GSV550-Sous Vide User Manual

GSV550-Sous Vide User Manual
Safety Precautions 4
Product Specs 6
Using Your Device 6
Manufacturer’s Tips 8
Cleaning and Care 12
Storage and Disposal 12
Warranty Details 13
Disclaimer: Manual instructions should always be read and implemented prior to
product use. Manufacturer/ importer advisory board are not reliable for inadequate
use due to instruction manual negligence or failure to follow direction.
This product is intended for indoor household use only!
Children: Keep this device out of the reach of children or other disqualified
persons, since the misuse of contents and packaging materials may result in hazard
or death.
* This appliance may only be used by children aged 8 years and older and persons
with reduced physical, sensory or mental capabilities or lack of experience and
knowledge if they are supervised or have been given instructions concerning use
of the appliance in a safe way and understand the hazards involved. Children
must not play with the appliance.
Cleaning and user maintenance must not be performed by children without
Keep the appliance under constant supervision while in use. Keep an eye on any
children in the vicinity of the appliance when it is in use. The appliance is not a
Incorrect use of this appliance may cause personal injury and damage the
Use for its intended purpose only. The manufacturer is not responsible for any
injury or damage resulting from incorrect use or handling (see also Warranty
For domestic use only. Not for outdoor or commercial use.
Remove all packaging and transport ma-terials from the inside and outside of the
Check that the appliance has no visible damage and that no parts are missing.
Do not use with any cords other than that supplied.
Check that it is not possible to pull or trip over the cord or any extension cord
when in use.
The appliance must not be used together with a timer switch or a separate
remote control system.
Turn off the appliance and remove the plug from the socket before cleaning, or
when the appliance is not in use.
Avoid pulling the cord when removing the plug from the socket. Instead, hold the
Keep the cord and appliance away from heat sources, hot objects and flames.
Ensure that the cord is fully extended.
The cord must not be twisted or wound around the appliance.
Check regularly that neither the cord nor plug is damaged and do not use the
appliance if there is any damage, or if it has been dropped on the floor, dropped
in water or damaged in any other way.
If the appliance, cord or plug has been damaged, have the appliance inspected
and if necessary repaired by an authorized repair person.
Connect to 230 V, 50 Hz only. The warranty is not valid if the appliance is
connected to incorrect voltage.
Never try to repair the appliance yourself. Please contact the store where you
bought the appliance or the manufacturer for repairs under warranty.
Unauthorized repairs or modifications will invalidate the warranty.
Caution! Some parts of this product can become very hot and cause burns.
Particular attention should be paid where children and vulnerable people are
Keep the appliance and its cord out of reach of children aged less than 8 years.
Always place the appliance on a dry, level, firm and heat-resistant surface, away
from any edges.
Always place the appliance at a safe distance from flammable objects such as
curtains, tablecloths or similar.
The appliance must not be placed or stored near other sources of heat.
Do not cover.
The surfaces become very hot during use. Do not touch the hot surfaces due to
the danger of burns.
. Do not move the appliance when in use.
. Please note: The appliance will remain hot for a while after you switch it off.
Always allow the appliance to cool down completely before storage.
. Allow the lid to cool before cleaning with water.
. Never use the appliance if the lid is damaged.
. Only place vacuum-packed foods in the appliance. Do not try to cook
unwrappped food!
No. Description No. Description
1. Lid 7. On/off
2. Handle 8. +/-
3. Water Bath 9. F/C (temperature in Fahrenheit/Celsius)
4. Control Panel 10. Start/stop
5. Rack 11. Display
6. Timer/Temp (time/temperature)
+ Remove all packaging and transport material from the appliance.
+ Wash the lid and the inside of the water bath with hot water and dish washing
soap, and then dry the parts thoroughly.
1) Place the appliance on a flat surface. Plug In. Fill the water bath with lukewarm
or hot water. The water must not be hotter than the cooking temperature. The
water must not be above the FILL mark in the water bath, and it must cover the
foods you want to cook. Make sure not to overfill the water bath with water so
that it overflows when the foods are placed in it!
2) If necessary, insert the rack (5) in the water bath if you want to cook foods that
are best placed on the rack.
3) Place the lid (1) on the water bath (3).
4) Press and hold the on/off button (7) to switch the appliance on. The display will
come on and the temperature is automati-cally set to 56 °C.
