Joerid | SV288 | User manual | Joerid SV288 User manual

BRAND NEW
SOUS VIDE
SV288
MAX
MIN
INSTRUCTION MANUAL
WHAT IS SOUS VIDE?
Developed in France in the 1970s, sous vide is a culinary technique to cook the vacuum-sealed food in a water
pot, by a consistent low temperature for a long period of time.
It is an easy cooking with simple steps: just season and vacuum seal the food; clamp the sous vide to the water &
setup it; slip the food into the water pot. That's it all.
With sous vide cooking temperature and cooking time are precisely controlled so as to avoid the overcooking. To
use the vacuum sealed bags that are used fluid cannot escape; meat particularly cooks in its own juices and
hardly loses any weight. Food prepared in this manner retains its full flavor.
BENEFITS OF SOUS VIDE COOKING
The most obvious benefit of sous vide cooking is that you can prepare perfectly cooked food every time you step
into the kitchen — all with very little effort. No more overcooked fish, rubbery chicken, or chewy steak.
But that's not the only reason to cook sous vide. The gentle, oxygen-free cooking environment helps to retain
your foods' valuable nutrients. Plus, foods cooked in a vacuum-sealed bag are far more shelf stable than those
cooked on the stove top — this means you can cook countless meals ahead of time without worrying about your
dinner spoiling.
Another benefit? When cooking sous vide, proteins like chicken and pork can be served at lower temperatures
than when following traditional cooking methods. The increased minimum cook time for the sous vide cooking
process essentially pasteurizes the meat, which means that medium-rare pork chops and subtly pink chicken are
perfectly safe to eat.
Even better — sous vide cooking is truly a “set it and forget it” method of cooking. Seal your food, place it in your
water pot, and walk away. Since the water pot will never get above the desired temperature, the food will never
exceed your preferred level of doneness. Throw dinner parties with ease — that juicy ribeye or pork tenderloin
can be made hours ahead of time and finished right before serving, leaving you plenty of time to socialize with
your guests.
01
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed, including the
following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs in water or other liquid. DO NOT FILL
WATER OVER MAX LINE.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off
parts.
6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has
been damaged in any manner. Return appliance to the nearest authorized service facility for
examination, repair, or adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer may cause
injuries.
8. Do not use outdoors, household use only.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn any
control to “off”, then remove plug from wall outlet.
13. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTION
HOUSEHOLD USE ONLY
02
IMPORTANT SAFEGUARDS
CAUTION
Always keep basic safety precautions when operating electrical appliances, including the following:
1. This appliance can be used by persons with reduced physical, sensory 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.
2. Children shall not use the appliance. Cleaning and user maintenance shall not be made by children without
supervision.
3. The appliance is not intended to be operated by means of an external timer or separate remote-control system.
4. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified
persons in order to avoid a hazard.
5. Before connecting the device to power, please confirm that the local voltage is in conformity with the voltage
instruction at the bottom part of the device.
6. Please do not plug or unplug the power cord with wet hands.
7. Please do not use the appliance when the power cord or plug is lose or damaged.
8. Please do not attempt to repair or modify a defective power cord by yourself. Contact a service center to
replace the power cord by qualified electrician.
9. To protect against electric shock, do not immerse the whole unit, power cord or plug in water or other liquids.
10. This appliance is intended to be used in household and similar application such as:
-staff kitchen areas in shops, offices and other working environment;
-farm houses;
-by clients in hotels, motels and other residential type environment;
-bed and breakfast type environment;
11. The instructions for appliances normally cleaned after use, and not intended to be immersed in water for
cleaning, shall unplug the immersion heater before moving it from the liquid.
12. When the appliance is not in use and before cleaning, unplug the appliance from the outlet firstly.
13. The use of attachments which are not recommended or sold by the appliance manufacturer may cause a risk
of injury to persons.
14. The appliance is only intended for the purpose described in user manual. Do not use the appliance or any part
of appliance out of the intended use to avoid risk.
03
CONTROL PANEL AND PARTS
6
7
1
2
MAX
MIN
3
8
4
5
CONTROL PANEL
FRONT / SIDE VIEW
1 Power/Start/Stop
5
Reduce Temp/Time
2 Temp/Time Display
6
Control Panel
3 Increase Temp/Time
7
Clamp
8
Plug
4
Setup
04
CONTROL PANEL
Temp/Time Display
When the sous vide is plug on, the LED display will flash 3 seconds, then it will display the default cooking temp 55°C (131F).
