Kalorik SVD 43056 User manual

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SOUS VIDE IMMERSION COOKER
SOUS VIDE/ TERMOSTATO DE INMERSION
CIRCULATEUR CHAUFFANT A IMMERSION
SOUS VIDE
120V~60Hz 850W (6.7A)
SVD 43056
EN……...4
SP……..16
FR…......29

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PARTS DESCRIPTION

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PARTS DESCRIPTION
ENGLISH:
1. Wheel for temperature and time adjustment
2. Touchscreen / Control interface
3. Clamp
4. Directional water pump cap
5. Handle with locking clip trigger
6. Minimum fill/Maximum fill levels
7. Removable skirt
SPANISH:
1. Rueda para ajuste de temperatura y tiempo
2. Pantalla táctil / Interfaz de control
3. Abrazadera
4. Tapa de la bomba de agua direccional
5. Mango con clip de bloqueo
6. Nivel de llenado mínimo/máximo
7. Falda removible
FRENCH:
1. Roulette de réglage (température et temps de cuisson)
2. Panneau de contrôle tactile
3. Pince de maintient
4. Capuchon de la pompe a flux directionnel
5. Poignée avec mécanisme d’ouverture pour la pince
6. Niveau maximum / minimum
7. Couverture amovible

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS BEFORE USE!
2. Check that the voltage in your home corresponds to that stated on
the appliance.
3. To protect against electrical shock, fire or personal injury, submerse
only the heater/pump portion of this sous vide immersion cooker in
liquid. DO NOT fill the water level past the Maximum fill line. Do NOT
immerse the upper section of the machine in water or other liquid.
4. If the sous vide immersion cooker or power cord falls into liquid,
unplug the power cord from the electrical outlet immediately. DO
NOT REACH INTO THE LIQUID.
5. To disconnect, press the Start/Stop key for 2 seconds to stop
heating and remove the plug from wall outlet.
6. Never operate the machine without the machine clamped to a
sturdy surface, like a stock pot.
7. Do not permanently mount to any surface.
8. Do not let this sous vide immersion cooker in direct contact with
food. All foods to be prepared with this appliance should be
placed in food-grade freezer bags or boiling bags such as vacuum-
sealed bags.
9. This immersion cooker is intended for indoor use only; do not use
outdoors.
10. Close supervision is necessary when any appliance is used by or
near children. As a rule, this appliance is not intended to be used by
children.
11. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts.
12. Do not use an extension cord with this sous vide immersion cooker.
13. Do not let the cord hang over the edge of a table or counter, or
touch hot surfaces.
14. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any
manner. Return the appliance to the nearest authorized service
facility for examination, repair, or adjustment.

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15. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
16. Extreme caution must be used when handling hot liquids.
17. Do not use the appliance for anything other than intended use.
18. A fire may occur if the appliance is covered or touching flammable
material, including curtains, draperies, walls, and the like, when in
operation. Do not operate in presence of explosive and/or
flammable fumes. Do not store any item on top of the appliance
when in operation.
19. Do not clean with metal scouring pads. Pieces can break off the
pad and touch electrical parts involving a risk of electric shock.
20. Do not leave unit unattended when in use.
Caution!!
Some countertop materials such as marble or Corian may not be
able to withstand the prolonged exposure to heat required for sous
vide cooking. To safeguard against damage to your countertop,
we recommend that you always place your cooking vessel on a
trivet or other insulating material before you begin heating the
liquid.
This appliance is intended for normal household use only.
Always unplug the appliance after use.
Let the appliance cool down for approximately 30 minutes before
handling or cleaning it.
The appliance is equipped with overheat and low water level
protection.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY

