16310224 - Vacuum sealer Melissa - Free user manual and instructions

USER MANUAL 16310224 Melissa

INTRODUCTION To get the best out of your new sous vide circulator, please read through these instructions carefully before using it for the first time. Take particular note of the safety precautions. We also recommend that you keep the instructions for future reference. GENERAL SAFETY INSTRUCTIONS

• This appliance may only 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 are supervised or have been given instructions concerning use of the appliance in a safe way and understand the hazards involved. Children must not play with the appliance. Cleaning and user maintenance must not be performed by children without supervision.

• Never leave unattended when 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 or damage the appliance.

• Use for the intended purpose only. The manufacturer is not responsible for any injury or damage resulting from incorrect use or handling (see also Warranty Terms).71

• 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 off the appliance and remove the plug from the socket when cleaning or when 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 flames.

• 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 floor, dropped in water or damaged in any other way.72

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

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

• Never try to repair the appliance yourself. Please contact the store where you bought the appliance for repairs under warranty.

• Unauthorised repairs or modifications will invalidate the warranty.

• Caution! Some parts of this appliance can become very hot and cause burns. Particular attention should be paid where children and vulnerable people are present.

• Keep the appliance and its cord out of reach of children aged less than 8 years. SPECIAL SAFETY INSTRUCTIONS

• The pan used with the appliance must be placed on a dry, level, firm and heat-resistant surface well away from any edges. It must not be placed on a hotplate.

• Always place the appliance at a safe distance from flammable objects such as curtains, tablecloths or similar.

• The appliance must not be placed or stored near other sources of heat.

• The surfaces become very hot during use. Do not touch the hot surfaces due to the danger of burns.

• Do not move the appliance when in use.

• Please note that the appliance will remain hot for a while after you switch it off. Always allow the appliance to cool down completely before storage.

• Only place vacuum- packed foods in the water in the pan. Do not try to cook unwrapped food! This also applies for cooking or heating soups and other liquid dishes!

• Only the appliance’s stainless steel nozzle and circulation pipe may be placed in the water. Do not expose the rest of the appliance to water or splashes.

• The water level must always be between the MIN and MAX marks on the circulation pipe.

• The appliance must not be turned on unless the pipe is in the water! NB! If the appliance accidentally falls into the pan of water, unplug it before removing it from the water!74

COOKING Sous vide has long been a popular cooking method with professional chefs. “Sous vide” is French for “under vacuum”. It describes a cooking method in which food is placed in sealed vacuum bags and cooked in a water bath. The food is cooked at a constant low temperature over a long time to make it moist and flavoursome. As the vacuum bag is sealed, the food cooks in its own juices together with the marinades or spices you added. Vitamins, minerals and juices are retained and the flavour of the food is enhanced. It makes the food healthier, juicier and more flavoursome. As meat cooked sous vide is more tender, it is possible to use cheaper cuts, such as neck fillet, shank and shoulder, which are often tastier than the more expensive cuts. As sous vide cooking requires that foods be vacuum packed individually, several items can be cooked at the same time, as long as their cooking temperature is the same. It is difficult to overcook food with sous vide, but the structure of the food can change slightly during cooking. The food can be prepared in plenty of time before serving, making sous vide perfect when you have guests.75

Temperatures The appliance can be set to a maximum temperature 90 °C. Different temperatures are required for different foods and different degrees of doneness. You can see sous vide temperatures and times in the table later on in these instructions. Cooking time The cooking time does not depend on the weight of the food, but its thickness. You can see sous vide temperatures and times in the table later on in these instructions. Foods for sous vide cooking Meat is particularly suited to sous vide cooking, as it makes it more tender, juicy and flavoursome, but vegetables and fish can also be cooked in this way. We recommend sous vide cooking for the following foods:

• Beef, veal, lamb, pork and game

• Chicken, turkey and duck

• Lean and oily fish, lobster tails and scallops

• Root vegetables such as potatoes, carrots, parsnips, beetroot and turnips76

• Crisp vegetables such as peas, asparagus, corn, broccoli, cauliflower, aubergines, onions and squash

• Hard fruits such as apples and pears

• Soft fruits such as mango, plums, apricots, peaches, nectarines, papaya and strawberries

You can marinate the food or add spices, herbs, butter or oil before you seal the vacuum bag.

