2563056 - Slow cooker RUSSELL HOBBS - Free user manual and instructions

Product type	Slow cooker
Brand	Russell Hobbs
Model	2563056
Cooking functions	Slow cooking, Sous-Vide, Temperature probe
Keep warm	Yes, up to 4 hours
Lid lock	Yes, with locking handles
Lid gasket	Yes, removable
Temperature probe	Yes, for sous-vide and meat cooking
Support rack	Yes
Digital display	Yes, control panel
Lid material	Glass
Sous-vide temperature range	55 °C to 80 °C
Default sous-vide temperature	57 °C
Default probe temperature	82 °C
Timer	Adjustable
Control type	Touch electronic controls
Cleaning	Pot, lid and gasket hand washable; probe and base block wipe with damp cloth
Safety	Do not immerse base block; use by children aged 8 and above under supervision
Recycling	Do not dispose with household waste – take to recycling center
Included accessories	Cooking pot, glass lid, temperature probe, support rack, lid gasket, locking handles

Frequently Asked Questions - 2563056 RUSSELL HOBBS

How to lock the lid of the slow cooker?

Place the lid on the pot, rotate the metal clips upward to hook them onto the lid hooks, then push both handles down simultaneously.

How to use the Sous-Vide function?

Fill the pot with hot water, place food in a sealed bag, immerse the bag, lock the lid, plug the temperature probe into the lid insertion point, set temperature and time, then start.

What is the difference between High and Low settings in slow cooking?

The High setting cooks faster (default time 4h), the Low cooks slower (default time 8h). You can adjust the duration with the + and - buttons.

Can I use the Keep Warm function to cook food?

No, the Keep Warm function is only for keeping food warm after cooking. Do not use it to cook.

How to clean the temperature probe?

Wipe only the metal end with a damp cloth. Do not immerse it in water.

What to do if the display shows '----'?

This means the appliance is ready to be programmed. Select a function (slow cooking, sous-vide or probe) and set the parameters.

How to set the cooking time in slow cooking?

After selecting High or Low, use the + and - buttons to adjust the duration. The default duration is 4h for High and 8h for Low.

Can I use silicone bags for Sous-Vide cooking?

Yes, you can use silicone bags. Follow the bag manufacturer's instructions for sealing.

How long can I leave the appliance in Keep Warm mode?

Maximum 4 hours. After that, the appliance turns off automatically for safety reasons.

How to transport the slow cooker safely?

Use both side handles by gripping the lower part to avoid accidental unlocking. Never lift by the lid handle. Unplug the probe before transport.

USER MANUAL 2563056 RUSSELL HOBBS

Follow basic safety precautions, including:

This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been supervised/instructed and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised. Keep the appliance and cable out of reach of children under 8 years.

If the cable is damaged, it must be replaced by the manufacturer, its service agent, or someone similarly qualified, to avoid hazard.

The surfaces of the appliance will get hot.

Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Leave a space of at least 50mm all round the appliance.
• Use extreme caution when moving the appliance when it contains hot food or hot liquids.
• Use oven gloves or similar protection when removing the lid. Beware of escaping steam when removing the lid.
• Don't cover the appliance or put anything on top of it.
• Unplug the appliance when not in use, before moving and before cleaning.
• Don't use the appliance for any purpose other than those described in these instructions.
• Don't operate the appliance if it's damaged or malfunctions.
• Don't place the cooking pot on any surface affected by heat. Always place the pot onto a trivet or heat-proof mat.
  The base of the cooking pot has a rough surface and can leave scratches or other marks on delicate or polished surfaces. Always place protective padding under the cooking pot to protect these types of surface.

HOUSEHOLD USE ONLY

PARTS

1. Glass lid
2. Cooking pot
3. Locking handles

4. Base unit

5. Control panel

6. Temperature probe insertion point for Sous Vide

7. Temperature probe insertion holes (x 3)

8. Lid seal

9. Temperature probe
10. Temperature probe connector socket
11. Support rack

FURTHER INFORMATION

For further helpful hints, tips, videos and recipes please go to:

https://eu.russellhobbs.com/sous-vide-slow-cooker/

BEFORE USING FOR THE FIRST TIME

Remove any packaging material and labels. Wash the removable parts in warm soapy water, rinse well, drain, and air dry.

LOCKING AND UNLOCKING THE LID

1. Place the cooking pot into the base unit.
2. Place the lid, (with the lid seal installed), on top of the cooking pot.
3. Swing the metals clips on both handles up and around, until they fit over the hooks on the lid (fig. A).
4. Lock both of the handles by pushing down on them (fig. B). Do both handles at the same time rather than one side then the other. This will lock the lid in place.
5. To unlock, push up the top part of the handles into the open, unlocked position. Next, lift the metals clips up and over the hooks on the lid then swing them downwards.

IMPORTANT

Always carry the appliance using the two side handles. Make sure you securely grasp the bottom part of the handles. Never lift the appliance by the lid handle. Detach the temperature probe before carrying the appliance.
- Ensure that the lid seal is installed. The locking mechanism will not operate properly without the seal fitted.
- When installing the seal make sure that the lip of the seal is facing downwards (fig. C).

COOKING FUNCTIONS

Slow Cooking: Perfect for casseroles, soups, stews, and combinations of meats and vegetables.

Sous Vide: Sous-vide is a method of cooking food inside a sealed pouch in a water bath at an accurately regulated temperature. Sealing the food in pouches retains the juices and subtle flavours that would otherwise be lost during conventional cooking.

Temperat Proe: d for coing roa and oar cuts of me. The tme proes uers that the jdt does not overcoak and dry out.

USING THE SLOW COOKING MODE

1. Add the ingredients to the cooking pot and cover with the glass lid. In slow cooking, you don't need to lock the lid.
2. Plug in the appliance. The main control display will flash "----". This indicates that the heat is off and the appliance is ready to be programmed.
3. You can select the LOW ( or HIGH setting. Press the Slow Cook button a number of times until the light is lit.