5) Adjust the temperature as required using the + and - buttons (8). You can also
switch the temperature display between
6) Celsius and Fahrenheit using the F/C button (9).
7) Press the Timer/Temp (6) button and adjust the cooking time from 30 minutes
to 72 hours using the + and - buttons (8). The cooking time is set as standard to 8
8) Press the Start/Stop button. The appliance preheats the water to the set
temperature before the cooking time begins to count down. The display shows
the current temperature of the water. If you press the F/C button (9), the set
temperature is displayed for 5 seconds.
9) Once the water has reached the preset temperature, 3 beeps will sound. Lift
the lid off and carefully lay the vacuum-packed food in the water bath using tongs.
The water must be able to circulate around the packs of food. Replace the lid.
10) Press the Start/Stop button. The cooking time starts to count down.
11) Once the cooking time has elapsed, 3 beeps will sound and the appliance will
switch itself off.
12) In the event of a temporary power cut during cooking, the appliance will
resume the cooking process if it is turned on again within 30 minutes.
13) You must not remove the lid during cooking unless absolutely necessary. The
appliance cooks at a very low temperature, so it takes a long time to regain any
heat loss. If condensation forms on the inside of the lid so that you cannot see
into the water bath, you can tilt the lid gently away from you so that condensation
runs down into the water bath.
Note: Make sure the bags are completely sealed before cooking begins.
Note: Make sure the bags are still completely sealed once cooking is finished.
14) If the food is to be consumed within a few hours, it can be kept in the water
bath for a short time without ruining the structure. You can see the standing times
in the table later on in these instructions.
15) If the food is to be stored in the fridge for later use, immediately place the
bags in ice water to quickly reduce the temperature of the food.
Sous vide has long been a popular cooking method with professional chefs.
“Sous vide” is French for “under vacuum”. It describes a cooking method in which
food is placed in sealed vacuum bags and cooked in a water bath. The food is
cooked at a constant low temperature over a long time to make it moist and
flavorful. As the vacuum bag Is sealed, the food cooks in its own juices together
with the marinades or spices you added. Vitamins, minerals and juices are
retained and the flavor of the food is enhanced.
This makes the food healthier, more tender and more flavorful. As meat cooked in
a sous vide is more tender, it is possible to use cheaper cuts, such as neck fillet,
shank and shoulder, which are often tastier than the more expensive cuts.
As sous vide cooking requires that foods be vacuum packed individually, several
items can be cooked at the same time, as long as their cooking temperature is
the same.
It is difficult to overcook food with sous vide, but the structure of the food can
change slight-ly during cooking. The food can be prepared in plenty of time
before serving, making sous vide perfect for when you have guest.
The appliance has a temperature range of 113-194 °F in increments of 1 °F. Differ-
ent temperatures are required for different foods and different degrees of well-
done. You can see sous vide temperatures and times in the table later on in this
The cooking time does not depend on the weight of the food, but its thickness.
The standard cooking time is 8 hours. The time can be adjusted from 30 minutes
to 72 hours. You can see sous vide temperatures and times in the table later on in
this manual.
Meat is particularly suited to sous vide cooking, as sous vide cooking makes it
more tender, juicy and flavorful, but vegetables and fish can also be cooked in it.
We recommend sous vide cooking for the following foods:
+ Beef, veal, lamb, pork and game
< Chicken, turkey and duck
< Lean and oily fish, lobster tails and scallops
+ Root vegetables such as potatoes, carrots, parsnips, beetroot and turnips
« Crisp vegetables such as peas, asparagus, corn, broccoli, cauliflower, eggplant,
onions and squash.
« Hard fruits such as apples and pears
+ Soft fruits such as mango, plums, apricots, peaches, nectarines, papaya and
1) Seasoning
You can marinate the food or add spices, herbs, butter or oil before you seal the
vacuum bag.
2) Vacuum sealing
The food must be vacuum sealed in a bag to remove air and moisture. This
ensures that the foods retain their natural flavour and nutritional content. Vacuum
sealing also helps to open the pores of meat, poultry, fish and shellfish, so that
the marinade and spices are absorbed better and the food is more flavorful.
Oxygen and moisture in the air reduces the flavor, nutritional content and struc-
ture of food, and it is therefore important to use a high-quality vacuum sealer to
remove air and moisture before the bag is sealed to ensure the food is optimally
vacuum packed.
