OBH Nordica MAGNETIC CIRCULATION 8.5 L, Инструкция по эксплуатации

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the rack with the aid of tongs or similar. Note that the water must be able
to circulate freely around and between all the bags so as to ensure even
temperature and cooking. It is important that the vacuum packed food
does not come into contact with the bottom or sides of the water bath.
Top up the water if necessary so that the food is completely under the water
surface. Close the cover of the appliance.
NOTE!
The temperature may
fall somewhat when the bags of food are placed in the water bath. This is
normal. Do not lift the cover more than necessary during cooking to avoid
cooling the water. You can stop cooking at any time by pressing the start/
stop button.
3. When the set time is reached the appliance gives a sound of 3 beeps and
turns off the heating and the display. The power switch remains illuminated
until the plug is pulled from the socket.
Ensure that the bags are completely sealed before and after cooking. If the food
is to be kept in a refrigerator and served later, cool the bags in iced water so as
to reduce the temperature quickly and avoid further cooking.
Guidelines for cooking
The table below gives suggested temperatures for achieving the desired result.
The circulator has a temperature sensitivity of 0.1°C so as to adapt to personal
preferences. We therefore recommend using these temperatures as a starting
point.
The guidelines are for food at refrigerator temperature (about +5°C).
Note that the water must be able to circulate freely around and between all the
bags so as to ensure even temperature and cooking. It is important that the
vacuum packed food does not come into contact with the bottom or sides of the
water bath.
Name Description Thickness Temperature Minimum
time
Maximum
time
Beef Fillet of beef, rare 20 mm 52°C 2 hours 4 hours
Fillet of beef, medium 20 mm 55°C 2 hours 4 hours
Fillet of beef, well
done 20 mm 65°C 2 hours 4 hours
Fillet steak, rare 20 mm 52°C 2 hours 4 hours
Fillet steak, medium 20 mm 55°C 2 hours 4 hours
Fillet steak, well done 20 mm 65°C 2 hours 4 hours
Entrecôte, rare 20 mm 52°C 2 hours 4 hours
Entrecôte, medium 20 mm 55°C 2 hours 4 hours
Entrecôte, well done 20 mm 65°C 2 hours 4 hours
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