Kalorik SVD 43056 User Manual
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SOUS VIDE IMMERSION COOKER
SOUS VIDE/ TERMOSTATO DE INMERSION
CIRCULATEUR CHAUFFANT A IMMERSION
120V~60Hz 850W (6.7A)
SVD 43056
EN……...4
SP……..16
FR…......29
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PARTS DESCRIPTION
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PARTS DESCRIPTION
ENGLISH:
1. Wheel for temperature and time adjustment
2. Touchscreen / Control interface
3. Clamp
4. Directional water pump cap
5. Handle with locking clip trigger
6. Minimum fill/Maximum fill levels
7. Removable skirt
SPANISH:
1. Rueda para ajuste de temperatura y tiempo
2. Pantalla táctil / Interfaz de control
3. Abrazadera
4. Tapa de la bomba de agua direccional
5. Mango con clip de bloqueo
6. Nivel de llenado mínimo/máximo
7. Falda removible
FRENCH:
1. Roulette de réglage (température et temps de cuisson)
2. Panneau de contrôle tactile
3. Pince de maintient
4. Capuchon de la pompe a flux directionnel
5. Poignée avec mécanisme d’ouverture pour la pince
6. Niveau maximum / minimum
7. Couverture amovible
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS BEFORE USE!
2. Check that the voltage in your home corresponds to that stated on
the appliance.
3. To protect against electrical shock, fire or personal injury, submerse
only the heater/pump portion of this sous vide immersion cooker in
liquid. DO NOT fill the water level past the Maximum fill line. Do NOT
immerse the upper section of the machine in water or other liquid.
4. If the sous vide immersion cooker or power cord falls into liquid,
unplug the power cord from the electrical outlet immediately. DO
NOT REACH INTO THE LIQUID.
5. To disconnect, press the Start/Stop key for 2 seconds to stop
heating and remove the plug from wall outlet.
6. Never operate the machine without the machine clamped to a
sturdy surface, like a stock pot.
7. Do not permanently mount to any surface.
8. Do not let this sous vide immersion cooker in direct contact with
food. All foods to be prepared with this appliance should be
placed in food-grade freezer bags or boiling bags such as vacuumsealed bags.
9. This immersion cooker is intended for indoor use only; do not use
outdoors.
10. Close supervision is necessary when any appliance is used by or
near children. As a rule, this appliance is not intended to be used by
children.
11. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts.
12. Do not use an extension cord with this sous vide immersion cooker.
13. Do not let the cord hang over the edge of a table or counter, or
touch hot surfaces.
14. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any
manner. Return the appliance to the nearest authorized service
facility for examination, repair, or adjustment.
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15. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
16. Extreme caution must be used when handling hot liquids.
17. Do not use the appliance for anything other than intended use.
18. A fire may occur if the appliance is covered or touching flammable
material, including curtains, draperies, walls, and the like, when in
operation. Do not operate in presence of explosive and/or
flammable fumes. Do not store any item on top of the appliance
when in operation.
19. Do not clean with metal scouring pads. Pieces can break off the
pad and touch electrical parts involving a risk of electric shock.
20. Do not leave unit unattended when in use.
Caution!!
Some countertop materials such as marble or Corian may not be
able to withstand the prolonged exposure to heat required for sous
vide cooking. To safeguard against damage to your countertop,
we recommend that you always place your cooking vessel on a
trivet or other insulating material before you begin heating the
liquid.
This appliance is intended for normal household use only.
Always unplug the appliance after use.
Let the appliance cool down for approximately 30 minutes before
handling or cleaning it.
The appliance is equipped with overheat and low water level
protection.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
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3-PRONG PLUG INSTRUCTIONS
For your personal safety, this appliance must be grounded. This
appliance is equipped with a power supply cord having a 3-prong
grounding plug. To minimize possible shock hazard, the cord must be
plugged into a mating 3-prong, grounding type wall receptacle,
grounded in accordance with the National Electrical Code ANSI/NFPA
70 latest edition and all local codes and ordinances. If a mating wall
receptacle is not available, it is the personal responsibility and
obligation of the customer to have a properly grounded, 3-prong, wall
receptacle installed by a qualified electrician.
SHORT CORD INSTRUCTIONS
A short power supply cord is provided to reduce the hazards resulting
from becoming entangled in or tripping over a longer cord.
PARTS DESCRIPTION
See page 2-3.
COOKING SOUS VIDE
Cook vegetables, meats, fish and poultry with the precision of a chef
with your new sous vide immersion cooker. The sous vide cooker
delivers convenient and accurate temperature control for delicious,
easy and healthy meals. With the sous vide cooker, you can achieve
perfect results repeatedly. Simply put your ingredients in freezer bags or
vacuum sealed food bags, drop in water and let the sous vide water
circulator cook your meal to perfection! Precise temperature control
allows foods to be cooked at the exact doneness you want, without
risking overcooking! This sous vide immersion cooker features:
1. A temperature control range of 75°F – 210°F (25°C – 99°C) with
precision of +/-0.1 degree)
2. Heats and circulates up to 4 gallons of water
3. An easy to use locking clip with trigger in handle to secure the unit
on the cooking pot in seconds
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4. A touchscreen control with wheel for temperature and time
adjustment
Other great advantages provided by your Kalorik sous vide immersion
cooker include:
5. Foods cook evenly and can’t overcook if left in the water bath
6. Less mess than traditional cooking methods
7. Use less fat and oil, eat healthier!
8. Generally requires less seasoning
BEFORE THE FIRST USE
Unpack the appliance. Wipe the appliance with a damp cloth or
sponge, and then dry with a paper towel.
Check for signs of damage including cord or physical damage to
the system or heaters. If any signs of damage are found send back
for factory service and replacement parts.
Do not remove warning labels.
