Gourmia GSV 900 User manual

SOUS VIDE OVEN
with Auto Act Technology
MODEL# GSV 900

© 2016 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.
10 9 8 7 6 5 4 3 2 1
Printed in China
Welcome to Tender & Delicious
Meals from Gourmia!
With the purchase of the Sous Vide Oven with Auto Act Technology, you’ve
opened the door to a wonderfully tender, moist and delicious method of cooking.
The ancient art of sous vide is one of simplicity: a heated water bath cooks food to
perfection using leisurely cook times and low cooking temperatures. The results?
Perfectly tender, mouth-watering cuts of meat, crisp-tender vegetables that retain all
their nutrients and ripe sweetness, fruit that oers natural sweetness from the tree and
soups, sauces, combination meals and much, much more!
The following pages of this manual give you full and complete instructions for all
the functions and features of your Sous Vide Oven with Auto Act Technology. Inside,
you’ll nd helpful cooking guides, information on cooking methods and complete
step-by-step instructions for assembling, operating, cleaning and maintaining your
Sous Video Oven. Please read all safety instructions and complete directions carefully
for safe usage at all times.
Thank you for your purchase! We hope you will enjoy all the innovative products
brought to you by our family at Gourmia.

TABLE OF CONTENTS
SAFETY FIRST p. 6
FEATURES & FUNCTIONS p. 9
Sous Vide Oven Base p. 9
EasyVue Transparent Lid p. 9
EasyLift Handles p. 9
Sous Vide Oven Water Tank p. 9
Sous Vide Oven Water Fill Levels p. 10
Sous Vide Stainless Steel Cooking Rack p. 10
ASSEMBLY BEFORE USE p. 13
LCD CONTROL PANEL p. 15
STEP-BY-STEP OPERATING INSTRUCTIONS p. 17
FOOD PREP & COOKING GUIDE p. 21
Sous Vide Oven Cooking Chart p. 21-22
Hints & Tips for Sous Vide Cooking p. 22
Water Displacement Method p. 23
BEFORE FIRST USE, MAINTENANCE p. 25
Before First Use p. 25
Maintenance p. 25
Troubleshooting p. 26
GOURMIA IN YOUR KITCHEN! p. 28
WARRANTY & SERVICE p. 31

SAFETY FIRST
SAFETY FIRST
76
IMPORTANT SAFEGUARDS
When operating this electric appliance, basic safety instructions should always
be followed. Refer to the following for these instructions.
1. READ ALL SAFETY & USAGE INSTRUCTIONS BEFORE USING
SOUS VIDE OVEN.
2. EXERCISE EXTREME CAUTION: AVOID ELECTRICAL SHOCK. DO NOT
immerse cord, plugs or the Sous Vide Oven Base in water or other liquid.
3. Do not touch the Sous Video Oven Base or the water content inside while the
oven is working. Use potholders or tongs to remove food bags and avoid hot
water spills.
4. Do not overll the Water Tank in the Sous Vide Oven as there is a risk of
electrical shock. Visually check the Minimum line and Maximum line to ensure
the water is in-between those lines before use. Do not allow the water to fall
below the Minimum line.
5. Do not open the EasyVue Transparent Lid during cooking. Opening the Lid
causes the cooking temperature to drop and also increases the cooking time
as a result. Use pot holders if the Lid must be opened and stand well away from
any escaping steam.
6. Do not place metal plates, trays or other metal objects in the Sous Vide Oven,
as it may cause re and/or short circuit damage.
7. UNPLUG the Sous Vide Oven from outlet when not in use or before cleaning.
Allow the Oven to cool before cleaning. Do not let cord hang over edge of
table or counter or touch hot surfaces.
8. Children should never use the Sous Vide Oven; close supervision is required
when appliance is used near children.
9. Operate the Sous Vide Oven on a level surface well away from any hot gas or
electrical burner, heat source, combustible spray cans or pressurized items.
The Sous Vide Oven must be level for optimal performance.
10. Do not operate the Sous Vide Oven outdoors.
11. Never operate the Sous Vide Oven with a damaged cord or plug or one
that has malfunctioned or been damaged in any way. Immediately contact
Customer Service for analysis.
12. DO NOT add unauthorized accessory attachments. Such use may result in
electric shock, injury or re.
FOR HOUSEHOLD USE ONLY
Electrical 3-conductor Cord Set: This Sous Vide Oven is
equipped with a 3-conductor cord set that has a 3 prong
grounding-type plug. It should be properly connected to
a grounding-type outlet. The plug is designed to t ONLY a
3-grounding outlet unit, and as such, the grounding prong
should never be removed. If needed, purchase a 2-prong
adaptor and ground it to the outlet. Consult a qualied
electrician if in doubt. Do not use an adaptor unless you
are condent it is grounded. Do not modify this plug. If
the plug does not t the outlet securely, call a qualied
electrician for assistance.
13. Use only factory cord supplied; NEVER add extension cords. When done using,
press Start/Stop to turn OFF, then pull plug from outlet.
14. Do not use the Sous Vide Oven for any use other than intended. Do not use use
on a stovetop.
SAVE THESE INSTRUCTIONS