Power/Start/Stop Button
Press the button 3 seconds to power ON / OFF the appliance.
Press the button 1 second to start the cooking process after setting up the cooking temp and time. Or pause the cooking
process.
Setup Button
Press the Setup button 1 second to set up the cooking temp and cooking time;
Press the Setup button 3 seconds to choose Celsius and Fahrenheit temp display.
Increase & Decrease Temp/Time Button
Press the button to adjust the cooking temp and time before or during the working process.
Memory Function
The sous vide has memory function, to memory the very last setting. When you power on the sous vide, it will display the
very last setting.
Alarm Function
It alarms when the water temp reaches to the set temperature;
It alarms when the water is under the minimum water level;
It alarms when the cooking time is over;
05
OPERATION
STEP 1 : PREPARATION
MAX
MIN
Sealable
bags
Cooking
pot
Food
ingredient
Use minimal amounts of spices and herbs to season your food. Certain herbs or aromatic plants, such as rosemary or
garlic give off a very intense taste that is reinforced through the sous vide cooking method.
Certain types of green vegetables can turn brown through sous vide cooking, this includes broccoli and green
asparagus.
06
OPERATION
STEP 2 : SETTING UP
CLAMP sous vide
to side of cooking pot.
FILL water higher
than MIN line.
MAX
MIN
PLUG IN sous vide
POWER ON sous vide
press power button 3 seconds
Different temperature and time for different food.
Find guides from the cooking guide
07
OPERATION
STEP 3 : START COOKING
1
Put the foods in a sealable bag,
remove as much air as possible
2
Submerge the bag in the pot when the water temp
reaches to your desired temp, and leave it until
the end of cooking time
3
Take out the food from bag, and sear it in
a hot pan with some butter. Crispy!
MAX
MIN
Sear the food briefly at the highest possible temperature for a maximum of one minute.
In professional kitchens, to do this the meat is often brushed with a little oil and seared with a butane gas burner.
08
COOKING GUIDE
Steak
Pork
Egg
09
Thickness
1" (25mm)
Thickness
2" (50mm)
Temp
58 C (136 F)
Temp
65 C (149 F)
Time
2 hours
Poultry
Time
2 hours
Thickness
2" (50mm)
Thickness
1" (25mm)
Temp
58 C (136 F)
Temp
50 C (122 F)
Time
2 hours
Fish
Time
2 hours
Thickness
–
Thickness
1" (25mm)
Temp
65 C (149 F)
Temp
80 C (176 F)
Time
40 minutes
Root
Vegetables
Time
2 hours
TROUBLE SHOOTING
Trouble
Solution
Ensure the appliance is plugged on.
The appliance
cannot be switched on
Ensure the power cord is not damaged.
Press the power button 3 seconds.
Problem:
The water circulation fan is loosen; or the motor does not work.
The appliances
has nowater circulation
Solution:
Remove the bottom cover to fasten the water circulation fan;
or replace the water circulation motor.
Problem:
The heating element does not work.
The appliances
does not heat up
Solution:
Replace the heating element;
or replace the abnormal protection thermostat.
10
TROUBLE SHOOTING
Trouble
The appliance
shows the error code E01
The appliance
shows the error code E02
The appliance
shows the error code E0L
11
Solution
Problem:
The NTC (temp sensor) is short circuit or open circuit.
Solution:
Replace the NTC, or fasten the NTC wiring terminal.
Problem:
The appliance is too hot, and it is over-heat protection
Solution:
Stop the appliance until it cools down.
Problem:
The water in the pot is less than the MIN water level.
Solution:
Add some water in pot, and ensure the water level is precisely
between the MIN and MAX.
Correct Disposal of this product
This mark indicates that this product should not be disposed with other household wastes
throughout the EU. To prevent possible harm to the environment or human heath from
uncontrolled waste disposal, recycle it responsibly to promote the sustainable reuse of
material resources. To return your used deice, please use the return and collection
systems for contact the retailer where the product was purchased. They can take this
product for environmental safe recycling.
12
58 C
13
50 C
14
58 C

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