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Water quantity:
∙ Fill the device up to the "min" marking with warm water
∙ Put in the lattice
∙ Hand in the vacuum-sealed food. Pay attention that the weld of the bags is thight.
∙ Important: top up water up to the "max" marking
∙ Set the time and temperature and press the start/stop button
and the pump start working.
∙ If the set time runs out and the device will not be shut off, it continues working for
one hour. There is a "Peep" sound every minute. Press the on/off button.
∙ The display shows E04 if no water is in the device or the water level is lower than
the "min" marking.
Water pump
∙ By starting the pump a slight noise sounds briefly.
∙ If the noise continues, this can be caused by impurities of broken bags sucked into
the pump. In this case clean the device (See cleaning), vacuum-seal the food again .
Seasoning
The food can be seasoned or have herbs added to it before vacuum packing.
Please take care when seasoning, since the food keeps its natural flavour during Sous-
Vide cooking.
General
The SousVide method pasteurises the food at exact temperatures, ensuring that it
will keep for longer. After pasteurising, cool bag in ice water immediately and store
in the fridge at less than 7°C, freeze or eat immediately. Pasteurisation takes place at
a core temperature of about 62°C. The food generally cooks best at temperatures of
55°C - 65°C.
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