Thermal Circulators
Stainless Steel Integrated Bath System
WSV16/WSV25
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Termocirculadores
con cuba integrada de acero inoxidable
Para su seguridad y para disfrutar plenamente de este producto,
siempre lea las instrucciones cuidadosamente antes de usarlo.
Thermo-circulateurs
avec bac intégré en acier inoxydable
An que votre appareil vous procure en toute sécurité beaucoup de
satisfaction, lire attentivement le mode d’emploi avant de l’utiliser.
2
IMPORTANT SAFEGUARDS
When using this electrical appliance, safety precautions should
always be observed, including the following:
READ ALL INSTRUCTIONS
1. C arefully read all of the instructions before using this appliance
and save for future reference.
2. Do not touch hot surfaces. The lid may get hot while cooking;
hold the lid by the handle to avoid getting burned.
3. Do not immerse this appliance, power cord or plug in water or
any other liquids.
4. T his appliance is not a toy. When used by or near children, close
attention is necessary. Store this appliance in a safe place, out
of the reach of children.
5. T his 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.
6. U nplug from outlet when not in use and before cleaning. Allow
machine to cool before putting in or taking out parts or emptying
the vessel.
7. Do not attempt to operate (heat) the unit without sufcient water
in the vessel to completely cover the bottom rack and to reach
the Minimum (MIN) level mark on the sidewall.
8. Be sure not to overll the vessel; allow sufcient room to
accommodate the volume of food pouches when added to the
vessel. Make sure food pouches are completely submerged.
9. Stop using the machine immediately if the cord is damaged,
and have it replaced by a professional.
10. Always use the manufacturer’s original accessories.
11. Do not use this appliance outdoors or on a wet surface. It’s
recommended for indoor use only.
12. D o not let cord hang over edge of table or counter, or touch
heated surfaces.
13. D o not place unit on or near a gas or electric burner, or in a
heated oven.
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14. E xtreme caution must be used when moving an appliance
containing hot water or other hot liquids. Always allow the vessel
to cool before emptying your appliance.
15. Take care when removing the lid when unit is hot, as hot water
will collect on the inside during cooking.
16. Do not use this appliance for other than its intended use.
17. Don’t use the appliance if it has fallen or appears to be damaged.
18. It’s better not to use an extension cord with this unit. However, if
one is used, it must have a rating equal to or exceeding the rating
of this appliance.
19. W hen unplugging unit, grasp the plug, not the cord.
20. Before plugging appliance in or operating, make sure your hands
are dry.
21. W hen unit is ON or in working position, it must be on a stable
surface, such as a table or counter.
22. T o disconnect, press the POWER ( ) button for two (2) seconds,
then remove plug from wall outlet.
23. I f the supply cord is damaged, it must be replaced by the
manufacturer, service agent or similarly qualied persons in order
to avoid a hazard.
24. This unit is not intended to be used with frozen foods.
25. Do not use a bag larger than 1 gallon when cooking sous vide.
SAVE THESE INSTRUCTIONS
APPROVED FOR COMMERCIAL USE
CONTENTS
Important Safeguards ....................................................................................2
Grounding Instructions ..................................................................................4
Important Notes .............................................................................................4
Introduction to Sous Vide Cooking ................................................................ 5
Food Safety .................................................................................................... 6
Parts ...............................................................................................................6
Operating Instructions ...................................................................................8
Time and Temperature Guide ...................................................................... 11
Cleaning and Maintenance .........................................................................13
Troubleshooting ...........................................................................................13
4
GROUNDING INSTRUCTIONS
For your protection, the Waring® Thermal Circulators machines are
equipped with a 3-conductor cordset that has a molded 3-prong
grounding-type plug, and should be used in combination with a
properly connected grounding-type outlet as shown in Figure 1. If a
grounding-type outlet is not available, an adapter, shown in
Figure 2, may be obtained so that a 2-slot wall outlet can be used
with a 3-prong plug. Referring to Figure 3, the adapter must be
grounded by attaching its grounding lug under the screw of the
outlet cover plate.
CAUTION: Before using an adapter, it must be determined that the
outlet cover plate screw is properly grounded. If in doubt, consult a
licensed electrician. Never use an adapter unless you are sure it is
properly grounded.
Note: Use of an adapter is not permitted in Canada.
