TEAM CUISINE SOUS-VIDE STICK, Руководство по эксплуатации

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EN
www.team-cuisine.com
Contents
1. Device overview ...........................................................................................................
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2. Intended purpose ........................................................................................................
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3. Safety instructions .......................................................................................................
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4. Items supplied ..............................................................................................................
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5. The sous-vide cooking method ..................................................................................
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5.1 What is sous-vide? .......................................................................................................................
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5.2 Advantages of sous-vide ...........................................................................................................
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5.3 Things to remember with sous-vide .....................................................................................
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5.4 Required accessories ..................................................................................................................
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5.5 Recommended accessories ......................................................................................................
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6. Operating the device ...................................................................................................
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6.1 Preparing the water bath ..........................................................................................................
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6.2 Making settings ............................................................................................................................
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6.3 Phase 1: heating up .....................................................................................................................
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6.4 Phase 2: Sous-vide cooking ......................................................................................................
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7. Tips and tricks ..............................................................................................................
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7.1 Suitable food for sous-vide ......................................................................................................
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7.2 Unsuitable food for sous-vide .................................................................................................
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7.3 Reverse cooking ...........................................................................................................................
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7.4 Tips ....................................................................................................................................................
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8. Cooking times and recipes ..........................................................................................
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8.1 Cooking meat to the core temperature ...............................................................................
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8.2 Cooking table ................................................................................................................................
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8.3 Recipes .............................................................................................................................................
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9. Cleaning, descaling and storage ................................................................................
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9.1 Cleaning ..........................................................................................................................................
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9.2 Descaling ........................................................................................................................................
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9.3 Removing and reattaching the metal casing (Figure C) ................................................
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9.4 Storage ............................................................................................................................................
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10. Disposal ........................................................................................................................
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11. Troubleshooting ..........................................................................................................
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12. Technical specifications ..............................................................................................
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13. Customer service .........................................................................................................
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