TEAM CUISINE TC-002-001 Instrucciones De Servicio página 26

Contents
1. Device overview ........................................................................................................... 28
2. Intended purpose ........................................................................................................ 29
3. Safety instructions ....................................................................................................... 30
4. Items supplied .............................................................................................................. 32
5. The sous-vide cooking method .................................................................................. 32
1. What is sous-vide? ....................................................................................................................... 32
2. Advantages of sous-vide ........................................................................................................... 32
3. Things to remember with sous-vide ..................................................................................... 33
4. Required accessories .................................................................................................................. 33
5. Recommended accessories ...................................................................................................... 33
6. Operating the device ................................................................................................... 34
1. Preparing the water bath .......................................................................................................... 34
2. Making settings ............................................................................................................................ 34
3. Phase 1: heating up ..................................................................................................................... 35
4. Phase 2: Sous-vide cooking ...................................................................................................... 35
7. Tips and tricks .............................................................................................................. 36
1. Suitable food for sous-vide ...................................................................................................... 36
2. Unsuitable food for sous-vide ................................................................................................. 36
3. Reverse cooking ........................................................................................................................... 36
4. Tips .................................................................................................................................................... 36
8. Cooking times and recipes .......................................................................................... 37
1. Cooking meat to the core temperature ............................................................................... 37
2. Cooking table ................................................................................................................................ 37
3. Recipes ............................................................................................................................................. 39
9. Cleaning, descaling and storage ................................................................................ 41
1. Cleaning .......................................................................................................................................... 41
2. Descaling ........................................................................................................................................ 41
3. Removing and reattaching the metal casing (Figure C) ................................................ 42
4. Storage ............................................................................................................................................ 42
10. Disposal ........................................................................................................................ 42
11. Troubleshooting .......................................................................................................... 43
12. Technical specifications .............................................................................................. 44
13. Customer service ......................................................................................................... 44
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