Sous Chef - Other kitchen appliances LA VAGUE - Free user manual and instructions

USER MANUAL Sous Chef LA VAGUE

• This device is only suitable for indoor use at home.

• The device may be used by children over 16 years of age under supervision and after instruction in safe use. However, cleaning and maintenance may only be carried out by adults. Keep the unit and its accessories out of the reach of children under 16 years of age.

• Worktops can be damaged by the heat generated by the circulating pump. Place the cooking vessel on a heat-resistant surface to prevent damage.

• Vacuum bag can become very hot and should only be touched with oven gloves or pliers.

• The unit is very hot during operation and the cooling phase.

• Caution: The heated water can cause scalding and burns!

• Allow everything to cool down and disconnect the unit from the power source before draining the water or cleaning the unit after use.

• Avoid contact of the device with hot surfaces.

• During and after operation, only touch the device by the handle at all times!

• Do not dip the unit over the markings on the stainless-steel base. Never immerse the control element in liquids.

• Only the stainless-steel apron and pump head are suitable for cleaning in the dishwasher.

• Do not use any extension cables, damaged cables or plugs. Only use properly grounded sockets.

• Do not remove any warnings or labels on the device and always observe them.

• The device must never be operated covered with cloths, foils or similar materials.15

• Only use this device for its intended purpose.

• The unit may only be used to heat water.

• The cable must not be suspended from the side of a work surface.

• Place the appliance in the container lled with water and allow the clamp to snap rmly into place at the edge of the container.

• Place the container on a at surface. The unit must not be placed on a hot stove or oven.

• Do not operate the unit near heat sources or in other equipment such as an oven.

• Do not use distilled water. Electrical safety If your circulation thermostat falls into the water, disconnect the power supply as soon as possible. In this case, the device must not be reused. Please contact your contractual partner.

• If the power cord is damaged, it must be replaced before re-use.

• Make sure that the cable does not come into contact with the hot device.

• Never leave the unit unattended while the power plug is plugged in.

• The device must only be connected to power sources according to the type plate.

• The device must never be operated with a timer.

• Check the plug and cable at regular intervals for wear and tear or damage.

• In case of malfunctions, disconnect the device immediately from the power source.

• Do not disassemble the unit (danger of electric shock).16 INTRODUCTION Sous Vide thermostats are precise temperature-controlled thermostats that adjust the water temperature. System features Sous Vide thermostats are not designed for direct food contact. Food products must not come into contact with detergents at any time. Food products must be vacuum-sealed or heat-sealed before they can be used with the thermostat. Food products such as juice, soup or dairy products must be packaged for cooking or kept in closed jars. Only the stainless-steel cover and pump housing are dishwasher-safe. The heating circulation pump and display contain sensitive electronic parts and are therefore not dishwasher-safe. Handle Control interface (Dial) Clamp Removable cover with water pump cap Scroll wheel Function key Start / Stop key17 Technical Data Temperature Min.: 25.0°C (77.0 °F) Temperature Max.: 99.9 °C (211.8 °F) Temperature resistance: ±0.1 °C Heating capacity: 850 W (220-240V) Circulation pump: 8,2 LPM Max. Input voltage: EU: 220-240V Wetted materials: stainless steel (cover), PC (pump cap) SETUP Sous Vide thermostats are designed for use in water only. Clamp & pot Sous Vide thermostats require a container at least 10 cm deep. Getting started The Sous Vide is ready for use as soon as the power cord is connected to the power outlet and the display lights up. Attention: The Sous Vide Garer SOUS CHEF has a protective function: The start-up is only possible with a water level between the minimum and maximum marking. Tighten the handle switch, open the clamp and insert the stainless- steel part into the container. When the stainless steel cover is set into the correct depth, loosen the handle switch, and the Sous Vide will automatically x on the container.18 The temperature and operating time (timer) can be set using the dial on the right of the display. First, the temperature is set by pressing the setting wheel. As soon as the desired temperature value appears on the display, conrm this by pressing the function key (timer symbol) on the right of the display. Turn the control dial again to set the desired cooking time and conrm again by pressing the function key (timer symbol). By pressing the „Start/Stop“ key, the process is initiated with the programmed values (temperature/cooking time). As soon as the set temperature is reached, a signal sounds. Then add the vacuum-cooked food to the container lled with water. As soon as the set cooking time has been reached, a signal also sounds. To maintain the cooking time precisely, quickly remove the food from the water bath. Setting the temperature Turn the scroll wheel up or down. Scroll the wheel slowly to adjust the temperature by 1 degree. Scroll the wheel quickly to set it in 3-degree increments. Press the function key to conrm the desired temperature value. Setting the Timer Turn the scroll wheel up or down to set the time. Turning the scroll wheel slowly changes the timer setting in 1-minute increments; Turning quickly changes the time setting in 30-minute increments. Start/Stop Press „Start“ (after setting the working time). Press and hold the „Stop“ button for more than 2 seconds to cancel the operation. °C/°F units change Press and hold the function button for 3 seconds.19

MAINTENANCE AND CARE

• Always turn o the unit and unplug the power cord.

