the cooking temperature is reached. To re-start countdown,
quickly touch icon.
• Once appliance reaches set temperature, vacuum sealed
food can be placed into the water bath (refer to ‘Vacuum
Sealing’).
• Temperature may drop temporarily when bags have been
added to pot.
• Appliance will stop automatically at the end of the required
period of time. END icon will display on screen.
• Appliance will hum during operation.
• If grinding noise is detected, ensure stainless steel body of
the appliance is correctly attached by turning clockwise until
it clicks into place.
• If a draining noise is heard, a water vortex has formed.
Ensure water is above min indicator level, and stir gently to
circulate. The vortex will not interfere with performance and
will disappear as water resumes proper circulation.
An alarm will sound if water falls below min indicator level
– be sure to monitor water levels when cooking for long
periods of time.
• Note that the appliance is scientifically calibrated for
accurate temperature reading, and is more accurate than
many kitchen thermometers.
• Refer to a reliable recipe source to determine required
cooking temperature and time.
VACUUM SEALING
The term ‘sous vide’ translates to ‘under vacuum’ and refers to
the technique of slowly cooking vacuum sealed food in a water
bath. A vacuum seal can be achieved without the need for a
vacuum sealer appliance, simply by using a food-grade snap-
lock bag. This is referred to as the water displacement method.
WATER DISPLACEMENT METHOD
CARE INSTRUCTIONS
• To unlock the stainless steel body for cleaning, turn anti-
clockwise. Turn clockwise to re-attach.
• To unlock water pump cap, turn clockwise. Insert grooves
and turn anti-clockwise to re-attach.
• Stainless steel body and water pump cap are dishwasher
safe.
• To clean the heating coil, hand wash with warm soapy water.
Do not use abrasive scourers or cleaners.
• Do not immerse main body of appliance in water.
• Allow components to dry thoroughly before re-assembling.
RECIPES
Chimichurri Seasoned Steak
Serves 2
Ingredients:
1 ½ tbsp. sea salt
1 tbsp. dried oregano
1 tbsp. paprika
1 tbsp. granulated onion
1 tsp. garlic powder
1 tsp. red pepper flakes
1 tsp. dried basil
¼ tsp. black pepper
Juice of 2 limes
2 eye fillet steaks
Rare
Medium-Rare
Medium
Well-Done
50°C
54°C
56°C
60°C
Method:
Attach appliance to pot of water as per Operating Instructions.
Set appliance temperature using the table above as a guide,
depending on how well done you desire the steak.
Set time to 1 hour.
While the appliance heats, combine all herbs and spices with
lime juice in a bowl.
Rub seasoning mixture over steak fillets.
Place steak fillets in snap-lock bags and vacuum seal using
the water displacement method (see ‘Vacuum Sealing’
instructions).
Once appliance has reached selected temperature, place
sealed steak fillets into water bath.
Cook for 1 hour.
Once cooked, remove from sous vide bath using tongs.
To finish steaks, sear on a hot pan for 10 seconds either side, or
using a kitchen blowtorch.
1. Simply place food in a
food safe snap-lock bag
and seal leaving a small
section open.
2. Slowly lower bag into
bowl of water until only
the unsealed section
remains above the water.
Water pressure will
remove air from bag,
sealing it around food.
3. Then, close bag
completely to vacuum
seal.