EXTENSION CORDS
Use only 3-wire extension cords that have 3-prong grounding-type
plugs and 3-pole cord connectors that accept the plug from the
appliance. Use only extension cords that are intended for indoor
use. Use only extension cords having an electrical rating not less
than the rating of the appliance. Do not use damaged extension
cords. Examine extension cord before using and replace if damaged.
Do not abuse extension cord and do not yank on any cord to
disconnect. Keep cord away from heat and sharp edges.
IMPORTANT NOTES
CAUTION: To ensure continued protection against risk of electric
shock, connect to properly grounded outlets only.
DO NOT ATTEMPT TO DISASSEMBLE
There are no user-serviceable parts inside the appliance. Do not
attempt to service this product. Do not immerse base in water or
other liquids. A short power-supply cord is provided to reduce the
hazards resulting from entanglement or tripping over a longer cord.
An extension cord may be used with care; however, the marked
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electrical rating should be at least as great as the electrical rating
of the machine.
NOTE: This unit is intended for indoor use at commercial food
service establishments. It is not intended for household, industrial
or laboratory use. Operate unit at room temperature and if not, allow
time for unit to reach room temperature.
NOTE: For the most accurate temperature control, be sure to place
lid on vessel when in use.
NOTE: This unit will only properly operate when lled using tap
water. Pure (ltered) water or distilled water cannot be detected as
there are no dissolved solids in these water types. Salt can be added
to pure (ltered) water if needed, but regular tap water is highly
recommended for use.
NOTE: Heat water only. Do not use this unit to heat oil, grease or
other liquids. Other liquids may become unstable and hazardous.
INTRODUCTION TO SOUS VIDE COOKING
Sous vide (pronounced soo-veed) describes a method of cooking
foods, sealed in plastic vacuum bags, in a water bath at precisely
controlled temperatures, often much lower than those used in
traditional ovens, but for longer periods of time. The technique was
rst developed in France and named Sous Vide, French for “under
vacuum,” though it would more correctly be called “without much
air,” since the vacuum sealing doesn’t truly remove all the air from the
bag. Removing most of the air from the bags, however, does reduce
the chance of bacterial growth and spoilage. And the vacuum-sealed
pouches prevent evaporation and the loss of avor and nutrition,
keeping the foods cooked sous vide moist, tender and avorful.
The high-precision thermostat of the Waring® Thermal Circulators
water bath maintains the temperature with a tight window around
the set target temperature, so food can be cooked to the perfect
temperature effortlessly. Steaks prepared with the sous vide method
can be cooked to the desired temperature throughout, instead of
charred on the outside, overcooked below that, and perfect just in
the center.
A medium-rare steak cooked sous vide will be medium rare from
edge to edge; a medium steak will be medium throughout; a
medium-well steak, the same all the way through. No guesswork.
No critical timing. No chance of overcooking.
Check out waringcommercialproducts.com to see our vacuum
sealing systems for food storage and sous vide cooking.
6
Conventional Cooking vs Sous Vide Comparison
Conventional Cooking Method Sous Vide Cooking Method
FOOD SAFETY
Monitor food temperatures closely for food safety. The United States
Public Health Service recommends that hot food be heated and held
at a minimum of 140˚F (60˚C) to help prevent bacteria growth.
Vacuum-packed food creates a low oxygen environment. With
improper handling or preparation, bacteria can grow. We recommend
that a HACPP food safety management program be put in place.
Check with the US Food and Drug Administration (www.fda.gov)
for details.
PARTS
1. S tainless Steel Lid with Heat-Resistant Plastic Handle –
Always place lid on vessel during cooking to keep temperature
stable and reduce steam vapor.
2. Rack Lift – Allows user to remove rack and bags from vessel.
Keeps single or multiple bags of product in line, allowing water to
circulate for evenly cooked results.
3. Universal Rack – Ensures food within the bags is completely
submerged. Prevents large pouches from touching each other
(which can affect the cooking process).
4. Vessel – Maximum 16/25 liter (1.5–6.5 gallons) capacity of food
and water.
5. Handles – Asymmetrically positioned handles to aid in the
emptying of the vessel.
6. Drain Hose – Drains water from the vessel.
6a. Drain Lever – Opens or closes the drain.
7. Water Inlet – Area where vessel water is drawn into and ltered
through the circulating boiler system.
7a. Water Outlet – Area where ltered water returns back into the
vessel from the circulating boiler system.