Note: Never use the Keep Warm (s) setting to cook food.
4. The default cooking times are 4 hours on the HIGH setting, or 8 hours on the LOW setting. If you want to change them, use the and buttons to make any adjustments.
5. Press the I/O button to begin cooking. The display will stop flashing and the ^a,b between the numbers will flash, indicating the unit is cooking.

Making Adjustments During Cooking

You may adjust the time by pressing the and buttons. After 3 seconds of no buttons being pressed, the numbers will stop flashing and the new time for cooking will begin.

End of Cooking

• When the cooking time has ended, the unit will beep three times and automatically switch to the keep warm (H) setting. The light will come on and the display will start counting up from zero to 4 hours.
  After the keep warm setting has been on for 4 hours, the unit will stop heating and return to the default display: "----".
  Note: Do not keep foods on the keep warm setting for more than 4 hours.
• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.

SOUS VIDE FUNCTION

For Sous Vide cooking you will need a bag or pouch to put the ingredients into from which you can remove as much of the air as possible, and then seal.

PREPARATION

Place the ingredients into your chosen bag or pouch. Use one bag per portion. Try to keep portions similar in size. Before sealing the bag, you need to remove as much air out of it as possible.

For 'Zipper lock' style bags:

1. Hand Method (fig. D)
   Place the bag onto a flat surface and, using your hand, carefully push out as much of the air from the bag as you can. Be careful not to squash or damage the ingredients when you do this. Then, close the seal on the bag.
2. Water Immersion Method (fig. E)
   Fill a container big enough to hold the zip bag and ingredients with cold water. Put the ingredients into the bag and close the seal almost all of the way just leaving a small opening at one corner. Slowly push the bag into the water leaving the unsealed corner sticking up out of the water. When you do this, make sure than no water accidentally enters the bag. As you immerse the bag, the water will push almost all of the remaining air out. Finally, seal the corner and remove the bag from the container.

For Silicon bags:

Follow the instructions provided by the manufacturer of the bag.

For Vacuum pack machines:

A purpose made vacuum sealer suitable for food use is perfect for sous vide cooking. Use the correct bags as recommended by the manufacturer, and follow the instructions that come with the machine.

USING THE SOUS VIDE MODE

1. Add hot water and fill the cooking pot to approximately half way. Use water from the hot water tap (not boiling). Try and get the temperature of the water as close as you can to the temperature you are cooking at as this will cut down any unnecessary waiting time. Use a mixture of hot and cold water as required. If the water that you put in the cooker is at a temperature that is very different from the temperature you will be cooking at, the appliance will take a lot longer to either heat the water up or cool it down to the selected temperature.
2. Plug in the appliance. The main control display will flash "----". This indicates that the heat is off and the appliance is ready to be programmed.
3. Connect the temperature probe to the socket on the side of the control panel (fig.F).
4. Put the bagged food into the cooking pot ensuring that it is fully submerged. Add additional water if needed. If you are putting in several items at once, use the provided rack to keep them separated.
5. Fit lid and lock it.
6. Put the temperature probe into the sous vide insertion point in the lid. Make sure that the probe goes into the water and not the food.
7. Press the Sous Vide button. The target temperature (念) light will come on.
8. The default cooking temperature is set at 57^ . Use the and buttons to adjust the temperature.
9. Press the / button. The time () light will come on.
10. The default cooking time is 60 minutes. Use the and buttons to set the time.
11. Press the I/O button to begin cooking. The actual temperature light ( ) will come on, and the display will show the actual water temperature that the probe is sensing.
12. When the water temperature reaches the temperature that you have set, the appliance will beep twice and the countdown timer will begin.

Making Adjustments During Cooking

You may adjust the time or probe temperature during the cooking cycle.

To adjust the temperature press the / button then use the and buttons. 3 seconds after pressing, the numbers will stop flashing and the new temperature will be shown. Press the / button again to return to the time display.
To adjust the cooking time press the / button until the time (G) light is lit then use the and buttons.

End of Cooking

• When the cooking time has ended, the unit will beep three times and automatically switch the heat off.
• Remove the food.
  The display will count upwards in minutes from 00:00 to show how long the food has been cooling. After 4 hours the default display "----" will appear.
• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.

FINISHING STEPS

Some foods can be eaten straight after cooking. For steaks and other meats, searing after cooking in a hot pan is essential for the best flavour and texture.

1. Heat up a good quality pan and add oil. Sear the edges and sides of the meat to your preference (up to 2 minutes per side).
2. You can alternatively use a grill. Just keep in mind that the food is already cooked and you are only searing the outside.

NOTES ON COOKING TIMES AND FOOD SAFETY

To minimise the risks of illness due to improperly cooked food, please note the following :

Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Always check the advice on food packaging and follow the cooking instructions provided.
For food safety reasons, food cooked below 55^ (e.g. steak) should not be cooked for longer than 2 hours and must be seared on the outside.
Fish is often cooked at temperatures lower than 55^ and if you intend to do this, it is important that you buy fish that is classed as Sushi grade (i.e. fish that can be eaten raw).
Do not take meat out early. Let it cook at least for the minimum length of time on the chart at the correct temperature.
It is OK to leave meat in longer than the minimum time range. Fish is the exception to this rule. Fish will get mushy if overcooked using the sous vide function.
Always check that food is correctly cooked through (e.g. for pork, poultry, etc. till the juices run clear). Cook fish till the flesh is opaque throughout.

