Kogan KASTKSOVIDA User manual

Kogan Precision Cooker Stick Sous Vide
KASTKSOVIDA
Quick Start Guide
Table of Contents
Safety & arnings..................................................................................................................1
Overview..................................................................................................................................2
Operation.................................................................................................................................2
Troubleshooting.....................................................................................................................4
Cleaning & Care.....................................................................................................................4
Recipes.....................................................................................................................................5
Safety & arnings
・Read all instructions before using the appliance.
・Do not operate this appliance if it has a damaged cord or plug, if it is not
working properly or if it has been damaged or dropped. If the supply cord is
damaged, it must be replaced by a qualified service agent at the instruction of
Kogan.com.
・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 have been given supervision or instruction concerning
use of the appliance by a person responsible for their safety.
・Thoroughly clean the parts that will come into contact with food before you
use the appliance for the first time.
・Never let the appliance run unattended.
・Unplug the appliance immediately after use and before detaching or
installing any accessory.
・Do not use an extension cord with circulator, use grounded power sources
only.
・Do not allow any external part of the product to be exposed to water or any
part of the product to be exposed to heat.
1

Overview
Operation
Preparing for cooking
1. A heat-proof 3L - 20L plastic or stainless steel container should be used to
heat the food using the Kogan Precision Cooker Stick Sous Vide.
2. Clip the sous vide securely inside the container, on the wall of the container,
without touching the bottom.
3. Fill the container with water, ensuring the water level marked on the sous
vide is between the min and max indicators on the front of the circulator. Note
that the water level will rise when food is added.
Note: As the water temperature increases, water will begin to evaporate. The
appliance is equipped with an alarm which indicate a low water level and shut
o if the water level goes below the minimum mark.
ater at the maximum level will give the best results.
2

4. Plug the appliance in: it will beep for half a second and then go onto standby.
Then press the power button on the screen more than three seconds: the
screen will power on and the current temperature will flash (second line).
The right side of the first line shows the set cooking temperature, you can use
the control wheel to increase or decrease the set temperature. The left side of
the third line of the display shows the timer.
Press the SET button to set the timer. One press allows the hour to be set (0-
99) and a second allows the minutes to be set (00-59). The right side of the
third line of the display shows the work time. hen the SET button is pressed
for the third time, the hour is able to be set (0-8) and another press allows the
minutes to be set (00-59).
Once set, press the SET button again. The display will stop flashing after 10
seconds. Press the power button: the appliance will beep once and then timer
will start to work. hen 00:00 is reached,the appliance will beep and start to
heat. hen the set temperature is reached, the work time will begin to count.
hen the work time is reached, the appliance will stop heating.
Note: During operation, the work time and temperature can be changed and
the appliance will then resume normal function.
Press the power button and set button at the same time to change the
temperature (Celsius or Fahrenheit). The current water temperature will
flashing, indicating the appliance is in standby mode.
5. hen the appliance has begun operation, the timer will not flash when the
SET button is pressed. You can adjust the work time by pressing the SET
button.
6. The control wheel can be turned to set the temperature. The maximum
temperature which can be set is 95°C.
7. Begin cooking. Press the power button: the current water temperature will
stop flashing as the applicant begins heating and circulating the water. Once
the water has reached the set temperature, the alarm will beep four times to
indicate that you can now immerse your sealed bag of ingredients ready for
cooking. The alarm will beep again when water temperature reaches the set
temperature again. The appliance can remain powered on until cooking is
complete.
8. Turn the appliance o once cooking is complete: press the power button for
3 seconds.
9. Pressing the power button once will pause the cokoing process and the
current temperature will flash. Pressing the power button for three seconds will
switch the appliance o.
3

Troubleshooting
The appliance does not turn on
Make sure the appliance is plugged in to a working power outlet.
Inspect the power cord to ensure it is not damaged or frayed: do not use the
appliance if it is.
Ensure the power button has been pressed.
Error Code Meaning Steps to resolve
E01 NTC Open Circuit:
Temperature below 0 degrees.
Turn o the appliance and restart.
E02 NTC Short Circuit:
Temperature over 99 degrees.
Turn o the appliance and restart.
E03 ater level has dropped below the
MIN water level.
Turn o the appliance, check the water
level and restart the appliance.
E04 ater level has exceeded the MAX
water level.
Turn o the appliance, check the water
level and restart the appliance.
E05 Motor fault Contact the Kogan.com Support team
Cleaning & Care
Desclaing
This should be done once a month.
1. Place the appliance in a pot filled to the MAX indicator with hot water.
2. Set the appliance temperature to 70°C.
3. Add 5g of food-grade citric acid per litre of water used.
4. Allow the water to circulate for 20 minutes AFTER the temperature has
reached 70°C.
5. Turn o and unplug the appliance.
6. Once the appliance has cooked, rinse the bottom in cold water and dry
before storage.
User manual is subject to change without notice. For the latest version of your user manual,
please visit https://www.kogan.com/usermanuals/
4

