Tastemaker Compact - Vacuum sealer Klarstein - Free user manual and instructions

USER MANUAL Tastemaker Compact Klarstein

Dear Customer, Congratulations on purchasing this device. Please read the following instructions carefully and follow them to prevent possible damages. We assume no liability for damage caused by disregard of the instructions and improper use. Scan the QR code to get access to the latest user manual and more product information. CONTENT Safety Instructions 14 Product Description 15 Display 16 Operation 17 Hints for Sous-vide Cooking 19 Cooking Temperature and Time Guidelines 20 Disposal Considerations 22 Manufacturer & Importer (UK) 22 TECHNICAL DATA Item number 10030114 Power supply 220-240 V ~ 50-60 Hz Temperature range 0-99 °C Time range 0-99.59 hours Pump volume 12 litres/minute Water capacity 5-22 litres14

• This device may be only used by children 8 years old or older and persons with limited physical, sensory and mental capabilities and / or lack of experience and knowledge, provided that they have been instructed in use of the device by a responsible person who understands the associated risks.

• Keep the appliance under constant supervision while in use. Keep an eye on any children in the vicinity of the appliance when it is in use. The appliance is not a toy.

• Incorrect use of this appliance may cause personal injury and damage the appliance.

• Use for its intended purpose only. The manufacturer is not responsible for any injury or damage resulting from incorrect use or handling (see also Warranty Terms).

• For domestic use only. Not for outdoor or commercial use.

• Remove all packaging and transport materials from the inside and outside of the appliance.

• Check that the appliance has no visible damage and that no parts are missing.

• Do not use with any cords other than that supplied.

• Check that it is not possible to pull or trip over the cord or any extension cord.

• The appliance must not be used together with a timer switch or a separate remote control system.

• Turn o the appliance and remove the plug from the socket before cleaning, or when the appliance is not in use.

• Avoid pulling the cord when removing the plug from the socket. Instead, hold the plug.

• Keep the cord and appliance away from heat sources, hot objects and naked ames.

• Ensure that the cord is fully extended.

• The cord must not be twisted or wound around the appliance.

• Check regularly that neither the cord nor plug is damaged and do not use the appliance if there is any damage, or if it has been dropped on the oor, dropped in water or damaged in any other way.

• If the appliance, cord or plug has been damaged, have the appliance inspected and if necessary repaired by an authorised repairer.

• Connect to 230V, 50 Hz only. The warranty is not valid if the appliance is connected to incorrect voltage.

• Unauthorised repairs or modi cations will invalidate the warranty.

• Only place vacuum-packed foods in the appliance. Do not try to cook unwrapped food. CAUTION Risk of burns! Some parts of this product can become very hot and cause burns. Particular attention should be paid where children and vulnerable people are present.15

PRODUCT DESCRIPTION Front Rear Bottom A Display B MAX water level C MIN water level D Water outlet E Power socket F Fixing clip G Reset switch. IF dry heating (without water) happens and the sous vide will shut itself down for self protection, use this button to reset. H Water inlet I Removable cover J Bottom water inlet16

1. Fill a large pot with water and secure the unit to the top of the pot using the

retaining clip. IMPORTANT: Never place the device in the middle of the water bath and make sure that the water level is between the MAX and MIN marks.

2. Insert the plug into the socket and press START for 0.5 seconds. The display

turns on and the device is in standby mode.

3. Press the TEMP button to set the temperature. Press and hold for 2 seconds

to toggle between Celsius and Fahrenheit. Press and hold the [+] or [-] button to adjust the temperature in 1 °C increments. Press the buttons once to adjust the temperature in 0.1 °C increments.

4. Press the TIME key to set the hours. Press the button again to set the minutes.

Use the [+] or [-] key to adjust the time.

5. Press START to start the cooking process. Place the vacuum-sealed food in the

pot. Note: If the unit is in standby mode and you press START for the rst time without having set a temperature or time, the preset temperature will be 60 °C and the preset time will be 2 hours. If you do not use the device for the rst time, the device starts with the last used settings.18

6. If the set time has elapsed and the unit is not stopped by the user, it will

continue to run for 1 hour and then stop automatically. Note: If water needs to be added during operation, press STOP to stop the unit. After adding water, press START to continue. 7.

7. Press and hold the STOP button for 2 seconds to turn o the unit, then unplug

the unit from the wall outlet. Notes on operation

1. Do not turn on the unit when the water level is below the MIN mark.

2. If the unit runs dry or overheats, it will turn o automatically. In this case, let

it cool down for a few minutes and then press the reset button on the back of the unit to restart it.

3. When the unit is in operation, the E04 anti-dry program starts automatically.

As soon as the water level drops below MIN or the unit is removed, the error message „EO4“ appears in the display and the unit stops automatically.

