Andrew James Sous Vide User manual

1
Please read the manual fully before using the appliance and keep the
manual safe for future reference.
Sous Vide

2
Safety Instrucons
When using any electrical
appliance, basic safety
precauons should always be
followed, including:
 This appliance can be used by
children aged from 8 years
and above and persons with
reduced physical, sensory or
mental capabilies or lack of
experience and knowledge if
they have been given
supervision or instrucon
concerning use of the
appliance in a safe way and
understand the hazards
involved. Children shall not
play with the appliance.
Cleaning and user
maintenance shall not be
made by children unless they
are older than 8 and
supervised. Keep the
appliance and its cord out of
reach of children less than 8
years.
 Always ensure the voltage
on the rang label
corresponds to the voltage
in your home.
 Check the power cord and
plug regularly for any
damage. If the cord or the
plug is damaged, it must be
replaced by a qualied
electrician or a service
repair centre. If in doubt
please contact our customer
service team.
 The appliance is intended
for domesc use only.
Industrial or commercial use
will void the warranty. The
supplier cannot be held
responsible for injury or
damage if the appliance has
been used for anything
other than its intended use.
 Incorrect operaon and use
can damage the appliance
and cause injury to the user.
 Do not use the appliance if
it has been dropped or
damaged in anyway. If the
unit has been damaged take
the unit for examinaon
and or repair by an
authorised service agent.
 Do not immerse or expose
the motor assembly, plug or
the power cord in water or
any other liquid for any
reason.
 If the supply cord is
damaged, it must be
replaced by the

3
manufacturer or by someone
who is suitably qualied to
avoid a potenal hazard.
 Do not let the cord hang over
the edge of a table or
counter. Ensure that the cord
is not in a posion where it
can be pulled or tripped over
accidentally.
 Do not allow the cord to
touch hot surfaces and do
not place the cord near hot
gas, electric burners or in a
heated oven.
 Use of an extension cord
with this appliance is not
recommended. However if
it is necessary to use an
extension cord, ensure that
the extension cord is equal
to or greater than the
power consumpon of the
appliance to avoid
overheang of the
appliance and extension
cord. Do not use any other
appliance on the extension
cord. Do not place the
extension cord in a posion
where it can be pulled on by
children or animals or be
tripped over.
 Always remove the plug of
the appliance safely. Do not
pull on the appliances cord
to remove the appliance
plug from the electrical
socket.
 Never handle or operate the
appliance with wet hands.
Appliance specic safety
instrucons
 Do not use the appliance
outdoors. Always use oven
gloves or a cloth when
removing the lid or handling
contents.
 Do not use the appliance if
the lid is damaged.
 Do not move the appliance
when it is in use.
 Only prepare food in the
appliance as described in the
manual. Always ensure that
the appliance isn't covered
with objects e.g. dish cloths,
before and whilst it is in use.
 Cauon: the lid and outer
body can become hot during
use. To avoid the risk of
burns, do not touch the hot
surfaces.
 Use the tongs to place food in
the hot water. Never cook
food directly in the dish,

