Waring WSV16, Руководство пользователя

Страница: 3 / 48

3
14. Extreme caution must be used when moving an appliance
containing hot water or other hot liquids. Always allow the vessel
to cool before emptying your appliance.
15. Take care when removing the lid when unit is hot, as hot water
will collect on the inside during cooking.
16. Do not use this appliance for other than its intended use.
17. Don’t use the appliance if it has fallen or appears to be damaged.
18. It’s better not to use an extension cord with this unit. However, if
one is used, it must have a rating equal to or exceeding the rating
of this appliance.
19. When unplugging unit, grasp the plug, not the cord.
20. Before plugging appliance in or operating, make sure your hands
are dry.
21. When unit is ON or in working position, it must be on a stable
surface, such as a table or counter.
22. To disconnect, press the POWER ( ) button for two (2) seconds,
then remove plug from wall outlet.
23. If the supply cord is damaged, it must be replaced by the
manufacturer, service agent or similarly qualified persons in order
to avoid a hazard.
24. This unit is not intended to be used with frozen foods.
25. Do not use a bag larger than 1 gallon when cooking sous vide.
SAVE THESE INSTRUCTIONS
APPROVED FOR COMMERCIAL USE
CONTENTS
Important Safeguards ....................................................................................2
Grounding Instructions ..................................................................................4
Important Notes .............................................................................................4
Introduction to Sous Vide Cooking ................................................................5
Food Safety ....................................................................................................6
Parts ...............................................................................................................6
Operating Instructions ...................................................................................8
Time and Temperature Guide ...................................................................... 11
Cleaning and Maintenance ......................................................................... 13
Troubleshooting ........................................................................................... 13