature in
Press and hold the increase
increments of 1°C. Short presses will change the temperature in increment of
0.1°C.
Note: The temperature set range is 40 - 90°C.
twice until the timer display flashes.
Set cooking time: Touch the Mode icon
The default time of 08:00 will flash on the display screen, meaning that it is ready
to be changed,
Press and hold the increase
or decrease
to set timer in increments of 1
minute up to 2 hours, then 30 minutes intervals up to 72 hours.
Note: the time set range is up to 72:00 hours.
Settings Range
Default settings: temperature: 56 °C and time: 08:00 hours
Temperature setting range: From 40 °C to 90 °C
Time setting range: From 10 minutes up to 72 hours
Troubleshooting
If you experience any problem with your appliance, try these helpful tips.
Error code E1: When the water level falls below the MIN threshold mark on the
circulator, it will trigger a sensor and cause the circulator to stop. Error code E1
will be featured on the display. Turn the appliance off, add sufficient water, turn it
on again and the circulator will resume the cooking process.
Error code E4: When the water level falls below the MIN threshold
mark on the circulator, and the water shortage sensor fails to activate, it will trigger
the dry boil sensor and the circulator will stop. Error code E4 will be featured on
the display. Turn the appliance off, add sufficient water and turn it on again. When
the circulator has sufficiently cooled down, the circulator will resume the cooking
process.
5
Cooking Basics
Sous Vide Cooking
Sous vide has been a popular cooking method in restaurants for several years.
Sous vide is a French term which means “under vacuum” and is used to describe
the process of packaging food in vacuum-sealed pouches and then cooking it in a
water bath. Food slowly cooks at precise low temperatures over a long period of
time to achieve succulent, delicious meals. Sealing food inside pouches allows it
to cook in its own juices; you can also add any marinades or seasonings you like.
Vitamins, minerals and juices are retained within the food and natural flavours are
intensified. This allows the food to be healthier, more tender and tasty. Sous vide
cooking is great for tougher and lower grade cuts of meat, such as chuck steak,
for example, as the process tenderizes the meat. As it’s difficult to overcook using
the sous vide method, you get perfectly cooked food every time, although you
may notice slight alterations in texture. The ability to cook food in individual
pouches makes the sous vide method perfect for families and entertaining, as you
can easily cater to personal tastes and nutritional requirements and food can be
prepared ahead of time.
Temperatures: The Sous Vide Stick has a temperature range of between 40°C
and 90°C, with increment options of 0.1°C. Different cooking temperatures are
required for different types of food and you can always make adjustments for
different degrees of doneness. See the Temperature and Time Guide on pages 11
for more information.
Time: The cooking time depends on the thickness rather than the weight of the
food. The default cooking time of the unit is 8:00 hours. Time can be set from 10
minutes to 72 hours.
See the Temperature and Time Guide on page 11 - 12 for more Information.
6
Ideal Foods for Sous Vide Cooking
Meats are ideal to cook using the sous vide method as the process
makes them more tender, succulent and flavourful.
Red meats: lamb, beef, pork
Poultry: chicken, turkey, duck
Seafood: fish, lobster tails, scallops
Eggs
Vegetables:
• Root vegetables - potatoes, carrots, parsnips, beets, turnips
• Tender vegetables - peas, asparagus, corn, broccoli, cauliflower,
eggplant, onions, squash
Fruit:
• Firm fruits: apples, pears
• Tender fruits: mangoes, plums, apricots, peaches, nectarines, papayas,
strawberries
7
Simple Steps to Sous Vide Cooking
Step 1. Seasoning your food
To enhance flavours, you may wish to add marinade, spices, herbs, butter or oil to
your vacuum pouch prior to sealing.
Step 2. Vacuum sealing
Sous vide cooking requires food to be vacuum sealed inside pouches to remove
excess air and moisture in order to lock in the food’s natural taste and nutrients.
Vacuum sealing also helps to relax the fibres in meat, poultry and seafood so that
marinades and seasonings are more readily absorbed for greater intensity in
flavour. Vacuum sealing can be easily achieved using zip-lock bags or similar.
Simply fill a sink or large vessel with water and place the food and seasonings in a
zip lock bag. Holding the top corners of the bag, slowly immerse in the water and
the air will be pushed out. Once the bag is immersed up to the zipper, seal the
bag. Take care not to immerse the bag too far before sealing as this may
contaminate the food with water.