Sous Vide Cooking GUIDE Table

Food Temperature		Time (hours)		Notes
		min. max.
Beef steaks (fillet, ribeye, sirloin, rump, etc.)	Medium rare: 56°C 1 1 1/2			Timings based on a 200 - 250 g portion.Medium
	Well done: 68°C 2 2 1/2
Lamb, veal, duck, venison, etc. (cutlets, loin, steaks, etc.)	Pink: 56°C	1 1/2	3 1/2	Timings based on a 200 - 250 g portion.
	Well done: 68°C 2	4
Pork (chops, fillet, loin, etc.)	Juicy/tender: 63°C	1 1/2 3		Timings based on a 200 - 250 g portion.
	Well done: 70°C 3	5
Chicken breast	Juicy/tender: 60°C	1 1/2 3		Timings based on a 200 - 250 g portion.
	Well done: 70°C 2	4
Chicken leg, wing, thigh	Juicy/tender: 63°C	3 1/2	5 1/2
	Well done: 72°C	4 1/2	6 1/2
Fish, (salmon, cod, etc.)	Soft, flaky 55°C	1	2	Timings based on a 150 - 200 g portion.
	Firm, well cooked 65°C	1 1/2	2 1/2
Root vegetables (carrots, swede, celeriac, etc.)	80°C	4	6	Cut into even sized pieces, 15-20 mm in size.

It is important that you cook ingredients at the specified temperature for at least the minimum specified time. Any heat up time that the water may require after adding the ingredients is not included. To guide you, the timer will only start when the water temperature has reached the temperature you have set. Always wait until the timer shows that you have cooked the ingredients for at least the minimum length of time shown above.

TEMPERATURE PROBE FUNCTION

USING THE TEMPERATURE PROBE FUNCTION

1. Add the joint to the cooking pot. Fit the lid and lock it.
2. Plug in the appliance. The main control display will flash "----". This indicates that the heat is off and the appliance is ready to be programmed.
3. Connect the temperature probe to the socket on the side of the control panel (fig. F).
4. Insert the temperature probe into the joint. There are three holes in the lid where you can do this (fig. H). Choose the one which allows you to insert the probe into the joint at the thickest part (fig. I). Don't let the probe touch any bones in the joint. If needed, you can use the rack to elevate the joint nearer to the temperature probe. Note that it is only the tip of the probe that senses the temperature.
5. Press the Temperature Probe ( ) button. The target temperature () light will come on.
6. The default cooking temperature is set at 82^ . Use the and buttons to adjust the temperature.
7. Press the I/O button to begin cooking. The actual temperature light (忍) will come on, and the display will show the temperature that the probe is sensing.
8. When the internal temperature of the meat has reached the target temperature, the unit will beep twice and automatically switch to a cycle that holds the food at the target temperature. To help you keep track of the length of time the food has been held at that temperature, the display will start counting up from zero.
   Check the temperature probe occasionally during cooking to make sure it hasn't changed position due to the meat shrinking.

End of Cooking

• Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.

Temperature Probe Cooking Table

Food Temperature		Time (hours)		Notes
		min max
Beef roasts (tough cuts such as brisket, shank, etc. 1 - 3 kg)	72°C 12 36			The longer you can cook these cuts of meat the more tender they will become.
Beef roasts (tender cuts such as prime rib, tenderloin, etc. 1 - 3 kg)	Medium: 60°C Well Done: 72°C	6 12		Cooking time will vary depending on the size of the roast. Do not cook a roast at a temperature lower than 56°C.
Pork roasts (tough cuts such as shoulder or leg); can be bone in or boneless, 1 - 3 kg	72°C 12 36			The longer you can cook these cuts of meat the more tender they will become.
Pork roasts (tender cuts such as loin); 1 - 3 kg	65°C 6 12			Cooking time will vary depending on the size of the roast. Do not cook a roast at a temperature lower than 56°C.
Whole Chicken- up to 2 kg 72°C 8	12

TROUBLESHOOTING

If the display shows "E3" the temperature probe is not connected properly.

CARE AND MAINTENANCE

WARNING: Never immerse any part of the temperature probe or base unit in water or any other liquid.

1. Unplug the appliance and let it cool down before cleaning or storing away.
2. To clean the temperature probe, wipe only the metal probe end with a damp cloth. Dry thoroughly.
3. Wash the cooking pot and glass lid in warm soapy water. Remove the lid seal from the lid and hand wash separately. If food sticks to the cooking pot, fill it with warm soapy water and allow it to soak before cleaning with a nonabrasive scouring pad.
4. Wipe the inside and outside of the base unit with a soft, damp cloth.
5. Allow to dry thoroughly before storing.
6. Don't use harsh or abrasive cleaners, solvents, scourers, wire wool, or soap pads.

RECYCLING

To avoid environmental and health problems due to hazardous substances, appliances and rechargeable and non-rechargeable batteries marked with one of these symbols must not be disposed of with unsorted municipal waste. Always dispose of electrical and electronic products and, where applicable, rechargeable and non-rechargeable batteries, at an appropriate official recycling/ collection point.

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VOR ERSTMALIGEM GEBRAUCH

THERMOMETER-FUNKTION

SO VERWENDEN SIE DIE THERMOMETER-FUNKTION

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AVANT LA PREMIÈRE UTILISATION

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APENAS PARA USO DOMÉSTICO

PEÇAS

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ANTES DE UTILIZAR PELA PRIMEIRA Vez

LANGTIDSTILBEREDNING

SÄDAN BRUGES LANGTIDSTILBEREDNINGS-FUNKTIONEN

LÅSA OCH LÅSA UPP LOCKET

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FOR FOrSTEGANGSBRUK

PLEIE OG VEDLIKEHOLD

ADVARSEL: Senk aldri deler av temperatursonden ell grunnenheten i vann ell andre vaesker.

