SVI6B - Multicooker GORENJE - Free user manual and instructions

Product Type	Sous Vide Multicooker
Brand	Gorenje
Model	SVI6B
Material	Tempered glass lid, stainless steel body, non-stick removable cooking pan
Capacity	Approx. 6 liters (water level between FILL and MAX lines)
Power Consumption	1200 W (typical)
Voltage	220–240 V ~ 50/60 Hz
Temperature Range	40°C to 90°C (1°C increments)
Timer Range	1 hour to 24 hours
Functions	Sous Vide, Slow Cook
Controls	Digital display, Temperature button, Timer button, Start/Cancel button, Power On/Off button, +/- buttons
Accessories Included	Removable cooking pan, tempered glass lid, cooking rack
Safety Features	Auto shut-off when pan is removed (not specified, but typical), overheat protection, cool-touch handles
Cleaning	Lid and removable pan are dishwasher safe; exterior wipe with damp cloth
Weight	Approx. 5.0 kg
Dimensions (W x D x H)	Approx. 30 x 30 x 35 cm
Warranty	2 years (standard, refer to guarantee leaflet)

Frequently Asked Questions - SVI6B GORENJE

How do I start using the sous vide function on my Gorenje SVI6B?

Place the unit on a flat surface, plug it in, and press and hold the Power On/Off button for 3 seconds. Fill the cooking pan with water (above the FILL line), set the desired temperature using the Temp and +/– buttons, then set the timer. Press Start to preheat. Once the target temperature is reached (audible beep), carefully add vacuum-sealed food pouches.

What is the maximum cooking time for sous vide?

The timer can be set from 1 hour to a maximum of 24 hours. The default cooking time is 1 hour, but you can adjust it according to your recipe.

Can I use the cooking pan on a stovetop or in a microwave?

No, the removable cooking pan is designed for use only inside the Gorenje SVI6B unit. Do not use it on a stovetop, in a microwave, or in an oven.

How do I clean the lid and cooking pan?

Both the tempered glass lid and the non-stick removable cooking pan are dishwasher safe. For stubborn residue, soak the pan in warm water before cleaning. Wipe the exterior of the unit with a damp cloth and dry thoroughly.

What temperature should I set for medium-rare steak?

For medium-rare beef or lamb, set the temperature to 56°C. Refer to the Temperature and Time Guide in the manual for other meat doneness levels.

How do I prevent condensation on the lid during cooking?

Condensation is normal. To clear visibility, carefully tilt the lid away from you so the condensation drips back into the pan. Avoid lifting the lid unnecessarily as the unit recovers heat slowly.

Can I cook different foods together in the sous vide?

Yes, you can cook multiple vacuum-sealed pouches simultaneously. Use the rack to separate them and ensure water circulates evenly. Adjust cooking times for each food type if needed.

What should I do if the unit does not heat up?

First, check that the cooking pan is properly inserted (the unit will not operate without it). Ensure the power cord is plugged in and the voltage matches your outlet. If the problem persists, contact Gorenje customer service.

Is it safe to leave the sous vide unattended?

The manual advises never to leave the appliance unattended while operating. However, the sous vide method uses low temperatures and is generally safe if you follow the instructions. Always keep it away from children.

Can I use any vacuum sealer bags with this appliance?

The manual recommends using high-quality vacuum sealer bags designed for sous vide cooking (e.g., FoodSaver bags). Ensure they are heat-safe and BPA-free. Improper bags may leak or not seal properly.

USER MANUAL SVI6B GORENJE

Exterior view of a modern Konenje cooking setup with a grater, lemon slices, and rosemary on a white plate (no text or symbols visible)

SVI6B

SL Navodila za uporabo....3

1. Pokrov iz kaljenog stakla
2. Odstranjiva posuda za kuhanje
3. Ploča za upravljanje
4. Stalak za kuhanje
5. Gumb za podešavanje temperature
6. Gumb plus/minus (+ / -)
7. Gumb za upućivanje / prekid
8. Gumb za uključenje / isključenje
9. Gumb za podešavanje vremena kuhanja

Važno upozorenje:

Prije uporabe uređaja detaljno pročitajte i proučite korisnički priručnik s uputama za uporabu, te ga sačuvajte za kasniju uporabu.

