Use Of The Appliance - REBER GOURMET SOUS-VIDE Notice D'utilisation Et Entretien

USE OF THE APPLIANCE

- Carefully read all the instructions before using the device, in particular CAREFULLY RESPECT THE
SAFETY WARNINGS at the beginning of this User's Instructions!
- Before placing it in the tank, the food must be vacuum packed. Use only suitable vacuum bags and
containers.
- The appliance requires 30 to 45 minutes to bring the cold water to the desired cooking temperature, this
preheating time must always be considered.
- Use only distilled or purified water, the use of hard water may reduce the functionality of the resistor over
time
- Do not handle or dismantle the resistance protection grid, clean it by simple rinsing as specified in the "end
of work" paragraph
- Put water in the tank at a maximum temperature of 60 °C to not damage the watertight seals.
- Once the food to be cooked inserted, the water level must exceed the temperature sensor placed inside the
tank in its tubular stainless-steel casing by at least 10 mm.
- Warning !!! During use, the device generates heat, always protect your hands and do not move the device
during operation - RISK OF BURNS!
- Place the appliance on a flat, solid and stable surface to prevent hot water leaks - RISK OF BURNS!
- After use, always wait for the appliance to cool down before moving it to remove the water - RISK OF
BURNS!
- After each use, when the water has cooled, empty the appliance and rinse the tank with cold water - this
procedure may only be carried out occasionally if distilled water is used and the appliance is not is not
moved.
- Do not immerse the product in water or other liquids for cleaning.
- Do not remove the plug from the socket by pulling on the electric cable.
- Do not use extension cords for the power cable.
- Do not use the appliance with wet hands or bare feet.
- After each use and / or before carrying out any cleaning or maintenance operation, ALWAYS REMOVE
THE PLUG FROM THE POWER SUPPLY!
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 single-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°C) 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°C. 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°C.
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 10 mm.
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.
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V. 01.2020