Euro chef Sv120 User manual

Sous Vide Immersion Heater /

Circulator SV120

User Manual

[Revision 1.0 January 2017]

READ THIS MANUAL CAREFULLY BEFORE USE – FAILURE TO DO SO MAY RESULT IN INJURY, PROPERTY

DAMAGE AND MAY VOID WARRANTY. • KEEP THIS MANUAL FOR FUTURE REFERENCE. • Products covered by

this manual may vary in appearance, assembly, inclusions, specifications, description and packaging.

Sous Vide Immersion Heater / Circulator SV120

Safety

•Read all instructions before using the device.

•Do not touch hot surfaces, always allow the appliance and other cookware to cool sufficiently before

touching.

•To avoid the risk of electric shock, never immerse the power cord or plug in water and do not immerse in

water past the "maximum" level marking. Never immerse the upper section of the machine in water or

other liquid.

•Never operate the device with the heating element cover removed.

•Always ensure the device is securely clamped to the cooking pot.

•Adult supervision is required if the device is operated by children.

•Unplug the device from the power outlet when not in use and before cleaning to avoid contact. Never

disassemble the device for cleaning more than is described in this guide.

•Do not operate the device with a damaged power cable or plug.

•Use due caution with heated appliances and cookware to avoid injury and damage to work surfaces etc.

•Never use de-ionised water.

•Always place food for sous vide cooking in a sealed bag before submerging it in water.

•Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase the risk of food

borne illness. Ensure food is cooked sufficiently before consumption.

Sous Vide Immersion Heater / Circulator SV120

Table of Contents

Safety...................................................................................................................................................2

Parts Identification.............................................................................................................................4

Controls and Features.......................................................................................................................5

Operation ............................................................................................................................................6

Sous Vide Cooking Guide................................................................................................................ 6

Temperature and Time Guide.......................................................................................................... 7

Seasoning Suggestions ................................................................................................................... 8

Troubleshooting.................................................................................................................................9

Specifications.....................................................................................................................................9

Sous Vide Immersion Heater / Circulator SV120

Parts Identification

Control Panel

Main Body

Pot-Holding Clamp

Heating Element

Cover

Water Circulation Channels

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Sous Vide Immersion Heater / Circulator SV120

Controls and Features

Control Description

Temperature Display – Shows the current temperature setting. When the appliance is

heating up, the actual temperature is shown. When the appliance is in temperature setting

mode, the display flashes.

Time Display – Shows the current time setting. When the appliance is in time setting

mode, the display flashes.

Multi-function control for basic appliance operation:

On – Press and hold for 5 seconds to switch appliance on. Once the appliance is on and ready

for use, the controls flash and the appliance beeps.

Off – Press and hold for 5 seconds to switch appliance off.

Start – After setting temperature and time, press to start cooking process.

Stop – After starting the cooking process, press to cancel cooking. The appliance stops

heating and circulating and returns temperature and time to default settings.

Multi-function control for setting cooking temperature and time:

Temperature – Press until the temperature display flashes, then set the required value using +

/ -controls. Default value = 56°C (133°F) / range = 40°C (104°F) to 90°C (194°F).

Time – Press until the time display flashes, then set the required value using +/ -controls.

Default value = 8 hours / range = 10 minutes to 72 hours.

Temperature Unit – Press and hold for 5 seconds when setting temperature to toggle the

display unit of measure between Celsius (°C) and Fahrenheit (°F).

Increase – When setting temperature, press and hold to increase in 1°C increments, or

press and release to increase in 0.1°C increments. When setting time, press and hold to

increase in 1 minute increments up to 2 hours, then after 2 hours, 30 minute increments.

Decrease – When setting temperature, press and hold to decrease in 1°C increments, or

press and release to decrease in 0.1°C increments. When setting time, press and hold to

decrease in 1 minute increments if the current time is under 2 hours, or 30 minute

increments if the current time is over 2 hours.

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Sous Vide Immersion Heater / Circulator SV120

Operation

1. Fill a suitable cooking pot with sufficient cold water and attach the appliance to it using the clamp. Plug

the appliance into a 240VAC mains electrical socket, then press and hold for 5 seconds to switch

the appliance ON – the controls flash and the appliance beeps, indicating it is ready for use. The

displays show the default time and temperature settings.

2. Press – the temperature display flashes. Use / to set the required temperature.

3. Press – the time display flashes. Use / to set the required cooking time.

4. Press to start the cooking process. The appliance begins heating the water to the required

temperature – during this stage, the temperature display shows the current appliance temperature.

When the temperature is reached, the appliance beeps 3 times as a signal to start cooking the food and

the timer begins counting down. Carefully place food pouches into the water.

5. When the timer reaches zero ("00:00"), the appliance stops heating and circulating the water, and beeps

3 times and illuminates as a signal that cooking is finished. Remove food pouches from water.

Note: Once the cooking process has started, if you need to stop or reset the appliance, press – the

appliance stops heating and circulating water. Repeat steps 2 and 3 above to program a new cooking time

and temperature.