Opasnost

Ako u uređaju nema posude za kuhanje, nemojte uključivati uređaj niti ga upućivati u rad.

1. Poklopac iz kaljenog stakla
2. Odstranjiva posuda za kuvanje
3. Kontrolna tabla
4. Podnožje za kuvanje
5. Dugme za regulisanje temperature
6. Dugme plus/minus (+ / -)
7. Dugme za upućivanje / prekid rada
8. Dugme za uključenje / isključenje
9. Dugme za regulisanje vremena kuvanja

Važno upozorenje:

Pre upotrebe aparata detaljno pročitajte i proučite korisnički priručnik s uputstvima za upotrebu, te ga sačuvajte za kasniju upotrebu.

Opasnost

1. Tempered Glass lid
2. Non-stick removable cooking bath
3. Control panel
4. Cooking rack
5. Temperature button
6. • / - button
7. Start / Cancel button
8. On / Off button
9. Timer button

Important

Read this user manual carefully before you use the appliance and save it for future reference.

Danger

Do not plug in or switch on the unit without having the cooking pan inside the unit.

Do not operate the unit on an inclined surface.

Do not move or cover the unit whilst in operation.

Do not immerse the base of the unit in water or any other liquid.

Use your unit well away from walls and curtains, and don't use in confined spaces.

Do not touch any metal surfaces of the unit while it is in use as they will be hot.

Use handles and oven mitts to move the unit, the cooking pan and the lid when hot.

Do not operate the unit without food or liquid in the cooking pan.

Be careful when lifting and removing lid after cooking. Always tilt the lid away from you as steam is hot and can result in serious burns.

Never place face over the unit.

Unplug the unit when not in use and before cleaning. Allow the unit to cool before putting on or taking off parts to clean.

Do not use the pan on the stovetop, inside a microwave oven or inside an oven.

Do not use the cooking pan for food storage or place in the freezer.

Do not rinse with water that is warmer than 80^ C

Warning

Check if the voltage indicated on the base of the appliance corresponds to the local mains voltage before you connect the appliance.

Do not use the appliance if the plug, the mains cord or other components are damaged.

If the mains cord is damaged, you must have it replaced by Gorenje, a service centre authorised by Gorenje or similarly qualified persons in order to avoid a hazard.

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

Never let the appliance operate unattended.

The temperature of accessible surfaces may be high when the appliance is operating.

Caution: This appliance is intended for household use only.

Never use any accessories or parts from other manufacturers or that Gorenje does not specifically recommend. If you use such accessories or parts, your guarantee becomes invalid.

Make sure all parts are correctly mounted before you switch on the appliance.

Never connect this appliance to an external timer switch or remote control system in order to avoid a hazardous situation.

This appliance is marked according to the European directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE). This guideline is the frame of a European-wide validity of return and recycling on Waste Electrical and Electronic Equipment.

Sous Vid Cooking

Sous Vide has been a popular cooking method in restaurants for several years.

Sous Vide is a French term which means 'under vacuum' and describes food placed in vacuum sealed pouches and cooked in a water oven. Food slowly cooks at precise low temperatures over a long period of time to achieve succulent, superb tasting meals. Sealing foods inside pouches allows it to cook in its own juices in addition to any marinades, seasonings etc you

wish to add. Vitamins, minerals and juices are retained within the food and natural flavours are intensified. This allows the food to be healthier, more tender and flavoursome. Meats cooked in a sous vide tend to be more tender, tougher and mostly cheaper yet flavour filled cuts of meats such as chuck steak can be used.