Recipes
Braised lamb shank
Ingredients:
2 Lamb Shanks
400ml of Chicken Stock
40g shallots, finely chopped
20g carrot, peeled, cubed
20g of finely-chopped celery
A pinch of rosemary
2 dry bay leaves
2 garlic cloves, minced
1 tbsp tomato puree
400ml of full-bodied red wine
80g of fresh raspberries
80g of currants
Rosemary salt
Black pepper
60ml of pure organic honey
40g of unsalted butter
Method
-Set Sous Vide to 78°C.
-Sweat shallots, carrots and celery.
-Add wine, bay leaves, rosemary and garlic – allow to reduce by a third, stirring
occasionally.
-Add tomato puree, and chicken stock, reduce on low heat by a third, stirring
occasionally.
-Strain stock, season to taste with rosemary salt and black pepper.
-Place lamb shank in the vacuum pouch, cover with reduced stock, seal.
-Cook in Sous Vide for 6 hours.
-Take out of the pouch, gently.
-Heat oven to 180°C.
-Mix butter and honey into a paste.
-Place amb shanks on to the tray, glaze with butter and honey paste using 40ml
of jus, currants and raspberries on the bottom of the baking tray.
-Bake for 12 – 15mins.
-Heat jus, serve with peeled boiled new potatoes and chopped chive.
5

Recipes
Sous vide steak
Ingredients:
Steak, thickly cut
To taste:
Salt
Black pepper, freshly ground
Olive oil
Bay leaf, fresh, or other fresh herbs
Butter
Method
-Season your steak
-Preheat water to your desired temperature: 54°C will cook the steak rare,
higher temperatures will increase doneness.
- Package for sous vide cooking with olive oil and herbs
-Place the bag into the preheated water, with the top of the bag hanging over
the edge of the pot. Make sure you leave the top of the bag open so the air can
escape. A one-inch-thick steak will be ready to eat in 45 minutes, but it can
hang out in the water for two hours or more without overcooking.
-Finish your steak
Sear: preheat a skillet over high heat and add butter. Once the butter has
stopped bubbling, add the steak from the bag and toss in fresh herbs for
flavour. Cook steak for 2-3 minutes per side.
Broil: Season generously with salt and pepper. Set over to 260°C or broil
setting. Place steak on a baking rack or in an oven-safe pan and place it on the
top rack of the oven. After three to four minutes, transfer to a warm plate and
serve.
Grill: Season steak generously with your preferred seasoning. Heat grill, place.
steak on grill and let sizzle about one minute. Flip, then grill for one more
minute. Transfer to a warm plate and serve.
Deep-fry: Do not season yet: heat three inches of oil to 204°C. Drop in steak
and fry until it develops a deep-brown crust, about two minutes. Transfer to a
warm plate, and serve.
6

Recipes
Sous vide squash casserole (serves 4)
Ingredients:
2 tablespoons (28 grams) unsalted butter
1/2 large onion, chopped (around 3/4 cup or 114 grams)
680 grams zucchini or other summer squash (about 3 large), quartered
lengthwise and sliced
Salt and freshly-ground black pepper
1/2 cup (118 mL) full cream milk
2 large eggs
1/2 cup (40 grams) crumbled plain potato chips
Method
-Set Sous Vide to 80°C. Generously grease 4 jars with nonstick oil spray or
butter.
-Melt butter in a large skillet over medium-high heat. Add onion and saute until
translucent, 5 to 7 minutes.
-Add zucchini and generous pinch of salt. Continue to saute, stirring frequently,
until zucchini is just tender, about 10 minutes. Season to taste with salt and
pepper.
-Divide zucchini mixture between the prepared jars. Let cool to room
temperature.
-Meanwhile, whisk together milk, eggs, a pinch of salt and a few grinds of black
pepper in a large liquid measuring cup.
-Divide milk mixture between the jars with the zucchini. ipe o sides and
tops of jars using a damp towel.
-Place lids and bands on jars and seal (do not over-tighten jars; air will still
need to escape). Place jars in water and set the timer for 1 hour.
-Finish:
hen the timer goes o, remove the jars from the water. Place on a cooling
rack. Carefully remove the lids. Let casseroles cool for 5 minutes. Top with
potato chips and serve.
7

Recipes
Sous vide tomato confit (serves 4)
Ingredients:
4 medium ripe tomatoes
Salt and freshly-ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar, plus more for serving
1 sprig fresh rosemary, plus more for serving
Method
-Set Sous Vide to 140°F (60°C). Bring a large pot of water to a boil over high
heat.
-Scrore tomatoes and place in the boiling water. Boil until the skin begins to
peel back, about 1 minute. Immediately transfer tomatoes to cold water.
-Once tomatoes are cool, remove from the cold water and peel o the skin.
Season with salt and pepper. Place tomatoes in a large zipper lock or vacuum
seal bag with the olive oil, vinegar, and rosemary.
-Seal the bag using the water immersion technique or a vacuum sealer on the
moist setting. Place the bag in the water and set the timer for 45 minutes.
Finishing:
hen the timer goes o, remove the bag from the water. Gently remove the
tomatoes from the bag and place on a serving platter. Drizzle tomatoes with
additional balsamic and sprinkle with rosemary. Serve.
8

Recipes
Sous vide cheesy grits (serves 4)
Ingredients:
1 cup (178g) grits (old fashioned)
1 cup (250 ml) cream
3 cups (750ml) stock
2 tablespoons (28g) butter
120g grated cheddar cheese
Paprika and extra cheese for garnish, if desires
Method
-Set Sous Vide to 82°C.
-Place grits into bowl. hisk cream and stock into grits, making sure there are
no lumps. Cut butter into small pieces, add to grits. Pour grits into ziplock
plastic bag and seal, using water immersion method to create vacuum.
-Place into hot water, laying bag flat on bottom of water container (this helps
prevent lumps. If lumps do form, take bag out of water and use your hands to
squeeze lumps out of grits without breaking the seal on the bag.) Cook 2 to 3
hours, until most of liquid is absorbed into grits.
Finish:
hen done, pour grits into bowl. hisk cheese into grits. Taste, adding salt and
pepper if needed. Serve grits topped with sprinkling of cheese and paprika, if
desired.
9