10063 N - Vacuum packaging machines Reber - Free user manual and instructions

USER MANUAL 10063 N Reber

GB User's Reference: Use and Maintenance

Read all instructions and save for future reference

IEC 60335-2-15:2002 (fifth edition) + A1:2005 + A1:2008 + A11:2012 used in con. with EN

60335-1:2012 + A11:2014 - EN 55014-1:2008 - 01 - EN 55014-1/ A1:2010-10 - EN 55014-

1/A2:2012-02 - EN 55014-2:1998-10 - EN55014-2/A1:2002-08 - EN 55014-2/A2:2008-12 - EN

61000-3-2:2007 - EN 61000-3-2/A1/A2: 2011 - EN 61000-3-3 :2009-09 - EN 62233 :2008-05

IMPORTANZA DEL MANUALE

The aim of this handbook is to provide the costumer with as much information as possible about the item and with the instructions for its use and maintenance in order to keep it working efficiently and to preserve performances
- This handbook should be given to people in charge for use and periodical maintenance of the item
- The handbook should be kept in good conditions and stored in an easily accessible place for rapid reference
- The producer is in a continuous development with its products to improve technical, safety, ecological and commercial features; products could be different from this data sheet due to this non-stop evolution

• This appliance can be used by children aged from 8 years and above if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of reach of children aged less than 8 years"

• Appliances can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved

• Children shall not play with the appliance

• Cleaning and user maintenance shall not be made by children without supervision

• This appliance is intended to be used in household and similar applications as:

• staff kitchen areas in shops, offices and other working environments
  -farm houses

• by clients in hotels, motels and other residential type environments
• bed and breakfast type environments

V.01.2016

Reber srl-Via Valbrina 11-42045 Luzzara (RE) Italia-www.rebersrl.it-E-mail: [e-mail]

GOURMET SOUS-VIDE ART:10060 N-10061 N-10062 N-10063 N

Service / Spare Parts: www.rebersrl.it

Features - photos - drawings are indicative and the manufacturer can modify them without any notice.

RESPONSABILITY OF THE SUPPLIER

Read instructions before use, the supplier will be not responsible of any damage to people or things in case of different use from what is written in this manual.

The supplier does not guarantee the conformity of the machine to the rules in force in the extra UE countries where the machines could be installed and particularly regarding accident prevention.

It is at purchasers charge to put machines in conformity to the above mentioned rules, and he assumes all relative responsibility releasing the supplier from all responsibility.

MAINS VOLTAGE

Before plugging in, check that the mains voltage corresponds to the voltage indicated on the technical data sticker of the machine. Please check the notes and instructions concerning electrical connection.

WARNING: CAUTIONS TO BE TAKEN AND SAFETY RULES

When using electrical appliances, basic safety precautions should always be followed including the following:

• Read all instructions.
• Do not operate any appliance with a damaged cord or plug or after the appliance malfunction, or if is dropped or damaged in any manner. Return appliance to the nearest autorized service facility for examination, repair or electrical/mechanical adjustment.
• The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.
• Do not use outdoors
• Do not use in wet places or wet support
• Do not use extension cables
• Do not unplug by pulling the cable
• Do not use the machine with wet hands or bare feet
• Do not let cord hang over edge of table or counter
• Acoustic level less than 60 dBA.
• Save these Instructions
• Do not plunge the unit into water and do not use it if the plug or plug cable are wet to avoid risks of fire or electric shock

• Carry out any operations on the unit (cleaning included) with plug cable disconnected from the socket to avoid risks of electric shock

• Do not change the plug in any way

• Close supervision is required when this product is used near children
• In case of deterioration, let the plug cable be replaced by a qualified electrician with the same type of cable

CONSTRUCTION RULES

The Gourmet SOUS-VIDE has been designed and manufactured in accordante with the machine directive 98/37 CEE requested by legislation at the manufactured date. The references are:

2004/108 EC - 2006/95 (ex73/23) --2002/95-2011/65/UE - 2009/125/UE

Furthermore product rules have been taken into consideration:

IEC 60335-2-15:2002 (fifth edition) + A1:2005 + A1:2008 + A11:2012 used in con. with EN 60335-1:2012 + A11:2014 - EN 55014-1:2008 - 01 -

