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Hendi 225264 Manual

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7
EN
3. Switch it OFF
3.1 Switch it off by press the ON/OFF switch Icon one time.
Closing the lid
After you set the time and temperature and put vacu-
umed food in the water tank, you need to close the lid.
To position the lid correctly on the tray, open the vent
valve first. Only then you can position the lid correctly.
As soon as the lid closes well, close the vent valve.
Put the vacuumed pouch into the water when the water
has reached the target temperature for cooking. If you
use more bags, put them in the rack and be sure that all
pouches are completely submerged.
Opening the lid
To remove the lid the vent valve should be opened first,
because low air pressure under the lid will keep it in
place. Warning: steam can escape. Caution: risk of
burns.
After use
Drain the water out of the container by pressing the
tap and turn it ¼ to the left. You close the tap again
by pushing it and turn it ¼ to the right. Make sure
that the button pops up slightly, this indicates the
safety lock is engaged.
Note: Drain tap function is available for item 225448
only.
Cleaning and maintenance
• Always remove the plug from the socket before clean-
ing the appliance.
• Beware: Never immerse the appliance in water or any
other liquid!
• Clean the outside of the appliance with a damp cloth
(water with mild detergent).
• Never use aggressive cleaning agents or abrasives.
Do not use any sharp or pointed objects. Do not use
petrol or solvents! Clean with a damp cloth and de-
tergent if necessary. Do not use abrasive materials.
• Clean the ventilation slots (if applicable) with the vac-
uum cleaner.
• Always remove the water after use to prevent limes-
cale deposits.
• Dry the inside of the water tank with a dry soft cloth.
• Ensure that no limescale forms at the bottom of the
water tank.
Basic principles of sous vide cooking
Vacuum packing
The food should always be packed vacuum or in any
case packed in a plastic bag without air (no buoyancy)
so that the heated water will have a direct contact to the
food through the plastic. Spices and marinades can be
added in advance so that these can be absorbed by the
food and the juices and flavors will be kept. The best is
to use an vacuum inside chamber packaging machine.
The cheapest functional alternative is to use airtight
ziplock bags that the air has been squeezed out of,
though the results of this method may be poor.
Cooking
The correct temperature is of great importance for
the final result. For meat and fish the minimum
temperature should be 54°C in order to prevent the
growth of bacteria.
Times are always minimum times. The thickness
of the product has a strong influence on the whole
cooking process.
… 7 …


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