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3-PRONG PLUG INSTRUCTIONS
For your personal safety, this appliance must be grounded. This
appliance is equipped with a power supply cord having a 3-prong
grounding plug. To minimize possible shock hazard, the cord must be
plugged into a mating 3-prong, grounding type wall receptacle,
grounded in accordance with the National Electrical Code ANSI/NFPA
70 latest edition and all local codes and ordinances. If a mating wall
receptacle is not available, it is the personal responsibility and
obligation of the customer to have a properly grounded, 3-prong, wall
receptacle installed by a qualified electrician.
SHORT CORD INSTRUCTIONS
A short power supply cord is provided to reduce the hazards resulting
from becoming entangled in or tripping over a longer cord.
PARTS DESCRIPTION
See page 2-3.
COOKING SOUS VIDE
Cook vegetables, meats, fish and poultry with the precision of a chef
with your new sous vide immersion cooker. The sous vide cooker
delivers convenient and accurate temperature control for delicious,
easy and healthy meals. With the sous vide cooker, you can achieve
perfect results repeatedly. Simply put your ingredients in freezer bags or
vacuum sealed food bags, drop in water and let the sous vide water
circulator cook your meal to perfection! Precise temperature control
allows foods to be cooked at the exact doneness you want, without
risking overcooking! This sous vide immersion cooker features:
1. A temperature control range of 75°F –210°F (25°C –99°C) with
precision of +/-0.1 degree)
2. Heats and circulates up to 4 gallons of water
3. An easy to use locking clip with trigger in handle to secure the unit
on the cooking pot in seconds

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4. A touchscreen control with wheel for temperature and time
adjustment
Other great advantages provided by your Kalorik sous vide immersion
cooker include:
5. Foods cook evenly and can’t overcook if left in the water bath
6. Less mess than traditional cooking methods
7. Use less fat and oil, eat healthier!
8. Generally requires less seasoning
BEFORE THE FIRST USE
Unpack the appliance. Wipe the appliance with a damp cloth or
sponge, and then dry with a paper towel.
Check for signs of damage including cord or physical damage to
the system or heaters. If any signs of damage are found send back
for factory service and replacement parts.
Do not remove warning labels.
OPERATION
1. Preparing for use
The sous vide immersion cooker requires a container or pot with a
minimum depth of 4 inches.
Fill your container with water and place on a trivet or any other
insulating material. Make sure you have an electrical outlet nearby.
DO NOT USE DEINIONIZED WATER (DI water).
Make sure the water level meets or exceeds the minimum line and
falls below the maximum fill line.
More water works well for longer cooking items.
Attach the clamp to the side of the pot by using the handle trigger
to open the clamp. Put the skirt portion into the container and
loosen the handle switch.
Insert the plug into a wall socket. You will see the display light up.

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Caution!
• The water level in the cooking vessel will rise as food is added. Make
sure to allow for this displacement when adding water to the pot.
• Always allow the cooking liquid to reach the set temperature before
adding the sous vide cooking pouches.
• Always make sure the pump cap (4) is well in place before starting
the unit
2. Using the appliance
1. Current temperature
2. Function key / Timer
3. Start / Stop key
4. Scroll wheel
Note: Your sous vide circulator is designed to be used only in water.
Once plugged, the screen will display the current temperature of
the water.
To change the temperature units, hold down the Key function for 3
seconds.
“SET” allows you to adjust the desired temperature and cooking
time.
To adjust the temperature, just move the scroll wheel up or down
until the desired temperature is reached. After selecting the

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temperature, the screen and side wheel will blink for a few seconds.
This signal indicates that the temperature is set.
To adjust cooking time, touch the timer icon on the touch screen to
access the timer display. Then, use the wheel to modify the cooking
time. When done, the screen and side wheel will blink for a few
seconds, indicating that your timer is set.
Press the start button to begin cooking. Your sous vide water
circulator will start heating the water and you will see the “current
temperature” gradually increase or decrease to the set
temperature.
Once the water has reached the desired temperature, add the
food to cook, making sure the food is always placed in watertight
freezer bags, or better, vacuum sealed bags (less air will allow for a
better transmission of the heat of the water to cook the food in the
bag)
Follow the recipe guides for cooking time and temperature settings.
Note: The water temperature will decide the doneness of your food,
more than the cooking time. As a rule of thumb, count 1 hour 30
minutes to 3 hours of cooking to get the perfect cooking result (the
times may vary depending on the type of the food to be cooked,
the size of the food, etc.). After all the food has reached the
desired temperature, the length of the cooking time will not
enormously change the cooking results.
Once the timer goes off, the unit will turn off and the water
temperature will start decreasing.
If you need to stop the appliance before the time goes off, just
press and hold “stop key” for 2 seconds.
After the food is cooked with your sous vide circulator, you can
finish/brown it, for example in a hot frying pan (to color steaks or meat)
or using a culinary torch. Most of the time frying your sous vide-cooked
food for just a few seconds is enough to bring the finishing touch to your
culinary masterpiece.
Caution! Water may be hot, do not put your hands into the water to
remove the food, use tongs! Allow system to cool before emptying the
water bath and use oven mitts or tongs when handling.