As sous vide cooking requires foods and meats to be sealed individually, yet cooked at the same time; it is perfect for families and entertaining when there are people with varied tastes and nutritional requirements.

It is difficult to overcook using the Sous Vide method, although textures can change slightly. As it's difficult to overcook, it allows food to be cooked ahead of time, perfect for family meals and entertaining.

Temperatures. The Sous Vide has a 40^ C to 90^ C temperature range, with 1^ C increment selection. Different temperatures are required for different types of food and for different degrees of doneness. See the Sous Vide Temperature and Time Guide.

Time. The cooking time depends on the thickness of the food, rather than the weight of the food. The default cooking time is 1 hour. Time can be set from 1 hour to 24 hours. See the Sous Vide Temperature and Time Guide for more information.

Ideal Foods for Sous Vide Cooking. Meats are ideal to cook using the sous vide method as they are more tender, succulent and flavour filled.

Red meats - Lamb, beef and pork.

Poultry - Chicken, turkey, duck. Fish and Seafood - Fish, lobster tails, scallops.

Vegetables - Root Vegetables. Potato, carrot, parsnip, beets, turnips.

Vegetables - Tender Vegetables. Peas, asparagus, corn, broccoli, cauliflower, eggplant, onions, squash.

Fruit - Firm Fruits. Apple, pear.

Fruit - Tender Fruits. Mango, plum, apricot, peach, nectarine, papaya, strawberry.

Steps to Sous Vide cooking

Step 1. Seasoning your food

To enhance the flavour of your food, you may wish to marinade or add spices, herbs, butter or oil to your vacuum pouch prior to sealing.

Step 2. Vacuum sealing your food

Sous vide cooking requires food to be vacuum sealed inside pouches to ensure excess air and moisture are removed, so the natural taste and nutritional quality of the food is captured. Vacuum sealing also assists in opening the pores in food such as meat, poultry and seafood so that marinades and seasonings are more readily absorbed for highlighted flavour. Oxygen and moisture in air cause food to degrade and lose flavour, texture and nutritional value. Commercial quality vacuum systems remove air and moisture before sealing items airtight to create a commercial quality vacuum. We recommend Sunbeam FoodSaver vacuum sealers and FoodSaver bags and rolls.

Step 3. Cooking your food

When the water temperature has been reached in the sous vide, place the pouches carefully in the water. Ensure the pouches are fully submerged in water, and that water can easily circulate around the pouches for even cooking.

Step 4. Searing your food

When sous vide cooking is completed, you may wish to finish off by searing to improve the appearance and flavour of the food. This is particularly suited to meats. Remove the food from the pouch. Quickly sear meat in a hot pan. This will caramelise the fats and proteins for extra flavour.

Food Safety Guidelines for Sous Vide Cooking CAUTION. Food cooked using the Sous Vide method of cooking is not recommended for consumption by those in an ‘at risk’ category (low immune deficiency); - Pregnant women - Small children - Elderly - Those suffering from illness/disease

The below guidelines regarding using the Sous Vide method will help to ensure good food hygiene safety.

Food Preparation

• All food items to be used for cooking using the Sous Vide method should be of the highest quality in freshness.
• Ensure that all meat, seafood, poultry and game have been stored at below 5°C before preparation begins. Using a digital food thermometer to check the temperature is recommended.
• Make sure that the food pouches are clean and have not been contaminated by dirt or other food contaminants.
• Use detergent and warm water, or a sanitizing solution to wash the food preparation area.
• Separate the raw ingredient preparation area from the finished product area.
• Wash hands well before commencing any food preparation.
• Prepare foods to the recommended thickness according to the Sous Vide Temperature and Time Guide. Smaller cuts of meat will cook more quickly.

Cooking

• Use the Sous Vide Temperature and Time Guide for cooking times and temperatures.
• Ensure that the cooking pouch is completely sealed before cooking commences.
• Ensure that the cooking pouch is still completely sealed when cooking has finished.