FEATURES & FUNCTIONS
9
A. Sous Vide Oven Base: The Sous Vide Oven Base has a stainless
steel exterior with EasyLift Handles and houses the heating unit,
water circulation system, fan system and water pump. The Base holds
the Sous Vide Oven Water Tank with the EasyVue Transparent Lid, as
well as the Sous Vide Stainless Steel Cooking Rack. The LCD Control
Panel is housed on the top side panel of the Base.
B. EasyVue Transparent Lid: An important feature of the Sous
Vide Oven is the EasyVue Transparent Lid. Designed with a viewing
window, the Lid allows observation of the cooking process without
opening the Lid.
Opening the Lid while cooking is not recommended, as it reduces the
oven temperature and causes a subsequent increase in cooking times.
To open the Lid after cooking, use the handles inset into sides of the
Lid and lift straight up. Care should be taken when opening the Lid, as
the collected steam may be hot. Use pot holders, if needed, to open
the Lid and stand well away from any escaping steam. Place the Lid on
a water-resistant surface. Remove the hot food bags with tongs.
C. EasyLift Handles: The engineered EasyLift Handles on the Sous
Vide Oven Base allow for the safe movement of the Base, particularly
when removing the water after usage. The Sous Vide Oven Base
should only be moved while it is unplugged and cool to the touch.
The EasyLift Handles allow the user to safely grasp both Handles and
pour the water into a sink or large basin.
D. Sous Vide Oven Water Tank: The Sous Vide Oven Water Tank holds
the Sous Vide Stainless Steel Cooking Rack and is non-removable.
Food should always be placed on the Rack in the Water Tank. Food
should not be placed in the Water Tank without a prepared bag for
cooking.
A
F
D
C
B
8

FEATURES & FUNCTIONS
FEATURES & FUNCTIONS
1110
The small round opening in the bottom of the Water Tank helps move
the water through the recirculating system. Do not block access to the
opening. The enclosed side panel of the Tank holds the water pump
and water ll indicator.
E. Sous Vide Oven Water Fill Levels: Note that the enclosed side
panel wall indicates the Minimum Fill Line and the Maximum Fill Line.
While cooking, the water levels should always remain between the
two lines.
F. Sous Vide Stainless Steel Cooking Rack: The Stainless Steel
Cooking Rack is specically made to be used in the Sous Vide Oven
Water Tank. Other racks should not be substituted. Pack bags onto the
Rack either vertically or horizontally. Do not place bags in the Water
Tank without using the Rack and do not place food on the Rack in the
Water Tank without using prepared bags.
EE

1312
g 7
ASSEMBLY BEFORE USE:
1. Place the Sous Vide Oven Base on a sturdy, level surface (see Fig 1).
2. Remove the Lid, using the Handles on each side, lifting straight up
(see Fig 2). Place on the counter.
3. Place the Rack in the oven, then add the lled food bags (see Fig 3)
(see “Food Prep & Cooking Guides”for instructions).
4. Note the MIN and MAX ll lines in the water tank (see Fig 4).
5. Fill the Tank with the appropriate amount of water needed, in-
between the Minimum Fill Line and the Maximum Fill line. The food
MUST be covered with water. If cooking foods under 8 hours, ll
the Water Tank halfway in-between the Minimum Fill Line and the
Maximum Fill Line. If cooking requires more than 8 hours, Fill to the
Maximum Fill Line. Do not overll or under-ll (see Fig 5).
6. Replace the Lid and insert the plug into the Sous Vide Oven Base and
the outlet. Set the Time and Temperature on the LCD Control Panel as
instructed (see Fig 6).
7. To remove the cooked food bags, use the Lid handles to lift the Lid
straight up and o. Be aware that warm steam may escape. Stand
away from the open Water Tank immediately after cooking. Use
potholders or tongs to remove cooked food bags. (see Fig 7) Allow
the Water Tank and Base to cool completely before cleaning (see
“Maintenance” for instructions).
ASSMBLY BEFORE USE
13
g.1
g.3
g.6
g.4
g.2
g.5

