Gourmia GSV-138 User manual

Model# GSV-138
USER
MANUAL
Immersion
SousVide
Pod

Model: GSV-138
© 2017 Gourmia
www.gourmia.com
The Steelstone Group
Brooklyn, NY
All rights reserved. No portion of this manual may be reproduced by any means
whatsoever without written permission from The Steelstone Group, except for the
inclusion of quotations in a media review.
Although every precaution has been taken in the preparation of this manual, The
Steelstone Group assumes no responsibility for errors or omissions. Nor is any
liability assumed for damages resulting from the use of the information contained
herein. Although every eort has been made to ensure that the information
contained in this manual is complete and accurate, The Steelstone Group is not
engaged in rendering professional advice or services to the individual consumer;
further, The Steelstone Group shall not be held responsible for any loss or damage
allegedly arising from any information or suggestion in this manual.
Read this manual thoroughly
before using and save it for
future reference
2

Welcome to the Tender & Delicious World
of Sous Vide cooking from Gourmia
Congratulations on your purchase of the Sous Vide from Gourmia, exclusively de-
signed for easy and precise cooking!
With your purchase of the Gourmia® Sous Vide, you’ve opened the door to a won-
derfully tender, moist and delicious method of cooking. The ancient art of sous vide
is really quite simple: a heated water bath slowly cooks food to perfection using
leisurely cooking times and low cooking temperatures. The results? Perfectly tender,
mouth-watering cuts of meat, crisp-tender vegetables that retain all their nutrients,
and the sweet ripeness of warm fruit.
The Gourmia Sous Vide utilizes precise temperature control with circulation and pro-
duces results that you cannot achieve through any other cooking technique. Sous
Vide is easy to use and guaranteed to cook your food to perfection.
The pages of this manual oer full and comprehensive instructions to guide you
through the functions and features of the Gourmia Sous Vide. Inside this guide you
will also nd information on its modes of operation, complete step-by-step instruc-
tions for the operation, assembly, cleaning, and maintenance of your appliance.
Please read all safety instructions thoroughly to ensure safe usage at all times.
Thank you for your purchase! We sincerely hope you will enjoy this as well as all the
many innovative products brought to you by our family at Gourmia.
3

4
IMPORTANT SAFEGUARDS
IMPORTANT SAFEGUARDS
Before using the electrical appliance, the following basic precautions should always
be followed including the following:
• Do not touch hot surfaces and water. Use handles or knobs.
• Do not use appliance for other than intended purposes.
• To protect against electrical shock do not immerse cord, plugs, entire unit in water
or other liquid.
• Do not use an extension cord with circulator-only use wall outlet.
• To avoid the possibility of personal injury, always unplug the appliance from the
electrical outlet before handing or cleaning.
• For indoor use only- do not use outdoors .
• Close supervision is necessary when any appliance is used by or near children.
• Not to be used by children.
• Unplug appliance from outlet when not in use and before cleaning.
• Do not touch hot surfaces. Allow appliance to cool before putting on or taking o
parts or storing..
• Do not operate the appliance with a damaged cord or plug. If the appliance
malfunctions or is damaged in any way- return appliance to the nearest authorized
service facility for repair, or adjustment.
• The use of accessory attachments the are not recommended by the appliance
manufacturer may cause damage.
• Do not let cord hang over edge of table or counter, or touch hot surfaces.
• Do not use on or near a hot gas, electric burner or in a heated oven.
• The use of unapproved accessory attachments is not recommended for the appli-
ance and may cause injuries.
• Keep safe. If the appliance is dropped in water, damaged, malfunctions, or the plug
or power cord appears damaged in any way, do not use the appliance, contact us
for repair.
Note: Appliance is designed for household use only.

TABLE OF CONTENTS
Know Your Sous Vide......................6
Operating Tips ...............................7
Using Your Sous Vide ......................8
Vacuum Sealing ...........................10
Cooking Tips ................................11
Recipes........................................12
Cleaning & Maintenance...............14
TABLE OF CONTENTS
5

6
KNOW YOUR SOUS VIDE
LCD Control Pad
Handle / Clamp
Stainless Steel
Heating Sleeve
KNOW YOUR
Immersion
SOUS VIDE
POD
The Heating Element,
Circulator and
LCD Control Panel,
are all conveniently
integrated into this
handy versatile Pod
which allows the user
to choose the size
and shape of the
heat-safe container
to be used
as a water bath.
Encased in a
heat-safe
plastic shield
to protect
cookware,
the clip holds the
Sous Vide Pod
upright
and vertical
within the
cooking container
as it cooks the
lled food bags
in the water.
The heating element
contained in this sleeve
is designed to reach
temperatures of
up to 203°F.

