Gourmia GSV115 User manual

Model# GSV-115
USER
MANUAL
Immersion
SousVide
Pod

Model: GSV-115
© 2018 Gourmia
www.gourmia.com
The Steelstone Group
Brooklyn, NY
All rights reserved. Noportionof thismanual may be reproduced by any means
whatsoever without written permission from The Steelstone Group, except for the
inclusion of quotations ina media review.
Although every precaution has been taken in the preparation of this manual, The
Steelstone Group assumesno responsibility for errors oromissions. Nor is any
liability assumed for damages resulting from the use of the information contained
contained in thismanual is complete and accurate, The Steelstone Group is not
engaged in rendering professionaladvice 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 & DeliciousWorld
of Sous Vide Cooking from Gourmia
3
Congratulations on your purchase of the Sous Vide Pod from Gourmia,
exclusively designed for easy and consistent cooking!
With your purchase of the Gourmia Sous Vide Pod, you’ve opened the door
to a wonderfully tender, moist, and delicious method of cooking. The art of
sous vide is really quite simple: a heated water bath slowly cooks food to
perfection using leisurely cook times and low cook temperatures. The results?
Mouth-watering cuts of meat, crisp-tender vegetables that retain all their
nutrients, and the sweet ripeness of warm fruit.
The Gourmia Sous Vide Pod utilizes exact temperature control with
circulation producing results that you cannot achieve through any other
cooking technique. The Gourmia Sous Vide Pod is easy-to-use and
guaranteed to exquisitely cook your food.
The pages of this manual oer comprehensive instructions to guide you
through the functions and features of the Gourmia Sous Vide Pod. Inside this
guide you will also nd information on its modes of 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
the other innovative products brought to you by Gourmia.

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IMPORTANT SAFEGUARDS
IMPORTANT SAFEGUARDS
Please read all instructions and save for future reference. Before using the electrical appliance,
the following basic precautions should always be followed:
• Do not touch hot surfaces or water. Use control panel or clamp.
• Do not use appliance for anything other than the intended purpose.
•To protect against electrical shock, do not immerse cord, plugs, or entire unit in water
or other liquid.
•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.
parts or storing.
• Do not operate the appliance with a damaged cord or plug. or after the appliance
malfunctions, or is dropped in water. If the appliance malfunctions or is damaged
in any way, return appliance to the nearest authorized service facility for repairor
adjustment.
•The use of accessory attachments that are not recommended by the appliance
manufacturer may cause damage or injuries.
• Do not let cord hang over edge of table or counteror touch hot surfaces.
• Do not place on or near a hot gas stove, electric burner, or in a heated oven.
•The use of unapproved accessory attachments is not recommended for the
appliance and may cause injuries.
• To disconnect, remove plug from wall outlet.
• Intended for countertop use only.
• This appliance comes with a short power-supply cord to reduce the risk resulting from
cord being grabbed by children, becoming entangled in, or tripping over a longer cord.
• WARNING: Spilled food can cause serious burns. Keep appliance and cord away from
children. Never drape cord over edge of counter, never use outlet below counter, and
never use with an extension cord.
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
Cleaning & Maintenance...............14
TABLE OF CONTENTS
5

6
KNOW YOUR SOUS VIDE
Control Panel / Display
Clamp
Stainless Steel
Heating Sleeve
KNOW YOUR
IMMERSION
SOUSVIDE
POD

7
OPERATING TIPS
Operating Tips
Water level between
the “Min” and“Max”levels.
Water Circulator:
moves the water around
to maintainconsistent water
temperature.
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 evaporate. The sous vide circulator is
equipped with an alarm that indicates a low water level. If the water level goes below the “Min”
mark, the circulator will automatically shut o.
Remember the circulated water can be very hot. Use a trivet or rest on a heat-safe surface to
protect your countertop from any container being used with appliance. Use tongs to remove
anything from the water bath. Use caution when moving containers of hot water.
Energy can be saved by covering the water bath with plastic wrap or aluminum foil. However, be
careful not to cover any part of the appliance with the plastic wrap.
•
•
•
•
•

