6.
System will not turn on:
Check power plug and breakers.
7.
Low water level alarm:
Add more water. The water level can be dropped during operation
by the pump due to water turbulence.
8.
Low water level alarm turns on after a few seconds of operation:
Add more water - the
pump generates “waves” - sometimes these waves will cause the water level at the sensors
to fl uctuate up and down. The waves sometimes drop the water level right under the sensor
and will cause a low water alarm. This is normal and you just need to add more water.
9.
Temperature read does not match thermometer:
Sous Vide circulators are calibrated to
a scientifi c platinum primary standard which is far more accurate than store thermometers.
10.
Lights in house are slightly fl ickering when system is on:
This is normal as the
circulator is modulating power.
11.
EE1 shows on display:
1. The unit is not placed in water.
2. The water level is udner the minumum mark.
3. There is dirt on the sensor. Remove the skirt and clean the sensor.
EN
Suggested cooking time
Type of food
Result
Temperature
Min. time
Optimal time
Max. tim
Pork tenderloin
Rare
60°C
1 h
1 h
2,5 h
Pork tenderloin
Medium
65°C
1 h
1 h
2 h
Pork tenderloin
Well Done
70°C
1 h
1 h
1,5 h
Pork chop
Rare
60°C
1 h
1 h
2,5 h
Pork chop
Medium
65°C
1 h
1 h
2 h
Pork chop
Well Done
70°C
1 h
1 h
1,5 h
Pork roast
Rare
60°C
2,5 h
3-3,5 h
5-6 h
Pork roast
Medium
65°C
2,5 h
3 h
4 h
Pork roast
Well Done
70°C
2,5 h
3 h
3,5 h
Chicken fi llet
Medium
65°C
45 min
1-1,5 h
2 h
Chicken fi llet
Well Done
72°C
1 h
1-1,5 h
3 h
Chicken thigh
Medium
65°C
1 h
1,5 h
4-5 h
Chicken thigh
Well Done
72°C
1 h
1,5 h
3 h
Sirloin
Rare
54°C
45 min
1,5 h
3 h
Sirloin
Medium
58°C
45 min
1,5 h
3 h
Sirloin
Well Done
70°C
45 min
1,5 h
3 h
Beef tender loin
Rare
54°C
45 min
1,5 h
3 h
Beef tender loin
Medium
58°C
45 min
1,5 h
3 h
Beef tender loin
Well Done
70°C
45 min
1,5 h
3 h