4
always place in water to cook.
 Only place vacuum packed
foods in the appliance. Do not
use the Sous Vide to cook
unwrapped food.
 The appliance will retain its
heat for a short while aer it
has been switched o. Allow
the Sous Vide to cool down
completely before cleaning
and storage.
 Be sure to allow the glass lid
to cool before cleaning it with
water.
 Take care when removing the
lid of the appliance; steam can
condense and collect on the
underside of the lid during the
cooking process which could
drip and cause scalds.
Before First Time Use
 Before using the sous vide cooker for
the rst me, remove all packaging,
labels and tags from the product.
 Wash the lid and the inside of the
water bath with hot water and a lile
washing up liquid - then dry the
appliance thoroughly.
Direcons For Use
All food must be vacuum sealed in a
suitable bag to remove air and
moisture. This ensures the food
retains its natural
1. Place the Sous Vide on a at surface
and plug it in. Fill the water bath with
lukewarm or hot water. The water
must not be hoer than the cooking
temperature. Make sure the water
level is above the level of the food,
but below the MAX mark on the water
bath and above the MIN mark.
2. If necessary, insert the rack into the
water bath to cook certain foods or to
cook two of the same food at once.
3. Place the lid on the water bath.
4. Switch the appliance on by pressing
the on/o buon. The display will
come on, and the temperature will
show 56˚c.
5. Adjust the temperature required for
your recipe by using the + and -
buons. If required, switch the display
between Celsius and Fahrenheit by
using the F/C buon on the panel.
6. Press the mer/temp buon to
adjust the cooking me. The
minimum me is 30 minutes, the
maximum is 72 hours. The cooking
me is set to a standard of 8 hours.
7. Press the start/stop buon to enable
the Sous Vide to preheat to your
required temperature. The display
will show the current temperature of
the water bath, a buzzer will sound
three mes when the appliance has
preheated.
8. When the buzzer sounds, li the lid
o the appliance and place your
food in the bath - or rack - using
tongs. Make sure the food is placed
within a vacuum sealer bag and that
it has been vacuum sealed.
9. Press the start/stop buon. The
mer will now start to count down
and your food will start cooking.

5
10. When the food has been cooked, it is
best to eat it immediately. If it is to
be consumed within a few hours, it
can be stored in the water bath for a
short me (please see holding mes,
page 8) If it is to be kept in the fridge,
place the bags in ice water to reduce
the temperature of the food.
Please note: There is a visible
temperature sensor located in the
oor of the water tank. Do not
remove or tamper with it in any way.
Tips For Sous vide Cooking
1. Season your food to enhance the
avour.
2. Vacuum seal your food (to purchase a
vacuum sealer and storage bags
please visit:
www.andrewjamesworldwide.com
1. Once the desired temperature has
been reached, place the pouches
carefully into the water.
2. Aer the cooking is completed, you
can also sear your food to improve
the appearance and avour. This will
caramelise the fats and protein for
beer avour.
Food Preparaon
Please follow the instrucons for
food preparaon:
 Always ensure that the produce
being cooked is of high quality and
fresh.
 Make sure that the food being
cooked i.e. meat, seafood, poultry
has been stored below 5˚C before
preparaon begins.
 Food pouches must be cleaned
before use to ensure they are not
contaminated.
 Only prepare food on a clean work
surface.
 Wash hands well before preparaon.
 Prepare the food to the correct
thickness and temperature (refer to
the table found on page 8).
Cooking Advice
 Please use the guide found on page 8
for mes and temperatures of food.
 The pouch must be correctly sealed
or the cooking process will be
hindered.
 Ensure the pouch is correctly sealed
once the cooking process has
nished.
Heang Times
Original water
temperature
Desired water
temperature
Approximate
Heang me
15c 60c 43 minutes
34c 60c 26 minutes

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Food Cooking
Temperature
Cooking Time Holding Time
(Aer cooking)
Thickness
Beef and Lamb
1.Tenderloin, cutlets,
sirloin,
2.Rib eye, rump, T-bone
3. Blade, chuck, leg of
lamb, shoulder, shanks,
game meats
1. 49˚C or higher
2. 49˚C or higher
3.49˚C or higher
1 Hour
2 Hours
8 Hours
Up to 6 Hours
Up to 8 Hours
Up to 10 Hours
1-2cm
2-5cm
4-6cm
Pork
Belly
Ribs
Pork chops
Pork roast
82˚C
59˚C
56˚C or higher
56˚C or higher
10 hours
10 hours
4 hours
10 hours
Up to 12 hours
Up to 12 hours
Up to 6 hours
Up to 12 hours
3-6cm
2-3cm
2-4cm
5-7cm
Poultry
Chicken breast with bone
Chicken breast llet
Chicken thigh with bone
Chicken thigh no bone
Chicken legs
Duck breast
82˚C
64˚C
82˚C
64˚C
82˚C
64˚C
2 hours
1 hour
1 ½ hours
1 hour
2 hours
2 hours
Up to 3 hours
Up to 2 hours
Up to 3 hours
Up to 2 hours
Up to 3 hours
Up to 2 hours
3-5cm
3-5cm
3-5cm
3-5cm
5-7cm
3-5cm
Fish
Lean sh
Fay sh
47˚C or higher
47˚C or higher
1 hour
1 hour
Up to 1 hour
Up to 1 hour
3-5cm
3-5cm
Shellsh
Shrimp
Lobster tail
Scallops
60˚C
60˚C
60˚C
1 hour
1 hour
1hour
Up to 1 hour
Up to 1 hour
Up to 1 hour
2-4cm
4-6cm
2-4cm
Vegetables
Root vegetables
Tender vegetables
83˚C or higher
83˚C or higher
1 hour
1 hour
Up to 2 hours
Up to 2 hours
1-5cm
1-5cm