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SETTINGS AND RECIPES
Food
Temperature
Cooking Time
Beef (filet, strip
steak, rib-eye, T-
bone)
Rare: 122°F/50°C
Medium rare: 131°F/55°C
Medium: 140°F /60°C
Done: 158°F /70°C
1h30 (ready
between 1h and 3h)
Poultry (white
meat)
140°F/60°C
1h (ready between
45 min and 2h)
Poultry dark meat)
149°F /65°C
1h30 (ready
between 45 min
and 3h)
Fish (salmon, tuna,
cod, tilapia)
122°F /50°C
40 min (ready
between 25 min
and 1h)
Pork (pork chops)
149°F /65°C
1h (ready between
1h and 1h45)
Poached eggs
149°F /65°C
1h (ready between
45 min and 2h)
Green vegetables
185°F /85°C
Ready between
5min and 20 min
Whole potato
185°F /85°C
1h30 (ready
between 1h and 3h)
CRISPY CHICKEN THIGHS WITH MUSTARD SAUCE
4 bone-in, skin-on chicken
thighs
Kosher salt and freshly ground
black pepper
4 sprigs of thyme
1 tbsp. canola oil
1 small shallot, minced
1 cup dry white
1 tbsp. whole-grain mustard
2 tbsp. unsalted butter
½ tsp fresh lemon juice
1 tsp minced parsley leaves
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature (150°F for very juicy but firm, 165°F for
very juicy and tender).

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2. Season the chicken thighs generously with salt and pepper. Place in
a single layer in food-grade freezer bags or boiling bags such as
vacuum-sealed bags and add thyme sprigs.
Tip: if using food-grade freezer bags, remove the air from the
bag, leaving the last inch of the top unsealed. Slowly lower the
bag into the preheated water, letting the water displace the air
surrounding the portions of chicken, then seal the last inch of
the top before fully submerging.
3. Let the chicken cook in the water bath for 45 minutes to 2 hours.
Note that the temperature matters more than the cooking time as
the temperature will decide of the doneness of your meat.
Tip: if you do not want to eat the chicken immediately: When
chicken is cooked, carefully remove using tongs and place
bags in an ice bath until completely chilled. At this point, the
chicken can be stored for up to 4 days in the refrigerator before
finishing.
4. To finish: open the bags and remove the chicken pieces, reserving
any gelled liquid. Pat dry with paper towels.
5. Heat the oil in a nonstick or cast iron skillet over medium heat until
shimmering. Gently lay the chicken in the skillet, skin side down. Use
a spatula to hold the chicken down flat in the pan. Cook until
golden brown and crisp. Flip chicken and warm second side for a
few minutes. Transfer chicken to a paper towel-lined plate.
6. Return pan to medium-high heat. Add minced shallot and cook
until softened, about 30 seconds. Add white wine and cook until
reduced by half, about 2 minutes. Stir in gelled chicken juices and
mustard. Remove the pan from heat and add butter, lemon juice
and parsley. Whisk all ingredients together and season to taste with
salt and pepper.
7. Serve chicken immediately with pan sauce.
STEAK WITH GLAZED CARROTS
2 steaks
Kosher salt
Freshly ground black pepper
Bay leaves
1 tbsp. olive oil
Butter, as needed
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature. 131°F will produce a medium rare
steak.