• Internal service work may only be carried out by certied personnel.

• Make sure the system is at room temperature.

• Check the device for signs of damage.

• If the unit falls into the water or is physically damaged, please contact your contract partner. Assembly Turn the stainless-steel cover to the left until it loosens. Sometimes the wheels get caught on the side while the cover is pulled o. Shake the stainless-steel cover from side to side to loosen it. Cleaning of Cover/Pump Unscrew the pump cover from the locking position and then remove it. The cover and pump head are dishwasher-safe. To clean the stainless-steel cover and pump housing, put both into the dishwasher or clean the parts in the sink with detergent.20 Cleaning the thermostat For cleaning the heating coil, pump shaft and sensors, use detergent and a soft brush and rinse under water. Do not ush the upper part of the thermostat, including the main body, with water. Lime / hard water stains removal If stains and lime deposits appear on the heater and the stainless-steel apron, please use the following products with gloves for removal:

• Calcium lime and rust remover

• Common household lime remover

• Vinegar ABOUT SOUS-VIDE Sous-vide (French for „under vacuum“) is a method of cooking food in which the ingredients are placed in heat-resistant, vacuum-sealed packaging and then immersed in a temperature- controlled water bath. The Sous-Vide method makes it possible to consistently produce perfectly cooked food that also preserves the taste, freshness and nutrients and achieves delicate results. Vacuum cooking was born in 1970, when the French scientist Bruno Goussault began his rst sous vide cooking experiments. In 1983, in collaboration with Bruno Goussault, Joël Robuchon further developed sous vide cooking in his gourmet restaurant. Meanwhile, this method has become indispensable in any starred restaurant. The SOUS CHEF from LA VAGUE allows you to cook professionally at home, just like in a starred restaurant. Comfortable and controlled, you can conjure up delicious, perfectly cooked meals at the touch of a button. Simply vacuum pack the food, set the desired temperature and cooking time and put the vacuum bags in a pot or the LA VAGUE Sous Vide container and let the SOUS CHEF do all the work for you. Which foods are suitable for Sous Vide? Meat, sh, seafood, vegetables, fruit, eggs, pudding and more are ideal for the Sous Vide method. The sous vide kitchen contributes to the tenderness and texture of the meat, preserving the bright colors of fruit and vegetables, preserving the delicate, velvety nish of sh and giving desserts a delicate taste. Sous Vide also allows the visual character and nutritional benets of food to be preserved, unlike traditional dishes. Sous Vide Tips Set the right time and temperature according to the table and your Sous Vide will prepare21 delicious, perfectly cooked food every time. In order to maintain the precise time, remove the vacuumed bags from the water bath immediately after the cooking time has elapsed. Salt: The Sous-Vide kitchen does an excellent job of enhancing the natural taste of food. To further rene the taste, the addition of salts is also recommended. For example, you can add meat, poultry or sh to a simple brine of water, salt and black pepper or syrup, salt, apple juice and sage. Marinating: Marinades are important tools in the sous vide kitchen. Olive oil, sage, lemon thyme, rosemary and bay leaf are a particularly delicious combination, as are honey, teriyaki, rice wine and bay leaves, which give every dish a sweet eastern touch. Spices: Use a light note for seasoning, as the sous vide method enhances the avour. Fresh herbs are best as they provide a ne taste. Dry herbs, on the other hand, are often too concentrated. The only exception is garlic. A small amount of dried garlic is recommended (also powdered). Ideal cooking times & temperatures TEMPERATURE GUIDE Meat (beef, lamb, pork): Rare 50-54.5°C Medium rare 55-60°C Medium 60.5-65°C Medium well 65.5-68°C Well done 68.5-71°C Pork should always be cooked at a medium temperature of 60,5-65°C and never below 55°C. Fish (salmon, cod, scallops, prawns) Rare 43-49°C Medium 49.5-54.5°C Well done 55-60°C22 Poultry (chicken, duck, turkey) Rare medium (duck) 55-58°C Medium (chicken, turkey, breast) 63-66°C Dark meat (leg) 70-74°C Fruit & Vegetables Fruit & Vegetables 80-88°C Cooking times Meat Thickness Temperature Duration Filet (lamb or beef) 25 mm Select cooking point 1 – 4 hours Back (lamb or beef) 50 mm Select cooking point 2 – 5 hours Roast roast / leg of lamb 70 mm 56,5 °C 10 – 48 hours rib 50 mm 60 °C 8 – 48 hours pork llet 38 mm 56,5 °C 1,5 – 8 hours pork loin roast 70 mm 71 °C – 80°C 12 – 30 hours venison llet 58 °C 20 min. – 1,5 hours stag‘s back 58 °C 25 min. – 1,5 hours wild boar‘s back 60 °C 30 min. – 2 hours chicken breast llet 50 mm 60 °C 45 min. - 4 hours chicken thighs 65 °C 1,5 - 6 hours turkey 80 °C 8 - 10 hours duck breast llet Select cooking point 1 - 3 hours leg of duck 65 °C 1,5 hours Some types of meat (especially red meat, lamb, duck breast...) must be fried quickly in a pan after vacuum cooking in order to obtain a nice caramelization. Fish Thickness Temperature Duration Low fat sh 12,5 mm Select cooking point 15 - 45 min. Fatty sh 25 mm Select cooking point 20 - 45 min. lobster 59 °C 15 - 25 min. scallop 23 mm 47 °C 30 - 45 min. prawns jumbo 50 °C 30 - 45 min.23 Fruit & Vegetables Diameter Temperature Duration root vegetables < 50 mm 84 °C 1 - 4 hours Tender vegetables < 50 mm 84 °C 45 min. - 1,5 hours fruits < 50 mm 84 °C 45 min. - 2 hours Soft fruits < 50 mm 84 °C 30 min. - 1 hours Eggs Amount Temperature Duration Eggs soft (fast) 1 - 12 75 °C 15 – 18 min. Eggs soft (slow) 1 - 12 63,5 °C 45 min. - 1,5 hours Eggs hard 1 - 12 71 °C 45 min. - 1,5 hours scrambled eggs 5 75 °C 20 min. These tables are for guidance only. If larger or smaller foods are used, the cooking times should be adjusted accordingly. Please note that pregnant and immunocompromised persons should avoid foods that are not pasteurised during cooking due to low temperature. Tips for achieving the best sous-vide results while ensuring the highest possible food safety:

• Always use fresh and high quality food

• Cool food for storage before use at 5°C or below (preferably 3°C).

• When preparing food, always use separate cutting boards and knives for raw meat, vegetables and cookware.

• Make sure that the Sous Vide Garer SOUS CHEF has reached the desired temperature before placing the vacuum bags lled with food in the water bath.

• Cook the food for at least the minimum cooking time shown in the table.

• Ensure that foods cooked below the pasteurization level (54.5°C) are suitable for raw consumption. Cooling and storage If you wish to store your cooked food in a refrigerator or freezer, please observe the following rules:

• Bring the food you are cooking down to fridge temperature or a lower temperature as soon as possible by dipping the food (still vacuum packed) in an iced water bath to double the minimum cooking time and lower the core temperature to 5°C or less. If necessary, cool the water further with more ice cubes.24

• Rapid cooling for storage is more important with Sous-Vide-gegarten foods than with conventionally cooked foods, as vacuum packaging, lack of oxygen and low cooking temperatures may develop toxins. Food should therefore be cooled to refrigerator temperature (5°C or less) in less than six hours.

• Refrigerated food can be stored for up to 7 days in a refrigerator at 3°C or less and for up to one year in the freezer. Warming up food Frozen Sous-Vide bags should not be placed in the warm Sous-Vide water bath as this takes a lot of time to defrost and warm up. We therefore recommend taking the frozen food out of the freezer about a day in advance and putting it in the fridge. The food should already be defrosted when it is put into the water bath. Refrigerated pouches have a temperature of about 5°C. They do not need to be heated to room temperature; this will only prolong the warm-up time slightly. To reheat, set the water temperature approx. 2 degrees below the original cooking temperature. This should be between 57°C and 60°C for beef, pork and lamb and 63.5°C for poultry. Thanks to the sous vide method, the food is not overcooked.25 PLEASE NOTE All users are obliged to dispose of all electrical and electronic equipment, whether or not it contains toxic substances, at a municipal or commercial collection point, as it must be disposed of in an environmentally friendly manner.

Manufacturer VEHNS GROUP GmbH Theatinerstr. 40 – 42 80333 Munich Germany www.vehnsgroup.com [e-mail] Subject to alterations and errors. The manufacturer assumes no liability in case of faulty installation, improper or incorrect use. © VEHNS GROUP GmbH Version 1.3 – May 202026 DEUTSCH FRANÇAIS