byzoo SV02 Sous Vide Cooker Instructions

byzoo SV02 Sous Vide Cooker Instructions

INTRODUCTION

To get the best out of your new Byzoo sous vide cooker, please read this user guide carefully before using it for the first time. Take 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.

• Keep the appliance under constant supervision while in use. Keep an eye on any children near the appliance when it is in use. The appliance is not a toy.

• Incorrect use of this appliance may cause personal injury and damage the appliance.

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

• 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 if the appliance has no visible damage and that no parts are missing.

• Do not use with any cords other than that supplied.

• Ensure 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 before cleaning, or when the appliance is 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 flames.

• Ensure that the cord is fully extended.

• The cord must not be twisted or wound around the appliance.

• Ensure regularly that neither the cord nor plug is damaged and do not use the appliance if there is any damage, or if it was dropped on the floor, dropped in water or damaged in any other way.

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

• Connect to 120V, 60 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.

• Unauthorized repairs or modifications will invalidate the warranty.

• Caution! Some parts of this product can become very hot and cause burns.
  Attention should be paid when children and vulnerable people are present.

• Keep the appliance and its cord out of reach of children aged under 8 years.

SPECIFIC SAFETY INSTRUCTIONS ABOUT SOUS VIDE COOKING

• Always place the appliance on a dry, level, firm and heat-resistant surface well away from any edges.
• Always place the Byzoo sous vide cooker at a safe distance from flammable objects such as curtains, tablecloths etc.
• The appliance must not be placed or stored near other heat sources.
• The surfaces become very hot during use. Do not touch the hot surfaces to prevent injury or fire.
• Do not move the appliance when in use.
• Please note that the appliance will remain hot for a while after you switched it off. Always allow it to cool down completely before cleaning and storage.
• Allow the lid to cool before cleaning with water.
• Never use the appliance if the lid is damaged.
• Only place vacuum-packed foods in the appliance. Do not try to cook unwrapped food!

BEFORE USE

• Remove all packaging and transport material from the Byzoo sous vide cooker.
• Wash the lid and the inside of the water bath with hot water and a little washing-up liquid, and then dry the parts thoroughly.

ABOUT SOUS VIDE 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 longer time to keep it moist and retain flavour. 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. This makes the food healthier, more tender and more flavourful. 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 if 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.

Capacity:

Total capacity: 9.0L/9.5QT
Max working capacity: 8L/8.5Q

Setting Range

Default setting: Temperature: 133°F/56°C Time: 08：00
Temperature setting rage：104-194°F
Time setting range：10min~72hours
In temperature setting, press button 1 time and temperature adjusted with 1 ℉ (0.1℃). Press and hold down for rapid increase/decrease.
In time setting, press button 1 time and time adjusted as below:
00:10 – 2:00 in 1-minute steps
2:00 – 72:00 in 30 minutes steps
Press and hold down for rapid increase/decrease.

Foods for sous vide cooking

Meat is particularly suitable to sous vide cooking, as it makes it more tender, juicier and retains  flavour, but vegetables and fish can also be cooked this way.

We recommend sous vide cooking for the following foods:

• Beef, veal, lamb, pork and venison
• Chicken, turkey and poultry
• Lean and oily fish, lobster tails and scallops
• Root vegetables such as potatoes, carrots, parsnips, beetroot and turnips
• 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

SOUS VIDE COOKING STEP BY STEP

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

2. Vacuum sealing
   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.

3. Cooking
   Once the water in the water bath 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 thewater can circulate around the bags, so the food cooks evenly.

4. Browning
   When foods are cooked sous vide, it may be necessary to brown meat in a frying pan or grill 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 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.

MAIN COMPONENTS

1. Lid
2. Handle Gap
3. Water bath (Tank)
4. Control panel
5. Rack
6. Filter cap
7. Max level
8. Min level
9. Stirrer (2pcs included)
10. Display
11. Timer/Temp (time/temperature)
12. Adjusting button for time and temperature
13. On/off (Power)
14. Start/Stop

Please note: There is a visible temperature sensor located in the bottom of the water tank. Do not remove or tamper with it in any way.

USE

1. Place the appliance on a flat surface.

2. Plug in and a buzzer will sound. The LED display will flash once, and the power button will illuminate.
   Do not press the power button before finishing the below operations (Point 3 – 6).

3. Put the stirrer into the middle of tank (middle of rut), cover the filter cap.

4. Fill the water bath with (luke)warm. The water must not be hotter than the cooking temperature.

5. The water must not be above the FILL mark (Max level) in the water bath, and it must cover the foods you want to cook. Make sure not to overfill the water bath with water to prevent overflowing when the foods are placed in it!

6. If necessary, insert the Sous vide rack in the water bath if you want to cook foods that are best placed on the rack.

7. Place the lid on the water bath.

Press and hold the on/off (Power) button to switch the appliance on and sound a buzzer. The display will light up and the temperature is automatically set to 133°F and time in 8 hours.

Default temperature 133°F/56°C flashes and adjust the temperature as required by using the + and – buttons.

Press the Timer/Temp button and adjust the cooking time by using the + and – buttons.

Press this button and hold for 3 seconds will change the temperature display to Celsius degree (Default display is Fahrenheit degree).

Press the Start/Stop button. The unit starts working, and the central stirrer has a delay stiring in few seconds. The Byzoo Sous Vide appliance preheats the water to the set temperature before the cooking time begins to count down. The display shows the current temperature of the water.

Once the water has reached the pre-set temperature, 3 beeps will sound. The cooking time starts to count down.

Lift the lid off and carefully lay the vacuum-packed food in the water bath using tongs. The water must be able to circulate around the packs of food. Replace the lid.

Once the cooking time has elapsed, 3 beeps will sound, the appliance will stop working and the power button illuminate. You can cancel the cooking process at any time by pressing Start/Stop button.

You must not remove the lid during cooking unless necessary. The appliance cooks at a very low temperature, so it takes a long time to regain any heat loss. If condensation forms on the inside of the lid so that you cannot see into the water bath, you can gently tilt the lid away from you so that condensation runs down into the water bath. During the sous vide process, do not remove or tamper with central stirrer in any way, or it will bounce around. To solve it, please press the Start/Stop button to stop the machine. Replace the stirrer and recover the filter cap until motor stops working, then restart the unit.

Note

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 water bath for a short time without ruining the structure. You can see the standing times in the table further down these instructions.
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.

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 water bath. Wipe the water bath and lid with a kitchen 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.

Trouble Shooting：

If you have any issues with your machine, check to see if these troubleshooting instructions solve the issue.

1. Error code E1 ： Temperature sensor located in the inner pot is in poor assembly, please contact Customer Service for repair.
2. Error code E2: Temperature sensor located in the inner pot is broken, please contact Customer Service for repair.

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

TABLE OF COOKING TEMPERATURES AND TIMES

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
Chicken 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|  |  |  |
Shrimps| 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.

TABLE OF DONENESS AND TEMPERATURES

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