7
OPERATION TIPS
Handle /
Clamp
pressed in
to allow
Pod to be
attached
to pot or
container
• Operate appliance in water only.
Keep the water level between
the“Min”and“Max”levels at all
times.
• Only the heating sleeve portion
should be underwater: Do not
immerse the appliance cord,
power box, or upper portion of
the appliance. If the appliance
or any of its parts become
submerged, unplug appliance
immediately.
• As the water temperature
increases, water begins to evap-
orate.The sous vide circulator is
equipped with an alarm indicat-
ing a low water level, if the water
level goes below the min mark,
the circulator will automatically
shut o.
• Remember circulated water
can be very hot. Use a trivet to
protect your countertop from
any container being used with
appliance. Use tongs to reach
anything inside the water bath.
Use caution when moving
containers of hot water.
• Energy can be saved by covering
the water bath with plastic wrap.
However be carefull not to cover
any part of the appliance with
the plastic wrap.
Operating
Tips
“Max”
and “Min”
water levels
markers
Variable Time
& Temp Wheel:
The wheel
adjusts both
the time and
temperature
and are
automatically
displayed on
the LCD Control
Panel.
Water level between
the “Min” and “Max” levels.
Water Circulator:
moves the water around
to maintain an even water
temperature.

USING YOUR SOUS VIDE
8
THE LCD CONTROL PANEL
The Control Panel houses the electronic platform
for the operational functions of the Immersion Sous Vide Pod.
POWER BUTTON
ON – Press and hold for four (4) seconds
OFF – Press and hold for ve (5) seconds
SET BUTTON
Press to display variable Times &Temperatures:
A
SET TEMP Cooking Temp
B
ACTUAL TEMP Flashes until Cooking Starts
C
SET TIME Cooking Time
D
WORK TIME Timer
B
D
C
A
LCD DISPLAY
ON / OFF
POWER BUTTON
SET
BUTTON

1. Place the Sous Vide Pod into a heat-proof
container deep enough so that the Pod
can clip to the side without touching the
bottom of the container. Secure the Pod
Clip to the side of the container.
2. Fill with water to a level between the Mini-
mum and Maximum Water level indicators
on the Pod.
NOTE: Adding lled food bags will increase
the water level; check again after adding
food to ensure the water is not over the
Maximum Water level line.
3. Plug the power cord into the outlet.
Press the Power Button on the Control
Panel for four (4) seconds until the Display
turns ON.
4. Set temperature to Celsius (°C) or
Fahrenheit (°F) by pressing the Power
Button and SET Button at the same time
to reach desired setting.
5. Set the SET TEMP.
Rotate the Variable Time & Temp Wheel to
the desired cooking temperature.
Cooking temperatures can reach up to a
maximum of 95°C or 203°F.
6. Set the SET TIME.
Press the SET Button once. The Hour
display will ash.
Rotate the Variable Time & Temp Wheel to
set the desired hour. Press the SET Button
twice. The Minute display will ash.
Rotate the Variable Time & Temp Wheel
to set the desired minutes. Cooking times
extend from 00:00 to 59:59 hours.
7. Press the Power Button once to start the
cooking process. When the water tempera-
ture reaches the SET Time, the alarm will
beep every three (3) seconds, indicating
the food should be added to the water.
Add the lled food bags and
press the SET Button for two
(2) seconds to cancel the
alarm.
8. The TIMER will begin to display the count-
down after one (1) minute.
9. When the TIMER counts down to the SET
TIME, the alarm will beep every three (3)
seconds indicating the cooking time has
elapsed. Press the SET button for 2 seconds
to stop the alarm.
10. Press the Power Button for 5 seconds to
turn the appliance OFF.
11. Remove cooked food bags with tongs, as
water will be hot. Unplug and cool Sous
Vide Pod before cleaning.
USING YOUR SOUS VIDE
9
Using Your Sous Vide Pod
STEP BY STEP INSTRUCTIONS

