Byzoo SV03 User manual

Table of Contents ∙ 3
IŵƉŽƌƚĂŶƚ^ĂĨĞŐƵĂƌĚƐϰ
WĂƌƚƐΘ&ĞĂƚƵƌĞƐϲͲϴ
hƐŝŶŐzŽƵƌ^ŽƵƐsŝĚĞWƌĞĐŝƐŝŽŶŽŽŬĞƌϭϬͲϭϭ
dĞŵƉĞƌĂƚƵƌĞĂŶĚdŝŵĞ'ƵŝĚĞƐϭϰͲϭϱ
dŝƉƐΘdƌŝĐŬƐϭϲ
dƌŽƵďůĞƐŚŽŽƚŝŶŐΘDĂŝŶƚĞŶĂŶĐĞϭϳ
ZĞĐŝƉĞƐϭϴͲϮϵ
ƵƐƚŽŵĞƌ^ƵƉƉŽƌƚΘtĂƌƌĂŶƚLJϯϬͲϯϭ
BYZOO SOUS VIDE
STICK
K46624_20170808_v2.indd 3
8/9/17 5:19 PM

4 ∙ Important Safeguards
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should be followed, including:
•Remove all bags and packaging from appliance before use.
• Clean the stainless steel body, other than the motor, with
soap and water prior to use.
• Confirm that the main voltage in your home conforms to
the rated voltage shown on the label at the bottom of
the product.
•Always unplug the appliance from the outlet prior to
assembly, disassembly, cleaning and storage.
•Use the appliance on a clean level surface in a well-
ventilated space away from walls, curtains, or other
flammable materials.
•Never leave the appliance unattended when in use.
•Keep the appliance in a safe place and out of the reach of
children to avoid any possible accidental injury.
•Exercise caution when lifting the appliance after cooking.
The unit may be hot and may cause burns.
• Use oven mitts to move the appliance and/or the cooking
vessel after using.
•Allow the appliance to cool before cleaning and storing.
•Properly clean the appliance before storing in a dry place.
•DO NOT use the appliance for anything other than its
intended use.
• DO NOT immerse the motor body (beyond the maximum fill
line), power cord, or plug, into water to avoid electrical shock.
•DO NOT touch any of the metal surfaces while the
appliance is in operation.
•DO NOT move or cover the appliance while it is in
operation.
• DO NOT use the appliance if the power cord or other
parts are damaged. Any damage to the power cord must
be repaired by an electrician to protect against electrical
shock.
•DO NOT allow the power cord to hang over the edge of a
table, counter or hot surface.
•DO NOT use the appliance in a microwave or in an oven,
•DO NOT operate the appliance without food or liquid in
the cooking vessel.
•DO NOT place the appliance in the freezer.
DANGER! Risk of electric shock! The Sous Vide Circulator
is an electrical appliance. Do not attempt to repair the
appliance yourself under any circumstances.
Contact Customer Support regarding repairs to
the appliance.
This appliance is not intended for commercial use.
Time and temperature are critical in the sous vide
cooking process. Carefully follow the Sous Vide
Temperature and Time Guide or recipes to achieve the
safest and best results.
Please Read And Save
This Instruction And Care Manual
Important Safeguards ∙ 5
K46624_20170808_v2.indd 5 8/9/17 5:19 PM

Parts & Features Control Panel Detail
1 Control Panel
2 Upper Body
3 Stainless Steel Lower Body
4 Water Circulation Vents
5 Pot Holding Clamp
A Temperature control
Press to activate. Default temperature is set at 133°F (56°C). Press and
hold to change the display from Fahrenheit to Celsius. To set your
temperature, press the temperature icon. Press the +/- buttons
to adjust your desired temp. The display will show the current
temperature and 4 dashes as the appliance preheats. When the
set temperature is reached, the appliance will beep. The Sous Vide
Temperature range is from 104°-194°F.(40-90°C)
BTime control
Press to activate. Default time is set at 08:00 hours. Press +/- to
adjust the desired cooking time. The time setting ranges from
10 minutes to 72 hours. You can press the +/- buttons to adjust
your time after pressing the time icon. If setting the time for
greater than 2 hours, the time can only be changed by 30 minute
increments. If setting the time for less than 2 hours, the time can
be changed by 1 minute increments.
CStart/Stop button
Activates the appliance and begins and stops the
heating/cooling process. Parts & Features ∙ 7
B
A
C
1
2
3
4
5
6 ∙ Parts & Features
K46624_20170808_v2.indd 7 8/9/17 5:19 PM