8. MIN Level Line – Indicates the lowest water line. Water must be
added to above this line for proper operation.
9. Drain Hose/Cord Storage – Rear storage space with hooks for
power cord and drain hose.
7
7a
7
8
9
4
5
6
6a
3
2
1
RACK POSITIONS
Normal
conguration:
allows 5 (WSV16)/
8 (WVS25) average
size pouches
To accommodate
longer pouches, use
this conguration,
which allows pouches
up to 11 inches long
(WSV25 only)
NOTE: Racks become hot during the heating process. Allow to cool
before removing or handling.
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OPERATING
INSTRUCTIONS
NOTE: Buttons are capacitive touch and only
require a light tap with your nger to operate.
11 10 9 8 76
1
2
3
4
5
Control Panel:
1. Power Button (): Touch and hold for 2 seconds to switch
the unit on or off.
2. Memory Button: Select memory to program memory stations
M1–M5.
3. LED Memory Stations M1–M5
4. Save Button: Saves user programmed settings.
5. Water Temperature Indicator (Cº or Fº)
6. Start Button ( ): Starts water circulator.
7. TEMP Button: The temperature set range is between
35°C/95°F and 90°C/194°F. Default temperature is: 60°C/140°F.
8–9. ( +/-) Buttons: Increases/decreases time or temp. For fast
scroll, press and hold (+/-) buttons.
10. TIMER (SET/START/OFF) Button: Set time from 00:00–
99:00. Default time is 02:00. Hold timer button for 4 seconds
to turn timer off, machine will remain on until manually shut off.
Press timer again to default back to 02:00 minutes or to reset
time, use +/- arrows.
11. Time Indicator
TO SET THE MACHINE FOR USE
1. Be sure the vessel contains water before starting the unit. The
water must be over the minimum level (MIN) which is marked on
the side wall of the vessel. The unit will not start if water level is
below the MIN line and will show error code E001.
2. Plug the cord set into an electrical outlet.
3. Hold the Power button ( ) for 2 seconds to turn the machine
9
on. You should hear a “click” tone. The display will show the
current temperature of the water in the vessel.
4. To set the cooking temperature:
4.1 Tap the TEMP button once. The screen shows the default
temperature of 60°C/140°F and will ash.
4.2 To switch between Fahrenheit and Celsius temperature
settings, press and hold TEMP button for 4 seconds.
Displayed temperature will ash, then tap again to switch
setting. Repeat steps to switch back to Fahrenheit.
4.3 Use the (+/-) buttons to change the cooking temperature
to the desired setting. Press and hold (+/-) buttons for fast
scroll. The temperature set range is: 35°–95°C/90°–194°F.
5. To set the cooking time:
5.1 Tap the TIMER button. LED displays the time and ashes.
The default time of 02:00 should appear. Use the (+/-)
buttons to increase /decrease time. Time-set range is
00:00–99:00 hours. Press and hold (+/-) buttons for fast
scroll.
5.2 Five seconds after desired time is selected, the display will
return to display water temperature.
6. To set memory stations:
First ensure the vessel has been lled with water over the MIN
level marking indicated on the inside wall of the vessel. The unit
will not start if water is below MIN line and the display will show
an error code of E001. Be sure to have followed all instructions
on “To Set the Machine for Use” prior to setting MEMORY.
To set a memory station, power unit on; the display will show
current water temperature and 2:00 time. Press MEMORY and
the M1 memory station will illuminate. Tap TEMP button to set
desired water temperature. Temperature will display ashing.
Use the +/- buttons to adjust. Next tap the TIMER button to set
desired runtime. Time will display ashing. Use the +/- buttons
to adjust and press SAVE. Memory M1 has been programmed
and will remain set for future use. To set additional memory
stations, tap MEMORY and follow the above steps.
7. To start cooking:
7.1 W hen you have set the desired cooking time and
temperature, tap the button to begin heating the water to
set temperature. Or using the MEMORY button, choose the
corresponding memory M1–M5, then touch the button
to begin heating the water to the preset temperature. An
audible tone will alert as the vessel begins to heat.
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7.2 W hen the desired set temperature is reached, the unit will
beep 3–5 times, the button and the time indicator will
ash, informing you it is now time to place the food into the
vessel. Press TIMER (SET/START/OFF) button. The unit will
start to count the cooking time.
7.3 Place bagged food into the vessel. Make sure that food is
totally immersed into water with the help of the rack or tray
provided with this unit.