VACUUM SEALING
10
The key to sous vide cooking is the“sous vide”(or“under vacuum”) part of the equation.
Vacuum sealing foods prevents evaporation and allow for the most ecient transfer of
energy from the water to the food.To do so, simply place your seasoned food in a plastic
bag and remove all of the surrounding air to create a vacuum seal.
Here are four eective ways to create this seal:
1. VACUUM SEALER
While not readily available in many homes, Vacuum Sealing is without a doubt the pre-
ferred method and is excellent for batch cooking. Foodsaver and Oliso are great options,
and both are pretty aordable.
2. WATER DISPLACEMENT METHOD
A. Fill a large plastic container with cool water.
B. Prep your food to be cooked and place the food in a BPA-free plastic freezer bag.
Do not seal yet.
C. Slowly immerse the food-lled bag into the water. This will force the air out as the
bag is immersed.
D. Continue immersing the bag until just before the water reaches the top of the bag.
E. While still in the water, close or zip to seal, forcing out the remaining air as much as
possible.
3. SUCKING AIR OUT
Use zipper lock bags and suck the air out with a straw. This method is not recommended
for raw meat, but you can use it for fruits and vegetables.
4. CANNING JARS
Several dierent types of foods can also be cooked in glass canning jars. Beans and
grains both work well in jars, as do desserts such as cakes and custards.
VACUUM SEALING
The Key To Eective Sous Vide Cooking

COOKING TIPS
11
• The thickness of meat, poultry and sh
will determine the length of cooking
time. Use an instant-read thermometer
after removing food from the cooking
bag to guarantee that a safe-food
temperature is indicated.
• Food safety is always a priority when
handling and cooking. When unsure
if food is done, add 30 minutes to the
cook time to pasteurize eggs and/or
poultry.
• Some tough cuts of beef can be cooked
sous vide to tender perfection in 4 to 24
hours. Sear quickly when done and serve
with root vegetables.
• Vegetables will cook faster if they are
thinly sliced or cut into small pieces.
If left whole, they will take more time
to become tender. Either way, the
natural sweetness and full nutritional
value adds to the delight in sous vide
vegetables.
• Fruit can be cooked sous vide to make
toppings, purees, syrups and such. Cook
for 2-2½ hours at 160°F and let it cool in
the bag before using.
• To prep meat, poultry and sh before
cooking, add seasonings or rubs before
bagging. Vacuum seal or use the Water
Displacement Method to remove the air
from the bag before cooking.
• To avoid the cooked protein that surfac-
es in sous vide chicken and sh, called
“albumin,”brine the chicken or sh for
one hour in lightly salted water, drain
and pat dry.
• ALWAYS use a BPA-free vacuum-sealed
bag when cooking foods more than
eight hours.
• Use a vacuum-sealed bag or use the
“Water Displacement Method”for foods
cooked fewer than 8 hours.
While sous vide foods are fully cooked and ready to
eat right out of the water bath, it is highly recom-
mended that they be nished with a blast of high
heat such as placing your cut of beef on a blazing hot
cast iron skillet for 30 seconds on each side. This gives
the meat a nice crispy texture and an appetizing
outer appearance.
Many cooks also like to use a grill to nish dishes
like sous vide ribs. A broiler is also very eective,
and makes quick work of sous vide chicken wings or
vegetables like eggplant. Even deep frying can be
a good nishing choice - sous vide French fries are
seriously delicious.
Hints & Tips for Sous Vide Cooking

10
12
COOKING GUIDE
FOOD PREP & COOKING GUIDE
The art of sous vide cooking is truly an art! It is simple in nature, yet this cooking
method is often used by gourmet chefs to prepare the most complex, rich
entrées and vegetables. Because the foods are cooked at low temperatures for
longer times, the texture and avors are authentically and naturally good-for-
you and avorful. Beef, poultry, sh and pork are fork-tender when done, with
rich and inviting textures. Vegetables retain all their nutrients when cooked
sous vide, so many of the natural sugars are retained, oering delightfully sweet
and nutritious side dishes. In fact, everything about sous vide says,“naturally
good-for you!”
The following Cooking Chart, along with our favorite Hints & Tips, will help
determine how you’ll prep food, how long and at what temperature you’ll want
to cook your foods for safety and avor. Because temperatures are low and the
cooking times are extended, be sure to follow all safety precautions. Enjoy!