3) Cooking
Once the water in the water bath has reached the required temperature, the
vacuum bags containing the food should be placed gently in the water. Make
sure the bags are completely under water, and that the water can circulate
around the bags, so the food cooks evenly.
4) Browning
When foods are cooked sous vide, it may be necessary to brown meat in particu-
lar in a frying pan or grill in order to enhance its appearance and flavor. Remove
the food from the bag and brown it quickly on a very hot frying pan or grill rack.
This causes the fat and proteins to caramelize and enhances the flavor.
+ Foods for sous vide cooking must be absolutely fresh.
« Check that meat, poultry, fish and shellfish have been stored correctly below 41
°F before cooking.
- Only use brand new and clean vacuum bags.
- Keep fresh and cooked foods apart.
+ Wash your hands and work area thoroughly before handling food.
The thickness of the food must be as described in the table of sous vide tempera-
tures and times.
Food Thickness Temperature (°F) Time Standing Time
Chicken breast with bone 3-5 cm 180 2 hours up to 3 hours
Boneless chicken breast 3-5 cm 147 1 hour up to 2 hours
Chicken thigh with bone 3-5 cm 180 1.5 hours | up to 3 hours
Boneless chicken thigh 3-5 cm 147 1 hour up to 2 hours
Chicken drumstick 5-7 cm 180 2 hours up to 3 hours
Duck breast 3-5 cm 147 2 hours | upto 2 hours
Lean and oily fish 3-5 cm 117+ 1 hour up to 1 hour
Shrimp 2-4 cm 140 1 hour up to 1 hour
Lobster tail 4-6 cm 140 1 hour up to 1 hour
Scallops 2-4 cm 140 1 hour up to 1 hour
Root vegetables 1-5 cm 180+ 1 hour up to 2 hours
Crisp vegetables 1-5 cm 180+ 1 hour up to 2 hours
Note: If the meat is thinner than specified, it will cook faster.
Note: The standing time is the longest time the food can remain in the water after
cooking without the structure changing.
Food Thickness Temperature (°F) Time Standing Time
Beef, veal, lamb
Fillets, chops, ribeye, t-bone 1-2 ст 120+ 1hour | upto 6 hours
sirloin, porterhouse 2-5 cm 120+ 2 hours | up to 8 hours
Flank, neck, thigh, shoulder, shank 4-6 cm 120+ 8 hours 4 hours
Pork breast 3-6 cm 180 10 hours 3 hours
Spareribs 2-3 ст 138 10 hours 1.5-2 hours
Cutlets 2-4 cm 133+ 4 hours 2-2.5 hours
Pork loin 5-7 cm 133+ 10 hours 2-3 hours
Food Item Doneness Temperature (°F)
Rare 120
Medium-rare 133
Beef, veal, lamb, pork and game Medium 140
Medium-well done 149
Well done 160+
Poultry, boneless Well done 147
Poultry, with bone Well done 180
Rare 117
Fish Medium-rare 133
Medium 140
Vegetables General 181-189
When cleaning the appliance, you should pay attention to the following:
« Unplug the appliance and allow it to cool before cleaning it and putting it
+ Pour the water out of the water bath. Wipe the water bath and lid with a tea
- Do not immerse the appliance, cord or plug in water. Make sure no water
enters the appliance.
+ Wipe the outside of the appliance with a well-wrung cloth and dry with a dry
soft cloth.
* Store the appliance in a cool, dry and clean place, out of the reach of children
and pets.
+ Please keep the packaging for transporting the appliance or for storing your
appliance when not in use for a prolonged time period.
Product Disposal:
This product may not be disposed of along with with ordinary household waste,
as electrical and electronic waste must be disposed of separately.
Contact your retailer, distributor or the municipal authorities for further informa-
tion on product disposal.
This product is guaranteed under the premise of a 1 year limited warranty period,
applicable to the original purchaser and not transferable to a third party user.
Repair or replacement of defective parts are at the seller's discretion. In the event
that repair isn't possible, the seller will replace the product/ part. If product repair/
replacement won't suffice, the seller has the option of refunding the cash value of
the product or component returned.
Product defects not covered under the warranty provisions include normal wear
and damage incurred from use or accidental negligence, misuse of instruction
specifications, or repair by unauthorized parties. The manufacturing company is not
liable for any incidental or consequential damages incurred by such circumstances.
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