7.4 P lace lid on the top of the unit. When set time has elapsed,
the unit will beep, alerting you that the process is complete.
Remove food from vessel for serving or additional
preparations.
NOTE: For the most accurate temperature control, be sure
to place lid on vessel when in use.
NOTE: Elapsed timer does not turn the heater off.
8. W hen not in memory mode, you can change the cooking
temperature or cooking time during the cooking process; just
repeat the step 5 or 6.
9. M achine will operate without using the timer as long as the
timer function is off. To turn off, hold timer button for 4 seconds.
Display will read – –:––.
REMOVING FOOD FROM WATER BATH
NOTE: Use CAUTION as water, racks, and rack lift are hot.
Use heat- proof tongs and oven mitts as needed.
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TIME AND TEMPERATURE GUIDE
This table is only meant to serve as a guideline. Temperatures should
be adjusted to your preference of doneness. Cooking time should
be adjusted to initial temperature, heat transfer characteristics, and
thickness of the food being cooked.
Time to Core
Temperature Thickness (Pasteurized to
Temperature Core)
BEEF
Tenderloin 138˚ F/59˚ C 2 inches 1 hour, 58 min 5 hours, 35 min
Rib Eye Steak 138˚ F/59˚ C 1.5 inches 1 hour, 58 min 3 hours, 20 min
Strip Steak 138˚ F/59˚ C 1.5 inches 1 hour, 58 min 3 hours, 20 min
Porterhouse 138˚ F/59˚ C 1.5 inches 1 hour, 58 min 3 hours, 20 min
Steak
Brisket 147˚ F/64˚ C 48 hours 3 hours, 21 min
Veal Shank 167˚ F/75˚ C 12–24 hours 9 hours, 3 min
LAMB
Lamb Saddle 138˚ F/59˚ C 2.5 inches
2 hours, 16 min
3 hours, 51 min
PORK
Pork Chop 145˚ F/63˚ C
1.75 inches
1 hour, 45 min 4 hours, 2 min
Ribs 140˚ F/60˚ C 24–48 hours 1 hour, 6 min
POULTRY
Chicken Breast 150˚ F/65˚ C 1 inch 47 min 1 hour, 36 min
Duck Breast 135˚ F/57˚ C 1 inch 60 min 2 hours, 41 min
Chicken Thighs 150˚ F/65˚ C 1.5 inches 1 hour, 20 min 3 hours, 3 min
Foie Gras 147˚ F/64˚ C 2 inches
2 hours, 16 min
5 hours, 9 min
FISH
Salmon Filet 130˚ F/54.4˚ C 1 inch 1 hour, 39 min 5 hours, 31 min
Cod Filet 129˚ F/54˚ C 1 inch 1 hour, 39 min 3 hours, 47 min
Halibut 129˚ F/54˚ C 1 inch 1 hour, 39 min 3 hours, 47 min
SHELLFISH
Shrimp/Prawns 135˚ F/57˚ C 1 inch 43 min 5 hours, 21 min
Lobster 145˚ F/63˚ C 1 inch 15 min 5 hours, 5 min
Scallops 135˚ F/57˚ C 1.5 inches 1 hour, 38 min 2 hours, 29 min
Time
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Time
Time to Core
Temperature Thickness (Pasteurized to
Temperature Core)
VEGETABLES
Root-Whole 190˚ F/88˚ C 60 min
(Beets, Carrots,
Potatoes, etc.)
Root-Cut 185˚ F/85˚ C 30–40 min
(Beets, Carrots,
Potatoes, etc.)
Bulb-Whole 194˚ F/90˚ C 85 min
(Onions,
Shallots, etc.)
Squash-Cut 185˚ F/85˚ C 30 min
Artichoke 194˚ F/90˚ C 60–75 min
Hearts
FRUIT
Peach Wedges 190˚ F/88˚ C 16 min
Pear Wedges 190˚ F/88˚ C 60 min
Apple Slices 190˚ F/88˚ C 40 min
EGGS IN SHELL
Soft Poached 143˚ F/62˚ C 57 min 44 min
Egg
CUSTARD
Crème 179.6˚ F/82˚ C 20 min
Anglaise
NOTE: Times shown in this table are to achieve the absolute
specied core temperature. Cook times can be reduced signicantly
by adding 1 degree to the water bath temperature. The closer the
bath temperature is to the core temperature, the longer the cooking
time will be.