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He doTabaIte MChBte 6JIIOA n3 yCTpoiCTBa cIIIKOM paHO. OHn dONJHb rOToBHTCBa TteueHne MNHMmaIbHO peKOMeHyemoro BpeMeHN, yka3aHHOro TBaTbnue, npn noDxOJaIe TeMtnepaType.
- Donyckaetca 6pa60ka mca B Teeyne donoHnTeBHO BpeMeHH, npeBbIaIOe rMHNMaIbHoe. Pb6a - NCKIOeHne I3 3TO rnpabna. PpeBbIeHne BpeMeHH 6bnOa C NOMOe bFOyHKcIMrTOBKn B BaKyyme npBBeT K TOMY, yTO KOHeHbI npOdyKT 6yET IMeT CNMIJKOM MFRKYO KOHCNTeHcNIO.
O6a3aTeBHo CnEiHTe 3a TEM, YTO6b BAAse 6IIOo 6bIo roTOBO BHYTpN (HaNPmep, cok n3 CBHNHbI, NTUcI I T. I. DOnKeH 6bTb PpO3paHbIM). ToOBtpe b6y do Tex nop, noka MkOtB cTaHET HENpO3paHoh.

PYKOBODCTBO NIO PNIROTOBNEHNIO BIIOD BBAKYYME

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BEFORE USING FOR THE FIRST TIME

Remove any packaging material and labels. Wash the removable parts in warm soapy water, rinse well, drain, and air dry.

ZAMYKÁNÍ A ODEMYKÁNÍ POKLICE

FUNKCE TEPLOTNI SONDY

POUZIVÁNÍ FUNKCE TEPLTNI SONDY

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PRZEDPIERWSZYMUZYCIEM

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PRIJE PRVE UPORABE

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PRED PRVO UPORABO

Avlagsna allt forpackningsmaterial och alla etiketter. Odstranljive dele umjte v topl milnici, temeljito sperite, odcedite in osusite na zraku.

ZAKLEPANJE IN ODKLEPANJE POKROVA

1. V osnovno enoto namestite lonec.
2. Pokrov (z namescenim tesnilomPokrova) dajte na vrh lonca.
3. Kovinski sponki namestite cze obra rocaja, dokler se ne prilegata kaveljckoma naPokrovu (slya A).
4. Oba rocaja zaklenite, takdo da ju potisnete navzdol (sika B). Rocaja zaklenite hkrati in ne najprej enega ter nato drugega. Tako bostePokrov zaklenil na mesto.
5. Za odklep potisnite zgornji del rocajev v odprti nezaklenjen polozej. Nato dvignite kovinski sponki navzgor in cez kaveljcka naPokrovu, nato juzavrtite navzven in navzdol.

POMEMBNO:

• Napravo vedno prenašajte, tak do uporabite oba stranska ročaja. Prepričajte se, da ste varno zagrabili spodnj di prolcej, da preprečite nenamerni odklep ročajev med prenašanjem. Naprave nikoli ne dvigajte za ročajPokrova. Pred prenašanjem naprave vedno odklopite temperaturno tipalo.
• Prepričajte se, da je tesniloPokrova namešćeno. Zaklepni mehanizem ne bo pravilno deloval, Če tesnilo ni namešćeno.
• Ko namescate tesnilo, se prepriçajte, da jeziček tesnila gleda navzdol (slika (fig. C).

FUNKCIJE KUHANJA

PoÇasno kuhanje: izvrstno za enolɔncnice, juhe, obare in{jedi's kombinacijo mesa in zelenjave.

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IPIN ANO THN INPQTH XPHSE

Apaipote ta uikacoukeuaiac kai tic etikete. Nuvete ta apapoupeva np me xiaop oanouvovepo, eanvete ka kai apnoTe ta va steywovotov aepa.

AΣΦΑΛΙΣH KAI ΑΝΑΣΦΑΛΙΣH TOY KANAKIOY

1. TonoTeTnTo To mayeipiko okeooc meo aOn movadba baoC.
2. TOnoTeTneTo Kanaki (eTn Oppayion Kanakoi EykeoteonEvn) nVw ano to payeipiko okeuoc.
3. TpéyTE Touc μεtaλικούς Μυνδεπρες τοτις δύο λαβές επάνω και προς τα ἐξω, ὑς ὄτου προσαρμοστouν πάνω anó τα ἀγκιστρα tou Kαπακίου (εικ. A).
4. Aopaiote kai tic duo lae, nieovtac tic npoc ta katw (Eik.B). Auto npenei va yivetai kal otic duo lae c tautoxpova kal oXI OTN Kaeuapexwpiota. Etoi kaak 0a aopaioei otn eoTou.
5. Tia anaopaiian, onpwoTe npoc ta enaw to naow hepcw twaibw npoc tyn avoiktn, anaopaiouevn theon. Eeita, avaonkwote touc metaikouc ouvdtpecn anw kai naw ano ta aykiotpa tou kanakoiu kal opeyte ta otu uveexia npoc ta katw.

ZHMANTIKO

Na tapepe t n oukeun navta ano tic du oaneupicac aabc. Povtote va niadete otaepa to kawu hoc twv aow wote va anoeuxei to evexoevo anpoosokntnc anaopaiianc twv laowkata n tetaeapopa. Not e uvaonkwve t n oukeun ano tn aonou. Piv ano tn meapopa tnc oukeun, apiaeote tov aothnpa eepukpiaic.
Beaiowte ot to aotyo oteyavonoinc kanakou eival ykateotnevo. O uxavioc aoaiaionc dev 0a aeupyei owata ev to aotyo oteyavonoinc dev exei tonoetnEi.
TnV tonoEtonou laotxou oTeyavonoinc,beaiwthetaiTo xieao tnc oTeyavonoinc eival otpaevno npoc ta kato

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AZ ELSO HASZNÁLAT ELOTT

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ILK KULLANIMDAN ONCE

ISIPROBUPISIRMETABLOSU

Yiyecek Sıçakkı		Süre (saat)		Notlar
		min. maks.
Biftekler (sert etler 1 - 3 kg)	72°C	12	36	Bu et dilimlerini ne kadar uzun yüz ilepşiirseniz, o kadaryumusak olmalarini sekslarsıniz
Biftekler (yumusak etler 1 - 3 kg)	Orta: 60°Cİyi pişmiş: 72°C	6 12		Pişirme Süresi, et diliminin edadina®,®,®,%, olarak®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®
Domuz etleri 72°C 12 36				Bu et dilimlerini ne kadar uzun®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®, ®
Domuz etleri	65°C	6	12	Pişirme Süresi, et diliminin edadina®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,®,
Bütin ravuk, en fazla 2 kg	72°C	8	12

SORUN GIDERME

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INAINTE DE PRIMA UTILIZARE

Indepartati ambalajul si etichetele. Spalati componentele detasabile cu apa caldua si sapun, clati bine, scurgeti si lasa la uscat.

