Byzoo SV02 User manual

Byzoo Sous Vide Cooker
Instruction
Please read these instructions carefully and retain for future reference.
MODEL NO.: SV02

INTRODUCTION
To get the best out of your new Byzoo sous vide cooker, please read this user guide carefully before using
it for the first time. Take note of the safety precautions. We also recommend that you keep the instructions
for future reference.
GENERAL SAFETY INSTRUCTIONS
•This appliance may only be used by children aged from 8 years and above and persons with reduced
physical, sensory or mental capabilities or lack of experience and knowledge if they are supervised or
have been given instructions concerning use of the appliance in a safe way and understand the
hazards involved. Children must not play with the appliance. Cleaning and user maintenance must
not be performed by children without supervision.
•Keep the appliance under constant supervision while in use. Keep an eye on any children near the
appliance when it is in use. The appliance is not a toy.
•Incorrect use of this appliance may cause personal injury and damage the appliance.
•Use for its intended purpose only. The manufacturer is not responsible for any injury or damage
resulting from incorrect use or handling (see also Warranty Terms).
•For domestic use only. Not for outdoor or commercial use.
•Remove all packaging and transport materials from the inside and outside of the appliance.
•Check if the appliance has no visible damage and that no parts are missing.
•Do not use with any cords other than that supplied.
•Ensure that it is not possible to pull or trip over the cord or any extension cord.
•The appliance must not be used together with a timer switch or a separate remote-control system.
•Turn off the appliance and remove the plug from the socket before cleaning, or when the appliance
is not in use.
•Avoid pulling the cord when removing the plug from the socket. Instead, hold the plug.
•Keep the cord and appliance away from heat sources, hot objects and flames.
•Ensure that the cord is fully extended.
•The cord must not be twisted or wound around the appliance.
•Ensure regularly that neither the cord nor plug is damaged and do not use the appliance if there is
any damage, or if it was dropped on the floor, dropped in water or damaged in any other way.
•If the appliance, cord or plug is damaged, have the appliance inspected and if necessary repaired by
an authorized repairer.
•Connect to 120V, 60 Hz only. The warranty is not valid if the appliance is connected to incorrect
voltage.
•Never try to repair the appliance yourself. Please contact the store where you bought the appliance for
repairs under warranty.
•Unauthorized repairs or modifications will invalidate the warranty.
•Caution! Some parts of this product can become very hot and cause burns.
Attention should be paid when children and vulnerable people are present.
•Keep the appliance and its cord out of reach of children aged under 8 years.

SPECIFIC SAFETY INSTRUCTIONS ABOUT SOUS VIDE COOKING
•Always place the appliance on a dry, level, firm and heat-resistant surface well away from any edges.
•Always place the Byzoo sous vide cooker at a safe distance from flammable objects such as curtains,
tablecloths etc.
•The appliance must not be placed or stored near other heat sources.
•The surfaces become very hot during use. Do not touch the hot surfaces to prevent injury or fire.
•Do not move the appliance when in use.
•Please note that the appliance will remain hot for a while after you switched it off. Always allow it to
cool down completely before cleaning and storage.
•Allow the lid to cool before cleaning with water.
•Never use the appliance if the lid is damaged.
•Only place vacuum-packed foods in the appliance. Do not try to cook unwrapped food!
BEFORE USE
•Remove all packaging and transport material from the Byzoo sous vide cooker.
•Wash the lid and the inside of the water bath with hot water and a little washing-up liquid, and then dry
the parts thoroughly.
ABOUT SOUS VIDE COOKING
•Sous vide has long been a popular cooking method with professional chefs.
•“Sous vide” is French for “under vacuum”. It describes a cooking method in which food is placed in
sealed vacuum bags and cooked in a water bath. The food is cooked at a constant low temperature
over a longer time to keep it moist and retain flavour. As the vacuum bag is sealed, the food cooks in
its own juices together with the marinades or spices you added. Vitamins, minerals and juices are
retained, and the flavour of the food is enhanced. This makes the food healthier, more tender and
more flavourful. As meat cooked sous vide is more tender, it is possible to use cheaper cuts, such as
neck fillet, shank and shoulder, which are often tastier than the more expensive cuts.
•As sous vide cooking requires that foods be vacuum packed individually, several items can be cooked
at the same time if their cooking temperature is the same.
•It is difficult to overcook food with sous vide, but the structure of the food can change slightly during
cooking. The food can be prepared in plenty of time before serving, making sous vide perfect when
you have guests.
Capacity:
Total capacity: 9.0L/9.5QT
Max working capacity: 8L/8.5QT
Setting Range
Default setting: Temperature: 133°F/56°C Time: 08：00
Temperature setting rage：104-194°F
Time setting range：10min~72hours
In temperature setting, press button 1 time and temperature adjusted with 1 ℉(0.1℃). Press and hold
down for rapid increase/decrease.
In time setting, press button 1 time and time adjusted as below:

00:10 –2:00 in 1-minute steps
2:00 –72:00 in 30 minutes steps
Press and hold down for rapid increase/decrease.
Foods for sous vide cooking
Meat is particularly suitable to sous vide cooking, as it makes it more tender, juicier and retains flavour,
but vegetables and fish can also be cooked this way.
We recommend sous vide cooking for the following foods:
•Beef, veal, lamb, pork and venison
•Chicken, turkey and poultry
•Lean and oily fish, lobster tails and scallops
•Root vegetables such as potatoes, carrots, parsnips, beetroot and turnips
•Crisp vegetables such as peas, asparagus, corn, broccoli, cauliflower, aubergines, onions and
squash
•Hard fruits such as apples and pears
•Soft fruits such as mango, plums, apricots, peaches, nectarines, papaya and strawberries
SOUS VIDE COOKING STEP BY STEP
1. Seasoning
You can marinate the food or add spices, herbs, butter or oil before you seal the vacuum bag.
2. Vacuum sealing
The food must be vacuum sealed in a bag to remove air and moisture. This ensures the foods retain their
natural flavour and nutritional content. Vacuum sealing also helps to open the pores of meat, poultry, fish
and shellfish, so that the marinade and spices are absorbed better and the food is more flavoursome.
Oxygen and moisture in the ambient air reduces the flavour, nutritional content and structure of food, and
it is therefore important to use a high-quality vacuum sealer to remove air and moisture before the bag is
sealed to ensure the food is optimally vacuum packed.
3. Cooking
Once the water in the water bath has reached the required temperature, the vacuum bags containing the
food should be placed gently in the water. Make sure the bags are completely under water, and that the
water can circulate around the bags, so the food cooks evenly.
4. Browning
When foods are cooked sous vide, it may be necessary to brown meat in a frying pan or grill to enhance
its appearance and flavour. Remove the food from the bag and brown it quickly on a very hot frying pan
or grill rack. This causes the fat and proteins to caramelise and enhances the flavour.
PREPARING FOODS
•Foods for sous vide cooking must be fresh.
•Check that meat, poultry, fish and shellfish have been stored correctly below 5 °C before cooking.
•Only use brand new and clean vacuum bags.
•Keep fresh and cooked foods apart.
•Wash your hands and work area thoroughly before handling food.

•The thickness of the food must be as described in the table of sous vide temperatures and times.
MAIN COMPONENTS
1. Lid
2. Handle Gap
3. Water bath (Tank)
4. Control panel
5. Rack
6. Filter cap
7. Max level
8. Min level
9. Stirrer (2pcs included)
10. Display
11. Timer/Temp (time/temperature)
12. Adjusting button for time and temperature
13. On/off (Power)
14. Start/Stop
1
2
4
5
11
12
13
12
14
10
3
7
8
6
9

Please note: There is a visible temperature sensor located in the bottom of the water tank. Do not
remove or tamper with it in any way.
USE
1). Place the appliance on a flat surface.
2). Plug in and a buzzer will sound. The LED display will flash once, and the power button will illuminate.
Do not press the power button before finishing the below operations (Point 3 - 6).
3). Put the stirrer into the middle of tank (middle of rut), cover the filter cap.
4). Fill the water bath with (luke)warm. The water must not be hotter than the cooking temperature.
5). The water must not be above the FILL mark (Max level) in the water bath, and it must cover the foods
you want to cook. Make sure not to overfill the water bath with water to prevent overflowing when the
foods are placed in it!
6). If necessary, insert the Sous vide rack in the water bath if you want to cook foods that are best
placed on the rack.
7). Place the lid on the water bath.
Press and hold the on/off (Power) button to switch the appliance on and sound a buzzer. The display will
light up and the temperature is automatically set to 133°F and time in 8 hours.
Default temperature 133°F/56°C flashes and adjust the temperature as required by using the + and -
buttons.
Press the Timer/Temp button and adjust the cooking time by using the + and - buttons.
Press this button and hold for 3 seconds will change the temperature display to Celsius degree (Default
display is Fahrenheit degree).
Press the Start/Stop button. The unit starts working, and the central stirrer has a delay stiring in few
seconds. The Byzoo Sous Vide appliance preheats the water to the set temperature before the cooking
time begins to count down. The display shows the current temperature of the water.
Once the water has reached the pre-set temperature, 3 beeps will sound. The cooking time starts to
count down.
Lift the lid off and carefully lay the vacuum-packed food in the water bath using tongs. The water must
be able to circulate around the packs of food. Replace the lid.
Once the cooking time has elapsed, 3 beeps will sound, the appliance will stop working and the power
button illuminate. You can cancel the cooking process at any time by pressing Start/Stop button.
You must not remove the lid during cooking unless necessary. The appliance cooks at a very low
temperature, so it takes a long time to regain any heat loss. If condensation forms on the inside of the lid
so that you cannot see into the water bath, you can gently tilt the lid away from you so that condensation
runs down into the water bath. During the sous vide process, do not remove or tamper with central
stirrer in any way, or it will bounce around. To solve it, please press the Start/Stop button to