Sous Vide Cooking Guide

Sous vide is a popular cooking method, derived from a French term meaning “under vacuum”, and is used to

describe the process of placing food in a bag and then slowly cooking it in a water bath that is maintained at

a precise temperature. Sous vide cooking is suitable for all types of meat, poultry, seafood, vegetables and

fruit, allowing food to cook in its own juices as well as any marinades, seasoning etc you add to the bag. It is

difficult to overcook using the sous vide method, and the ability to cook food in individual bags makes it ideal

for families and entertaining, as you can easily cater to personal requirements and prepare food ahead of

time. The results of sous vide cooking are better retention of vitamins and minerals, more intense flavours

and tenderer textures (particularly tougher cuts of meat). Sous vide cooking recommendations:

•Use fresh, high quality ingredients and ensure that meats, seafood and poultry have been stored at

below 5°C. It is recommended to use a food thermometer to check the temperature.

•Make sure that food bags are clean and are not contaminated by dirt or other food items. To avoid cross-

contamination, ensure that items used for raw ingredients do not come into contact with cooked foods.

•Season foods. For further flavour enhancement, add marinades, spices, herbs, butter, oil etc as desired.

•Remove as much air as possible from food bags before sealing. Vacuum sealing can be easily achieved

using sealable bags or similar – fill a sink or container with water, then lower the food bag slowly into the

water – as you do this, air in the bag is forced out. Once the bag is immersed up to the zipper (do not

allow water to enter the bag), seal it. Commercial vacuum sealing machines are also available.

•Always carefully place food bags into the water. Ensure that food bags are fully submerged and that

water can easily circulate around them.

•After sous vide cooking, you may wish to sear the food (particularly meat) to enhance its appearance.

Remove food from the bag and sear it quickly in a hot pan. Searing can be done prior to cooking also.

•Ensure that food bags are completely sealed before starting cooking, and check that seals are intact

after cooking.

•If cooked food is not to be consumed immediately, plunge the sealed food bag into ice water to quickly

reduce temperature. Keep refrigerated. Remove food from bag and consume within the maximum "hold"

time.

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Sous Vide Immersion Heater / Circulator SV120

Temperature and Time Guide

The following provides some general guidelines to temperatures and times for sous vide cooking. You can

always adjust according to your personal preferences.

NOTE: Suggested times and temperatures are intended as guidelines – additional cooking time may be

required to achieve desired results. • Longer cooking times may alter food texture. • All thicknesses are

measured once the food has been vacuum sealed. • Thinner cuts of meat cook faster.

Food Temperature Time Max. Hold Time

(after cooking) Thickness

Beef and Lamb

Temperature Guide – Rare: 49°C | Medium Rare: 56°C | Medium: 60°C | Medium Well: 65°C | Well Done: 71°C+

Tenderloin, cutlets, sirloin, 49°C + 1 hour 6 hours 1 to 2cm

Rib eye, rump, T-bone 49°C + 2 hours 8 hours 2 to 5cm

Blade, chuck, lamb leg / shoulder /

shanks, game 49°C + 8 hours 10 hours 4 to 6cm

Pork

Temperature Guide – Rare: 58°C | Medium Rare: 62°C | Well Done: 70°C+

Belly 82°C 10 hours 12 hours 3 to 6cm

Ribs 59°C 10 hours 12 hours 2 to 3cm

Chops 56°C + 4 hours 6 hours 2 to 4cm

Roast 56°C + 10 hours 12 hours 5 to 7cm

Poultry

Temperature Guide – With Bone: 82°C | Without Bone: 64°C

Chicken breast with bone 82°C 2 hours 3 hours 3 to 5cm

Chicken breast without bone 64°C 1 hour 2 hours 3 to 5cm

Chicken thigh with bone 82°C 1½ hours 3 hours 3 to 5cm

Chicken thigh without bone 64°C 1 hour 2 hours 3 to 5cm

Chicken legs 82°C 2 hours 3 hours 5 to 7cm

Duck breast 64°C 2 hours 2 hours 3 to 5cm

Fish and Shellfish

Temperature Guide – Rare: 47°C | Medium Rare: 56°C | Medium: 60°C

Lean fish 47°C + 1 hour 1 hour 3 to 5cm

Fatty fish 47°C + 1 hour 1 hour 3 to 5cm

Shrimp 60°C 1 hour 1 hour 2 to 4cm

Lobster tail 60°C 1 hour 1 hour 4 to 6cm

Scallops 60°C 1 hour 1 hour 2 to 4cm

Vegetables

Temperature Guide – 83°C to 87°C

Root vegetables 83°C + 1 hour 2 hours 1 to 5cm

Tender vegetables 83°C + 1 hour 2 hours 1 to 5cm

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Sous Vide Immersion Heater / Circulator SV120

Seasoning Suggestions

The seasoning options with sous vide cooking are endless. Following are suggestions for some great flavour

combinations, as inspiration to get you started.

