Russell Hobbs 25630, Руководство пользователя

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2. Plug in the appliance. The main control display will flash “----”. This indicates that the heat is off and the appliance is ready
to be programmed.
3. Connect the temperature probe to the socket on the side of the control panel (fig. F).
4. Put the bagged food into the cooking pot ensuring that it is fully submerged. Add additional water if needed. If you are
putting in several items at once, use the provided rack to keep them separated.
5. Cover with the glass lid and lock it into place.
6. Plug in the appliance. The main control display will flash “----”. This indicates that the heat is off and the appliance is ready
to be programmed.
7. Put the temperature probe into the sous vide insertion point in the lid. Make sure that the probe goes into the water and
not the food.
8. Press the Sous Vide
V
button. The target temperature (
g
) light will come on, indicating that you are setting the
cooking.
9. The default cooking temperature is set at 57°C. Use the u and d buttons to adjust the temperature (from 38ºC to 91ºC).
10. Press the temperature/time ( t
/
i ) button. The time ( i ) light will come on.
11. The default cooking time is 60 minutes (01:00). Use the
u
and
d
buttons to set the time you wish to cook.
12. Press the
I/O
button to begin cooking. The actual temperature light ( k ) will come on, and the display will show the
actual water temperature that the probe is sensing.
13. When the water temperature reaches the temperature that you have set, the appliance will beep twice and the
countdown timer will begin. The timer will count down in minutes.
Making Adjustments During Cooking
You may adjust the time or probe temperature during the cooking cycle.
To adjust the probe temperature press the temperature/time (
t / i ) button until the target temperature ( g ) light is lit then
use the
u
and
d
buttons to make the adjustment. After 3 seconds of no buttons being pressed, the numbers will stop
flashing and the new temperature will be shown. Press the temperature/time ( t / i ) button again to return to the time
display.
To adjust the cooking time press the temperature/time ( t / i ) button until the time ( i ) light is lit then use the
u
and
d
buttons to make the adjustment. After 3 seconds of no buttons being pressed, the numbers will stop flashing and the new
time for cooking will begin.
End of Cooking
• When the cooking time has ended, the unit will beep three times and automatically switch the heat off.
• Remove the food.
• The display will count upwards in minutes from 00:00 to show how long the food has been cooling. After 4 hours the
default display: “----” will appear.
• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.
FINISHING STEPS
Some foods can be eaten straight after cooking. For steaks and other meats, searing after cooking in a hot pan is essential for
the best flavour and texture.
1. Heat up a good quality pan and add oil. Sear the edges and sides of the meat to your preference (up to 2 minutes per
side).
2. You can alternatively use a grill. Just keep in mind that the food is already cooked and you are only searing the outside.
NOTES ON COOKING TIMES AND FOOD SAFETY
To minimise the risks of illness due to improperly cooked food, please note the following :
• Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed.
Always check the advice on food packaging and follow the cooking instructions provided.
• For food safety reasons, food cooked below 55ºC (e.g. steak) should not be cooked for longer than 2 hours and must be
seared on the outside.
• Fish is often cooked at temperatures lower than 55ºC and if you intend to do this, it is important that you buy fish that is
classed as Sushi grade (i.e. fish that can be eaten raw).
• Do not take meat out early. Let it cook at least for the minimum length of time on the chart at the correct temperature.
• It is OK to leave meat in longer than the minimum time range. Fish is the exception to this rule. Fish will get mushy if
overcooked using the sous vide function.