KALORIK SVD 43056 BK Le manuel du propriétaire

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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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SVD 43056 - 170120

 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.

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KALORIK SVD 43056 BK Le manuel du propriétaire

KALORIK SVD 43056 BK Le manuel du propriétaire

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