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PPEIMIbPBOHAJHO N3NOL3BAHE

OTcpaHHe BCnKOnaKOBbUHN MaTePnAnu n eTuKETn. N3MNITe CmEHaMeNTe qACTN B TOIIa canyHeHa BOa, N3PiakHeTe Do6pe, NoDCyWeTe N 3CyWeTe Hb3DyX.

3AKJIIOUBAHE N OTKJIIOUBAHE HA KAIKA

1. NocTaBeTe Cbda 3a rotBeHe B OCHOBHOTo TAnO.
2. NocTaBeTe KaNaKa (c MOHTnpaHo yNtBThHeHne) Bbpxy Cba 3a rotBeHe.
3. 3aBbptTeMeTaNHe KnncOBe Ha DBeTe npkKn Harope N OKoN Okan,doKaTo Ce MOHTnpaT Bbpxy KyKnquKe THe KaNaka (fHrA).
4. 3aknioue DBeTe dpBxKn, KaTo rHaTncHe T haOny (ΦIr.B). HAnpaBeTe ro c DBeTe dpBxKn eHOBpeMeHHo, a He NootdJIHo. Taka ue fHKpTaKaNaka Ha MRCTO.
5. 3a da ro OTKIIIOHTe HATNCHETe rOpHaTa YAcT Ha DpbXkNte HArOpe, BOTBOpHa, OTKJIIOUeHa N03nIy. Cne ToBa IOBIMrHeTe MeaHInTe KINICOBe HArOpe n OKONO KYKNUKITE Ha KaNaka, CNE KOETo T3aBbPTeTe HADONY.

BAXHO

BnHaHn 3nOJ3BaIte DBeTe CtpaHnHn DpBkK, KOrATo MeCTe UpeHa.3aDJIKeTEnHO XBaHete OJHATA YacT Ha npBkKtE 3paBO, 3a da H36erHeTe HeoayKaBaHO OTKnIOBaHe npi PpeMeCTBaHe. Hnkora He NobduraTe UpeHa c dpBkKaTa Ha KaNaka. CbaIe Te TempePaTyPbHaTa coHa, npedn Da NoBdnHte UpeHa.
- yBepTe ce, ye ynIbTHHeHneTo Ha KaNaka e MoNTnpaHo. 3akIOuBaUHT MExaHIN3bM HMa da pa6Otn npabUNHO 6e3 yInbTHHeHne.
- Pn MOHTnpaHe Na ynnbTHHeHneTo ce yBepete, ye e3uHTo coyn HaoNy (fNr. C).

ФУHKUIM3AΓOTBEHE

Babho rotbehe: Iealno 3a kacepoln, cyin, xHnn N KOM6Haun OT mca n 3eneHcyu.

CyBud:CyBud"e MeTOD 3a npiroTOBHe Ha XpaHa B 3aneuTaHa TO6nka Ha BOHa 6aHn PnI TOHOp erynipaHa TEMnepaTy.3aneuTaBaHTo Ha XpaHaT B TO6nKn 3ana3Ba COKOBe Tn KOnTo 6Na ce n3rybnnn PnKOHBeHIOHOJHO rotBeHe.

Tempepatpya coHda: IdeanHO 3a npriotBnHe ha neueHO mecO nDpyrI rOlemn napyeta Meco. TempepatpHaTc coHda rapaHTnpa, Ye MeCOTO HMa da ce pncroTbN uN3cbxHe.

I3IOJ3BAHE HA PEXKIM 3A BABHO TOTBEHE

1.Добавete npodyktiteВ CBda 3a roTbeH nOCTaBeTe KaNaKa.
2. BkIouhe ypeBa 3axpaHbaHeto.Ha oChOBnHa KOHTpOJe HmCnIe 3anOyBa da mra .Toba noka3Ba, ye tonnilHa t e n3KIOueHa uypeBt e B roTOBHOCT 3a nporpaMIPAHe.
3. 136epe HactpoKa 3a HnCKA () nn CNIHAA (TOIINHa. HaTNCHe 6yToHa BaBHO rOtBeHe HAKONKIO nTn, DOKaTO He CBEThe NaMnUka nn
HnKora He n3noI3BaIte HacTpoKaTa IOnDbPkaHa He TaempepaTypa 3a rotBeHe.
4. BpemTo 3a roTBeHe no nOpa36bpaHe e 4 yaca Ha CNHHa HactpoJa nn 8 yaca Ha HnCKA HactpoJa. Ako JenaTe da rH CmHuTe, m3nonBaIte 6yToHnTe ▲ n▼, 3a da npabnte KopeKuIn.
5. Hatachete 6ytoHa I/O, 3a da cTAPtnpate npoueca Ha rotBeHe. DncnneT cnnpa da Mura, a "Mekdy uHpnte 3anOuBa da npemirBa, Koeto O3haaba, ye ypeBt e 3anoHaN da rotBN.

Kopurupahe no Bpeme Ha rotBeHeTo

MoKeTe da perynpaTe BpeMeTo c HATnckaHe Ha 6yToHnTe Ako CneI 3 ceKyn He HATnchTe HnTO eHN 6yToH, uΦpnte cnnpaT da Mmrtu 3aNoOBA HOBO To Bpe Me 3a rotBeHe.