15
PRE-PROGRAMMED CONTROL PANEL
15
THE LCD CONTROL PANEL houses the electronic platform for the
operation controls of the Sous Vide Oven. The Time and Temperature
buttons are set in the LCD Control Panel and the Fan and Heating
icons are displayed.
• START/STOP BUTTON
Press once to Start the cooking process; press again
to stop the cooking process.
• TIME BUTTON
The time settings range from 0 to 24 hours.
• TEMPERATURE BUTTON
The temperature range is from 32°F to 200°F.
• LCD DISPLAY
The operation of the Sous Vide Oven is displayed,
showing both Time and Temperature settings as
well as Fan and Heating icon indicators.
TEMPERATURE
Button
TIME
Button
LCD DISPLAY
START/STOP
Button

STEP-BY-STEP INSTRUCTIONS
STEP-BY-STEP INSTRUCTIONS
1716
1
After placing the lled food bags in the Sous Vide Water Tank, ll the
Tank with water to at least the Minimum Fill Line and no more than the
Maximum Fill Line (see“Food Prep & Cooking Guide”for instructions).
The water must ALWAYS cover the lled food bags
2
Plug in the Sous Vide Oven at the back of the appliance and
at the outlet
3
The top setting of the LCD Display will indicate the temperature of the
water in the Sous Vide Water Tank. The bottom setting will display the
previous cooking temperature setting.
4
Select the desired Cooking Time:
a. Press the Time button once: the Hour setting will ash.
Press the + or – button to select the desired number of cooking
hours.
b. Press the Time button again: the Minute setting will ash.
Press the + or – button to select the desired number of cooking
minutes.
c. Press the Time button once again. The Cooking Time will be set.
NOTE: The LCD display will RETURN to display the previous cook-
ing time setting and the actual Water Tank temperature, however
the new Time has been set and will be displayed at the end of the
process.
STEP-BY-STEP OPERATING INSTRUCTIONS
STEP-BY-STEP INSTRUCTIONS
17

STEP-BY-STEP INSTRUCTIONS
STEP-BY-STEP INSTRUCTIONS
1918
5
Select the desired Cooking Temperature:
a. Press the Temperature button once: the LCD Display will ash,
indicating the previous cooking temperature setting in Fahrenheit
degrees. Press the Temperature button again and the LCD Display
will ash, indicating the previous cooking temperature setting in
Celsius degrees. Pressing the temperature button again will return
to indicate the Fahrenheit degree setting.
b. Press the + or – button to select the desired cooking temperature.
Press the temperature button once again to set the desired tem-
perature.
c. The LCD will now display the actual Water Tank temperature and
the new desired cooking temperature.
6
Begin the Cooking Cycle:
a. Press the Start/Stop button twice. The upper setting of the LCD
Display will indicate the actual Water Tank temperature and the
lower setting will alternately display the Cooking Temperature
setting and the Cooking Time remaining.
b. The LCD Display will also indicate that the Heating element is on
and that the Water Pump is on. NOTE: When the desired heating
temperature is reached, the heating indicator on the LCD Display
will NOT be visible. It will appear again as needed to indicate the
cooking temperature is being maintained.
NOTE: In the unlikely event that the temperature of the water in
the Water Tank reaches 185°F, the water pump will turn o and,
in turn, turn o the water circulation system. Allow the Sous Vide
Oven to cool, then reset the Time and Temperature.
7
Ending the Cooking Cycle:
a. When the cooking time is complete, the cooking process will
continue for one hour. The Sous Vide Oven will beep in one (1)
minute increments until the Start/Stop button is pressed to stop
the cooking process.
b. When done, carefully remove the Lid, staying away from any
warm escaping steam. Remove the cooked food using tongs or a
large slotted spoon. Allow the Sous Vide Oven to cool completely
before removing the water or cleaning.