EN 55014-1/ A1:2010-10 - EN 55014-1/A2:2012-02 - EN 55014-2/1998-10 - EN 55014-2/A1:2002-08 - EN 55014-2/A2:2008-12 - EN 61000-3

2:2007- EN 61000-3-2/A1/A2: 2011- EN 61000-3-3:2009-09 - EN 62233:2008-05

IMPORTANCE OF THE HANDBOOK

The handbook is integral part of the machine. It includes important information regarding safety and warnings pointed with those symbols

The information included will allow you to use the machine in perfect safety conditions and to preserve performances

RRANTY

Domestic Use: European Warranty 24 months is applicable excluding transport and cleaning costs. The damage due to an inappropriate use, missed maintenance, tampering are not included in the warranty.

Professional Use: The supplier restricts hissef to repre or replace all components should have constructions faults in the first 12 months from the date of installation and however not later than 18 months from the shipment date.

The customer must indicate to the supplier, in order to benefit from the warranty, the faults pointing out, the serial number of the machine, the purchase date (from invoice), and furthermore he will have to send the faulty part at his charge for reparation or replacement. The supplier fulfills completely his warranty obligations by the reparation or replacement of the faulty piece. If reparation is requested where the machine is installed, all charges regarding labour, trip and hotel for the technicians will be entirely at the purchaser charges. Damages due to an inappropriate use, missed maintenance or tampering are not included in the warranty.

WARNING AND RULES

Read carefully all instructions before using the machine, taking particular care of the paragraphs with safety and danger symbols.

Remove the plug before all maintenance and cleaning operations.

WARNING FOR USE

The manufacturer declines all responsibilities in case of improper use of the machine.

• The appliance must be turned on only with completely water filled tank. Turn on the appliance without water inside could be very dangerous and damage the tank; this type of damage will not be covered by warranty because it will be considered as incorrect use
• Use only purified or distilled water. Calcareous water may reduce the proper operation of the resistance
• THE APPARATUS NEEDS 30-45 MINUTES OF TIME TO BRING COLD WATER TO THE DESIRED COOKING TEMPERATURE, THIS HEATING TIME MUST ALWAYS BE CONSIDERED IN ADDITION TO THE RECOMMENDED TIME OF COOKING.
• Fill the tank with water at max temperature 60^ in order to keep watertight
• Place the appliance on a flat, solid and stable surface in order to avoid water spills - Burns risk!!
• Pay attention when the appliance is working: it radiates heat!! Always protect hands and do not move it!! Burns risk!!

• Always wait the water in the appliance become cold before move it to empty – Burns risk!!

• When the water inside the tank will be cold, empty and rinse the tank with cold water (this operation is not necessary ONLY with distillate/purified water use and if the appliance has not been moved)

• Check the power cord periodically, if damaged replace it with a power cord same as the one furnished; replacement must be done by qualified technician

• Do not plunge the appliance in water or other liquids for cleaning operations

• Do not remove the plug from the socket gripping the power cord
• Do not use extension cables
• Do not use the machine with wet hands or bare feet
• Disconnect the plug from the soket before cleaning or maintenance

- THE UNIT CAN ACCEPT ONLY WATER IN THE TANK. THE PRODUCER WILL NOT BE RESPONSIBLE FOR DAMAGE IN CASE OF DIFFERENT LIQUID USED IN THE TANK

TRANSPORT-HANDLING-STORAGE

The machine is packed in a cardboard box with protection buffers and it is proper to travel by all means of transport.

It can be put a carton on another carton for maximum 5 cartons.

The package must be stored in a dry and no-dust place.

When on pallets, handle by transpallet or electric lifter.

UNPACKING

Open the cardboard box, take off the machine in two persons and place on a plane support.

DIRECTIVE 2002/96/CEE

At the end of his working life the product must not be disposed as urban waste. It must be taken to a special local authority differentiated waste collection centre or to a dealer providing this service.

INSTALLATION

The surface where the machine has to be installed must take into consideration the support dimensions. Furthermore, it must be smooth, dry, strong and with an height from the ground of about 80~cm and with the necessary space for use and maintenance all around.

The machine must be located on a flat surface, the falling must be avoided.