KpaaiHa roTbeHeTo

Korato Bpemeto 3a roTbeHe npKnIOuy, ypeBt 1e 13daTe TPN 3ByKOu CNrHaN a ABTOMaTHO Oe npeBkIOUH Ha HAcTPOKaTa 3a noDbPjAHe Ha TemnepaTypata ().JaAMnUkata CBETBa N DCNCJIeRt 3AnOuBa da OTbpoRa Bpemeto OT Hyla Do 4 Yaca.
CneKATOHACTPOKA3aNOIDbPkaHeHaTEMpeAtypatae6nlaBKnUeHaBnpdbLnXeHHeHa4aca,ypeBtIe cnpe 3aToonJIHeTo nIce Ce BbpHE KbM DnCpIe INo NOpda3bupaHe:----"
- 3a6eJekka: Hactpoikata 3a noDbpxaHe Ha TOniHaTa He Tp86Ba da e BkNoHcEHa B npOdbNxHne Ha nobuee ot 4aca.
I3KJIouTe ypea oT 3axpaHbAheTo, KOraTo He ro n3nO3BaTe, INBHaRn rO octabraTe da ce oxlaJn peJe nnocntBaHe IIN npin6upaHe.

ФУнкця „СВ ВД"

3a roTBeHe "Cy BnD" ige Bn e Heo6xOdma TOp6uKa Hnn PnIK, B KOnTO Da NoCTaBnTe NPOyKTIne N OT KOnTO MoKeTe Da OTCpaHnTe Bb3MOXHO Hau-MHOrO BB3dyx U cnE ToBa da n 3aneYataTe.

IIOIROTOBKA

IocTabe TPOdykTNTE BTO6nKATAHINIINKA.N3NOJ3BaTe eHa Top6nKa 3a NOpua. CTopeMeTe c da NoIgrotBte 6n3Kn no pa3Mep npun. IpeDn da 3aneuatae TO6nKATA,OTCTpaHeTe Bb3MOXHO Hau-MHORO Bb3dyx OT He.

3a Top6uKc c uH:

1.PbueHMeTOd（ΦnR.D)

IocTaBeTe TOp6uKATA Bbpy paBHa IOBbpxHOCT N BHIMaTeHIO OTCpaHE Te B3MOxHO HAI-MHO TO B3dyX OT He C p6KaTcN. BHIMaBaIe Da He cMaUkATE INI NOBpeNTe npOyKTInE. CnE ToBa 3aneYataTe TOp6uKATA.

1. MeToD c NotaHne BbB BOa (fHr.E)

HaBnHHe TcBd, nOCTaTbUHO roJAM, 3a da no6epe Top6uKata, npOdyKTnte i cydeHaTo B0da. NocTaBe npOdyKTnte B Top6uKaTa n 3aTbOpTe cna
NoTn DOKpa, KaTO OCTaBnTE MaJIbK OTBOP B eINHra Bbl. BaBHNO NOToTe Top6uKata BBBoJa, KaTO OCTaBnTE He3aneuTaHnB bTbI IN3BbH HeR.
Korato ro Hapabnte, ce yBepete, ye B Top6uKata He e npOnHKhA BoJa. OkaTo Notanrte Top6uKata, BoDa tse n3Tnacka NoTH neHn octaan
Bb3dyx. HApaa 3aneyataite bTbla n 3BaTe top6uKata o Tcbda.

3a cnlnkoHOBN Top6nKn:

CneBaaTe HNCTpyKcHnTe, npedocTaBeHN OT npo3BOaNTeHa Top6uKaTata.

3a ypei 3a BaKyympahe:

CneuHIO n3pa6oTeHO BAKyUMHO yNtBHeHne, noXoJIO 3a yN0Tpe6a c xpaHn, e NdeAIOHO 3a roTBHe "cy BuD". N3noI3BaIe IOnxOJaHn TOp6uKn, npenopbuaHn OT pON3BOIDNTe, n CneBaIte IHCTpyKcUNTE Ha MaunHaTa.

N3I0JI3BAHE HA PEXKIM „CY BUN

1. 106abete ropea BOa n 3anbHte cBda 3a rotbe He noTn do cpeata. N3non3BaTe BOa ot KpaHa 3a ropea BOa (a He Bpna). Ioctapai Te ce da n3no3BaTe BOa C TemepaTypa, KOTo e Bb3MOxHO Ha-6bn3Ka C Ta3N, HA KOTo rOBTne, Tb KaTo TOBa ue Bu cncTe BpeMe. Ako e Heo6XoIMMo, n3non3BaIe CMEc OT ropea u CTyede HbOa. AKO BOaTa, KOTo NoCTABe BypeJa e C TemnpaTypa, KOTo Do rOJMa CTeneh Ce pa3nU4Ba oT TemnpaTypa, Ha KOTo Ue RotBnTe, ypeBt Ue ce 3abn, DOKato 3arpee nn OxlaDn BOaTa do noctirane Ha n36paHata TemnpaTypa.
2. BkIyTe ypeBa 3axpaHbAheTo. Ha oChOBnRA KOHTpOJIeN DmCIIeN 3aIOvBa Da MIRa ,---- . Toba NOKa3Ba, Ye TOnNIHaTa e N3KJIouYeHa nypeBt E B roTOBHOCT 3a npOrpaMIPAhe.
3. Cbpxte TemnepaTyphata coHa KbM rhe3dOTo OTCTpAH Ha KOHTPOJHnaHEn (fHr.F).
4. NocTabete Top6nKata C xpaHata B cbda 3a rotBeHe n noTOne He HnBnHO. Doabete DonbHnTeHNO BOa, aKO ce HaIarA. Ako ue npiroTBATE HAKONKO TOp6nKu, INON3BaIte NoCTABkata, 3a da rN OTdEnITE eHaOTpyra.
5. NocTabete Kanaka n ro 3aKnioyete.
6. NocTabete TemnepaTpyHata coHa B ToKata 3a ,Cy BnD" Ha KaNaka. YBepete ce, Ye TemnepaTpyHaTa COHa e NocTabeHa B Top6uKaTa, a He B camata xpaHa.
7. HATNCHE6yToHa 3a cy BnD' NAMNNUKAta Ha cIeNEBaTa TEMNEpaTpa (Φ) ue CBEtHe.
8. Tempepatpata no nppa36npahe e hactpoeha Ha 57^ .N3non3BaTe 6ytoHnTe △nV,3a da pyenipate.