At electriQ we also offer a range of vacuum sealers and accessories that are
perfect for preparing food for sous vide cooking.
Step 3. Cooking your food
When the desired sous vide water temperature has been reached, carefully place
the pouches in the water. Ensure the pouches are fully submerged, and that water
can easily circulate around the pouches for even cooking.
Step 4. Searing your food
After sous vide cooking, you may wish to finish off your dish by searing it to
enhance the food’s taste and appearance; this is particularly helpful when cooking
meat. Remove the meat from the pouch and quickly sear it in a hot pan. This will
enable the caramelisation of fats and proteins to bring out extra flavour.
8
Food Preparation
• Start with fresh, high quality ingredients.
• Ensure that all meat, seafood and poultry have been stored at below 5°C. We
recommend using a digital food thermometer to check the temperature.
•Make sure that the food pouches are clean and that they’ve not been
contaminated by dirt or other food items.
•Use detergent and warm water, or a sanitizing solution to clean the food
preparation area.
•To avoid any cross-contamination, ensure that the area used for raw ingredient
preparation does not come into contact with any cooked foods.
• Wash hands well before any food preparation.
Cooking
• Follow guidelines provided according to food type and thickness, as described in
the Temperature and Time Guide on page 11.
• Note that smaller cuts of meat will cook faster.
• Ensure that the cooking pouch is completely sealed before starting the cooking
process and check that the seal has remained sealed after cooking.
Storage
If the food you have cooked is not going to be consumed immediately, plunge the
pouch into ice water to reduce temperature quickly. Keep refrigerated.
9
Setting Table
Cooking Settings
Temp.
The default
Temp.
setting range
56 °C
40-90°C
Hold press Short press
The default Time setting
Interval
Interval
Time
range
(+/-)
(+/-)
1 °C
0.1 °C
8:00
10
00:10-72:00
hours
10min 2hours,
Interval
(+/-)
2hours-72hour
s,
Interval
(+/-)
1 min
30 mins
Temperature and Time
The following section provides some general guidelines to setting the
temperatures and times for your sous vide cooking. You can always adjust
according to your personal preferences
COOKING
Miniumum
TEMPERATURE Cooking Time
FOOD
Maximum
Cooking Time
THICKNESS
BEEF & LAMB
Tender Cuts
Tenderloin, cutlets, sirloin, 49°C or higher
1 hour
Up to 6 hours
1-2cm
rib eye, rump, T-bone
49°C or higher
2 hours
Up to 8 hours
2-5cm
Blade, chuck, leg of lamb,
shoulder, shanks, game 49°C or higher
meats
8 hours
Up to 10 hours
4-6cm
Tougher Cuts
PORK:
Belly
82°C
10 hours
Up to 12 hours
3-6cm
Ribs
59°C
10 hours
Up to 12 hours
2-3cm
Pork Chops
56°C or higher
4 hours
Up to 6 hours
2-4cm
Pork Roast
56°C or higher
10 hours
Up to 12 hours
5-7cm
Chicken breast with bone
82°C
2 hours
Up to 3 hours
3-5cm
Chicken
bone
64°C
1 hour
Up to 2 hours
3-5cm
Chicken thigh with bone
82°C
1½ hours
Up to 3 hours
3-5cm
Chicken thigh without bone
64°C
1 hour
Up to 2 hours
3-5cm
Chicken legs
82°C
2 hours
Up to 3 hours
5-7cm
Duck breast
64°C
2 hours
Up to 2 hours
3-5cm
POULTRY:
breast
without
11
FISH:
Lean fish
47°C or higher
1 hour
Up to 1 hour
3-5cm
Fatty fish
47°C or higher
1 hour
Up to 1 hour
3-5cm
Shrimp
60°C
1 hour
Up to 1 hour
2-4cm
Lobster tail
60°C
1 hour
Up to 1 hour
4-6cm
Scallops
60°C
1 hour
Up to 1 hour
2-4cm
Root vegetables
83°C or higher
1 hour
Up to 2 hours
1-5cm
Tender vegetables
83°C or higher
1 hour
Up to 2 hours
1-5cm
SHELLFISH:
VEGETABLES:
Please note:
• Longer cooking times may alter food texture.