7
Guide to Cooking Meat
Beef, Lamb and Pork
Rare: 49˚C
Medium Rare: 56˚C
Medium: 60˚C
Medium well: 65˚C
Well: 71˚C +
Poultry
With bone: 82˚C
Without bone: 64˚C
Fish
Rare: 47˚C
Medium rare: 56˚C
Medium: 60˚C
Please note: the cooking mes found on
page 8 are only an esmate. To achieve
your personal taste please experiment
with mes.
Cleaning the Appliance
 Switch the sous vide o and remove
the plug from the socket.
 Allow a cooling period to occur aer
using the appliance and before clean-
ing.
 Allow the water to cool in the cooking
pan and then p the appliance up to
pour it out.
 Do not immerse the appliance, cord or
plug in water for any reason.
 Wipe the water bath and lid with a non
-abrasive cloth using warm water with
a lile washing up liquid.
 Clean the exterior of the appliance
with a so damp cloth.
 Do not use abrasive cleaning materi-
als, scourers or chemicals to clean any
part of the appliance.
 Dry the pan and lid thoroughly with a
so cloth or tea towel before storing.
Sous Vide Recipes
Braised Shin of Beef
Ingredients
Serves 4
500g shin of beef, deboned
1 clove of garlic/15g garlic paste
20g tomato paste
60ml red wine
2 bay leaves
Sprig of rosemary
Sprig of thyme
10g horseradish
100g pancea lardons
75g buon mushrooms
30g buer
Method
1. Fill the Sous Vide with water and
preheat to 82˚C.
2. Place all the ingredients except the
pancea, mushrooms and buer into a
vacuum bag. Massage the bag so the
ingredients are combined.
3. Seal the bag and place into the Sous
Vide unl it is fully submerged.
4. Cook in the Sous Vide for 10 hours.
5. Once cooked, remove the beef
from the sous vide and open the bag.

8
Strain the beef through a sieve,
separang the sauce from the beef.
6.Heat a small pan with 15g of buer.
Place the pancea and mushrooms
into the pan and sauté.
7. Pour the sauce into the pan and
bring to the boil. Add the remaining
cold buer to the sauce and allow it
to reduce and thicken.
8. Put the beef back into the pan and
sr through the sauce, then serve.
Serve with Dauphinoise potatoes and
green beans for a delicious
accompaniment.
Teriyaki Salmon
Ingredients
Serves 4
4 salmon llets
3 tbsp. teriyaki sauce
1 tsp. grated ginger
1 tsp. nely chopped garlic
1 tsp. chilli akes
Method
1. Fill the Sous Vide with water and
preheat to 56 ˚C.
2. Place Teriyaki sauce, ginger, garlic
and chilli into a bowl and mix unl
combined.
3. Pour over salmon llets unl fully
coated and cover for 15 minutes.
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and
submerge in water.
6. Cook for 1 hour.
Serving suggeson: Serve with noodles,
coriander and a squeeze of lime.
Steak
Ingredients
Sirloin Steak
Sprig of thyme
20g buer
Rare - 54°C
Rare / Medium - 57°C
Medium - 60°C
Medium/Well done -66°C
Method
1. Fill the Sous Vide with water and pre-
heat to the required temperature.
2. Place the steak into a pouch and vacu-
um seal.
3. Place into the Sous Vide and sub-
merge in water.
4. Cook for 40—90 minutes depending
on the thickness of the steak.
5. Preheat a frying pan. Remove the
steak from the sous vide and vacuum
pouch. Place into the frying pan and
sear. Add buer and thyme to the
pan and baste the steak in the a-
voured buer.
6. Remove from the pan once seared.
Do not over cook in the pan.