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2. Season your steaks with salt and pepper on both sides.
3. Place your steaks in food-grade freezer bags or vacuum-sealed
bags and add olive oil and bay leaves.
4. Place the bags in the preheated water.
Tip: if using food-grade freezer bags, remove the air from the
bag, leaving the last inch of the top unsealed. Slowly lower the
bag into the preheated water, letting the water displace the air
surrounding the steaks, then seal the last inch of the top before
fully submerging.
5. Cook for a 1 ½ hours. A thinner steak may cook faster but it can
hang out in the water for 2 or 3 hours without overcooking.
6. Finish your steak: Use tongs to remove your steaks from the bags.
Preheat a skillet over high heat and add butter. When the butter
has stopped bubbling, add your steak and some fresh herbs if
desired.
7. Sear your steak for about 1 or 2 minutes per sides, until the steak is
golden/brown on each side.
8. Serve with the carrots.
For the carrots:
1 pound whole baby carrots,
peeled
2 tbsp. unsalted butter
1 tbsp. granulated sugar
Kosher salt and ground black
pepper
1 tbsp. parsley, chopped
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature (183°F allows carrots to soften but not
turn mushy).
2. Place carrots, butter, sugar and ½ tsp kosher salt in a food-grade
freezer bag or a vacuum-sealed bag.
3. Cook carrots in the water bath until tender, about 1 hour. At this
point, carrots can be stored in the refrigerator for up to 1 week, if
needed.
4. Empty the content of the bag into a skillet and cook over high heat,
stirring constantly until liquid has reduced to a shiny glaze. Season to
taste with salt and pepper and stir in parsley. Serve with the steak.

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CLEANING AND MAINTENANCE
Disassembly
Twist the skirt to the left until it comes off.
Sometimes the impellers will get caught on the side of the skirt. Just
jiggle the skirt from side to side to loosen it up.
The pump cap is removable and can be removed independently
from the skirt.
Cleaning
Before cleaning, unplug the appliance and wait for it to cool down
completely.
Clean the stainless steel skirt and pump cover in the sink with
detergent or place into the dishwasher
Clean the heating coil, pump shaft and sensors, use dish soap, a
soft tooth brush and rinse under water.
DO NOT rinse the top part of the immersion cooker including the
main body in water.
Dry thoroughly after cleaning.
Maintenance
Hard water stains will appear on the water heater and stainless steel
skirt.
Should cleaning become necessary, run the circulator’s heater in
either a 15% white vinegar in water solution or a 10% food-safe
calcium/lime/rust remover in water solution at 140°F / 60°C until the
scale is removed. Dry thoroughly when done.
Any other servicing should be performed by an authorized service
representative.

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WARRANTY
We suggest that you complete and return the enclosed Product
Registration Card promptly to facilitate verification of the date of
original purchase. However, return of the Product Registration Card is
not a condition of these warranties. You can also fill out this warranty
card online, at the following address: www.KALORIK.com
This KALORIK product is warranted in the U.S.A. for 1 year from the date
of purchase against defects in material and workmanship. This warranty
is not transferable. Keep the original sales receipt. Proof of purchase is
required to obtain warranty performance.
During this period, if the KALORIK product, upon inspection by KALORIK,
is proven defective, it will be repaired or replaced, at Kalorik’s option,
without charge to the customer. If a replacement product is sent, it will
carry the remaining warranty of the original product.
This warranty does not apply to any defect arising from a buyer's or
user's misuse of the product, negligence, failure to follow KALORIK
instructions noted in the user’s manual, use on current or voltage other
than that stamped on the product, wear and tear, alteration or repair
not authorized by KALORIK, or use for commercial purposes. There is no
warranty for glass parts, glass containers, filter basket, blades and
agitators, and accessories in general. There is also no warranty for parts
lost by the user.
ANY WARRANTY OF MERCHANTABILITY OR FITNESS WITH RESPECT TO THIS
PRODUCT IS ALSO LIMITED TO THE ONE YEAR LIMITED WARRANTY
PERIOD.
Some states do not allow limitation on how long an implied warranty
lasts or do not allow the exclusion of incidental or consequential
damages, so the above limitations may not apply to you. This warranty
gives you specific legal rights, and you may also have other rights
which vary from state to state.
If the appliance should become defective within the warranty period
and more than 30 days after date of purchase, do not return the
appliance to the store: often, our Customer Service Representatives
can help solve the problem without having the product serviced. If

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servicing is needed, a Representative can confirm whether the product
is under warranty and direct you to the nearest service location.
If this is the case, bring the product, or send it, postage prepaid by the
user (all Kalorik customers are responsible for the initial shipment back
to the warranty center), along with proof of purchase and a return
authorization number indicated on the outer package, given by our
Customer Service Representatives. Send to the authorized KALORIK
Service Center (please visit our website at www.KALORIK.com or call
our Customer Service Department for the address of our authorized
KALORIK Service Center).
When sending the product, please include a letter explaining the
nature of the claimed defect.
If you have additional questions, please call our Customer Service
Department (please see below for complete contact information),
Monday through Thursday from 9:00am - 5:00pm (EST) and Friday from
9:00am - 4:00pm (EST). Please note hours are subject to change.
If you would like to write, please send your letter to:
KALORIK Customer Service Department
Team International Group of America Inc.
1400 N.W 159th Street, Suite 102
Miami Gardens, FL 33169 USA
Or call:
Toll Free: +1 888-521-TEAM / +1 888-KALORIK
Only letters can be accepted at this address above. Shipments and
packages that do not have a return authorization number will be
refused.