Raw or unpasteurized food must never be served to individuals with a
weakened immune system, children, older adults and those that may
be pregnant, as there is higher risk for serious illness.
NOTE: For most accurate temperature control, be sure to place lid on
vessel when in use.
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CLEANING AND MAINTENANCE
1. Do not leave water in vessel after use. Always drain vessel
thoroughly after every use, using the drain hose and drain lever
to open and close the release valve.
2. Always keep the water intake lter clean; use brush to clean
before and after each use.
3. Do not put anything into the vessel except clean tap water.
4. I n the event of a bag breaking in the vessel or something being
mixed into the water, you will need to clean the vessel. Do not
drain the water through the drain hose in this case. Lift the
vessel to remove it from the housing and pour everything out.
Use a soft cloth or sponge and mild, soapy water to wipe away
any residue or items from the vessel.
5. Never immerse the machine unit in water or other liquids for
cleaning or rinsing.
6. Never use abrasives or harsh chemicals to clean your unit.
7. Never put the unit in the dishwasher.
8. I t is suggested that you periodically run a cleaning cycle on
your unit. Fill the vessel with clean water to above the MIN ll
line. Add mild, soapy detergent (add a non-foam detergent
or acidic cleaning liquid into the water). Set temperature at
40°C/104°F and run the machine for 20 minutes. Drain all water
from the vessel. You may need to run this cycle twice to make
sure that the interior system of the machine is clean and clear.
Fill with clean water and drain twice, using the drain hose, to
ensure all soap has been ushed out.
NOTE: Any other servicing should be performed by an authorized
service representative.
TROUBLESHOOTING
Unit is not operating
1. Check power cord to see if it is rmly plugged into electrical
outlet.
2. Examine power cord for any damage.
3. S ee if electrical outlet is operating by plugging in another
appliance.
4. C heck if the POWER button is lit. If it is not, ensure you have
pressed this POWER button for more than 2 seconds.
14
Error Code Possible causes Solution
E001 Vessel is empty. Fill with clean water to above the
MIN level.
Water is too low. Fill with clean water to above the
MIN level.
The system couldn’t Put a little salt into the water and
identify if there is water mix well.
in the vessel.
Electronics fault. Please contact Waring Customer
Service department
for maintenance.
E002 There is some debris Please clean lter well.
on lter.
Food bag is blocking Please position bags again.
the water intake. Always use provided pouch
racks to properly align the bags.
Food bag is blocking Please position bags again.
the water exit hole. Always use provided pouch
racks to properly align the bags.
Bag broke and food is Run machine cleaning cycle
blocking water inlet. according to #8 under Cleaning
and Maintenance.
Dirt accumulated Run machine cleaning cycle
inside the interior of according to #8 under Cleaning
the machine circulation and Maintenance.
system.
Machine electronics fail. Contact an Authorized Service
Center.
E004 Machine does not have Put cover on machine.
cover.
Machine electronics fail. Contact an Authorized Service
Center.
E009 Electronic failure. Contact an Authorized Service
Center.
C Over 200 hours of use Run cleaning cycle. See page
13, number 8 for directions
Digital display shows an error code and unit will not start:
15
DISPOSAL OF THE DEVICE
At the end of the life of your product, it should go to a
specially adapted waste-recycling center.
ENVIRONMENT PROTECTION FIRST
1. The symbol on the product or on its packaging
indicates that this product may not be treated as
household waste. Instead, it should be handed over
to the appropriate collection point for the recycling of
electrical and electronic equipment.
2. By ensuring this product is disposed of correctly, you
will help prevent potential negative consequences
for the environment and human health, which could
be compromised by inappropriate waste handling of
this product. For more detailed information about the
recycling of this product, please contact your local
council ofce or your household waste disposal service.
16
MEDIDAS DE SEGURIDAD
IMPORTANTES
Al usar aparatos eléctricos, siempre debe tomar ciertas precauciones
de seguridad, incluso las siguientes:
LEA TODAS LAS INSTRUCCIONES
1. Le a cuidadosamente todas las instrucciones antes de usar
el aparato y guarde el manual de instrucciones para futura
referencia.
2. No toque las superficies calientes; La tapa se pone muy caliente
durante el funcionamiento; sosténgala por el asa para evitar las
quemaduras.