Environmental conditions

Minimum temperature +10^ - Max. temperature +38^

Minimum moisture 30% - Max. moisture 80%

ELECTRICAL CONNECTION

Preliminary controls

Before connecting the machine to a socket, take care:

• Make sure the socket is provided with good earth connection

• Make sure that the voltage and frequency of supply correspond to those indicated on the data plate of the machine

• To operate, the appliance must be connected to a power point that is always easily accessible during use

• Make sure about the way on how to connect the power cable to avoid the possibility of sliding and tripping

• It is user responsibility that the connection of the machine to the electric system is in compliance with the rules in force in the country where the machine is installed, and it has been made by a qualified technician.

-Once all preliminary controls have been correctly done, put the unit in voltage to start using your machine

Gourmet SOUS-VIDE DESCRIPTION

The Gourmet SOUS-VIDE is an appliance for cooking in a water bath, with controlled times and temperatures, completely designed and realized in Italy, specifically tought for sous-vide food cooking (in bags or boxes).

The appliance is destined to domestic or semi-professional use.

The Gourmet SOUS-VIDE includes: a thermo resistant plastic tank, a plastic or stainless steel hulk (it depends from the model); there is some space free between the tank and the hulk, in order to reduce heat dispersion and support energy savings.

The electrical stainless steel resistance is protect by a stainless steel grid and insert directly into the tank, to support the regular heat circulation and reduce energy waste.

The temperature control probe is insert into the tank, with a correct distance from the resistance for a global control of the water quantity used. Its location avoids temperature differences in comparison with the set temperature. Probe's precision degree is 0,5^ .

The appliance has been realized with a particular attention to energy savings; when the water reaches the set temperature, 10-liter model consumes 65watt / h on average and the 17-liter consumes 80watt / h to preserve a constant temperature of 65 / 70^ in normally heated kitchens; in stand-by, the appliance consumes less than 0.5watt/h as required by energy saving's standards.

Appliance's operation is electronically controlled and the software includes:

1) 9 fixed and uneditable cooking programs
2) 5 storable and programmable cooking programs by the user
3) The possibility to set a delayed start time, to let the user set appliance's operation in advance and come back home with cooked food, without necessity of any surveillance or further operation
4) The possibility to choose probe sensibility by control and following programming
5) 4 numbers display allows to set temperatures, cooking times, delayed start time, probe settings and control the appliance status
6) Minimum working temperature 32^ (that the user can modify planning system software pages)
7) Maximum working temperature 86^ , which can not be modified. If the water inside the tank exceeds 90^ , the appliance goes into alarm
8) Maximum cooking period for temperatures over 70^ , express in working hours (that the user can modify planning system software pages)
9) Maximum cooking period for temperature under 70^ , express in working hours (that the user can modify planning system software pages)
10) 4 protection types included against overheating. 3 of them are indicated by the control software with alarm messages and 1 is a thermoprotector at the beginning of the power system

The SOUS-VIDE cooking system

Sous-vide cooking is based on 2 fundamental concepts:

1- delete the contact in the free atmosphere with traditional cooking liquids preventing the leakage of substances naturally presents in foods 2- limit the temperature to the minimum necessary to ensure that the food reaches to the heart the heat required for the correct transformation from the state of "raw" to that of "cooked" by a prolongation of the cooking time.

The most obvious merit of Sous-vide cooking is the purity of the flavors achieved by the combination of low-temperature cooking and vacuum packaging of the food that prevents the dispersion of flavors and aromas.

With the vacuum cooking you will discover flavors of a purity and intensity unattainable with traditional cooking methods.

Being food isolated and exposed to low temperatures, Vitamins and Minerals, which are the first nutrients to dissolve in liquids in traditional cooking, are preserved; this prerogative is much more evident in the cooking of fish and certain vegetables that, vacuum cooked, do not require salting after cooking.

The Sous-vide cooking system is particularly suitable for hypocaloric diets and / or low-salt as foods may be cooked (and also consumed: see above) without the addition of seasonings and salt.

In Sous-vide cooking foods are "protected and insulated" from the vacuum packaging; they are therefore suitable for those who suffer from allergy or celiac disease because the dish intended for them can not get in touch, even inadvertently, with seasonings or components where the diner is sensitive.

Another merit, this time related to the combination of low temperature and long times, is the tenderness of sous-vide cooked meat; the most valuable cuts require a shorter time and cuts less valuable and hardest a longer time, but in any case the low temperature prevents the coagulation of proteins conferring therefore to meat a particular tenderness.