9. Hatnche 6ytoHa 3a TempepaTypa/Bpeme /L. lamnukata 3a BpeMe Lue CBeThe.

10. BpemTo 3a rotBeHe no npda36upane e 60 MNHTyN. 3nON3BaIte 6yTOHITe A N, 3a da HacTpoNTe XeJenaHOTo BpeMe 3a rotBeHe.

11. Hatnche 6ytoHa I/O,3a Da cTnptapre npocca Ha rotbeHe. lamnuKata Ha peanHata Tempepatya (）ue CBeHe,a Ha nCnner e ce nokaKe JeCTBNTJIHATA TEMpepatya Ha BOdA, KOrTO ce 3acuHa OT COHdata.
12. Korato Temnepa Typata Ha BOATA DOCTNHE Ta3N, KOYTO CTe 3aDJIH, ypeBbT ige N3dAe DBA 3ByKOBn CnHala N TaMepbT 3a OTbPOBaHe 9e CTapTnpa. TaMepbT OT6pOBA B MmHyTu.

Kopurnpahe no BpeMe Ha rotBeHeTo

Moxete da perynipate Bpemeto nn Tempepatyata Ha coHdaTn BO pemeHa rotBeHeTo.

3a da perynnpate Tempepatyata Ha coHa, HATNCHE 6yToHa /O, DOKAto CBeThe lamnnuKaTa Ha ueeBaTa TEMpePaTpa (O), cnei Koeto nIOn3BaIte 6yToHInTe A N, 3a da HAnpabNTe KopeKunra. 3cekyHmCnei HATNCKAHe uΦPnte ige cnpaT da Mrrat iue ce IOKaKe HOBAta TEMpepatya. Hatnche OTHOBO 6yToHa /O, 3a da CE BbPHe TkM DcNnner C BpemTo.
3a da peryunpate BpeMeTo 3a rotBeHe, HATNCHEte 6yToHa /O, DOKATO CBeTHE NaMnUkAta Ha BpeMeTo ,CneI KOeTO n3noJ3BaIte 6yToHInTe

Kpañ Ha roTbeHeTo

KoraTo BpemTo 3a roTbeHe npKnIou, ypeBbT ue n3daTe Tpu 3ByKOu CNHnla N ABTomauHoo ue n3KnIOU ToNnHaTa.
- ɪnbaɪdʒeTeXpɑhata.
IinpneT 3aOpue da ot6poBa B MInHytn oT 00:00, 3a da nokae konko BpeMe ce oxnaKda xpaHata. Cnep 4 uaca ue ce noBn dincnnernt no npda3bupane ,----".
I3KJIIOUeYpeaO T3axpaHbAHeTo, KOrato He ro n3non3BaTe, INBnHarro OCTABJrTe da ce oxnaI npEi npOnCTBaHe nn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIn npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npIN npinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpinnpin

IOBbPbNTeJIHn CTbIKN

HЯкоххаи ca noDxOyIa 3a KOHCymipaHe BeHara cIeI npuroTbHe. 3a nbpxKoI IN dpyrM meCa e Heo6xoImo da 6bDat 3aNpXeHn B HaropeueH TtRan, 3a da npDo6nT MAKcIMaIIHO npAteH apomAt n TeKCTypa.

1. 3aIpeTe TnraH Cdo6po KaueCTBO N do6aBeTe Ma3HHa. 3aneyeTe MecOTo OT KpaunTaN OTOCTpaHc cnped BaunTe npednoHTAHn (Do 2 MNHyTu OT BCKa CTpHa).
2. MokeTe Da n3nO3BaTe nCKapa.CaMo He 3abpaBnTe, Ye xpaHaTBe e roToBa n Bne cmo 3aHnTa Be bHnHaTa qact.

БЕЛEXКИ OTHOCHO BPEMETO 3A ГOTBEHE И Б3ОПАСHОCT HA XPAHATA

3a da cBeTe Do MHNmym pncKobete O 3abOJIbAHn, CbIp3aHn C HnpaBUNHO npriOTBeHa xpaHa, IMaIte npedBnCneHTo:

PnroTbHeTo Ha xpaHa Ha npaBnHaTa TemnepaTypa n 3a cBoTBeTHo BpeMe rapaHTnpa yHnOxKaBaHeTo Ha BpeHNTE 6akTePN. BnHaI npOBepBaIte CbBETeHa eTNKeTa n CLEDaBte INCTpyKUInTe 3a rotBeHe.
IopapnnpuHn,cbp3aHn c6e3oNaChocTtxaPHaTa, npiroTBeHa npi TemnepaTpya noD 55oC (Hanp. nbpxKona), He Tp6Ba da ce roTbn 3a no-dbIro ot 2 hca a Tp6Ba da 6bde 3aneueHa OTbH.
Pn6nte cheTo ce npiroTbT npri Tempepatypa nO 55oN aKo B3HaMepeBaTe da HnpaBnTe TOBa, e BaXHO da KynBaTe p6a, KOrTO ce knacnphiu npa KaTo KnaC cywn" (t.e. p6a, kOraTo moKe da CE KOHcymnpa cyp0ba).
He 3baxdaIte MecoTo npekaneo paHo. OctabeTe ro da ce npiroTbn 3a MINHmAlHTo BpeMe OT Ta6nIcata N npn Cb0rBtHaTa TemnepaTypa.
Moxete da ro octabite 3a no-dbIro OT MNHmAlnHOTo Bpeme. Pmbata e n3KIOueHne oT TOBa npabnTo Tae cTahe kato ka, B cnuyai ye 6bJe npecrotbeHa C yHKUra Ta cy BuD".
BnHaH npOBepaBte daHxpaHATA e HapbIHO roTOBa (HaNP. npN CBHcKO n PNTUe MECO cOKoBeTe ce 36ncTpT).FOrTBe pN6aTa dokaTo MecoTo cTaHe HnpO3paHNo.

