TEAM CUISINE SOUS-VIDE STICK Operating Instructions Manual Download Page 10

10

   

 

EN

www.team-cuisine.com

6.

Operating the device

DANGER! Risk of electric shock! 

~

Do not insert the mains plug 

1

 into a wall 

socket until the sous-vide stick is securely 
attached, and the water level is between 
the 

MIN 6

 and 

MAX 7

 markings.

~

Only connect the mains plug 

1

 to a prop-

erly installed and easily accessible wall 
socket whose voltage corresponds to the 
specifications on the rating plate. The 
wall socket must still be easily accessible 
after connection.

~

If liquid gets into the device above the 

MAX

 marking

 7

, pull out the mains 

plug 

1

 immediately. Have the device 

checked before reusing.

6.1 Preparing the water bath

DANGER for children

~

Risk of death through severe burns! Nev-
er lay the power cable 

1

 such that chil-

dren can pull down the device and the 
water bath.

1.

Place the pot on a level, non-slip surface 
that is not sensitive to water or heat. A 
suitable wall socket should be nearby.

2.

Figure A:

 attach the sous-vide stick to 

the edge of the pot using the clamp 

3

The plastic foot 

5

 may rest on the bottom 

of the pot.

3.

Figure B:

 fill the pot with warm tap wa-

ter, at least up to the 

MIN

 marking 

6

 on 

the sous-vide stick and not further than 
the 

MAX

 marking 

7

. Remember that the 

water level will rise later when the vacu-
um bags are inserted.

4.

Connect the mains plug 

1

 with the wall 

socket. You will hear a beep and all dis-
plays will briefly light up. The LED 

10

 and 

the button 

 

13

 will then be lit red.

6.2 Making settings

1.

Press the button 

 

13

. The display 

shows the temperature that is set. The 
button  

14

 flashes.

2.

Use the buttons 

 

16

 and 

 

15

 to set 

the desired temperature between 0 °C 

(C 0.0)

 and 90 °C 

(C 90.0)

.

- Each time the buttons are pressed, the

temperature changes in increments of 
0.5 degrees.

- Hold the button down to change the 

setting quickly.

3.

Press the button

 

14

 briefly to set the 

cooking time. The display 

12

 shows the 

time that is set. The hours flash.

4.

Use the buttons 

 

16

 and 

 

15

 to set 

the number of hours between 

00

 and 

99

.

5.

Press the button

 

14

 briefly to set the 

minutes. The minutes flash.

6.

Use the buttons 

 

16

 and 

 

15

 to set 

the number of minutes between 

00

 and 

59

.

NOTE:

 if the program has already been start-

ed, you can open the setting mode by holding 
down the button 

 

14

 for approx. 3 seconds.

Press the 

 button briefly to switch between 

the various settings: temperature, hours, min-
utes.

Summary of Contents for SOUS-VIDE STICK

Page 1: ...Operating instructions EN SOUS VIDE STICK TC 002 001...

Page 2: ...th 15 6 2 Making settings 16 6 3 Phase 1 heating up 17 6 4 Phase 2 Sous vide cooking 18 7 Tips and tricks 19 7 1 Suitable food for sous vide 20 7 2 Unsuitable food for sous vide 21 7 3 Reverse cooking...

Page 3: ...e user instruc tions prior to initial use Above all observe the safety instruc tions The device should only be used as de scribed in these user instructions Keep these user instructions for infor mati...

Page 4: ...4 EN www team cuisine com 1 Device overview 1 2 4 7 3 5 8 10 11 6 12 13 14 15 16 3 5 7 6 3 4 8 9 17 A B C 9...

Page 5: ...Press briefly switch between settings temperature hours minutes 15 In setting mode decrease values 16 In setting mode increase values 17 Propeller Figure C 2 Intended purpose Use the device exclusive...

Page 6: ...dren must not play with the device Cleaning and user maintenance must not be performed by unsupervised children unless they are older than 8 years and super vised Children under the age of 8 must be k...

Page 7: ...k In addition animals can also cause damage to the device For this reason you should keep animals away from electrical devices at all times DANGER Risk of electric shock due to moisture Never touch th...

Page 8: ...e But unfortunately it does not always work using conventional methods or it re quires exact timing Sous vide makes cooking easier and almost always yields perfect re sults In principle sous vide is n...

Page 9: ...or must be cooled down inside the vacuum bag using iced water and then stored in the 0 C section of the refrigerator Ensure that you use high quality bags that are heat and cold resistant On the packa...

Page 10: ...pot with warm tap wa ter at least up to the MIN marking 6 on the sous vide stick and not further than the MAX marking 7 Remember that the water level will rise later when the vacu um bags are inserted...

Page 11: ...ides NOTE if bags are pressed firmly against one another the cooking time becomes longer and impossible to calculate 3 The bags should be underwater If they float on the surface cover them e g with a...

Page 12: ...served immediately This method is most suitable for roasting cuts 7 4 Tips Marinating the combination of vacuum packing with marinade and slow cooking in the water bath offers very intense taste exper...

Page 13: ...e depends on the size and freshness of the food the quality and properties of the product for meat the breed of animal the filling volume and shape flat or round of the vacuum bag personal preferences...

Page 14: ...2 C 2 hours Turkey breast well done 15 30 mm 72 C 2 hours Duck breast well done 15 25 mm 72 C 3 hours Goose breast well done 20 mm 80 C 8 hours Salmon tender 25 mm 45 C 20 min Cod tender 25 mm 52 C 40...

Page 15: ...mb through the oil and place the cutlets individually or next to one another in the vacuum bag 4 Vacuum seal the meat 5 Place the vacuum sealed meat in the re frigerator for approx 12 hours 6 Place th...

Page 16: ...ts skin leave it on It will hold the fish together later and can be deliciously fried on 2 Cut one to two slices off a lemon 3 Repeatedly stab a fork into the pulp of the lemon 4 Place the salmon the...

Page 17: ...escale being deposited in parts of the sous vide stick depending on the hard ness of the water used You should remove this at regular intervals because otherwise the power consumption of the device wi...

Page 18: ...tore the device protected against dust and dirt and out of the reach of children Allow the device to dry completely in cluding the inside of the metal casing 4 and the plastic foot 5 before you put it...

Page 19: ...ime Is the food significantly thicker than described in the recipe or the ta ble Were the vacuum bags pressed tightly togeth er during the cooking process Did you set the right temperature Either vacu...

Page 20: ...1000 W Temperature range 0 C 90 C adjustable in 0 5 C incre ments Heating time 8 L from 24 4 C to 60 C in 25 min Water circulation approx 8 L min With the CE marking Team Cuisine declares the conformi...

Page 21: ...EN 21 www team cuisine com...

Page 22: ...www team cuisine com...

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