OBH Nordica IMMERSION SOUS VIDE PRO 15L, Instruction Manual

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any consequences will rest with the user. Any
damages of the product or other things are not
covered by the warranty.
Main components (see image on page 3)
A. Control panel
B. Fastening screw (not shown)
C. Heating element cover
D. Flow grate
E. Batch rack
F. Sous vide balls
Display functions (see illustration page 3)
1. Temperature display - Temperature range between 25-90 ° C
2. Temperature icon
3. +/- buttons for setting time and temperature
4. Timer display - time interval between 00:10-72:00
5. Timer icon
6. Button for selecting time and temperature
7. Power/Start/Pause button
Sous vide has been used as a cooking technique in the restaurant sector for
many years and is considered to be unbeatable when it comes to preserving
the taste and quality of the ingredients.
Sous vide means ”under vacuum”. With a sous vide cooker a lower and more
precise temperature is applied to the food. This means that if you set the
temperature to 58.4°C for example and place a piece of vacuum packed meat
in this, the meat will be cooked to this temperature right through. Cooking
times are longer than with traditional cooking and the vacuum packed food
retains its nutrients and flavour in a completely different way. Meat becomes
more tender and vegetables have a more concentrated flavour.
Food that is to be cooked sous vide must first be vacuum packed. Otherwise
the juice and flavour will disappear into the water.
This sous vide cooker is equipped with a circulator, which circulates the water
so as to maintain a precise, even water temperature at all times.
You should be aware that when you cook sous vide the surface of the meat
does not have the cooked appearance you are used to. For this reason, you
must quickly sear the meat for maximum surface flavour. This can be done on
the grill or in a frying pan.
When handling ingredients, whether for sous vide or more traditional cooking
methods, you should always be familiar with food safety.
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