KURSINNA SV05B Sous Vide Machine User Manual

: June 14, 2024
: KURSINNA

Table of Contents

KURSINNA SV05B Sous Vide Machine
Overview
Cooking Guide
General Settings
Trouble Shooting
Maintenance
Safety Information
Documents / Resources
- Read User Manual Online (PDF format)
- Download This Manual (PDF format)

KURSINNA SV05B Sous Vide Machine

Overview

Use

Lower the sous vide into the cooking vessel with the recommended capacity and place the mounting clamp over the edge. Make sure the sous vide does not touch the bottom of the cooking vessel. Tighten the screw to secure the sous vide.
Fill water into the cooking vessel. Mind the minimum and maximum water markings on the sous vide.
Connect the cooker to a wall outlet. The device emits a sound. The display lights up and the display shows “88.88 88:88”.

Note! As the water evaporates during use you may need to refill the cooking vessel with more water. It is recommended to use sous vide water balls (sold separately at specialized stores) for temperatures above 75 °C (167 °F) with water volumes of 12 – 16 liters (3-4 Gallon) to avoid evaporation.

Power ON/OFF
Press the ON/OFF button to turn the device on or off, the display lights up.

Temperature and timer settings
Press the Select button to cycle between setting the temperature or timer setting. The selected unit flashes on the display:

Temperature : Press the Up or Down buttons to adjust the temperature value by 0.1°C/1°F press and hold for more rapid value change. Press the Select button to confirm the temperature.
Timer : Press the Up or down buttons once for a 1 minute change 10 mins to 2 hours and 30 minute change (between 2 – 72 h). Press and hold for fas ter value changes. Press and hold the Select button to change the temperature unit between Celsius and Fahrenheit. This can only be done when no cooking cycle is active.

Cooking Guide

Food preparation

Place the food in a vacuum sealed pouch and make sure the pouch is completely sealed before cooking commences and after cooking has finished. You can also use a regular plastic bag certified for cooking (polyethylene or polyamide material) if there is no vacuum sealer available. Place the food in the bag and lower it into a basin filled with water with the opening above the water. This way the air inside the bag is evacuated and the bag is ready to be sealed with a tight knot. It is recommended to add seasoning such as spices, herbs, butter, marinade, or oil sprior to sealing the bag to enhance flavours. If the food is not to be consumed immediately, plunge the pouch containing the cooked food into iced water to reduce temperature before placing it in the refrigerator. Make sure the pouches containing the food are fully submerged and that water can easily circulate around the pouches. When sous vide cooking is completed remove the food from the pouch. For meat and fish, it is recommended to sear it in a hot pan for a few minutes on both sides. This en hances the flavour of the food as well as improves its appearance.

Temperature Guide

The following information is a guide to setting the temperatures and times for your cooking. You may need to adjust for individual taste. The cooking time depends on the thickness of the food, rather than the weight of the food. Thinner cuts of meat will cook more quickly. Longer cooking times may result in an altered texture of finished foods. All thicknesses are measured once the food has been vacuum sealed.

General Settings

Meat(beef, lamb and pork)

Rare: 52 ° (/125.6 ° F
Medium rare: 56° (/ 132.8 ° F Medium: 60 ° C/ 140 ° F
Medium well: 65 ° C/ 149 ° F
Well done: 72 ° (/161.6 ° F

Poutry

With Bone: 82 ° C/ 179.6 ° F
Without bone: 64° (/147.2 ° F

Fish

Rare: 47 ° (/116.6 ° F
Medium rare: 56 ° C/132.8 ° F
Medium: 60 ° C/ 140 ° F

Vegetables
83 ° ( – 87 ° (/ 181.4-188.6 ° F

| Kursinna
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Temperature and time chart

| |
Food Temperature            Time| Holding time| Thickness
Beef & lamb| |
Tenderloin, sirloin             52°C/125.6°F or higher 1 h| | 1-2 cm
Rib eye, rump,                  52°C/125.6°F or higher 2 hrs| Up to 8 hrs| 2-Scm
T-bone blade, chuck,      52°C/125.6°F or higher 8 hrs leg of lamb, shoulder,

shanks, game meats

| Up to 10 hrs| 4-6cm
Pork| |
Belly                                     82°C/179.6°F ** 10 hrs| Up to 12 hrs| 3-6cm
Ribs                                     59°C/138.2°F ** 10 hrs| Up to 12 hrs| 2-3cm
Pork chops                        S6°C/132.8°F or higher 4 hrs| Up to 6 hrs| 2-4cm
Pork roast                         S6°C/132.8°F or higher 10 hrs| Up to 12 hrs| 5-7cm
Poultry| |
Chicken breast {bone) 82°C/179.6°F **** 2 hrs| Up to 3 hrs| 3-Scm
Chicken breast