In the case of "blood" cooking the use of low temperatures (38^ - 45^) allows to obtain a food still "blood", but warm up to the heart; in this case a quick step on a very hot iron skillet or at the BBQ will provide a surface "grilled" with very short exposure times and consequent reduction of the potentially harmful effects of the Maillard reaction.

The structure of sous-vide cooked food is very soft and silky; this result is impossible to achieve with conventional cooking methods. Cooking Sous-vide is characterized by a number of peculiarities which, if properly considered, provide excellent products to end up with short cooking, traditional dishes prepared and finished already leaving the Gourmet SOUS-VIDE, and basic preparations to match processes or finishes more or less conventional.

The most interesting prerogative is the possibility to cook food even without the addition of seasonings and, if desired, even without the addition of salt. The lack of direct exposure to sources of heat and cooking liquids preserves the integrity of the food's taste; the choice of adding or not seasonings and condiments is therefore only related to personal tastes and to the final result you want to achieve. A good number of condiments and seasonings that you want to use, however, will be scaled down, as they become more intense in flavor due to the "protected" Sous-vide cooking system.

Most red meats needs, to adapt to current tastes, a finish in the oven or with a hot iron skillet to create a gold and / or crispy surface (Maillard reaction). These cuts must therefore be marinated, seasoned and baked sous-vide at a temperature of service (which is the temperature that you want to get to the heart of the food) for longer or shorter periods depending on type and size of the cut.

Fish portions (or fillets), seasoned or not, lend themselves only to the Sous-vide cooking (see the case of the salmon mi-cuit or a more prosaic fish fillet in white without finishing). Once opened in portions, seasoned and sous-vide packed, can be cooked at the temperature required / desired and served directly out from Gourmet SOUS-VIDE.

Vegetables are normally cooked at temperatures higher than meat and fish because carbohydrates require at least 80^ as the product is edible; they can be cooked in separate envelopes and finished together in a pan or be cooked all at once and then only seasoned output from Gourmet SOUS-VIDE. If vegetables are packed together with meat or fish have the function of flavorings: they should be eliminated at the end of cooking or finished separately before serving because they will be not completely cooked at temperatures that are normally used for meat and fish.

Vacuum bags packaging for food with a high moisture content is problematic if done with machines external suction: liquids can be sucked out of the machine, causing damage and / or preventing a proper welding of the bag.

In these cases can be used processes and systems that still allow a correct wrapping, a creation of the maximum vacuum level and a perfect scaling of the bag.

• Leave space between the food and the mouth of the bag: the greater the distance between the food and the mouth of the bag and the lower the risk of aspiration of liquids. This is the system usable in presence of small quantities of liquids in the food.

• Doubling the bag: place the food in a bag, fold the mouth and insert it into a second bag, taking care that the mouth of the first bag is toward the bottom of the second. In this way the liquid will remain in the first bag, but the vacuum level will still be complete because the bending of the mouth of the first bag will prevent the leakage of liquids but not air. It is a system usable in the event of significant quantities of liquids present in food (rare steak or fish), and is also very useful for preserving the integrity of the bag in the presence of food with thorns or bones that could puncture the bag itself.

• Containers and boxes with sous-vide cover: if the quantity of liquids is high, foods may be vacuum packed in particular conteneurs and:

a) cooked in the same container by placing the container directly into the Gourmet SOUS-VIDe. cooking in vacuum container is a process particularly suitable for all those vegetables that could pinch if packed in bag fresh, but it takes a unit large enough to hold the container

b) in the freezer. Once the freezing cycle completed, open the container, remove the frozen block and put in a vacuum bag. Everything can then be inserted into the Gourmet SOUS-VIDE still frozen, the end result will be perfect as the level of vacuum created in the container is identical to that reached in the bag.

c) Freeze the liquid seasonings: when you want to add a seasoning liquid to food to be vacuum pack, you can freeze the sauce in advance by creating frozen "pads" using accessories for the packaging of ice cubes. The tablets thus created can be added to foods to be vacuum packed to avoid the risk of liquid's aspiration. We recommend that you make some sort of pads pretty thin to easily insert them in food.

Vacuum bags quality for sous-vide cooking system is extremely important for good preparations. Bags must comply with food contact, sufficiently robust to prevent punctures due to thorns or sharp objects present in packaged foods and must be heat stable at least for the temperatures used for cooking Sous-vide.