9
Garlic Chicken
Ingredients
Serves 4
4 skinless and boneless chicken breasts
8 slices of streaky bacon
80g buer
1 tsp. minced garlic
Parsley
Method
1. Fill the Sous Vide with water and
preheat to 64 ˚C.
2. Slice the chicken breast through the
middle and stu with chopped
garlic, parsley and buer.
3. Wrap each breast in streaky bacon
unl the hole is sealed.
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and
submerge in water.
6. Cook for 1 hour.
7. Remove from pouch and place into
a preheated pan.
8. Sear the chicken in the pan unl the
bacon is crispy.
Serving suggeson: Slice and lie on a
bed of zesty lemon Orzo.
UK and EU Guarantee
Your new Andrew James product
comes with a 24 month guarantee
and a 2 year xed warranty, eecve
from receipt conrmaon. Your
receipt or order number is required
as proof of purchase date so it is
imperave that you keep it safe.
Returned products must be cleaned
and returned to us in as close to
delivery condion as possible.
For full terms and condions, please
refer to our website:
www.andrewjamesworldwide.com
Customers are responsible for any
taxes applied to our products when
they are shipped outside of the EU.
All of our prices are inclusive of VAT.
Once a product has been returned to
us, we will aim to repair or replace it
within 30 days of receipt.
The guarantee does not cover any
defect arising from improper use,
damage, build-up of lime scale or
repair aempts
made by third-pares. Also, the guar-
antee does not cover normal wear
and tear of individual parts.
Electrical Informaon
Always ensure the voltage on the rang
label corresponds to the power supply
where the product is being used.
WARNING! This product must be con-
nected to an earthed electrical power
supply. The green/yellow conductor in
the supply cord must be connected to
the Earth terminal in the plug. The
power supply must have an Earth con-
necon.
Precauons should be followed for safe
cable management and connecon to
the power supply
If a new mains plug needs to be ed
follow the ng instrucons supplied
with good quality BS1363A plugs. If in
doubt consult a qualied electrician or
appliance repair agent.
 Safely dispose of the old plug.

10
Recommended fuse: 13A
If an extension cable is required, it must
have an earth conductor. To avoid
overheang the extension cable should
be rated no less than 13A and be fully
unwound before use.
Do not aempt to modify electrical plugs
or sockets or aempt to make an
alternave connecon to the electrical
supply.
Disposal of the Appliance
Waste Electrical & Electronic Equip-
ment (WEEE) Waste & Recycling
Disposal of Electrical and Electronic
Waste
Non-household waste. This product
must not be disposed of together with
ordinary household waste.
Separate collecon of used products,
baeries and packaging allows the
recovery and recycling of materials.
Re-use of materials helps prevent
environmental polluon and reduces
the demand for raw materials.
Local authories, retailers and
collecon organisaons may provide
for separate collecon of electrical
products, baeries and packaging
 Connect the brown lead to the live
terminal “L” in the new plug.
 Connect the blue lead to the neutral
“N” terminal.
 Connect the green/yellow lead to the
earth “E” terminal.
www.andrewjamesworldwide.com
Address: Andrew James UK Ltd, Lighthouse View, Spectrum Business Park,
Seaham, Durham, SR7 7PR, UK
Customer Service Telephone: [phone]
Email: [e-mail]
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AJ001231 | 07/2018
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