stop the machine. Replace the stirrer and recover the filter cap until motor stops working,
then restart the unit.
Note
Make sure the bags are completely sealed before cooking begins.
Make sure the bags are still completely sealed once cooking is finished.
If the food is to be consumed within a few hours, it can be kept in the water bath for a short time without
ruining the structure. You can see the standing times in the table further down these instructions.
If the food is to be stored in the fridge for later use, immediately place the bags in ice water to quickly
reduce the temperature of the food.
CLEANING
When cleaning the appliance, you should pay attention to the following:
•Unplug the appliance and allow it to cool before cleaning it and putting it away.
•Pour the water out of the water bath. Wipe the water bath and lid with a kitchen towel.
•Do not immerse the appliance, cord or plug in water and make sure no water enters the
appliance.
•Wipe the outside of the appliance with a well-wrung cloth and dry with a dry soft cloth.
Trouble Shooting：
If you have any issues with your machine, check to see if these troubleshooting instructions solve
the issue.
1. Error code E1：Temperature sensor located in the inner pot is in poor assembly, please contact
Customer Service for repair.
2. Error code E2: Temperature sensor located in the inner pot is broken, please contact Customer
Service for repair.
WARRANTY TERMS
The warranty does not apply:
•if the above instructions have not been followed
•if the appliance has been interfered with
•if the appliance has been mishandled, subjected to rough treatment, or has suffered any other form
of damage
•if the appliance is faulty due to faults in the electricity supply.
Due to the constant development of our products in terms of function and design, we reserve the right
to make changes to the product without prior warning.

TABLE OF COOKING TEMPERATURES AND TIMES
Food item
Thickness*
Temp. (°C)
Time
Standing time**
Beef, veal, lamb, venison
Fillets, chops, ribeye, T-bone,
1-2 cm
49+
1 hour
Up to 6 hours
sirloin, porterhouse (tender cuts)
2-5 cm
49+
2 hours
Up to 8 hours
Flank, neck, thigh, shoulder, shank
4-6 cm
49+
8 hours
Up to 10 hours
Pork
Pork breast
3-6 cm
82
10 hours
Up to 12 hours
Spareribs
2-3 cm
59
10 hours
Up to 12 hours
Cutlets
2-4 cm
56+
4 hours
Up to 6 hours
Pork loin
5-7 cm
56+
10 hours
Up to 12 hours
Poultry
Chicken breast with bone
3-5 cm
82
2 hours
Up to 3 hours
Boneless chicken breast
3-5 cm
64
1 hour
Up to 2 hours
Chicken thigh with bone
3-5 cm
82
1.5 hours
Up to 3 hours
Boneless chicken thigh
3-5 cm
64
1 hour
Up to 2 hours
Chicken drumstick
5-7 cm
82
2 hours
Up to 3 hours
Duck breast
3-5 cm
64
2 hours
Up to 2 hours
Fish
Lean and oily fish
3-5 cm
47+
1 hour
Up to 1 hour
Shellfish
Shrimps
2-4 cm
60
1 hour
Up to 1 hour
Lobster tail
4-6 cm
60
1 hour
Up to 1 hour
Scallops
2-4 cm
60
1 hour
Up to 1 hour
Vegetables
Root vegetables
1-5 cm
83+
1 hour
Up to 2 hours
Crisp vegetables
1-5 cm
83+
1 hour
Up to 2 hours
•If the meat is thinner than specified, it will cook faster.
The standing time is the longest time the food can remain in the water after cooking without the structure
changing.

TABLE OF DONENESS AND TEMPERATURES
Food item
Doneness
Temperature (°C)
Beef, veal, lamb, pork and venison
Rare
49
Medium-rare
56
Medium
60
Medium-well done
65
Well done
71+
Poultry, boneless
Well done
64
Poultry, with bone
Well done
82
Fish
Rare
47
Medium-rare
56
Medium
60
Vegetables
General
83-87