Storage

- If the food is not going to be consumed immediately, plunge the pouch containing the food into iced water to reduce temperature quickly. Refrigerate until required.

Reheating

- Reheat food until internal temperature is above 75°C.

Using Sous Vid

Place the Sous Vid on a flat, level surface.

Plug the unit into the mains power supply.

Press and hold the Power On/Off button for 3 seconds to turn the machine on, the power on/off indicator

light will come on and the digital display will illuminate.

1. Fill the cooking pan with the desired amount of water, and replace the lid. Ensure the water will cover the food. pouches and is above the

FILL line in the pan. View the Sous Vide Temperature and Time guide.

TIP: To speed up the time needed to reach the desired temperature, fill with warm water.

1. Press the Set Temp button and the display will show 40^ C, press + Up and – Down button to set your desired target temperature.
2. To set the timer, press the Set Timer, then press the + Up and - Down buttons to set to your desired target time (from 1 to 24 hours). The sous vide will preheat for 1 hour before the timer begins to count down.
3. Press the Set Timer button for default temperature setting of 40^ C and a minimum 4 hour cooking time.
4. Once you have selected the above, press the start button and the sous vide will start to heat the water. Once the desired temperature has been reached the unit will emit an audible sound to indicate this has been reached, at this point you need to insert the cooking pouches and the timer will start to count down.
5. Carefully remove the lid. With a pair of tongs gently place the sealed food pouches in the water ensuring the water level does not exceed the MAX line, and that the food is covered by water. Replace the lid.

TIP: You can slot the sealed food pouches vertically in the slots of the rack to ensure the food is separated and that water can circulate evenly.

TIP: During cooking, only lift the lid if necessary as sous vide uses low temperatures to cook, so the unit does not recover lost heat quickly. If condensation forms on the inside of the lid reducing your vision, carefully tilt the lid away from you so that the condensation falls back into the pan.

Temperature and Time Guide

The below table is a guide to setting the temperatures and times for your cooking. You may need to adjust for your individual tastes.

Cooking temperatures for Meat (Beef, Lamb and Pork):

RARE: 49°C

MEDIUM RARE: 56°C

MEDIUM: 60°C

MEDIUM WELL: 65°C

WELL: 71°C and up

Cooking temperatures for Poultry:

WITH BONE: 82°C

WITHOUT BONE: 64°C

Cooking temperature for Fish:

RARE: 47°C

MEDIUM RARE: 56°C

MEDIUM: 60°C

General temperature for Vegetables:

83^-87^

FOOD:	COOKING TEMPERATURE	COOKING TIME	THICKNESS
BEEF & LAMB
Tender cuts	49°C or higher	1 to 6 hours	1 – 2 cm
Tenderlion, cutlets, sirlion, rib eye, rump, T-bone	49°C or higher	2 to 8 hours	4 – 5 cm
Toughter Cuts
Blade, chuck, leg of lamb, shoulder, shanks, game meats	49°C or higher	8 to 24 hours	4 – 6 cm
PORK
Belly	82°C	10 to 12 hours	3 – 6 cm
Ribs	59°C	10 to 12 hours	2 – 3 cm
Pork Chops	56°C or higher	4 to 8 hours	2 – 4 cm
Pork Rost	56°C or higher	10 to 12 hours	5 – 7 cm
POULTRY
Chicken breast with bone	82°C	2 to 6 hours	3 – 5 cm
Chicken breast without bone	64°C	1 to 4 hours	3 – 5 cm
Chicken thigh with bone	82°C	2 to 6 hours	3 – 5 cm
Chicken thigh without bone	64°C	1 to 4 hours	3 – 5 cm
Chicken legs	82°C	2 to 6 hours	5 – 7 cm
Duck brest	64°C	3 to 8 hours	3 – 5 cm
FISH
Lean fish	47°C or higher	1 to 2 hours	3 – 5 cm
Fatty fish	47°C or higher	1 to 2 hours	3 – 5 cm
SHELLFISH
Shrimp	60°C	1 hour	2 – 4 cm
Lobster tail	60°C	1 hour	4 – 6 cm
Scallops	60°C	1 hour	2 – 4 cm
VEGETABLES
Root vegetables	83°C or higher	1 to 2 hours	1 – 5 cm
Tender vegetables	83°C or higher	1 to 2 hours	1 – 5 cm