4. As long as the water temperature is below 70 °C, the unit runs through.

As soon as the temperature rises above 70 °C, the device operates with interruptions.

5. The device is not suitable for preparing open food or soups. The food must be

packed in vacuum bags before cooking.

6. If one of the bags runs out during cooking, remove it and empty the water. Fill

with fresh water, make sure the unit is not blocked, and start cooking again with a tight bag.

7. When you are done, remove the unit and let it dry.

8. There is a cover on the back that you can remove to clean the heating

9. If the error code „E08“ is displayed, it means that the temperature sensor is

not working properly.19

In order to cook food with the Sous-vide cooker, the food must rst be individually packed in vacuum bags and vacuumed. Suitable Food Meat is ideal for cooking in thr sous vide mode as it is more tender, succulent and avour lled.

• Red meats like lamb, beef and pork.

• Poultry like chicken, turkey, duck.

• Fish and Seafood like sh, lobster tails, scallops.

• Root vegetables like potato, carrot, parsnip, beets, turnips.

• Tender vegetables like peas, asparagus, corn, broccoli, cauliower, eggplant, onions, squash.

• Firm fruits like apple, pear.

• Tender fruit like mango, plum, apricot, peach, nectarine, papaya, strawberry. Vacuum Sealing Prior sealing you may add marinade, spices, butter oder other ingredients into the vacuum pouch, to enhance avour. As oxygen and moisture in air cause food to degrade and lose avour, texture and nutritional value, the vacuum sealing assists in opening the pores in food such as meat, poultry and seafood so that marinades and seasonings are more readily absorbed for highlighted avour. After cooking you may roast the food quickly in a pan for extra avour. Cooking Tips

• Take care not to overll the tub. The water level must always be between the MIN and MAX markings. The food should be completely covered with water.

• Cut the meat into smaller pieces to make the meat tender and shorten the cooking time. Thinner pieces shorten the cooking time. So that the food is ready at the same time, we recommend that you cut the food to be cooked into equally thick pieces.

• Condensation occurs during cooking. This may cloud the view into the appliance. Carefully lift the lid so that the condensation runs back into the tub. Open the lid as seldom as possible during cooking so that as little heat as possible escapes from the cooker.20

Food Temperature Time Thickness Tenderloin, cutlets ≥49 °C 1-6 hours 1-2 cm Rib eye, T-bone ≥49 °C 2-8 hours 4-5 cm Blade, chuck, leg of lamb ≥49 °C 8-24 hours 4-6 cm Pork belly 82 °C 10-12 hours 3-6 cm Pork ribs 59 °C 10-12 hours 2-3 cm Pork chops ≥56 °C 4-8 hours 2-4 cm Pork roast ≥56 °C 10-12 hours 5-7 cm Chicken breast with bone 82 °C 2-6 hours 3-5 cm Chicken breast withouth bone 64 °C 1-4 hours 3-5 cm Chicken thigh with bone 82 °C 2-6 hours 3-5 cm Chicken thigh without bone 64 °C 1-4 hours 3-5 cm Chicken legs 82 °C 2-6 hours 5-7 cm Duck brest 64 °C 3-8 hours 3-5 cm Lean sh ≥47 °C 1-2 hours 3-5 cm Fatty sh ≥47 °C 1-2 hours 3-5 cm Shrimp 60 °C 1 hours 2-4 cm Lobster tail 60 °C 1 hours 4-6 cm Scallops 60 °C 1 hours 2-4 cm Root vegetables ≥83 °C 1-2 hours 1-5 cm Tender vegetables ≥83 °C 1-2 hours 1-5 cm The cooking time depends on the thickness and texture of the food used. The indicated times are approximate. Test dierent cooking times and temperatures until you get the desired result. The indicated thickness refers to vacuumed food. Thinner foods usually need a shorter cooking time.21

DISPOSAL CONSIDERATIONS If there is a legal regulation for the disposal of electrical and electronic devices in your country, this symbol on the product or on the packaging indicates that this product must not be disposed of with household waste. Instead, it must be taken to a collection point for the recycling of electrical and electronic equipment. By disposing of it in accordance with the rules, you are protecting the environment and the health of your fellow human beings from negative consequences. For information about the recycling and disposal of this product, please contact your local authority or your household waste disposal service. MANUFACTURER & IMPORTER (UK) Manufacturer: Chal-Tec GmbH, Wallstrasse 16, 10179 Berlin, Germany. Importer for Great Britain: Chal-Tec UK limited Unit 6 Riverside Business Centre Brighton Road Shoreham-by-Sea BN43 6RE United Kingdom23