USING YOUR SOUS VIDE
8
TEMPERATURE
DISPLAY
TIME DISPLAY
DECREASE
BUTTON
TEMPERATURE/TIME
BUTTON START/STOP BUTTON
INCREASE
BUTTON
Setting Range
Default setting: Temperature: 133℉
Time: 04：00
Temperature setting rage：68-194°F
Time setting range：10min~72hours

USING YOUR SOUS VIDE
Using Your Sous Vide Pod
STEP-BY-STEP INSTRUCTIONS
If the display reads “E1” or “E4,” the water level is too low.
1
Place the Sous Vide Pod into a heat-proof container deep enough so that the Pod does not touch
the bottom of the container. Secure the Clamp to the side of the container.
2
Fill with water to a level between the Minimum and Maximum water level indicators on the Pod.
Note: Adding the 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. The Display will show default time of 04:00
and temperature of 133˚F.
Note: To switch between Celsius and Fahrenheit, press and hold the Temperature/Time button
for 3 seconds.
4
To adjust the temperature, press the Temperature/Time button and then + and - to set the
temperature. The temperature will increase/decrease by 1˚F (0.1 ˚C). Press and hold + and - to
increase/decrease the temperature rapidly.
5
To adjust the time, press the Temperature/ Time button and then + and - to set the desired
cook time. Press and hold + and - to increase/decrease the time rapidly.
6
Press the Start/Stop button once to preheat the water. The display will show the current
temperature of the water as it heats up. When the water reaches the selected temperature, the
alarm will beep 5times and the display will flash.
7
Place the food into the water and press the Start/Stop button to begin the cook time. The display
will indicate the remaining time.
8
When the cook time has elapsed, the alarm will beep 5times and the display will read“End.”
9
Remove cooked food bags with tongs, as water will be hot. Unplug and cool Sous Vide Pod before
cleaning and storing.
9

The key to sous vide cooking is the“sous vide”(or“under vacuum”) part of the equation.
energy from the water to the food. To do so, simply place your seasoned food in a BPA-free,
zip-top plastic bag and remove all of the surrounding air to create a vacuum seal.
1. VACUUM SEALER
While not readily available in many homes, vacuum sealing is without a doubt the
preferred method and is excellent for batch cooking.
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.
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
in jars, as do desserts such as cakes and custards.
Some foods can also be cooked in glass canning jars. Beans and grains both work well
VACUUM SEALING
VACUUM SEALING
10

COOKING TIPS
11
will determine the length of cook time.
Use an instant-read thermometer after
removing food from the cooking
bag to guarantee that a safe internal
temperature is reached.
• 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 4-24
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 of 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.
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
surfaces 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 vacuum-seal foods in a
BPA-free bag when cooking foods more
than eight hours.
While sous vide foods are fully cooked and ready-to-
eat right out of the water bath, it is highly recom-
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.
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
• The thickness of meat, poultry, and sh

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

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COOKING TIPS
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 Sear in hot skillet with oil.
Chicken (dark meat) 167°F 1-3 hours Sear in hot skillet with oil.
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
VEGETABLES Cook Temp Cook Time Chef’s Finish
GreenVegetables 180°F 5 -20 min Toss with olive oil, kosher salt, & toasted nuts.
RootVegetables 180°F 1.5-3 hours Quarter and toss in mustard, butter & herbs.
Sous Vide Pod Cooking Chart
13

CLEANING AND MAINTENANCE
ENVIRONMENT
Do not throw away the appliance with the normal household waste
recycling. By doing this, you help to preserve the environment.
GUARANTEE AND SERVICE
If you need service or informationor if you have aproblem,
please visit our website or contact your distributor.
BEFOREFIRST 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 Sous Vide 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 line on the Pod.
c. Set the temperature to 158°F.
d. Add 1 ounce citric acid descaling powder (food grade).
e. Allow the water to circulate for 20 minutes aftertemperature has been reached.
f. Unplug the Sous Vide Pod.
g. When cool, rinse the bottom of the Pod in clean water and wipe dry with a soft
cloth.
14
TROUBLESHOOTING
Display reads “E1”: The water level is too low.
Display reads “E4”: Unplug the Sous Vide Pod and let it cool down. Be sure the water is
above the Minimum line before restarting.
Display reads “E2,” “E3,” “E5,” or “E6”: There is an issue with one of the sensors.
Please contact customer service.

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/
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.
15

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