Lamb: (500g)

•2 sprigs fresh rosemary and 1 tsp garlic powder

•2 sprigs fresh mint

•2 sprigs fresh thyme

•3 anchovies, finely chopped

•1 tsp ground coriander and 1 tsp ground cumin

•1 tbs Moroccan spice rub

•2 tbs olive oil, 1 tbs of lemon zest and 1 tsp garlic powder

Beef: (500g)

•50 g / 2 oz. butter, 2 cloves crushed garlic, 2 sprigs fresh thyme

•50 g / 2 oz. butter, 2 cloves crushed garlic, 2 sprigs fresh parsley

•50 g / 2 oz. butter, 2 tbs fresh chives, 1 tbs wholegrain mustard

•1 tbs olive oil, 2 sprigs fresh thyme, 50 g / 2 oz. cooked bacon

Salmon: (500g)

•1 tbs soy sauce, 1 tbs honey and 1 tsp grated ginger

•2 tbs maple syrup, 1 tbs soy sauce and 1 tsp garlic powder

•2 tbs teriyaki sauce, 1 tsp grated ginger

•1 tsp garlic powder and 1 tsp chili flakes

White Fish: (500g)

•2 slices lemon, 2 sprigs fresh dill

•1 stalk lemongrass, 1⁄4 cup fresh basil, 2 slices lime

•1 tbs soy sauce, 1 tsp sesame oil and 2 sprigs fresh coriander

•1 tbs fresh dill, 1 tsp smoked paprika, 1 tsp lemon rind, 1/2 tsp cayenne

Chicken: (500g)

•2 slices lemon, 2 sprigs fresh thyme

•50g / 2 oz. browned butter, 4 fresh sage leaves, salt and black pepper

•20 g / 1 oz. butter, 2 sprigs fresh flat leaf parsley, 2 tbs capers

•1 onion, 1 clove garlic, 1/2 cup chopped tomatoes, 1/4 cup fresh basil

•Mix 1 tbs ricotta with 1 tbs lemon zest and stuff mixture into chicken breasts

Pork: (500g)

•1 tbs fennel seeds, 1 tsp sea salt, 1 tsp black pepper

•¼ cup apple sauce, 1 tsp sea salt, 1 tsp black pepper

•1 tbs lemon zest, 1 tbs fresh thyme, 1 tbs fresh sage, 1 tsp sea salt, 1 tsp black pepper

•1 tbs ground cumin, 1 tbs ground coriander, 1 tsp cinnamon, 1 tsp brown sugar, 1 tsp chili flakes

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Sous Vide Immersion Heater / Circulator SV120

Troubleshooting

If an appliance safety over-ride occurs, the display shows a "code" that is used to identify the type of fault

detected. The following information may assist in identifying a problem and rectifying it.

"E1" code

Possible Fault Action

Water level sensor triggered – water level below

minimum limit

Switch the appliance off. Add sufficient water. Switch

appliance on again and resume cooking process.

"E4" code

Possible Fault Action

Boil dry sensor triggered – water level below minimum

limit and water level sensor failed to trigger

Switch the appliance off. Add sufficient water. Switch

appliance on again. When the appliance has cooled

sufficiently, it will resume the cooking process.

Specifications

Electrical Requirements 240VAC / 50Hz

Power Consumption 800W maximum

Temperature Range 40°C to 90°C (104°F to 194°F)

Timer Range 10 minutes to 72 hours

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Sous Vide Immersion Heater / Circulator SV120

Some experts believe that the incorrect or prolonged use of almost any product may cause

serious injury or death. To help reduce your risk of serious injury or death, refer to the

information below. For more information, see www.datastreamserver.com/safety

Consult all documentation, packaging and product

labelling before use. Note that some products

feature documentation available online. It is

recommended to print and retain the

documentation.

Before each use, check the product for

loose/broken/

damaged/missing parts, wear or leaks (if

applicable). Never use a product with

loose/broken/damaged/missing parts, wear or

leaks.

Products must be inspected and serviced (if

applicable) by a qualified technician every 6

months. This is based on average residential use

by persons of average size and strength, and on a

property of average metropolitan size. Use beyond

these recommendations may require more frequent

inspections/servicing.

Ensure that all users of the product have completed

a suitable industry recognised training course

before being allowed access to the product.

If this product has been purchased in error when

considering the information presented here, contact

the retailer directly for details of their returns policy,

if required.

The product has been supplied by a general

merchandise retailer that may not be familiar with

your specific application or description of

application. Be sure to attain third-party approval

from a qualified specialist for your application

before use, regardless of any assurances from the

retailer or its representatives.

This product is not intended for use where fail-safe

operation is required. As with any product (for

example, automobile, computer, toaster), there is

the possibility of technical issues that may require

the repair or replacement of parts, or the product

itself. If the possibility of such failure and the

associated time it may take to rectify could in any

way inconvenience the user, business or

employee, or financially affect the user, business or

employee, then the product is not suitable for your

requirements. This product is not intended for use

where incorrect operation or a failure of any kind,

including but not limited to, a condition requiring

product return, replacement, parts replacement or

service by a technician may cause financial loss,

loss of employee time or an inconvenience

requiring compensation.

diagrams or images may be reproduced or transmitted in any form or by any means, electronic or

mechanical, including photocopying, scanning or recording, or any information storage and retrieval system,

without express permission or consent from the publisher.

Euro Chef SV120 User manual

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