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Giles & Posner EK1295, Instruction Manual

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Giles & Posner EK1295 Instruction Manual Download Page 14

Sous Vide Water Oven

15

Ingredients

2 fillet steaks, about ¾ of an inch thick (cuts should 
be of a similar size and thickness) 
2 sprigs rosemary, finely chopped 
2 sprigs thyme, finely chopped 
1 garlic clove, crushed 
30 g butter 
Salt and pepper, to taste

Method

Fill and preheat the Sous Vide to: 
Rare – 49 ºC 
Medium rare – 57 ºC 
Medium – 60 ºC 
Medium well – 63 ºC 
Season the steaks on both sides with salt, pepper, garlic, herbs and butter. 
Place each steak into a small cooking pouch and vacuum seal. 
Submerge the pouches in the water and cook for approximately 1 hour. 
Remove the steaks from the pouch and quickly sear in a hot frying pan for  approximately 30–60 seconds 
each side to caramelise and add flavour.

Fillet 

Steak

SERVES 

APPROX. 

2

Summary of Contents for EK1295

Page 1: ...Sous Vide Water Oven Instruction Manual ...

Page 2: ...rs and people with reduced physical sensory or mental capabilities or lack of experience and knowledge can use this appliance only if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved Children should be supervised to ensure that they do not play with the appliance Unless they are older than 8 and supervised children sh...

Page 3: ...fficient room to accommodate the volume of food pouches when added to the water bath Top up the water level to the Max line once all of the pouches have been added do not fill over the Max line Take care when removing the lid when the unit is hot as hot water will collect on the inside during cooking The use of heat resistant oven gloves is recommended to remove the lid Always wear heat resistant ...

Page 4: ...ere are many benefits that come from cooking with the Giles and Posner Sous Vide The Sous Vide allows food to be cooked at it s desired serving temperature and can be cooked this way for extended periods of time 8 hours or more without significant loss of flavour Foods can also be cooked at higher temperatures more quickly making the Sous Vide a flexible cooking method Important Food cooked in the...

Page 5: ...between 1 and 24 hours The Sous Vide will preheat for 1 hour before the timer begins to count down Pressing the Set Timer button will automatically give you a default temperature setting of 40 ºC and a 1 hour cooking time Once the desired temperature and cooking time has been selected press the Start button for the Sous Vide to begin heating the water Once the desired water temperature has been re...

Page 6: ... of beef may require up to 72 hours cooking Very tender meats such as lamb chops rack of lamb or tenderloin of beef or pork need to only be cooked at serving temperature throughout which requires less cooking time Leaving tender cuts of meat in the water bath for extended periods of time over 4 to 6 hours can cause some loss of texture Poultry is best cooked as individual portions Air trapped in t...

Page 7: ...cm 1 inch Medium rare 55 C Medium 60 C 6 8 hours 24 hours Lamb Lamb Chops 2 5 cm 1 inch 5 cm 2 inches Medium rare 56 C Medium 60 C 2 hours 4 hours Leg of Lamb 7 5 cm 3 inches 57 C 10 hours 48 hours Pork Pork Chops 2 5 cm 1 inch 5 cm 2 inches Medium rare 56 C Medium 60 C 2 hours 4 hours 6 hours Baby Back Ribs 74 C 6 hours 12 hours Spare Ribs 7 5 cm 3 inches 74 C 12 hours 30 hours Chicken Breast 4 c...

Page 8: ...ft texture Scallops 2 5 cm 1 inch 60 C 40 60 minutes Longer cooking times will produce a very soft texture Shrimp Large 60 C 30 minutes Longer cooking times will produce a very soft texture Vegetables Root Vegetables Up to 5 cm 2 inches 84 C 1 hour 4 hours Tender Vegetables Up to 5 cm 2 inches 84 C 45 minutes 90 minutes Fruits Firm Fruits Up to 5 cm 2 inches 84 C 45 minutes 2 hours Soft Fruits Up ...

Page 9: ...lcoholic drinks such as wine beer liqueurs and spirits will not produce the same flavours that they might when added to recipes cooked using other methods because the alcohol will not get the chance to evaporate It is therefore best to heat the alcohol first in a pan to evaporate off the alcohol then marinade food or add to any sauces How much will fit into the Giles and Posner Sous Vide This will...

Page 10: ...and dry thoroughly Clean the cooking rack in warm soapy water rinse and dry thoroughly Do not immerse any electrical components in water or any other liquid Periodically clean the interior of the non stick cooking bath with a soft cloth or sponge and warm soapy water Rinse with clear water and empty the contents of the bath Dry thoroughly The Sous Vide and accessories are not suitable for dishwash...