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IMPORTANTES MEDIDAS DE PRECAUCIÓN
Al utilizar aparatos eléctricos se deben tener siempre en cuenta las
siguientes medidas básicas de precaución:
¡LEER LAS INSTRUCCIONES ANTES DE USAR!
1. Verifique que el voltaje de su hogar corresponda al que está
indicado en el aparato.
2. No toque las superficies calientes. Utilice asas o perillas.
3. Para protegerse contra una descarga eléctrica, fuego o lesiones
personales, sumerja sólo la parte del calentador / bomba de este
termostato de inmersión en líquido. No llene el nivel del agua más
allá de la línea de llenado máximo. No sumerja la parte superior de
la máquina en agua u otro líquido.
4. Si el cable de alimentación o sous vide/termostato de inmersión
cae en líquido, desenchufe el cable de alimentación de la toma
corriente inmediatamente. NO ACCEDA AL LÍQUIDO.
5. Para desconectar, pulse el botón Start/Stop por 2 segundos para
detener la calefacción y desconecte el enchufe de la toma
corriente.
6. Nunca opere la máquina sin que la máquina esté sujetada a una
superficie sólida, como una olla.
7. No monte permanentemente a cualquier superficie.
8. No deje el sous vide/termostato de inmersión en contacto directo
con los alimentos. Todos los alimentos que se preparan con este
aparato debe ser colocado en bolsas FDA aprobado para hervir
como bolsas selladas al vacío o bolsas de estilo “ziplock”.
9. El sous vide/termostato de inmersión está destinado para utilizar
solo en interiores; no usar al aire libre.
10. Supervisión es necesario cuando cualquier aparato es usado
alrededor de niños. Por regla general, este aparato no está
diseñado para ser utilizado por niños.
11. Desconectar de la toma corriente cuando no esté en uso y antes
de limpiar. Dejé que se enfrié antes de ponerle o quitarle partes.
12. No utilice un cable de extensión con este sous vide/termostato de
inmersión.
13. No permita que el cable cuelgue sobre el borde de una mesa o
mostrador, o que toque superficies calientes.

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14. No opere ningún aparato con un cable o enchufe dañado,
después de un mal funcionamiento o si se ha dañado de alguna
manera. Devolver el aparato al centro de servicio autorizado para
su revisión, reparación o ajuste.
15. El uso de accesorios no recomendados por el fabricante del
aparato puede causar lesiones.
16. Debe tener extrema precaución al manipular líquidos calientes
17. No use el aparato para otro uso previsto.
18. Un incendio puede ocurrir si el aparato está cubierto o tocando
materiales inflamables, ejemplo cortinas o paredes cuando está en
funcionamiento. No opere en presencia de gases explosivos/ o
inflamables. No colocar nada encima del aparato cuando está en
funcionamiento.
19. No limpie con esponja metálicas. Se pueden desprender pedazos
de la esponja metálica y tener contacto con parte eléctricas que
impliquen un riesgo de descarga eléctrica
20. No desatender la unidad cuando este en uso.
¡¡Cuidado!!
Algunos materiales de las encimeras como mármol no están
capacitados para aguantar la exposición prolongada al calor
necesario para el sous vide/termostato de inmersión. Para proteger
las encimeras de cualquier daño, recomendamos que siempre
coloque el recipiente de cocina sobre un salvamanteles u otro
material aislante antes de comenzar el calentamiento del líquido.
Este aparato es solo para uso hogareño.
Desconecte el aparato siempre después de usarlo.
Deje que el aparato se enfríe durante 30 minutos
aproximadamente antes de manipularlo o limpiarlo.
Este aparato está equipado con protección de
sobrecalentamiento y contra bajo nivel de agua.
GUARDE BIEN ESTAS INSTRUCCIONES
PARA USO DOMÉSTICO SOLAMENTE