FOOD PREP & COOKING GUIDE
FOOD PREP & COOKING GUIDE
2120
FOOD PREP & COOKING GUIDE
21
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 and 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!
Sous Vide Oven Cooking Chart
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

FOOD PREP & COOKING GUIDE
FOOD PREP & COOKING GUIDE
2322
Hints & Tips for Sous Vide Cooking
* The thickness of meat, poultry and sh will determine the length of cooking
time. Use an instant-read thermometer after removing from the cooking bag to
guarantee that a safe-food temperature is indicated.
* Food safety in handling and cooking is always a priority. When unsure of
doneness, add 30 minutes to the cook time to pasteurize eggs and/or poultry.
* Searing after cooking gives foods a crispy texture and an appealing visual
picture. When meat is done, toss butter into a smoking-hot skillet and quickly
sear the cooked meat for 30 seconds on each side. This gives the meat a caramel
color and an appetizing outer appearance.
* Some tough cuts of beef and pork 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 in small pieces; or if
left whole, they will take more time to become tender. Either way, the natural
sweetness and full nutrient 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 cool in the bag before using.
Water Displacement Method
1. Fill a large plastic container with cool water.
2. Prep your food to be cooked and place food in a BPA-free
plastic freezer bag. Do not seal.
3. Slowly immerse the food-lled bag into the water. This
will force the air out as the bag is immersed.
4. Continue immersing the bag until just before the water
reaches the top of the bag.
5. With the bag in the water, close or zip to seal, forcing out
all remaining air as much as possible.
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 150°F 1-2 hours Semi-soft to hard-cooked
VEGETABLES Cook Temp Cook Time Chef’s Finish
Green Vegetables 180°F 5 - 20 min Toss w/ olive oil, kosher salt
& toasted nuts
Root Vegetables 180°F 1.5-3 hours Quarter/toss in mustard butter
& herbs
* 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
water from the bag before cooking (see following).
* 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 use a BPA-free vacuum-sealed bag when cooking foods more than 8
hours.
* Use a vacuum-sealed bag or use the “Water Displacement Method” for foods
cooked fewer than 8 hours.

2524
BEFORE FIRST USE
1. Remove all packaging and discard plastic bags.
2. Wipe the stainless steel Sous Vide Oven Base with stainless steel cleaner.
3. Using a warm, damp cloth, thoroughly wipe the interior of the Water
Tank. Dry well.
4. Using a warm, damp cloth, wipe the Sous Vide Stainless Steel Rack.
Dry well.
5. Follow the step-by-step instructions and enjoy!
MAINTENANCE
1. Do not leave the water in the Water Tank after use. When cool, drain the
Tank and dry with a clean cloth.
2. If food particles or minerals in the water are released into the pump,
remove the bae, rell with water and press the Start/Stop button. The
water cycle will clean the particles. Replace the bae and dry (see Fig 1).
3. To de-scale the Water Tank, ll with 1 gallon water. Add 1 cup vinegar.
Set to 100°F for 1 hours. Empty the Water Tank when cool and repeat the
process using clean water only to rinse the unit. Wipe with a soft cloth
to dry.
BEFORE USE & MAINTENANCE
25
g.1 g.2

BEFORE USE & MAINTENANCE
BEFORE USE & MAINTENANCE
2726
TROUBLESHOOTING
1. When the Sous Vide Oven rst starts, the water circulation system may
initially make noise. This will go away after a 5-10 second period.
2. When air bubbles become trapped inside the water circulation system of
the Sous Vide Oven, noises may be heard. To solve this, unplug the Oven
Base, ll the Tank with water to the Minimum Fill Line. Lift the left side of
the Tank until the water reaches the Maximum Fill Line on the right side.
Tap the exterior side of the Tank to assist the air bubbles in moving through
the system. This procedure may be needed more than once to remove air
bubbles.
3. If the Sous Vide Oven will not work, ensure that it is plugged in. Press the
Start/Stop button and, if it doesn’t start, re-position your nger and press
again.
4. If the Sous Vide Oven beeps while cooking, ensure that there is enough water
in the Water Tank. If not, carefully remove the Lid and add water. Replace the
Lid and continue cooking.
5. Also, ensure that food-lled pastic bags have not slipped from the Rack. If the
bags cover the opening on the bottom of the Water Tank, the circulation will
stop. Using tongs, re-position the bags on top of the Rack.
6. If the LCD Display turned o and won’t turn on again, check the water levels
in the Water Tank. Ensure that the plugs are seated correctly in the Base and
outlet.

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WARRANTY & SERVICES
3130
WARRANTY & SERVICE
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 or Questions, Please call: 888-552-0033
www.gourmia.com

www.gourmia.com