Hamilton Beach 33970 User manual

READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
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CAN : 1.800.267.2826
Sous Vide & 6-Qt. Slow Cooker
Sous Vide & Mijoteuse 6-Qt.
Olla de Cocción
Lenta Sous Vide
y 6 Cuartos
English ...................... 2
Français................... 20
Español ................... 41

2
IMPORTANT SAFEGUARDS
1. Read all instructions.
2. This appliance is not intended for use by persons (including
children) with reduced physical, sensory, or mental
capabilities, or lack of experience and knowledge, unless
they are closely supervised and instructed concerning use of
the appliance by a person responsible for their safety.
3. Close supervision is necessary when any appliance is used
by or near children. Children should be supervised to ensure
that they do not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against electric shock, do not immerse cord,
plug, or base in water or other liquid.
6. Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts.
7. Do not operate any appliance with a damaged supply
cord or plug, or after the appliance malfunctions or has
been dropped or damaged in any manner. Supply cord
replacement and repairs must be conducted by the
manufacturer, its service agent, or similarly qualified
persons in order to avoid a hazard. Call the provided
customer service number for information on examination,
repair, or adjustment.
8. The use of accessory attachments not recommended by
the appliance manufacturer may cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch
hot surfaces, including stove.
11. Do not place on or near hot gas or an electric burner, or in
a heated oven.
12. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
13. To disconnect slow cooker, turn OFF ( ); then remove plug
from wall outlet.
14. CAUTION: To prevent damage or shock hazard, do not
cook in base. Cook only in removable vessel .
15. Intended for countertop use only.
16. 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.
17. Do not use appliance for other than intended use.
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or
injury to persons, including the following:
SAVE THESE INSTRUCTIONS

3
REMOVABLE VESSEL AND LID: PRECAUTIONS AND INFORMATION
• Please handle removable vessel and lid carefully to ensure
long life.
• Avoid sudden, extreme temperature changes. For example,
do not place a hot lid into cold water, or onto a wet surface.
• Avoid hitting removable vessel or lid against faucet or other
hard surfaces.
• Do not use lid if chipped, cracked, or severely scratched.
• Do not use abrasive cleansers or metal scouring pads.
• The bottom of the removable vessel is very rough and can
damage the countertop. Use caution.
• The removable vessel and lid can become very hot. Use
caution. Do not place directly on any unprotected surface or
countertop.
• Never place removable vessel or lid on a burner or stove top.
Do not place removable vessel or lid in a microwave oven or
conventional oven.
REMOVING LID AND REMOVABLE VESSEL
When removing lid, tilt so that opening faces away from you to
avoid being burned by steam. The sides of the slow cooker’s base get very warm because the heating elements are located here. Use handles on base if
necessary. Use oven mitts to remove removable vessel.
Other Consumer Safety Information
This appliance is intended for household use only.
This appliance is only intended for the preparation, cooking,
and serving of foods. This appliance is not intended for use
with any nonfood materials or products.
wWARNING Electrical Shock Hazard: This appliance is
provided with a grounded (3-prong) plug to reduce the risk
of electric shock. The plug fits only one way into a grounded
outlet. Do not defeat the safety purpose of the plug by
modifying the plug in any way or by using an adapter. If the
plug does not fit into the outlet, have an electrician replace the
outlet.
A short power-supply cord is used to reduce the risk resulting
from it being grabbed by children, becoming entangled in, or
tripping over a longer cord.

4
Parts and Features
Tempered
Glass Lid*
Base
Removable Vessel*
*To order parts:
US: 1.800.851.8900
www.hamiltonbeach.com
Canada: 1.800.267.2826
Mexico: 01 800 71 16 100
Sous Vide Rack*
Control Panel/
Display
Vessel Capacity
For best slow cooking results, fill vessel no
more than 1 inch (2.5 cm) from the lid.

5
Sous Vide Mode wWARNING Electrical Shock Hazard. Always cook in the vessel.
Never cook in the base.
BEFORE FIRST USE: Wash glass lid and removable vessel in hot,
soapy water. Rinse and dry.
1. Fill vessel with warm tap water
to slightly below MAX line.
Sous vide is a no-fail method of cooking sealed food in a precisely temperature-controlled water bath, ensuring that food is evenly cooked
throughout and reducing the chance of over- or undercooking.
2. OPTIONAL: Place rack in
vessel and cover with lid.
3. Press (ON/OFF) button. The
mode will default to SOUS VIDE.
4. Press and hold TEMP/TIME
button 3 seconds to switch
between Fahrenheit and
Celsius.
5. Press the up or down arrow
to select the temperature.
See chart on page 7 for
recommended sous vide
temperatures.
6. Press TEMP/TIME button for
selecting cooking time. Unit
may be set for up to maximum
of 72 hours.
7. Press the up or down arrow
to set the time in 10-minute
increments. Or, press and
hold to set the time in 1-hour
increments.

6
Sous Vide (cont.)
NOTES:
• The red Sous Vide light flashes
until set temperature is reached;
unit will beep three times.
• If water in vessel is hotter than
selected temperature, unit will
display “HOT.” 9. Once water has reached
selected temperature, the unit
beeps three times and the red
START/CANCEL button flashes.
Add the sealed food to the
vessel. For even cooking,
place bags in rack to ensure
that the food in each bag does
not touch. If water is above
the MAX fill line, remove
water to line.
10. Press START button for the
timer to begin countdown.
Both the red START and Sous
Vide lights will stay solid.
11. Unit will beep when selected
time is complete and the time
will begin to count up.
8. Press START button to start
heating water to the desired
temperature.
NOTES:
• Press and hold the START/
CANCEL button at any time to
turn off unit, or to change time
or temperature during cooking.
• At any time, press TEMP/TIME
button to see the temperature in
the Sous Vide mode.

7
Sous Vide Chart
FOOD AND DONENESS TEMPERATURE TIME
Steak (1 to 1 1/4-inch thick)
Very rare to rare 125°F (52°C) 1 to 3 hours
Medium-rare 130°–135°F (54°–57°C) 1 to 4 hours
Medium 140°F (60°C) 1 to 4 hours
Medium-well 150°F (66°C) 1 to 4 hours
Well-done 155°F (68°C) 1 to 4 hours
Pork
Shoulder/Boston Butt, well-done, 3–4 lbs. 185°F (85°C) 8 to 10 hours
Tenderloin, medium, 1.5–2 lbs. 145°F (63°C) 2 to 4 hours
Loin, medium, 2–3 lbs. 150°F (66°C) 3 to 4 hours
Boneless chops, medium, 3/4-inch thick 140°F (60°C) 1 to 2 hours
Bone-in chops, medium, 1-inch thick 145°F (63°C) 1 to 2 hours
Bone-in ribs, 1 full rack, 3–4 lbs. 165°F (74°C) 12 to 14 hours
Chicken, boneless white meat
(5 to 6 ounces)
Very soft and juicy 140°F (60°C) 1 to 3 hours
Tender and juicy 150°F (66°C) 1 to 3 hours
Firm and juicy 160°F (71°C) 1 to 3 hours
Chicken, boneless dark meat
(5 to 6 ounces)
Tender and juicy 167°–170°F (75°–77°C) 1 1/2 to 3 hours
FOOD AND DONENESS TEMPERATURE TIME
Fish (5 to 6 ounces)
Very lightly cooked, medium-rare
and tender 110°–120°F (43°–49°C) 30 to 40 minutes
Medium, tender and flaky 122°–130°F (50°–54°C) 30 to 40 minutes
Well-done, firm and flaky 135°–140°F (57°–60°C) 30 to 40 minutes
Vegetables
Asparagus spears 185°F (85°C) 10 minutes
Beets, cut into 2-inch pieces 185°F (85°C) 2 1/2 to 3 hours
Broccoli (small flowerets) 185°F (85°C) 30 to 40 minutes
Carrots, cut into 2-inch pieces 185°F (85°C) 30 to 45 minutes
Cauliflower (small flowerets) 185°F (85°C) 1 to 1 1/2 hours
Cherry or grape tomatoes, halved 185°F (85°C) 20 to 30 minutes
Corn-on-the-cob 185°F (85°C) 30 to 45 minutes
Mushrooms, halved 195°F (91°C) 1 hour
Onions, cut into 2-inch pieces 185°F (85°C) 1 to 1 1/2 hours
Potatoes, cut into 2-inch pieces 185°F (85°C) 2 to 2 1/2 hours
Spinach leaves 185°F (85°C) 5 minutes
Squash, cut into 2-inch pieces 185°F (85°C) 1 to 1 1/2 hours
Tomatoes, halved 185°F (85°C) 20 to 30 minutes
Fruits
Apples, halved and cored 185°F (85°C) 1 1/2 hours
Pears, halved and cored 185°F (85°C) 1 1/2 hours
NOTES:
• For thicker meat, chicken, and fish, cooking time will be longer.
• Visit www.foodsafety.gov or fsis.usda.gov for more information on
safe internal cooking temperatures.

8
Slow Cooker Mode wWARNING Electrical Shock Hazard. Always cook in the vessel.
Never cook in the base.
1. Press (ON/OFF) button and
the red START/CANCEL button
will illuminate.
Slow cooking is a simple cooking method that gently cooks food over a long period of time, locking in flavor and moisture.
2. Press MODE to select SLOW
COOK. 3. Press arrows to select LO, HIGH, or KEEP WARM heat
setting. NOTE: Do not use
KEEP WARM setting to cook
or reheat food.
NOTE: KEEP WARM can be
selected when food is already
prepared and hot. (Example:
Keeping mashed potatoes warm.)
Press MODE for SLOW COOK and
then press arrows until scrolling
line points to KEEP WARM. Time
cannot be selected. Press START.
Display will alternate between the
scrolling line and time counting
up. KEEP WARM setting can be
used for up to 16 hours.
4. Press TEMP/TIME button to
select cooking time. 5. Press the up or down arrow to set the time in 30-minute
increments. Or, press and
hold to set the time in 1-hour
increments.
6. Press START button to begin
cooking. Unit will beep and
the time will count down.

9
Slow Cooker Mode (cont.)
7. The KEEP WARM setting
will automatically start after
the selected cooking time
has finished. The display
will show a scrolling line to
the arrow pointing to KEEP
WARM.
8. Press ( ON/OFF ) to turn off
slow cooker, or the unit will
turn off automatically after
a combined cooking and
warming time of 16 hours.
NOTE: Press the START/CANCEL
button at any time to reset the
unit.

10
Recipes
Sous Vide Chicken With Asparagus and Brown Butter
Ingredients:
BROWN BUTTER
2 sticks (1 cup [237 ml]) unsalted butter
2 tablespoons (30 ml) fresh thyme leaves
2 tablespoons (30 ml) fresh rosemary
2 tablespoons (30 ml) chopped fresh sage leaves
4 cloves garlic, minced
CHICKEN
4 skin-on boneless chicken breasts
3 tablespoons (44 ml) kosher salt
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) vegetable oil
ASPARAGUS
1 pound (454 g) asparagus, trimmed
1 tablespoon (15 ml) olive oil
1/4 teaspoon (1.3 ml) kosher salt
Directions:
1. Select Sous Vide mode and set to 145°F (63°C) for 1 hour.
2. In a small saucepan over medium heat, heat 1 cup (237 ml) butter
and cook until butter is lightly browned, 3 to 4 minutes.
3. Add the herbs and garlic, reduce heat to low, and cook for an
additional 2 minutes. Strain about 4 tablespoons (59 ml) of the
butter into a small bowl and reserve. Strain the remainder into a
separate container to reserve for serving.
4. In a small bowl, combine 3 tablespoons (44 ml) kosher salt and
1 tablespoon (15 ml) sugar. Season chicken breasts generously with
the salt mixture.
5. Using the reserved 4 tablespoons (59 ml) of brown butter, brush
each chicken breast with about 1 tablespoon (15 ml) of butter. Place
each chicken breast in a heat-seal bag. Vacuum tightly and seal
each bag.
6. Add asparagus, oil and salt to a heat-seal bag. Vacuum lightly and
seal.
7. When water reaches set temperature, add chicken and asparagus
pouches to water bath and press START.
8. When cooking time has ended, remove pouches from water bath
and open.
9. Pat the chicken breasts dry with paper towels. Heat a large skillet
on medium-high. Add 1 tablespoon (15 ml) oil. When oil begins
to simmer, add chicken to pan skin-side down. Sear chicken until
skin is crispy and browned. Turn chicken and sear other side until
browned. If desired, slice chicken before plating.
10. To serve, place asparagus on plates and top with chicken. Drizzle
with reserved brown butter.
Serves: 4 to 6
The chicken and salmon sous vide recipes were developed to coordinate the cooking of the vegetables and the chicken or salmon so they are
ready to be served at the same time. For best results when cooking these foods separately, follow recommended temperatures on page 7.