TABJIUNCA CbC CbBETN 3A „CY BnID"

PENyPEXDEHNE: Hkora He notanrte hct OT tempeTpHaTc OHda nn OCHOBHO TIO BbB BOa nn Dpyra TeuHocT.

1. N3knIoue te ypea ot 3axpaHbaHeTo I ro octaBeTe da n3ctnHe, npedn da ro noocntne nn npn6epete.
2. 3a nouchtahe Ha temnepaTyPhaTc coHda e Heo6xOIMo Da 3a6bpweTe KpaHa MaTaHaTaCoHda C BnaXHa KbpaN. IocSyte H3quIIO.
3. Ⅲmtecbda 3a rotbe He n ctbkneHn kanaB b tonna, canyeha BOa. OtctpaHete ynlbTHHeHnTo OT kanaka n ro n3mnTe ha pbka. Ako no cbda 3a rotbe He mca OCTaTbUOT XpHa, ro HantbHHe TcBc canyeha BOa n ro octaBeTe da Ce HAKNChe, npedn da ro noocHTne C hea6pa3NBHa r6ba.
   4.ПочимсTeTe BbTpseHHa T N BbHHaTа YaCt Ha OCHOBHOTO TAnI CToIIA,ВlaJxHa KbpIa.
4. OctabeTe Ja n3cbxHe HaBbIHo, npedn da ro npnbepeTe 3a cbxpaHeHne.
5. He n3non3BaIte rpy6n nn a6pa3mBn nouchTbaun npenapan, pa3TBopnten, ten, CTomHaHea BblHa WIn nooMCTBaun Teueta.

PEUKNJINPAHE

3a da ce n36erHAT eKoIoruHNn 3dpaBHN npo6JIeMn nopAaHn HauNue Ha onaChn cy6ctanuH, ypeJte, akyMnaTOpHnTe n HeakymyIaTOPHnTE 6bapeHH, o603NaeHH cEHN OT TE3n CMBON, He Tp8Ba Da ce n3XbbpTt 3aeHNO C HecOpTnpaHn O6uHcKn OTnAubu. BuHaHn n3XbBpIaTE eNeKTPnueckn EneKTPoHNn pOdyKTn N, KbJeTo e npInIOxMo, akyMnaTOpHn n HeakymyIaTOPHn 6bapeHH, Na POnxOraH oOfuaNHO MCTO 3a peUKNipane/Cb6Ipuane.

J 1

4y

aaii iiaaiii jaiil caijai

Jabalabw jajlal 8 a 0 no p Jal 2n nn Jabal Jn n Jal 8 no p Jal 8 no p Jal 8 no n Jai j 8 no n Jai j 8 no n

Jabaiabwglgulnll 2aillalil

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1 1

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eaii iie aiaa iiaaa jia jia yj yj yj yj yj yj yj yj yj yj yj yj yj yj yj

m = 311

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3.3

a 1000000000000000000000000000000000000000000000

bae jialai Jaauiu

1

1

jul 1

8J 10

11

(Sous Vide)

(3x) 7

gj 1 jai Jaae

aalal aal alalal alalal alalal alalal alalal

https://eu.russellhobbs.com/sous-vide-slow-cooker/

y

g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g 1 g

a4^3b1^3·s b_n^3

sall gaggaa 1

al 2

(AJ) 15

J 1

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p 100

Jz

( L - 1)

Jus 1

jiaai jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia jia

y j 1

CJSa) Jgolgo waiil gila obe jn yssuill gila ySjie

ai a ai

a a a a a a a a a a a a a a a a a a a a a a a a

Sos

Aaalll gabll g aalbll lalaae alalal ae alalal alalal

a aaa aaa aaa aa aaa aaa aaa aaa aaa

sblll

sabill sbil gss

cIeIe I J a J S 1 dai alal bia 1 j aably laa y jao

y jssll y jssll j 1002 23 4 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23

（SOUS VIDE）

aal 150

1 1

aal

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y j 1

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y 1

(EJSS) clll jaii 2

a 1

j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j 1 j

J 1

4y

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aannnnnnae

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g 1

a

1g 1

clal alal gla (glal clall gaaas) jolal cll jaiia aal glal gaaai i jaiai jaiai eai

a a a a a a a a a a a a a a a a a a a a a a a a a a a a

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aal o jlll a 1000

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(FJSS) Sall aal yalee eaaa aee aae

gaii jgiie gaoa e aag cui jia jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jai jali jali jali jali jali jali jali jali jali jali jali jali jali jali jali jali

AaDc

alall ylll lll lll lll lll lll lll lll lll lll

aagaaal 1y aegaae

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4 1

Ae gabg jyjg dgyd yg 60 g aalr gabll .10

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g aal al l 12

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a 1

3 1

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a a a a a a a a a a a a a a a a a a a

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aai 1y ydy y plssnly pae aee y snnn jne jgnll

.

1g21 C1g2

aai jai jai aie gabll lall y aaiy iayi ayaiy ayaiy ayaiy ayaiy ayaiy ayaiy ayaiy ayaiy ayaiy

Juaa Jia Jia Jia Jia

(1)

2

plabai 2xLg 100

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(FJ)Sall a,glg 2gall sally bll g

J 4

a a a a a a a a a a a a a a a a a a a a a a a a a a

aai 1

a

a a a a a a a a a a a a a a a a a a a a a a a a a a