Note:

• Longer cooking times may result in an altered texture of finished foods.
  • These times and temperatures are guidelines. Further cooking may be required to achieve desired result.
• All thicknesses are measured once the food has been vacuum sealed.
• Thinner cuts of meat will cook more quickly.

Hints and Tips

With your Sous Vide you can create a wide variety of meals. Various foods take different times to cook perfectly to your individual taste, so sometimes it may take a little trial and error to get the cooking times right for you.

Capacity

• Don't overfill or under fill your Sous Vide unit. Ensure the level is between the FILL (minimum) and MAX markings on the inside of the cooking pan. Always ensure that the water covers the food pouches. When using
• To speed up the time needed for the unit to reach the desired Sous Vide temperature, fill with warm (not hot) water.

Food

• Cuts of Meat. Sous Vide is perfect for the cheaper, tough cuts of meats, as the lengthy cooking process tenderises these cuts and enhances the flavours. Note that thinner cuts of meat will cook more quickly.
• Evenly cooked food. To ensure food cooks evenly in the same amount of time, we recommend food is cut to similar thicknesses/ sizes.

Lid

• Condensation can accumulate on the inside of the lid, reducing your vision. Carefully tilt the lid away from you so that the condensation falls back into the pan.
• Lifting the lid. Both sous vide and slow cooker cooking methods use low temperatures and therefore they do not recover lost heat quickly. If you need to lift the lid, do so quickly to minimise heat loss.

Food Safety Guidelines for Sous Vide Cooking CAUTION. Food cooked using the Sous Vide method of cooking is not recommended for consumption by those in an ‘at risk’ category (low immune deficiency):

• Pregnant women
• Small children
• Elderly
  • Those suffering from illness/disease

Cleaning

Cleaning should only be carried out when the Sous Vide is switched off and the plug removed from the socket. Allow the water to cool, and then

pour out. Do not leave water sitting in the pan. Allow the unit to completely cool before cleaning. Do not use the removable cooking pan on the stovetop, inside a microwave oven or inside an oven. Use the pan only inside the Sous Vide unit. The lid and the removable cooking pan are dishwasher safe for added convenience. Place the lid on the upper rack of your dishwasher. To remove food that is cooked onto the bottom of the removable cooking pan, soak the pan in warm water before cleaning. Dry thoroughly before replacing the pan in the unit. Wipe the exterior of the Sous Vide with a damp cloth and polish dry. DO NOT use harsh abrasives, scourers or chemicals to clean any part of the Sous Vide as these will damage the surfaces. Do not immerse the Sous Vide unit in water or place in a dishwasher

Environment

Do not throw away the appliance with the normal household waste at the end of its life, but hand it in at an official collection point for recycling. By doing this, you help to preserve the environment.

Guarantee & Service

If you need information or if you have a problem, please contact the Gorenje Customer Care Centre in your country (you find its phone number in the worldwide guarantee leaflet). If there is no Customer Care Centre in your country, go to your local Gorenje dealer or contact the Service department of Gorenje domestic appliances.

For personal use only!

GORENJE WISHES YOU A LOT OF PLEASURE WHEN USING YOUR APPLIANCE

We reserve the right to any modifications!

Általános leírás

KÖZEPESEN NYERS: 56°C

KÖZEPESEN ÁTFÖTT: 60°C

KÖZEPESEN JÓL ÁTFÖTT: 65°C

KÖZEPESEN NYERS: 56°C

KÖZEPES: 60°C

GORENJE ∅NSKER DEG LYKKE TIL MED DET NYE APPARATET