Julabo Fusionchef pearl User manual

Operating manual
English
pearl
premium sous vide collection
fusionchef
Julabo GmbH
Gerhard-Juchheim-Strasse 1
77960 Seelbach / Germany
Tel. [phone] / 51-170
Fax [phone] / 2491
[email protected]
www.fusionchef.de
Printed in Germany
Changes without prior notification reserved
1.951.0545-V6 06/16 20.06.16

Table of contents
2
Table of contents
Sous Vide basics............................................................................4
Safety.............................................................................................6
Proper use.......................................................................6
Safety notices for your Pearl......................................... 6
Safety notices for Sous Vide cooking ......................... 10
Description of your Pearl ..........................................................12
Front and rear views....................................................12
Display and keypad.......................................................13
Accessories..................................................................................14
Attachments................................................................. 14
Accessories for cooking containers............................ 14
Temperature sensor ....................................................16
Other accessories.........................................................16
Installation and initial operation...............................................18
Unpacking and inspecting the unit ............................. 18
Installing your Pearl combination...............................18
Installing your Pearl .....................................................18
Adding water to tank...................................................20
Beginning initial circulator operation ........................ 21
First steps....................................................................................22
Prep work .....................................................................22
Starting the unit ........................................................... 23
Enjoying the first results..............................................24

Table of contents
3
Improving the results...................................................24
Working with your Pearl...........................................................26
Switching on and starting the unit ............................. 26
Operating the unit .......................................................26
Setting the desired temperature................................ 26
Working with the timer ..............................................27
Changing settings.........................................................29
Care and maintenance...............................................................31
Changing the water......................................................31
Decalcifying................................................................... 32
Cleaning the unit..........................................................32
Confirming temperature accuracy............................. 35
Error messages ........................................................................... 36
Error messages............................................................. 36
Information about the unit........................................................38
Technical data .............................................................. 38
EC compliance.............................................................. 41
Repairs...........................................................................41
Disposal ......................................................................... 42
Warranty ...................................................................... 43

Sous Vide basics
4
Sous Vide basics
Always exercise the greatest possible care and main-
tain hygienic conditions at all times.
Use only fresh ingredients of the highest possible
quality. Prepare raw ingredients properly.
Place the raw, refrigerated ingredients into special
bags suitable for Sous Vide. Vacuum them with a suit-
able vacuum machine.
Fill the bath tank with hot water and use your Pearl
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 immediately,
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 minutes. 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

Proper use
5
Remove the cooled bag from the ice water and store
it at 3 °C (37 °F) or colder.
Warm the cooled bag in a water bath shortly before
serving. Complete the cooking process and serve the
food.
Enjoy your meal!
5. Refrigerated
storage
6. Regeneration