APPLIANCE SETTINGS

The appliance keyboard is composed by a 4 number's display and 4 programming bottons.

UP bottom

It is used to visualize cooking programs and modify the values.

DX botton

It is used to scroll to the values to set on the right side.

ENT bottom

It is used to visualize and confirm/store the values.

ESC botton

It is used to return at the previous view without store and to stop appliance duty.

When the Gourmet SOUS-VIDE is connected to the network, the disaply shows the 1st cooking programma: C 1.

DEFAULT COOKING PROGRAMS DESCRIPTION (user can not modify those programs)

C--1 45^ x 4h30:programm for meats,for Mi-Cuit salmon and lukewarm's fish carpaccio

C-2 50^ x 4h30: program for meats medium cooking, for Mi-cuit salmon and lukewarm's fish carpaccio

C-3 55° x 5h00: program for meats medium rare cooking, for sea molluscs (f.e. octopus), for big and small fishes, fillet or entire

C-4 60° x 5h40: program for meats medium cooking, for sea molluscs (f.e. octopus), shellfishes, fish fillets and small entire fishes

C-5 68° x 5h30: program for big cephalopods cooking, well cooked shellfishes and ripe fruit; usable also with delayed start time

C-6 80^ x 3h00: program for vegetables and fruits cooking

C--7 80^ x 5h30: program for vegetables and fruits cooking; usable also with delayed start time

C--8 85^ x 3h00: program for big vegetables and uncomplete ripe fruits cooking

C-9 85^ x 5h00: program for vegetables and fruit cooking, usable also with delayed start time

Fast use of the unit with default programs:

To start a default coocking program, push UP button to choose the desired program; once C-x desired program appear on the display,

push DX button to show the delay start time P, setted by default at 0 hours and 00 min;

to start immediately the cooking, once pushed DX button, push ENT button, display will show the actual temperature of the water (t000).

t will blink to indicate the coocking program is on.

To use delayed start, pls see COOKING PROGRAM PAGE above

USER FREE COOKING PROGRAMS

C--10 45^ x 3h00:
C--11 45^ x 3b00;
C. 12.45^ × 3b00 :
C--13. 45^× 3b00
C--14 45^ x 3h00:

Those programs can be setted and recorded by user as described in "E" SETTING PROGRAMS part.

VIEWABLE SOFTWARE PAGES AND THEIR SETTING

MAIN PAGES

A) COOKING PROGRAMS AND THEIR SETTINGS

When the Gourmet SOUS-VIDE is turned on, it appears on the display the selecting cooking programs page, starting from C--1; pushing UP bottom all programs will appear till C--14. Over C--14 it will appear "Temperature/Machine status" page that shows the water actual temperature inside the tank. Pressing UP again, it will return to C--1 page.

After the selection of the cooking program with UP bottom, it is possible to see the parameters pushing ENT. After the first presson you will see the set temperature "txxx"; pushing ENT again it passes from the temperature to the set cooking time "xx.xx" showed in hours and minutes. It is possible to modify and record different settings from C-10 to C-14 programs. Programs from C-1 to C-9 cannot be modified from the user.

B) TEMPERATURE/APPLIANCE STATUS PAGE

2 different information are displayed in this page:

• The actual water temperature (t)

The alarm code in case of anomaly of the system (flashing display). Alarm messages are as follows:

1) A-t1: it means that the control probe is in short circuit
2) A-l2: it means that the control probe is not connected
3) A-t3: it means that tank temperature exceeds 95^

In order to erase the alarm is first of all necessary to solve the problem, then push ENT.

In case of A-t1 and A-t2 it is necessary to contact authorized technical services; in case of A-t3 it is sufficient to decrease the temperature of the water inside the tank adding cold water. In case of accidental overheating, the appliance protects itself stopping program.

C) COOKING PROGRAM PAGE

It is necessary to press UP bottom to select a cooking program.

When you choose the program, press the right button and the page for delayed start time settings will appear (P), that is 0 hours and 00 minutes in default (P 0.00).

On the other hand, if you want start immediately the cooking program press ENT.

If you want to choose a delayed start time, use DX bottom to move to the number to set (the selected figure start to blink that it means you can modify it) and press UP bottom to select hours and then minutes. To start the countdown press ENT: the display begins to show the remaining time before its start (in this case 1 hour and 20 min.