The food must be vacuum sealed in a bag to remove air and moisture. This ensures the foods retain their natural flavour and nutritional content. Vacuum sealing also helps to open the pores of meat, poultry, fish and shellfish, so that the marinade and spices are absorbed better and the food is more flavoursome. Oxygen and moisture in the ambient air reduces the flavour, nutritional content and structure of food, and it is therefore important to use a high- quality vacuum sealer to remove air and moisture before the bag is sealed to ensure the food is optimally vacuum packed.77

Once the water in the pan has reached the required temperature, the vacuum bags containing the food should be placed gently in the water. Make sure the bags are completely under water, and that the water can circulate around the bags, so the food cooks evenly.

When foods are cooked sous vide, it may be necessary to brown meat in particular in a frying pan or grill in order to enhance its appearance and flavour. Remove the food from the bag and brown it quickly on a very hot frying pan or grill rack. This causes the fat and proteins to caramelise and enhances the flavour. PREPARING FOODS

• Foods for sous vide cooking must be absolutely fresh.

• Check that meat, poultry, fish and shellfish have been stored correctly below 5 °C before cooking.

• Only use brand new and clean vacuum bags.

• Keep fresh and cooked foods apart.

• Wash your hands and work area thoroughly before handling food.

• The thickness of the food must be as described in the table of sous vide temperatures and times.78

8. Water intake holes

1. Hold the top of the

appliance with one hand.

2. Insert the circulation

pipe (6) over the heating element with the MAX mark first. The arrow on the circulation pipe must be lined up with the symbol of the unlocked padlock (4). Make sure that the circulation pipe is not touching the propeller on the appliance, as this may cause it to bend.

3. Turn the circulation pipe

so that the arrow on it is lined up with the symbol of the locked padlock (4).

4. The circulation pipe can

be removed by following the above procedure in the reverse order. USE

• Choose a suitable pan for the task. It must be able to hold 6-15 litres of water.

• Fill the pan with lukewarm or hot water. The water must not be hotter than the cooking temperature.80

• Open the clip (3) and attach the appliance to the side of the pan.

• The water level must be between the MIN (7) and MAX (5) marks on the circulation pipe. Remember that the water level rises when you add food to the pan.

• Carefully lay the vacuum-packed food in the pan using tongs. The water must be able to circulate around the vacuum bags.

• Plug the appliance in. The indicator light (2) and the light in the POWER button (13) will come on and the appliance will go into standby.

• Press the POWER button (13) to switch on the appliance. A beep will sound each time you press a button.

• Press the + (10) and - (11) buttons to set the temperature, which can be seen on the display (14).

• Press the POWER button (13) to set cooking time. Press the + (10) and - (11) buttons to set the hours and press the POWER button (13). Press the + (10) and - (11) buttons to set the minutes and press the POWER button (13).81

• The appliance begins to heat and circulate the water in the pan. The current temperature is shown on the display (14).

• Once the set temperature has been reached, two beeps will sound, the indicator light (2) flashes and the countdown of the set cooking time starts. The display shifts between displaying the temperature and the remaining cooking time every 5 seconds.

• Once the set cooking time has elapsed, 3 beeps will be heard and the display will show the message “End”. The appliance automatically goes into standby.

• Remove the vacuum bags from the water using tongs.

• Allow the appliance to cool down. Note You can always stop the cooking process by pressing and holding the power button (13) for 3 seconds. Make sure the bags are completely sealed before cooking begins. Make sure the bags are still completely sealed once cooking is finished. If the food is to be consumed within a few hours, it can be kept in the pan for a short time without ruining the structure. If the food is to be stored in the fridge for later use, immediately place the bags in ice water to quickly reduce the temperature of the food.82

Error warning code If the error code EE1 appears on the display, the water level in the pan is too low. Add more water. CLEANING When cleaning the appliance, you should pay attention to the following:

• Unplug the appliance and allow it to cool before cleaning it and putting it away.

• Pour the water out of the pan. Wipe the pan with a tea towel.