Page 11: ...m into a large bowl Finely chop the onion chillies parsley and spring onion and add to a large mixing bowl Grind the garlic and add to the mixture along with the beef mustard salt and pepper Crack the egg into the mixture Using clean hands mix all of the ingredients well Form into 4 6 patties approximately 2 cm to 2 5 cm thick Add no more than 4 patties in a single layer to a large cooking pouch a...

Page 12: ...d the olive oil Peel and thinly slice the onions then sauté until caramelised Add the brown sugar to the onions and stir Additional salt and pepper can be added to taste Just prior to serving deglaze the pan with the bourbon ensuring that all of the brown bits of flavour are scraped up Transfer the onions into a dish to keep warm wipe the pan and return to a medium heat Remove the steak from the p...

Page 13: ...l and preheat the Sous Vide to Rare 49 ºC Medium rare 57 ºC Medium 60 ºC Medium well 63 ºC Season the steaks on both sides with salt pepper garlic herbs and butter Place each steak into a small cooking pouch and vacuum seal Submerge the pouches in the water and cook for between 1 8 hours Remove the steaks from the pouch and quickly sear in a hot frying pan on each side for approximately 30 60 seco...

Page 14: ...nd preheat the Sous Vide to Rare 49 ºC Medium rare 57 ºC Medium 60 ºC Medium well 63 ºC Season the steaks on both sides with salt pepper garlic herbs and butter Place each steak into a small cooking pouch and vacuum seal Submerge the pouches in the water and cook for approximately 1 hour Remove the steaks from the pouch and quickly sear in a hot frying pan for approximately 30 60 seconds each side...

Page 15: ...lace the lamb garlic thyme rosemary parsley oregano peppercorns and butter into the cooking pouch and vacuum seal Submerge the cooking pouch in the sous vide and cook for approximately 2 hours Remove the chops and dry ensuring that the herbs peppercorns and garlic are discarded from the chop Season with salt Before serving seal the chop Heat a frying pan on a high heat and brown the chops for appr...

Page 16: ...ge 3 8 litre cooking pouch then toss to coat and vacuum seal Submerge the pouch and cook for approximately 30 minutes Remove from the water and quick chill the pouch Submerge in ice water half ice half water for 15 minutes Refrigerate until ready to use Max 48 hours Lamb Fill and preheat or drop the temperature if continuing on from the peppers the Sous Vide to 56 ºC for medium rare or 60 ºC for m...

Page 17: ...d butter Season with salt and pepper then use a fork to mash to a paste consistency Using a sharp knife metal skewer make 30 50 small incisions in the flesh of the lamb The incisions should be large enough to fit your fingertip into Massage the butter and garlic mixture into the lamb working it into the incisions Place the seasoned lamb into a large cooking pouch Vacuum seal refrigerate and allow ...

Page 18: ...ate food pouches and vacuum seal Submerge the pouches in the water and cook for approximately 2 hours Remove from the pouches and pat dry with paper towels Pour the oil into a large frying pan warm to a high heat until the oil just begins to smoke Place the chicken breast in the hot pan and sear until golden brown Remove the chicken from the pan season with salt and pepper Add your favourite sauce...

Page 19: ... brown Combine the herbs in a small bowl Add the remaining olive oil lemon zest and lemon juice Mix well and then spread over both sides of the chicken thighs The sherry should be added at this point if using Place 4 thighs in a single layer into a small cooking pouch Add half of the onions and garlic then vacuum seal the pouch Repeat this for the other 4 thighs Submerge the pouches in the water a...

Page 20: ...g a sharp knife score the chicken on one side 3 4 times making 1 3 cm deep cuts this will vary depending upon the size of the breast Cover the chicken in the herb and oil mixture massaging the mixture into the crevices Place the breasts into a cooking pouch and vacuum seal Submerge the pouch in the water and cook for between 1 4 hours Remove the chicken from the pouch and sear the surface of the c...

Page 21: ...ok for between 18 24 hours If the shoulder doesn t submerge completely rotate occasionally to ensure even cooking Remove the pouch from the water Open and remove the roast to a platter Using a small saucepan over a medium low heat warm up the BBQ sauce Pull and shred the pork by using a pair of forks to work the meat Discard any bones if present Transfer the pork to a large bowl add the BBQ sauce ...