Using Your Sous Vide Precision Cooker ∙ 1110 ∙ Using Your Sous Vide Precision Cooker
1 Place the Pot Holding Clamp (B) at the edge of a
container and affix it to the container with the screw (C).
Attach the appliance to the clamp inside the container,
then add water to the maximum fill line.
4 To set the time, press the time icon, then press +/- to
adjust, followed by the Start/Stop button to begin the
heating process. Four moving dashes will appear to
indicate the appliance is heating the water. This will
continue until the desired temperature is reached, at
which time the appliance will beep.
NOTE: If setting the time for greater than 2 hours, the time can
only be changed by 30 minute increments. If setting the time
for less than 2 hours, the time can be changed by 1 minute
increments. The time setting ranges from 10 minutes to 72 hours.
2 Plug in the appliance. The display panel will light up
showing a default of 08:00 and a temperature of 133° F (56°C).
5 When the appliance is preheated and ready, place
the vacuum sealed bag with sealed ingredients in
the container. The display will begin to count down
throughout the cooking process.
3 To set your temperature, press the temperature icon.
Then press the +/- buttons to adjust your desired
temperature.
NOTE: After 8 seconds the Sous Vide will begin heating
automatically with the default time of 8 hours. To set another
specific time proceed to step 4.
6 When the cooking process is complete, the appliance
will beep again and the display will return to its default
setting. There is no need to press Start/Stop. After
the cooking process is complete, the machine will
stop circulating and heating the water, but will remain
powered on until unplugged.
IMPORTANT: When sous vide cooking is completed, you
may wish to finish meats by searing them to improve their
appearance. Quickly sear meats in a hot pan to caramelize
the fats for a more appealing look and extra flavor.
Using Your Sous Vide Precision Cooker
K46624_20170808_v2.indd 11 8/9/17 5:19 PM

K46624_20170808_v2.indd 12-13 8/9/17 5:19 PM

14 ∙ Temperature & Time Guides
Time and temperature are critical during the sous vide cooking process. Carefully follow the
Sous Vide Temperature and Time Guide, or recipes, to achieve the safest and best results.
If the food will not be consumed within the allowable holding time, refrigerate your ingredients
until ready to serve.
Temperature and Time Guides
BEEF & LAMB
Tender Cuts
Tenderloin, Cutlets, Sirloin,
Ribeye, Rump, T-Bone
Tougher Cuts: Blade, Chuck, Leg
of Lamb, Shanks, Game Meats
PORK
Belly
Ribs
Pork Chops
Pork Roast
Chicken breast with bone
Chicken breast without bone
Chicken thigh with bone
Chicken thigh without bone
Chicken legs
Duck breast
Lean fish
Fatty fish
SHELLFISH
Shrimp
Lobster tail
Scallops
FISH
Lean fish
Fatty fish
2 hours
1 hour
1½ hours
1 hour
2 hours
2 hours
2 hours
1 hour
1 ½ hours
1 hour
2 hours
2 hours
10 hours
10 hours
4 hours
10 hours
2 hours
1 hour
1 ½ hours
1 hour
1 hour
2 hours
8 hours
Up to 6 hours
Up to 8 hours
Up to 10 hours
1 hour
1 hour
1 hour
2 hours
1 hour
1 ½ hours
1 hour
1 hour
2 hours
1 hour
1 hour
1 hour
2 hours
1 hour
FOOD
120˚F / 49°C or higher
120˚F / 49°C or higher
120˚F / 49°C or higher
180˚F / 82°C
138˚F/ 58°C
133˚F / 56°C or higher
133˚F / 56°C or higher
180˚F / 82°C
147˚F / 64°C
180˚F / 82°C
147˚F / 64°C
180˚F / 82°C
147˚F / 64°C
117˚F / 47°C or higher
117˚F / 47°C or higher
140˚F / 60°C
140˚F / 60°C
140˚F / 60°C
182˚F / 83°C or higher
182˚F / 83°C or higher
COOKING
TEMPERATURE
COOKING
TIME
HOLDING
TIME
½”- ¾”
¾”-2”
1 ½”- 2½”
1¼”- 2½”
¾”-1¼”
¾”-1 ½”
2”- 2¾”
1¼”-2”
1¼”-2”
1¼”-2”
1¼”-2”
2”- 2¾”
1¼”-2”
1¼”-2”
1¼”-2”
¾”-1 ½”
1 ½”- 2½”
¾”-1 ½”
½”-2”
½”-2”
THICKNESS
FOOD
Poultry without bone
Vegetables
RARE
120˚F
117˚F
MEDIUM RARE
133˚F
133˚F
MEDIUM WELL
140˚F
140˚F
WELL
160˚F
180˚F
147˚F
GENERAL COOKING RANGES
181-189˚F
Beef, Lamb and Pork
Fish
Poultry with bone
POULTRY
FISH
INGREDIENTS
Fruits and Vegetables
Baby Food, Soups & Sauces
Shakes & Mixed Drinks
BLENDING QUANTITY
100-200 g
100-200 ml
100-600 ml
TIME
15 seconds
15 seconds
15 seconds
SPEED
5
5
5
GENERAL BLENDING RANGES
Beef, Lamb and Pork
Poultry with bone 49°C
Poultry without bone
Fish
Vegetables 47°C
RARE
120˚F/
117˚F/
MEDIUM RARE
133˚F / 56°C
133˚F / 56°C
MEDIUM WELL
140˚F/60°C
140˚F / °60C
WELL
160˚F / 71°C
180˚F / 82°C
147˚F / 64°C
GENERAL COOKING RANGES
181-189˚F / 82- 87°C
FOOD
NOTE:
• Longer cooking times may result in altered food texture.
• These times and temperatures are guidelines.
• Further cooking may be required to achieve the desired result.
• All thicknesses are measured once the food has been vacuum sealed.
• Thinner cuts of meat will cook more quickly.
Temperature & Time Guides ∙ 15
K46624_20170808_v2.indd 15 8/9/17 5:19 PM