Pressing ESC you will go out the delayed start time settings and you will come back to the cooking program.

D) VIEWABLE PAGES WITH ACTIVE COOKING PROGRAMS

During a cooking program the display shows as default water temperature inside the tank. Letter "t" blinks in order to advise that the cooking is in progress.

Pressing UP botton is possible to see remaining cooking time page; the selected page remains till the temperature page will not be selected pressing UP botton again.

Cooking program stops if:

• The cooking program is finished
• There is an alarm
• You keep pressed ESC botton more than 3 seconds

E) C--10 to C--14 SETTINGS PROGRAMS

Select the desired program pressing UP botton (ex. C-12).

Press ENT to confirm; the display shows the temperature (for ex. t045).

CHANGE THE TEMPERATURE

Press ENT to enter in program settings. The display shows "0" and starts blinking; it means the temperaure is ready to be modified (the appliance reaches 90^ maximum, therefore the first digit remains 0). Press right button to shift to the 2^nd digit (number 4 starts blinking).

Press UP to modify the blinking digit. (ex. 5)

Press DX botton to scroll to the 3^rd digit to modify (number 5 starts blinking).

Press UP to modify the blinking digit. (ex.6)

Press ENT to record the new set programmed temperature.

CHANGE THE COOKING TIME

Press UP and move to cooking time (f.e. 03.30 means 3h30 of cooking time). Press ENT; the first digit "0" starts blinking and it means it is ready to be modified.

Press UP to modify the blinking digit.

Press DX botton to scroll to the 2nd digit to modify (number 3 starts blinking).

Press UP to modify the blinking digit.

Continue as above for all 4 digits; at the end press ENT to record the new setting for the cooking time program.

Now C-12 has been set and recorded. The new program will remain in the system until a new programming

Press ESC and go back to C-12.

If you want to start C--12 press DX bottom to see the delayed start time.

Press ENT to start immediately the cooking program or set delayed start time as explained in "COOKING PROGRAM PAGE" above.

Wrong settings: in case of wrong settings for the cooking programs, f.e. temperature or cooking time out of default range, the software will modify them automatically (at the beginning of the cooking program) to the nearest correct settings.

SYSTEM PAGES

System pages allow to correct default settings. ATTENTION: this operation is recommended only to expert users because changes the appliance's operation. In order to enter in system pages it is necessary to select TEMPERATURE/APPLIANCE STATUS PAGES (see above) and keep pressed the right button for more than 5 seconds.

Page "t": modify of the taken probe temperature

If the probe starts having problems in temperature detection (it may happen in case of frequent electrical surges), it is possible to modify the software choosing a correction for the temperature. Insert a high precision digital thermometer in the tank, near the probe place. Select program mode (see below) and insert the correction when the thermometer indicates the following real temperatures:

a) If the thermometer shows 20^ : digit 792
b) If the thermometer shows 30^ : digit 770
c) If the thermometer shows 40^ : digit 739
d) If the thermometer shows 50^ : digit 700

Page Menu (b): minimum settable temperature (^)

If you want to decrease the minimum temperature level, in program mode: decrease the temperature until the achievement of the room temperature. ATTENTION! The appliance doesn't have a cooling system and it goes at minimum to the room temperature.

Page Menu (d): maximum settable cooking time (hours) for cooking at temperatures over 70^

If you want to increase the maximum cooking time for programs with temperatures higher than 70^ , enter in program mode; it is not recommended, also useless, get over 36 working hours for the appliance.

Page Menu (E): maximum settable cooking time (hours) for cooking at temperatures less than 70^

It is possible to increase the maximum cooking time for programs with temperatures over 70^ entering in program mode. It is not recommended because is useless to get over 48 working hours

PROGRAM MODE

Program mode allows modification and record of the set parameters or insert and record remedial.

Press ENT when you see the page to modify and allow program mode. A digit will start blinking on the display showing that it is possible to modify. Press DX botton to change position; press UP to modify the value of the blinking number.

When all numbers have been set on the display, press ENT to save the new program or press ESC if you don't want to save.

Saved programs keep in memory until new settings.

Wrong programming: in case of wrong programming, f.c. temperatures, times out of default range, the software will modify them automatically at the beginning of the program confirming to the nearest acceptable parameters.