Page 22: ...til caramelised Deglaze the pan with the whisky scraping up any browned bits Reduce the sauce until it thickens as preferred Remove from the heat and set aside for use later Dip the pork chops into the onion and whisky sauce After a light coating of the whisky sauce put 1 2 chops into a vacuum pouch Divide the onions and the sauce between the pouches and vacuum seal Submerge the bags in the water ...

Page 23: ...d Fill and preheat the Sous Vide to the preferred temperature Rare 47 ºC Medium Rare 52 ºC Medium 60 ºC Sprinkle the salmon fillets with the salt pepper lemon zest and fresh dill Place the fillets into a cooking pouch and vacuum seal Submerge the pouch into the water and cook for approximately 13 15 minutes Remove from the pouch and serve Simple Salmon SERVES APPROX 2 ...

Page 24: ...king pouch and vacuum seal Submerge the pouches in water and cook for approximately 30 40 minutes Cooking for over 40 minutes can result in a loss of textural quality Remove the scallops from the pouches and pat dry with paper towels Add the oil to a large frying pan warm to a high heat until the oil just begins to smoke Place the scallops in the pan do not crowd them and quickly sear for approxim...

Page 25: ...t the Sous Vide to 58 ºC Split the vanilla pod in half and remove the seeds Combine the shrimp vanilla seeds cayenne pepper salt and pepper in a medium sized bowl Place the shrimp into a large cooking pouch add the butter and vacuum seal Submerge the pouch in the water and cook for approximately 30 minutes Remove the shrimp from the pouch and serve Vanilla Shrimp SERVES APPROX 2 ...

Page 26: ...nne pepper lime zest and coriander on all sides Put the corn and butter into a large cooking pouch and vacuum seal Submerge the pouches in the water and cook for between 30 60 minutes The corn can be eaten straight from the pouch but if the traditional grill marks are desired follow the steps below Preheat a grill pan to a high heat Sear the corn briefly rotating on all sides to add a smoky flavou...

Page 27: ...nd preheat the Sous Vide to 84 ºC Drizzle olive oil onto the carrots and toss to coat evenly Season the carrots with the salt and pepper to taste Place the carrots in a cooking pouch and vacuum seal Submerge the pouch in water and cook for approximately 1 hour Remove from the pouch and serve Simple Carrots SERVES APPROX 2 ...

Page 28: ...ough cooking pouches so that they are evenly distributed in a single layer and are not overcrowded Submerge the pouches in water and cook for approximately 1 1 hours until tender Remove the pouches open and drain the accumulated liquid Add the potatoes to a large bowl add the soft cheese spring onion and garlic Mash and puree to the desired texture If required milk can be added to add moisture to ...

Page 29: ...rizzle olive oil onto the potatoes and toss to coat evenly Season the potatoes with the salt pepper crushed garlic and rosemary Add the potatoes to an appropriately sized cooking pouch distribute evenly into a single layer without overcrowding and vacuum seal the pouch Submerge the pouch into the water and cook for approximately 1 2 hours Remove from the water and pouch and serve Rosemary and Garl...

Page 30: ...est to one side Juice the lemon over the apples Combine the butter lemon zest cinnamon salt brown sugar raisins and nutmeg into a small bowl Divide the mixture between the apples packing it well into the core of the apple Put 2 apples into a cooking pouch and vacuum seal Submerge the pouches in the water and cook for approximately 60 90 minutes Remove the apples from the pouches Serve the apples w...

Page 31: ...rawberries into a small cooking pouch add the sugar and champagne and vacuum seal the pouch Submerge the pouch in the water and cook for approximately 10 minutes Max 30 minutes Remove the pouch from the water and allow to cool to room temperature Place the strawberries into a Martini glass ramekin and top with a dollop of whipped cream pieces of the meringue and a fresh mint leaf Champagne Strawbe...

Page 32: ...nnected to the terminal marked with the letter E or marked On no account must either the BROWN or the BLUE wire be connected to the EARTH terminal Always ensure that the cord grip is fastened correctly The plug must be fitted with a fuse of the same rating already fitted and conforming to BS 1362 and be ASTA approved If in doubt consult a qualified electrician who will be pleased to do this for yo...

Page 33: ...ions and provided that it is not connected to an unsuitable electricity supply or dismantled or interfered with in any way or damaged through misuse Under this guarantee we undertake to repair or replace free of charge any parts found to be defective Reasonable proof of purchase must be provided Nothing in this guarantee or in the instructions relating to this products excludes restricts or otherw...

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