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INSTRUCCIONES PARA LA TOMA DE TIERRA
Este aparato debe estar enchufado en una conexión con toma de
tierra. Ya que en caso de cortocircuito, la toma de tierra reduce el
riesgo de choque eléctrico, proporcionando una vía de escape para
la corriente eléctrica. Este aparato está equipado con un cable que
tiene un enchufe con toma de tierra. El enchufe debe insertarse en
una toma de corriente correctamente instalada.
No intente, de ninguna manera, modificar el enchufe.
INSTRUCCIONES PARA CABLE CORTO
Se proporciona un cable de alimentación corto para reducir los riesgos
de que se enrede o tropiece con un cable largo.
PARTES
Vea la página 2-3.
COCINANDO CON SOUS VIDE/TERMOSTATO
DE INMERSIÓN
Cocine las verduras, carnes, y pescados con la precisión de un chef
con su nuevo sous vide/termostato de inmersión. El termostato de
inmersión proporciona control de la temperatura conveniente y
precisa para deliciosos, fácil y saludables comidas. Con el termostato
de inmersión, usted puede lograr resultados perfectos y rápidos.
¡Simplemente ponga sus ingredientes en el congelador o en bolsas de
alimentos sellados al vacío, Introduzca el sous vide/termostato de
inmersión en agua y deje que su comida cocine a la perfección! ¡El
control Preciso de la temperatura permite que la comida se cocine a
la cocción deseada, sin correr el riesgo de cocción excesiva! Atributos
de este termostato de inmersión:
Rango de control de temperatura de 75°F –210°F (25°C –99°C) y
control de temperatura precisa (+/-0.1 grado).
Calienta y circula hasta 4 galones de agua.

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Fácil de usar clip de bloqueo de seguridad con el seguro en el
mango para asegurar la unidad en la olla de cocción en cuestión
de segundos.
Una pantalla táctil de control con la rueda de ajuste de la
temperatura y el tiempo.
Otras grandes ventajas que ofrece su Kalorik sous vide/termostato de
inmersión incluyen:
Los alimentos se cocinan asimismo y no pueden sobrecoserse si se
deja en el agua.
Evita el desorden de los métodos tradicionales de cocinar.
¡Use menos grasa y aceite, coma más saludable!
Generalmente requiere menos sazonamiento.
ANTES DE USAR POR PRIMERA VEZ
Desembale el aparato. Limpie el sous vide/termostato de inmersión
con un paño húmedo o una esponja, y luego secar con toalla de
papel.
Verificar por señas de daños incluyendo daños de cable o físico en
el sistema o calentador. Si alguna seña de daño ha sido
encontrada por favor mandar devuelta para servicio y remplazo.
No quite las etiquetas de advertencia.
OPERACIÓN
1. Preparación del aparato para su uso
El termostato de inmersión requiere un recipiente u olla con una
profundidad mínima de 4 pulgadas.
Llenar el recipiente con agua y colocar en una rejilla o sobre
cualquier otro material aislante. Asegúrese de que tenga una toma
corriente cerca.
NO USE AGUA DESIONIZADA.
Asegúrese de que el nivel de agua cumpla o exceda el mínimo
nivel de agua y caiga por debajo de la línea de llenado máximo.
Más agua trabaja mejor para los artículos de cocción más largos.

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Fije la abrazadora a un lado de la olla usando el mango para abrir
la pinza. Ponga la parte de la falda dentro del recipiente y afloje la
manija del interruptor.
Conecte el enchufe a una toma corriente. Vera la pantalla
prender.
¡Precaución!
• El nivel del agua en el recipiente aumentara a medida que se
agreguen los alimentos. Asegúrese de tener en cuenta este
desplazamiento al agregar agua a la olla.
• Siempre permita de que el líquido de cocción alcance la
temperatura deseada antes de añadir las bolsas de cocción sous vide.
• Siempre asegúrese que la tapa de la bomba (4) este bien
posicionado antes de encender la unidad.
2. Usando el aparato
1. Temperatura actual
2. Tecla de funcionamiento/minutero
3. Tecla de inicio/parar
4. Rueda de desplazamiento
Note: Su termostato de inmersión es diseñado solamente para usos en
agua.