• Suggested times and temperatures are intended as guidelines; additional
cooking time may be required to achieve desired result.
• All thicknesses in preceding table are measured once the food has been vacuum
sealed.
• Thinner cuts of meat will cook faster.
Seasoning
Sous Vide cooking is all about the main ingredient and enhancing its natural
flavor. The seasoning options with this style of cooking are endless. The
Sunbeam Test Kitchen has provided suggestions for some great flavor
combinations, as
inspiration to get you started.
Lamb: (approximately 500g or 1 lb)
• 2 sprigs fresh rosemary and 1 teaspoon garlic powder
• 2 sprigs fresh mint
• 2 sprigs fresh thyme
• 3 anchovies, finely chopped
12
• 1 teaspoon ground coriander and 1 teaspoon ground cumin
• 1 tablespoon Moroccan spice rub
• 2 tablespoons olive oil, 1 tablespoon of lemon zest and 1 teaspoon
garlic powder
Beef: (approximately 500g or 1 lb)
• 50 g / 2 oz butter, 2 cloves crushed garlic, 2 sprigs fresh thyme
• 50 g / 2 oz butter, 2 cloves crushed garlic, 2 sprigs fresh parsley
• 50 g / 2 oz butter, 2 tablespoons fresh chives, 1 tablespoon grainy mustard
• 1 tablespoon olive oil, 2 sprigs fresh thyme, 50 g / 2 oz cooked bacon
Salmon: (approximately 500g or 1 lb)
• 1 tablespoon soy sauce, 1 tablespoon honey and 1 teaspoon grated ginger
• 2 tablespoons maple syrup, 1 tablespoon soy sauce and 1 teaspoon
garlic powder
• 2 tablespoons teriyaki sauce, 1 teaspoon grated ginger,
1 teaspoon garlic powder and 1 teaspoon chili flakes
White Fish: (approximately 500g or 1 lb)
• 2 slices lemon, 2 sprigs fresh dill
• 1 stalk lemon grass, 1⁄4 cup fresh basil, 2 slices lime
• 1 tablespoon soy sauce, 1 teaspoon sesame oil and 2 sprigs
fresh coriander
• 1 tablespoon fresh dill, 1 teaspoon smoked paprika, 1 teaspoon
lemon rind, 1/2 teaspoon cayenne
Chicken: (approximately 500g or 1 lb)
• 2 slices lemon, 2 sprigs fresh thyme
• 50 g / 2 oz browned butter, 4 fresh sage leaves, salt and black pepper
• 20 g / 1 oz butter, 2 sprigs fresh flat leaf parsley, 2 tablespoons capers
• 1 onion, 1 clove garlic, 1/2 cup chopped tomatoes, 1/4 cup fresh basil
• Mix 1 tablespoon ricotta with 1 tablespoon lemon zest and stuff
mixture into chicken breasts
Pork: (approximately 500g)
• 1 tablespoon fennel seeds, 1 teaspoon sea salt, 1 teaspoon black pepper
• 1/4 cup apple sauce, 1 teaspoon sea salt, 1 teaspoon black pepper
• 1 tablespoon lemon zest, 1 tablespoon fresh thyme, 1 tablespoon fresh sage,
1 teaspoon sea salt, 1 teaspoon black pepper
• 1 tablespoon ground cumin, 1 tablespoon ground coriander,
1 teaspoon cinnamon, 1 teaspoon brown sugar, 1 teaspoon chili flakes
13
electriQ UK SUPPORT
Complete online support form on www.electriQ.co.uk/support
Service Line: 0871 620 1057
Office hours: 9AM - 5PM Monday to Friday
www.electriQ.co.uk
Unit 2, The Nursery
Berristow Lane South Normanton
Derbyshire, DE55 2FX
PRODUCT DISPOSAL
Do not dispose this product as unsorted municipal waste. Collection of such waste must be handled separately as
special treatment is necessary.
Recycling facilities are now available for all customers at which you can deposit your old electrical products.
Customers will be able to take any old electrical equipment to participating civic amenity sites run by their local
councils. Please remember that this equipment will be further handled during the recycling process, so please be
considerate when depositing your equipment. Please contact the local council for details of your local household
waste recycling centres.
14
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertisement