Julabo Fusion Chef Premium Sous Vide Diamond User manual

Operating manual
English
diamond
premium sous vide collection
fusionchef
Julabo Labortechnik GmbH
Eisenbahnstraße 45
77960 Seelbach / Germany
el. +49 (0) 7823 / 51-170
Fax [phone] / 2491
[e-mail]
www.fusionchef.de
Printed in Germany
Changes without prior notification reserved
1.951.0550 11/10 19.11.10

Table of contents
2
Table of contents
Sous Vide basics..........................................................................5
Safety.............................................................................................7
Proper use.......................................................................7
Safety notices for your Diamond.................................7
Safety notices for Sous Vide cooking .......................11
Description of your Diamond ...................................................13
Front and rear views....................................................13
Display and keypad....................................................14
Accessories ................................................................................16
Attachments.................................................................16
Accessories for cooking containers .........................16
Temperature sensor.....................................................17
Other accessories .......................................................19
Installation and initial operation..............................................21
Unpacking and inspecting the unit ..........................21
Installing your Diamond combination......................21
Installing your Diamond..............................................21
Adding water to tank..................................................22
Beginning initial circulator operation .......................23
First steps.....................................................................................25
Prep work......................................................................25
Starting the unit ............................................................26

Table of contents
3
Enjoying the first results...............................................27
Improving the results...................................................28
Working with your Diamond.....................................................30
Gaining experience....................................................30
Switching on and starting the unit ............................30
Operating the unit .......................................................30
Setting the desired temperature...............................31
Using the quick keys.....................................................31
Changing the stored temperatures .........................32
Working with the timer ................................................33
A closer look ................................................................37
Working with the core temperature sensor ............37
Connecting the core temperature sensor..............38
Inserting the core temperature sensor.....................39
Setting the alarm for the core temperature sensor
.........................................................................................39
Switching off the temp. sensor alarm.......................40
Automating processes................................................41
Using automatic cooking time detection ...............41
Activating automatic cooking time detection......41
Starting automatic cooking time detection...........42
Storing the cooking time.............................................42
Retrieving the cooking time.......................................44
What exactly will be stored?......................................44
Special functions .........................................................46
Automatic temperature monitoring.........................46
Recording and exporting data .................................48
Additional menu settings............................................52
Care and maintenance............................................................55

Table of contents
4
Changing the water ....................................................55
Decalcifying.................................................................56
Cleaning the unit .........................................................56
Confirming temperature accuracy ..........................59
Checking temperature accuracy ............................59
Calibrating the external sensor .................................59
Calibrating the unit in an ice water bath................61
Error messages...........................................................................64
Basic troubleshooting .................................................64
Error messages.............................................................65
Information about the unit........................................................66
Technical data.............................................................66
EC compliance............................................................68
Repairs ..........................................................................68
Disposal.........................................................................69
Warranty .......................................................................70

Proper use
5
Sous Vide basics
Always exercise the greatest possible care
and maintain hygienic conditions at all times.
Use only fresh ingredients of the highest pos-
sible quality. Prepare raw ingredients prop-
erly.
Place the raw, refrigerated ingredients into
special bags suitable for Sous Vide. Vacuum
them with a suitable vacuum device.
Fill the bath tank with hot water and use your
Diamond to heat the water to the desired
temperature. When the desired temperature
has been reached, place the bag with the
food into the water bath. Cook gently at low
temperatures but for an extended period of
time.
If you are unsure about the appropriate
temperatures and cooking times, you must
consult a Sous Vide cookbook.
If you will not serve the cooked food imme-
diately, you can allow the food to cool down
and store it in a refrigerator.
To do this, interrupt the cooking process
shortly before the normal ending time and
cool the food to 3 °C (37 °F) within 90 min-
utes. The best way to do this is with an ice
water bath or a shock freezer.
Important!
1. Preparation
2. Vacuuming
3. Cooking
4. Cooling