3. No sumerja el aparato, el cable ni la clavija en agua ni en ningún
otro líquido.
4. E ste aparato no es un juguete; Supervise su uso cuidadosamente
cuando sea usado por o cerca de niños. Guárdelo en un lugar
seguro, fuera del alcance de los niños.
5. Lo s niños o las personas que carezcan de la experiencia o
de los conocimientos necesarios para manipular el aparato,
o aquellas cuyas capacidades físicas, sensoriales o mentales
estén limitadas, no deben utilizar el aparato sin la supervisión
o la dirección de una persona responsable por su seguridad.
6. D esconecte el aparato cuando no está en uso y antes de
limpiarlo. Permita que se enfríe antes de instalar/sacar piezas
y antes de vaciar la cuba.
7. Siempre llene la cuba hasta más arriba de la línea “MIN”; no
utilice el aparato sin una cantidad suficiente de agua.
8. Cerciórese de no sobrellenar la cuba, ya que el nivel del agua
sube al añadir las bolsas de alimentos. Cerciorarse que las
bolsas están completamente sumergidas.
9. Si el cable está dañado, interrumpa el uso inmediatamente y lleve
el aparato a un electricista o un técnico autorizado para que lo
reemplace.
10. Siempre use los accesorios originales provistos por el fabricante.
11. No utilice el aparato en exteriores o sobre una superficie mojada.
Este aparato ha sido diseñado para uso en interiores solamente.
17
12. N o permita que el cable cuelgue del borde de la encimera
o de la mesa, ni que tenga contacto con superficies calientes.
13. N o coloque el aparato sobre o cerca de un quemador a gas
o de una hornilla eléctrica caliente, ni en un horno caliente.
14. T enga sumo cuidado al mover un aparato que contenga agua
caliente u otros líquidos calientes. Permita que la cuba se enfríe
completamente antes de vaciarla.
15. Tenga cuidado al retirar la tapa, ya que vapor caliente puede
acumularse debajo de esta durante la cocción y presentar un
riesgo de quemaduras.
16. No utilice el aparato para ningún fin que no sea el indicado.
17. No utilice el aparato después de una caída o si parece dañado.
18. No se aconseja usar una extensión con este aparato. Sin
embargo, si debe hacerlo, asegúrese de que la clasificación
nominal de la extensión sea por lo menos igual a la del aparato.
19. Nun ca jale el cable para desconectar el aparato; agárrelo por la
clavija.
20. Nunca enchufe o desenchufe el cable, ni opere los controles,
con las manos mojadas.
21. C oloque el aparato sobre una superficie llana y estable, como
una mesa o una encimera.
22. S iempre apague el aparato, manteniendo el botón de
alimentación ( ) oprimido por dos segundos antes de
desenchufarlo.
23. P ara su seguridad, el cable solo debe ser reemplazado por
el fabricante, un centro de servicio autorizado o un electricista
profesional.
24. Este aparato no ha sido diseñado para cocer alimentos
congelados.
25. No utilice bolsas de más de un galón (3.8 L).
GUARDE ESTAS INSTRUCCIONES
APROBADO PARA USO
COMERCIAL
18
ÍNDICE
Medidas de seguridad importantes .............................................................16
Instrucciones de puesta a tierra ..................................................................18
Notas importantes ....................................................................................... 19
Introducción a la cocción al vacío ...............................................................19
Seguridad alimentaria ..................................................................................20
Piezas ........................................................................................................... 21
Instrucciones de operación .........................................................................23
Guía de cocción ...........................................................................................26
Limpieza y mantenimiento .......................................................................... 28
Resolución de problemas ............................................................................28
INSTRUCCIONES DE PUESTA A TIERRA
Para su protección, este aparato está equipado con un cable de
puesta a tierra, con enchufe de tierra, el cual debe ser enchufado
en una toma de corriente debidamente puesta a tierra (Fig. 1). Si una
toma de corriente con toma de tierra no está disponible, se podrá
usar un adaptador para conectar el aparato a una toma de corriente
sin toma de tierra (Fig. 2). El adaptador debe ser puesto a tierra
mediante un tornillo de metal que conecte la lengüeta del adaptador
a la placa de la toma de corriente (Fig. 3).
PRECAUCIÓN: antes de conectar el adaptador, asegúrese de
que la toma de corriente está puesta a tierra. Si no está seguro/a,
comuníquese con un electricista. Nunca use un adaptador sin estar
seguro/a de que la toma de corriente esté puesta a tierra.
