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12. Technical specifications

Symbols used

Subject to technical modification.

Model:

TC-002-001

Mains voltage:

220-240 V ~ 50 - 60 Hz

Protection class:

Protection type:

IPX7
(protected against tem-
porary immersion)

Power rating:

approx. 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 conformity

with EU guidelines.

It is only permitted for devices with
this symbol to be operated indoors
(dry environment).

This symbol reminds you to dis-
pose of the packaging in an envi-
ronmentally friendly manner.

Recyclable materials: cardboard
(except corrugated cardboard)

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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