• Do not immerse the appliance, cord or plug in water and make sure no water enters the appliance.

• Wipe the outside of the appliance with a well- wrung cloth and dry with a dry soft cloth. DESCALING Depending on the hardness of the water and how often the appliance is used, it may need descaling once a month or more often. Fit the appliance on the pan as for ordinary cooking.

• Make a solution of 1 part ordinary vinegar and 2 parts water. The solution must come almost up to the MAX mark (5) on the circulation pipe (6).

• Set the temperature to 80 °C.

• Once the set temperature has been reached, the appliance will remain on for one hour. Switch off the appliance and allow it to cool.83

• Rinse the circulation pipe under running water and dry thoroughly before putting the appliance away. INFORMATION ON DISPOSAL AND

PRODUCT Please note that this Adexi product is marked with this symbol: This means that this product must not be disposed of along with ordinary household waste, as electrical and electronic waste must be disposed of separately. According to the WEEE directive, every member state must ensure correct collection, recovery, handling and recycling of electrical and electronic waste. Private households in the EU can take used equipment to special recycling stations free of charge. In certain member states, used appliances can be returned to the retailer where they were bought on the condition you buy new products. Contact your retailer, distributor or the municipal authorities for further information on what to do with electrical and electronic waste.84

WARRANTY TERMS The warranty does not apply: - if the above instructions have not been followed - if the appliance has been interfered with - if the appliance has been mishandled, subjected to rough treatment, or has suffered any other form of damage - if the appliance is faulty due to faults in the electricity supply. Due to the constant development of our products in terms of function and design, we reserve the right to make changes to the product without prior warning. FREQUENTLY ASKED QUESTIONS If you have any questions regarding the use of the appliance and cannot find the answer in this user guide, please try our website at www.adexi.eu. You can also see contact details on our website if you need to contact us for technical questions, repairs, accessories or spare parts. MANUFACTURED BY Adexi A/S Lægårdsvej 9C DK-8520 Lystrup Denmark www.adexi.eu We cannot be held responsible for any printing errors85

Food item Thick- ness* Temp. (°C) Time Standing time** Beef, veal, lamb, game Fillets, chops, ribeye, T-bone, sirloin, porterhouse (tender cuts) 1-2 cm 49+ 1 hour Up to 6 hours 2-5 cm 49+ 2 hours Up to 8 hours Flank, neck, thigh, shoulder, shank 4-6 cm 49+ 8 hours Up to 10 hours Pork Pork breast 3-6 cm 82 10 hours Up to 12 hours Spareribs 2-3 cm 59 10 hours Up to 12 hours Cutlets 2-4 cm 56+ 4 hours Up to 6 hours Pork loin 5-7 cm 56+ 10 hours Up to 12 hours Poultry Chicken breast with bone 3-5 cm 82 2 hours Up to 3 hours Boneless chicken breast 3-5 cm 64 1 hour Up to 2 hours KyChicken thigh with bone 3-5 cm 82 1.5 hours Up to 3 hours Boneless chicken thigh 3-5 cm 64 1 hour Up to 2 hours Chicken drumstick 5-7 cm 82 2 hours Up to 3 hours Duck breast 3-5 cm 64 2 hours Up to 2 hours Fish Lean and oily fish 3-5 cm 47+ 1 hour Up to 1 hour Shellfish Prawns 2-4 cm 60 1 hour Up to 1 hour Lobster tail 4-6 cm 60 1 hour Up to 1 hour Scallops 2-4 cm 60 1 hour Up to 1 hour Vegetables Root vegetables 1-5 cm 83+ 1 hour Up to 2 hours Crisp vegetables 1-5 cm 83+ 1 hour Up to 2 hours

• If the meat is thinner than specified, it will cook faster. ** The standing time is the longest time the food can remain in the water after cooking without the structure changing.86

TABLE OF DONENESS AND TEMPERATURES

Food item Doneness Temperature (°C) Beef, veal, lamb, pork and game Rare 49 Medium-rare 56 Medium 60 Medium-well done 65 Well done 71+ Poultry, boneless Well done

Poultry, with bone Well done