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11
13
COOKING GUIDE
BEEF Cook Temp Cook Time Chef’s Finish
Filet or Steak
rare 120° - 135°F 1 hour Sear in hot skillet/top with butter
medium 140°F 1 hour Sear in hot skillet/top with butter
well-done 160°F 1 hour Sear in hot skillet/top with butter
Tri tip Roast 140°F 6-8 hours Sear all sides when done. Slice thinly.
Prime rib roast 140°F 6-14 hours Sear all sides when done. Slice thickly.
PORK Cook Temp Cook Time Chef’s Finish
Boneless or Chop
medium 144°F 1-1.5 hours Sear in hot skillet/top with butter & herbs
well-done 160°F 1-1.5 hours Sear in hot skillet/top with butter & herbs
POULTRY Cook Temp Cook Time Chef’s Finish
Chicken breast 150°F 1-1.5 hours Splash olive oil in skillet/sear all sides
Chicken dark meat 167°F 1-3 hours Splash olive oil in skillet/sear all sides
FISH Cook Temp Cook Time Chef’s Finish
Filet or steak 122°F 45 -1 hour Sear in hot butter for 30 seconds
EGGS Cook Temp Cook Time Chef’s Finish
Poached 146°F 45 minutes Semi-soft cooked
VEGETABLES Cook Temp Cook Time Chef’s Finish
GreenVegetables 180°F 5 - 20 min Toss w/ olive oil, kosher salt & toasted nuts
RootVegetables 180°F 1.5-3 hours Quarter/toss in mustard butter & herbs
Sous Vide Pod Cooking Chart

14
CLEANING AND MAINTENANCE
ENVIRONMENT
Do not throw away the appliance with the normal household waste
at the end of its life, but hand it in at an ocial collection point for
recycling. By doing this, you help to preserve the environment.
GUARANTEE AND SERVICE
If you need service or information or if you have a problem,
please visit our website or contact your distributor.
BEFORE FIRST USE
1. Remove all packaging and discard plastic bags.
2. Using a slightly damp cloth, wipe the Sous Vide Pod. Dry well.
CLEANING AND MAINTENANCE
1. When cool, clean the SousVide Pod with a slightly damp soft cloth. Dry well.
2. Store the Sous Vide Pod in a dry place. Do not wrap or secure in plastic.
3. After several uses, descaling may be required, particularly if hard water is used.
a. To descale, place the Pod in a heat-safe container and attach with clip
b. Fill the container with water to the Maximum Fill Level line on the Pod
c. Set the Temperature to 158°F.
d. Add one (1) ounce citric acid descaling powder (food grade).
e. Allow the water to circulate for 20 minutes after Temperature has been reached.
f. Press the Power Button OFF and unplug.
g. When cool, rinse the bottom of the Pod in clear water and wipe dry with a soft
cloth.
NOTE: If the LCD display reads EO2 at any time, the digital thermometer is inoperable.
Contact customer service.
NOTE: If the LCD Display reads error code E05 while cooking, there is too little water.
Turn the Power Button OFF and add water. Re-start the Pod and continue cooking. If
the water level drops below the MinimumWater Level line while cooking, the alarm
will beep and the power will turn OFF. Fill the water above the Minimum Water Level
Line and restart the Pod.

15
WARRANTY
WARRANTY & SERVICE
This Limited Warranty is for one full year from the date
of purchase. It is applicable to the original purchaser
only and is not transferable to a third party user. Repair
or replacement of defective parts is solely at the seller’s
discretion. In the event that repair isn’t possible, the
seller will replace the product/part. If product repair/
replacement won’t suce, the seller has the option of
refunding the cash value of the product or component
returned.
Product defects not covered under the Warranty
provisions include normal wear and damage incurred
from use or accidental negligence, misuse of instruction
specications or repair by unauthorized parties.
The manufacturing company is not liable for any
incidental or consequential damages incurred by such
circumstances.

FOR CUSTOMER SERVICE
QUESTIONS OR COMMENTS
VISIT US @ GOURMIA.COM
OR CALL 888.552.0033