Troubleshooting & Maintenance ∙ 1716 ∙ Tips & Tricks
•Sous vide cooking requires food to be vacuum sealed to ensure that excess air and moisture are
removed. Vacuum sealing also ensures that the natural taste and nutritional quality is maintained.
• Never immerse the plastic clamp into water or discoloration will occur. Make sure it is mounted
above the water line to keep your appliance in pristine condition.
•Use high quality, fresh meats which have been stored at or below 41°F/5°C before preparation
begins.
• Safely defrost any frozen meat before meal preparation begins.
•Make sure that the vacuum bags are clean and have not been contaminated.
•Season foods to enhance their flavor. You may wish to marinate or add spices, herbs, butter, or oil
to your vacuum bag prior to sealing.
• Commercial quality vacuum systems remove air and moisture before sealing and are more likely to
create an airtight seal.
• Ensure that the vacuum bags are completely sealed before cooking.
• When the water in the cooking vessel has reached the desired temperature, place the bag carefully
in the water, ensuring that it is fully submerged and that the water can easily circulate around the
bag.
•Prepare foods according to the Sous Vide Temperature and Time Guide on page 10-11.
•NOTE: When using a large capacity cooking pot, the water will not be able to heat up to 194°F.
Below is a chart displaying water capacity for different pots and the corresponding temperature
scale that the appliance will reach with that particular cooking vessel.
Tips and Tricks Troubleshooting
Maintenance
PROBLEM SOLUTION
The appliance is not working.
Please check to see if the appliance is plugged in.
If the appliance continues to malfunction, please
call Customer Service. .
Error code E1
The water level in the cooking vessel is lower
than the MIN water mark on the Sous Vide
Circulator. The low water sensor will be activated,
the appliance will stop working, and the E1 error
will appear. Turn the appliance off and add
sufficient water to the cooking vessel. Restart the
appliance and the circulator will resume working.
Error code E4
The appliance is equipped with a temperature
protection device. If the water level reaches
below the MIN water mark, and the low water
sensor fails to activate, the motor will power
off automatically and the E4 error will appear.
Unplug the power cord from the electrical outlet
and allow the appliance to cool down. The
circulator will resume working.
6–12 L capacity 104–194°F (40-90°C)
12–19 L capacity 104–167°F (40-75°C)
For removing limescale: fill the cooking vessel with an equal amount of water and vinegar. Do not exceed the
Max marking on the appliance. Then set the appliance to the lowest temperature and the time for 1 hour.
For removing oil marks: fill the cooking vessel with water and a small amount of dish soap. Do not exceed the
Max marking on the appliance. Then set the appliance to the lowest temperature and the time for 1 hour.
K46624_20170808_v2.indd 17 8/9/17 5:19 PM