Russell Hobbs 25630-56 - Инструкция по эксплуатации - Страница 6

6

Making Adjustments During Cooking

You may adjust the time or probe temperature during the cooking cycle.

• 

To adjust the temperature press the 

t

 /

i

 button then use the 

u

 and 

d 

buttons. 3 seconds after pressing, the numbers will stop flashing and the 

new temperature will be shown. Press the 

t

 /

i

 button again to return to the time display.

• 

To adjust the cooking time press the 

t

 /

i

 button until the time (

i

) light is lit then use the 

u

 and 

d 

buttons. 

End of Cooking

• 

When the cooking time has ended, the unit will beep three times and automatically switch the heat off. 

• 

Remove the food.

• 

The display will count upwards in minutes from 00:00 to show how long the food has been cooling. After 4 hours the default display “----” will 

appear.

• 

Unplug the appliance when not in use and always allow it to completely cool before cleaning and storing.

FINISHING STEPS

Some foods can be eaten straight after cooking. For steaks and other meats, searing after cooking in a hot pan is essential for the best flavour and texture.

1.  Heat up a good quality pan and add oil. Sear the edges and sides of the meat to your preference (up to 2 minutes per side).

2.  You can alternatively use a grill. Just keep in mind that the food is already cooked and you are only searing the outside.

NOTES ON COOKING TIMES AND FOOD SAFETY

To minimise the risks of illness due to improperly cooked food, please note the following :

• 

Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Always check the advice on 

food packaging and follow the cooking instructions provided.

• 

For food safety reasons, food cooked below 55ºC (e.g. steak) should not be cooked for longer than 2 hours and must be seared on the outside.

• 

Fish is often cooked at temperatures lower than 55ºC and if you intend to do this, it is important that you buy fish that is classed as Sushi grade (i.e. 

fish that can be eaten raw).

• 

Do not take meat out early. Let it cook at least for the minimum length of time on the chart at the correct temperature.

• 

It is OK to leave meat in longer than the minimum time range. Fish is the exception to this rule. Fish will get mushy if overcooked using the sous vide 

function.

• 

Always check that food is correctly cooked through (e.g. for pork, poultry, etc. till the juices run clear). Cook fish till the flesh is opaque throughout.

Sous Vide Cooking GUIDE Table

Food

Temperature

Time (hours)

Notes

min.

max.

Beef steaks (fillet, ribeye, sirloin, 

rump, etc.)

Medium rare: 56ºC

1 

1 ½

Timings based on a 200 - 250 g portion.

Medium: 60ºC

1 ½ 

2

Well done: 68ºC

2

2 ½

Lamb, veal, duck, venison, etc. 

(cutlets, loin, steaks, etc.) 

Pink: 56ºC

1 ½ 

3 ½

Timings based on a 200 - 250 g portion.

Well done: 68ºC

2

4

Pork (chops, fillet, loin, etc.)

Juicy/tender: 63ºC

1 ½ 

3

Timings based on a 200 - 250 g portion.

Well done: 70ºC

3

5

Chicken breast

Juicy/tender: 60ºC

1 ½ 

3

Timings based on a 200 - 250 g portion.

Well done: 70ºC

2

4

Chicken leg, wing, thigh

Juicy/tender: 63ºC

3 ½

5 ½

Well done: 72ºC

4 ½

6 ½

Fish, (salmon, cod, etc.)

Soft, flaky 55ºC

1

2

Timings based on a 150 - 200 g portion.

Firm, well cooked 65ºC

1 ½

2 ½

Root vegetables (carrots, swede, 

celeriac, etc.)

80ºC

4 

6

Cut into even sized pieces, 15-20 mm in size.

It is important that you cook ingredients at the specified temperature for at least the minimum specified time. Any heat up time that the water may 

require after adding the ingredients is not included. To guide you, the timer will only start when the water temperature has reached the temperature you 

have set. Always wait until the timer shows that you have cooked the ingredients for at least the minimum length of time shown above.