TEAM CUISINE SOUS-VIDE STICK Скачать руководство пользователя страница 18

18

   

 

EN

www.team-cuisine.com

9.3 Removing and reattaching the 

metal casing (Figure C)

The metal casing 

4

 can be removed ...

… so that any stubborn limescale can be 

removed more easily or 

… if foreign objects or dirt have gotten 

inside the metal casing.

1.

Hold down the clamp 

3

 in order to keep 

it open.

2.

Rotate the metal casing 

4

 clockwise so 

that the arrow marking 

8

 points to the 

open lock symbol 

9

. Carefully pull the 

metal casing off downwards.

3.

You can now release the clamp 

3

 again.

NOTE:

 be careful not to damage the small 

propeller 

17

.

4.

Hold down the clamp 

3

 again in order to

keep it open.

5.

Replace the metal casing 

4

 so that the ar-

row marking 

8

 points to the open lock

symbol 

9

.

6.

Rotate the metal casing 

4

 anticlockwise 

until the arrow marking 

8

 points to the

closed lock symbol 

9

.

9.4 Storage

WARNING! Risk of material damage!

~

Store 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 

away.

10. Disposal

This product is subject to the 
provisions of European Direc-
tive 
2012/19/EC. The symbol 
showing a wheelie bin crossed 
through indicates that the 
product requires separate re-
fuse collection in the European Union. This 
applies to the product and all accessories 
marked with this symbol. Products marked as 
such may not be discarded with normal do-
mestic waste, but must be taken to a collec-
tion point for recycling electrical and 
electronic devices. Recycling helps to reduce 
the consumption of raw materials and protect 
the environment. For information on disposal 
and the location of the nearest recycling cen-
tre, contact e.g. your City Cleaning Depart-
ment or refer to the Yellow Pages.

Packaging

When disposing of the packaging, make sure 
you comply with the environmental regula-
tions applicable in your country.

Содержание SOUS-VIDE STICK

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

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

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

Страница 22: ...www team cuisine com...

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