{boneless)

|

64°C/147.2°F

| 1h| Up to 2 hrs| 3-Scm|
Chicken thigh {bone)       82°C/179.6°F ** 1.5 hrs        Up to 3 hrs 3-Scm
Chicken thigh                    64°C/147.2°F| 1h| Up to 2 hrs| 3-Scm|
Chicken legs                      82°C/179.6°F| 2 hrs| Up to 3 hrs| 5-7cm|
Duck breast                        64°C/147.2°F| 2 hrs| Up to 2 hours| 3-Scm|
Fish| | | | |
Lean fish| 47°C/116.6°F or higher| 1 h| Up to 1 h| 3-Scm|
Fatty fish| 47°C/116.6°F or higher| 1 h| Up to 1 h| 3-Scm|
Shellfish| | | | |
Shrimp| 60°C/140°F| 1h| Up to 1 h| 2-4cm|
Lobster tail| 60°C/140°F| 1h| Up to 1 h| 4-6cm|
Scallops| 60°C/140°F| 1h| Up to 1 h| 2-4cm|
Vegetables| | | | |
Root vegetables| 83°C/181.4°F or higher| 1 h| Up to 2 hrs| 1-Scm|
Tender vegetables| 83°C/181.4°F or higher| 1** h| Up to 2 hrs| 1-Scm|

Trouble Shooting

Error Codes
Error code E1, E2, E3 or E4 shows on the display if the sous vide has encountered a problem and is not functioning correctly.

E1 : The water level is lower than the minimum (min.) mark on the sous vide cooker.
Solution : Turn off the sous vide, add more water and restart the program.
E2 : The temperature sensor is damaged.
Solution : Contact the place of purchase if this error message is displayed.
E3 : The temperature sensor is broken or has suffered a short circuit.
Solution : Contact the place of purchase if this error message is displayed.
E4 : The water level is too low and the sous vide has overheated.
Solution : Turn off the sous vide, add more water and let the cooker cool down.

Cln: After the sous vide cooker worked for 60 hours, the display will show “Cln” when turn on the unit, it is for descaling notification. User can press the ON/OFF button for 2 seconds to skip or reset the descale notification.

Maintenance

When the sous vide has been active for 60, 120 or 180 hours the unit displays “CLn” to indicate that the device should be cleaned before further use. Avoid getting detergents on the plastic handle/pieces.

How to remove lime deposits
Let the sous vide run in mixture of acetic acid with the concentration 2.5%- 8%, 100 ml acetic acid per 1 liters of water (the proportion 1:10). Set the sous vide to 40°C /104°F for 3 hours. Repeat if necessary. Wipe the unit dry before storing.

How to remove grease
Use water and a small amount of dishwashing liquid and immerse the sous vide to max level. Set the temperature to the lowest setting and allow it to run for 1 hour.

Safety Information

The appliance is intended for food only.
This appliance can 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 have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved.
Children should be supervised to ensure that they do not play with the appliance.
Cleaning and user maintenance shall not be made by children without supervision.
Keep the appliance and its cord out of reach from children less than 8 years.
If the supply cord is damaged, it must be replaced by the manufacturer, its service agent, or similarly qualified persons in order to avoid a hazard. Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner.
Do not operate the sous vide on an inclined surface.
Do not move or cover the sous vide whilst in use.
Use your unit well away from walls and curtains, use in well ventilated areas
Use handles and oven mitts to move the unit, the cooking pan and the lid when hot and not in use.
Do not use the unit without water in the cooking vessel.
Be careful when lifting the unit after cooking. Always lift the unit away from you as unit is hot and can result in serious burns. The heating element surface is subject to residual heat after use. Do not touch any metal surfaces of the unit while it is in use.
Unplug the unit when not in use and before cleaning. Allow the unit to cool before cleaning.
Do not use the unit on the stovetop, inside a microwave oven or inside an oven.
Always turn the power off before you insert or remove a plug. Remove by grasping the plug – do not pull on the cord.
Turn the power off and remove the plug when the appliance is not in use and before cleaning.
Never leave the appliance unattended while in use.
Do not use an appliance for any purpose other than its intended use.
Do not place an appliance on or near a hot gas flame, electric element or on a heated oven.
Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface.
Appliances are not intended to be operated by means of an external timer or separate remote control system.
Do not immerse beyond the max. marking. The plastic part of appliance must not be immersed, even during cleaning.
Time and temperature are critical in the cooking process because some bacteria can grow in food in the absence of oxygen and produce toxin. Follow the recipes closely.
If the food will not be consumed within 4 hours, it is recommended to cook the food until it is pasteurized.
Only use fresh food which has been sealed in an airtight pouch made of polyethylene or polyamides.
The appliance must be supplied through a residual current device (RCD) having a rated residual operating current not exceeding 30 mA.

Salted Caramel Cheesecake

Prep time : 15 MINUTES, PLUS 4 HOURS COOLING TIME I Cook time: 1 HOUR, 30 MINUTES
Finishing time : 10 MINUTES I 176°F (80°C}
You can play around with the ratio of salt to sweet to suit your own taste, although for ~ my palate, the quantities below provide an ice balance.

2 cups cream cheese, at room temperature
3 eggs
1 teaspoon vanilla extract
1 cup Easy Dulce de Leche, divided
½ cup heavy (w
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
½ teaspoon good quality coarse sea salt plus extra for serving

Set your sous vide circulator to 176°F (B0°C).
Using an electric mixer on high speed, whisk the cream cheese, eggs, and vanilla in a bowl until smooth. Add¾ cup of Easy Dulce de Leche and mix until fully combined. Add the cream and mix until fullycombined. Set aside.
Combine the graham cracker crumbs and melted butter in another bowl and mix until clumps form.
Evenly divide the graham cracker crumbs between six mini mason jars and press firmly with a .t · to form a crust in the bottom
Spoon the cream chees
Screw on the jar lids ensuring they are co
Remove the jars from the water hours and to 3 days. the mason jars, dividing evenly. ce into the water bath cook for 1 hour, 30 minutes.

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