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KeMar KSV-160 Sous Vide Manual

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Guidance on dierent cooking mes
Please keep in mind: The cooking mes are only based on esmates.
In order to nd your individual taste, feel free to experiment with the mes.
The cooking me always depends also on size and strength of the dishes.
Preparaon with the sous-vide method
Make sure that the device is posioned on a plane surface. Connect the device to an elec-
trical outlet and press the switch. The device beeps and the display panel lights up.
The basic seng is automacally set to 50°C.
Fill the inner pot with water unl the needed level is reached. Replace the lid onto the pot.
Always make sure that the maximum lling height is not exceeded.
Via the cooking menu, select the sous-vide seng. Press the menu buon unl sous vide
lights up.
In order to set the temperature, press the arrow keys up or down unl the desired tempe-
rature is displayed.
In order to choose the me, press the arrow keys up or down unl the desired me is
set. Each me you press the buon, me moves forward by 10 minutes. Keep the buon
pressed down in order to set me leaps faster.
When you have made the desired sengs, press the start buon in order to iniate the
cooking process. The warm-up process is acvated.
The device needs some me to reach the set temperature. Put the food into the inner pot
only then. A red light on the display panel indicates that the set temperature has been
reached. The device beeps three mes and the red light stops blinking.
The device is now ready to prepare your food.
Dish Temperature Time Time of warm
keeping
Poultry 65-85°C Approx. 2 hours Approx. 2-3 hours
Beef from 50°C and higher Approx. 1-8 hours Approx. 6-10 hours
Lamb from 50°C and higher Approx. 1-8 hours Approx. 6-10 hours
Pork 60-85°C Approx. 8-10 hours Approx. 6-12 hours
Fish 50°C and higher Approx. 1 hour Approx. 1 hour
Vegetables from 85°C and higher Approx. 1 hour Approx 2 hour
… 25 …


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