Nota: está prohibido usar un adaptador en Canadá.
USO DE EXTENSIONES
Use solamente extensiones con puesta a tierra. Use solamente
extensiones para uso en interiores La clasificación nominal de la
extensión debe ser por lo menos igual a la del aparato. No utilice
extensiones dañadas. Examine la extensión antes de usarla y
reemplácela si está dañada.
19
No jale el cable para desconectar la extensión; agárrela por la clavija.
Mantenga el cable alejado de las fuentes de calor y de los objetos
cortantes.
NOTAS IMPORTANTES
PRECAUCIÓN: para proporcionar una protección continua contra
el riesgo de descarga eléctrica, conéctelo a una toma de corriente
puesta a tierra solamente.
NO DESARME EL APARATO.
Este aparato no contiene ninguna pieza que pueda ser reparada/
cambiada por el usuario. No intente reparar este producto. No
sumerja la base en agua ni en ningún otro líquido. El cable provisto
con este aparato es corto, para reducir el peligro de que alguien
se enganche o tropiece con un cable más largo. Puede usar una
extensión eléctrica, pero con cuidado. Si usa una extensión eléctrica,
la clasificación nominal de la extensión debe ser por lo menos igual a
la del aparato.
NOTA: este aparato ha sido diseñado para uso en interiores, en
establecimientos comerciales de comida. No ha sido diseñado para
uso doméstico, industrial o de laboratorio. Haga funcionar el aparato
a temperatura ambiente solamente (deje que alcance la temperatura
ambiente si es necesario).
NOTA: para un control preciso de la temperatura, mantenga la tapa
cerrada durante el funcionamiento.
NOTA: solamente llene la cuba con agua de la llave; la unidad no
detectará agua filtrada, agua mineral o agua destilada. Se puede
añadir sal al agua filtrada/mineral para ayudar a la detección, pero se
aconseja usar agua de la llave.
NOTA: use el aparato con agua solamente. No lo use con aceite,
grasa o cualquier otro líquido; esto puede ser peligroso.
INTRODUCCIÓN A LA COCCIÓN AL VACÍO
La cocción al vacío es un método de cocción innovador que consiste
en cocer alimentos envasados al vacío en un baño de agua cuya
temperatura es precisamente controlada por un termostato. Por lo
general, la temperatura de cocción es mucha más baja que la usada
para el horneado y el tiempo de cocción es más largo. Esta técnica,
desarrollada en Francia, no cuece realmente los alimentos "al vacío",
ya que el envasado al vacío no elimina completamente el aire de la
bolsa. Sin embargo, eliminar un máximo de aire durante el envasado
al vacío evita la propagación de bacterias y que los alimentos se
estropeen. La cocción al vacío evita la evaporación de la humedad
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contenida en los alimentos y conserva su sabor y valor nutricional,
para resultados jugosos, tiernos y sabrosos.
Un termostato de alta precisión mantiene la temperatura del agua
constante con un mínimo margen de variación, para resultados
perfectos cada vez. Los bistecs cocidos al vacío son cocidos
uniformemente, en vez de carbonizados por fuera, muy cocidos por
dentro y perfectos en el centro solamente.
Cualquiera que sea el nivel de cocción deseado, poco hecho, no muy
hecho o al punto, la temperatura interna de la carne será la misma
por todas partes, sin que haya tenido que hacer conjeturas ni
cálculos, y sin riesgo de cocerla de más.
Visite www.waringcommercialproducts.com para descubrir
todos nuestros productos de envasado y cocción al vacío.
Comparación entre la cocción tradicional y la cocción al vacío
Bistec cocido tradicionalmente Bistec cocido al vacío
SEGURIDAD ALIMENTARIA
Para asegurar la seguridad alimentaria, es necesario monitorear
cuidadosamente la temperatura interna de los alimentos. El
Departamento de Salud Pública de los EE.UU. aconseja cocer los
alimentos hasta que su temperatura interna alcance por lo menos
60 ˚C (140 °F) para evitar la propagación de bacterias.
Los alimentos envasados al vacío crean un ambiente pobre en
oxígeno que favorece la propagación de bacterias en caso de
preparación o de conservación inadecuadas. Le recomendamos que
implemente un programa de seguridad alimentaria del tipo HACPP.
Visite www.fda.gov para más información.
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