APPLIANCE USE

The Gourmet SOUS-VIDE must be connected to a socket to run. The socket has to be easily approachable when the appliance works, in case of necessity.

THE APPLIANCE MUST BE SWITCHED ON ONLY WITH FULL WATER TANK; SWITCHING ON THE APPLIANCE WITHOUT WATER INSIDE COULD DAMAGE THE TANK; THIS TYPE OF DAMAGE WILL NOT BE COVERED BY WARRANTY

• USE ONLY PURIFY OR DISTILLATE WATER. CALCAREOUS WATER MAY REDUCE FUNCTIONALITIES OF THE ELECTRICAL RESISTANCE

• THE APPARATUS NEEDS 30-45 MINUTES OF TIME TO BRING COLD WATER TO THE DESIRED COOKING TEMPERATURE, THIS HEATING TIME MUST ALWAYS BE CONSIDERED IN ADDITION TO THE RECOMMENDED TIME OF COOKING.

• TO FILL THE TANK USE WATER AT MAX 60^ TO PRESERVE THE TANK WATERTIGHT

• WHEN THE FOOD IS INSIDE THE TANK, WATER LEVEL MUST BE AT LEAST 10 MM OVER THE PROBE INSIDE THE TANK
• ATTENTION!!! WHEN THE APPLIANCE IS WORKING, IT BECOMES VERY HOT AND RADIATES HEAT. PROTECT ALWAYS HANDS AND DO NOT MOVE THE APPLIANCE DURING ITS DUTY; BURNS RISK.
• PLACE THE APPLIANCE ON A FLAT, RESISTANT AND STABLE SURFACE, IN ORDER TO AVOID SPILLAGE OF HOT WATER; BURNS RISK
  BEFORE PLUNGING, THE FOOD HAS TO BE VACUUM PACKED, IN DEDICATED BAGS OR CONTAINERS

A correct and efficient vacuum packaging is a basic and important operation for a good sous-vide cooking. An imperfect sealing could let water enter in the bags and consequently damage food and furthermore soil water.

Each food has to be self packed without overlaps. A reduced thickness makes easy heating and cooking.

It is possible to cook together different foods if packed in different bags and if the cooking temperature is the same. Fill the tank with hot water (60^) if the programs start immediately: you will spare a lot of energy.

If the program has a delayed start time of 2 hours, room temperature water will be perfect. Consider that the appliance needs 1 hour to reach an inside temperature of 70^ . At the end of this period, when the resistance has already worked at the top of its performance, you will consume around 60-80W/h to keep the temperature at 70^ .

Plunge vacuum bags in water always in horizontal position to make heat diffusion easy. Overlapped bags in horizontal sense will not give problems during the cooking program because the temperature inside the tank will always be the same.

Any outcropping vacuum bags will be kept plunged and heat by the stainless steel cover; its convex shape allows a lateral condensation drainage and avoids vacuum sealed pouches cooling.

An eventual swelling of the bags during the cooking at high temperature is normal and due to the temperature, residual air in the bag and type of food; no problems for the final result; if seal is correct vacuum is not lost and the presence of some liquid inside the bag is due to liquid lost by food and salt added.

When the food is plunged into the tank, water level has to get over the probe location at least 10mm

Turn on and choose the program for the Gourmet SOUS-VIDE ONLY when it will be full of water. Cooking starts automatically and doesn't need any surveillance. At the end of the program disconnect the appliance, keep out the food from the tank: it will be ready to be eaten or will need a rapid finishing.

END OF THE PROGRAM

The appliance stops automatically at the end of the program. Press and keep pressed ESC button for and manual stop. Disconnect the socket.
PLEASE ALWAYS WAIT THAT THE APPLIANCE IS COLD BEFORE MOVE IT TO EMPTY THE WATER - RISK OF BURNS!
EMPTY THE APPLIANCE ONLY WHEN THE WATER IS COLD, EVAQUATE WATER ON THE OPPOSITE SIZE OF THE CONTROL
PANEL, THAN CLEAN WITH COLD WATER ADDICTED BY WINEGAR TO ELIMINATE LIMESTONE RESIDUS. NEVER MANIPULATE
THE PROTECTION OF THE RESISTENCE, JUST SOFTLY CLEAN WITH SOFT SPONGE.
Place the appliance in a dry and cool place.

FRANCAIS

IMPORTANCE DU MANUEL