OPERATION
1. Preparing for use
The sous vide immersion cooker requires a container or pot with a
minimum depth of 4 inches.
Fill your container with water and place on a trivet or any other
insulating material. Make sure you have an electrical outlet nearby.
DO NOT USE DEINIONIZED WATER (DI water).
Make sure the water level meets or exceeds the minimum line and
falls below the maximum fill line.
More water works well for longer cooking items.
Attach the clamp to the side of the pot by using the handle trigger
to open the clamp. Put the skirt portion into the container and
loosen the handle switch.
Insert the plug into a wall socket. You will see the display light up.
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Caution!
• The water level in the cooking vessel will rise as food is added. Make
sure to allow for this displacement when adding water to the pot.
• Always allow the cooking liquid to reach the set temperature before
adding the sous vide cooking pouches.
• Always make sure the pump cap (4) is well in place before starting
the unit
2. Using the appliance
1. Current temperature
2. Function key / Timer
3. Start / Stop key
4. Scroll wheel
Note: Your sous vide circulator is designed to be used only in water.
Once plugged, the screen will display the current temperature of
the water.
To change the temperature units, hold down the Key function for 3
seconds.
“SET” allows you to adjust the desired temperature and cooking
time.
To adjust the temperature, just move the scroll wheel up or down
until the desired temperature is reached. After selecting the
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temperature, the screen and side wheel will blink for a few seconds.
This signal indicates that the temperature is set.
To adjust cooking time, touch the timer icon on the touch screen to
access the timer display. Then, use the wheel to modify the cooking
time. When done, the screen and side wheel will blink for a few
seconds, indicating that your timer is set.
Press the start button to begin cooking. Your sous vide water
circulator will start heating the water and you will see the “current
temperature” gradually increase or decrease to the set
temperature.
Once the water has reached the desired temperature, add the
food to cook, making sure the food is always placed in watertight
freezer bags, or better, vacuum sealed bags (less air will allow for a
better transmission of the heat of the water to cook the food in the
bag)
Follow the recipe guides for cooking time and temperature settings.
Note: The water temperature will decide the doneness of your food,
more than the cooking time. As a rule of thumb, count 1 hour 30
minutes to 3 hours of cooking to get the perfect cooking result (the
times may vary depending on the type of the food to be cooked,
the size of the food, etc.). After all the food has reached the
desired temperature, the length of the cooking time will not
enormously change the cooking results.
Once the timer goes off, the unit will turn off and the water
temperature will start decreasing.
If you need to stop the appliance before the time goes off, just
press and hold “stop key” for 2 seconds.
After the food is cooked with your sous vide circulator, you can
finish/brown it, for example in a hot frying pan (to color steaks or meat)
or using a culinary torch. Most of the time frying your sous vide-cooked
food for just a few seconds is enough to bring the finishing touch to your
culinary masterpiece.
Caution! Water may be hot, do not put your hands into the water to
remove the food, use tongs! Allow system to cool before emptying the
water bath and use oven mitts or tongs when handling.
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SETTINGS AND RECIPES
Food
Temperature
Cooking Time
Beef (filet, strip
steak, rib-eye, Tbone)
Rare: 122°F/50°C
Medium rare: 131°F/55°C
Medium: 140°F /60°C
Done: 158°F /70°C
1h30 (ready
between 1h and 3h)
Poultry (white
meat)
140°F/60°C
1h (ready between
45 min and 2h)
Poultry dark meat)
149°F /65°C
1h30 (ready
between 45 min
and 3h)
Fish (salmon, tuna,
cod, tilapia)
122°F /50°C
40 min (ready
between 25 min
and 1h)
Pork (pork chops)
149°F /65°C
1h (ready between
1h and 1h45)
Poached eggs
149°F /65°C
1h (ready between
45 min and 2h)
Green vegetables
185°F /85°C
Ready between
5min and 20 min
Whole potato
185°F /85°C
1h30 (ready
between 1h and 3h)
CRISPY CHICKEN THIGHS WITH MUSTARD SAUCE
4 bone-in, skin-on chicken
thighs
Kosher salt and freshly ground
black pepper
4 sprigs of thyme
1 tbsp. canola oil
1 small shallot, minced
1 cup dry white
1 tbsp. whole-grain mustard
2 tbsp. unsalted butter
½ tsp fresh lemon juice
1 tsp minced parsley leaves
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature (150°F for very juicy but firm, 165°F for
very juicy and tender).
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2. Season the chicken thighs generously with salt and pepper. Place in
a single layer in food-grade freezer bags or boiling bags such as
vacuum-sealed bags and add thyme sprigs.
Tip: if using food-grade freezer bags, remove the air from the
bag, leaving the last inch of the top unsealed. Slowly lower the
bag into the preheated water, letting the water displace the air
surrounding the portions of chicken, then seal the last inch of
the top before fully submerging.
3. Let the chicken cook in the water bath for 45 minutes to 2 hours.
Note that the temperature matters more than the cooking time as
the temperature will decide of the doneness of your meat.
Tip: if you do not want to eat the chicken immediately: When
chicken is cooked, carefully remove using tongs and place
bags in an ice bath until completely chilled. At this point, the
chicken can be stored for up to 4 days in the refrigerator before
finishing.
4. To finish: open the bags and remove the chicken pieces, reserving
any gelled liquid. Pat dry with paper towels.
5. Heat the oil in a nonstick or cast iron skillet over medium heat until
shimmering. Gently lay the chicken in the skillet, skin side down. Use
a spatula to hold the chicken down flat in the pan. Cook until
golden brown and crisp. Flip chicken and warm second side for a
few minutes. Transfer chicken to a paper towel-lined plate.
6. Return pan to medium-high heat. Add minced shallot and cook
until softened, about 30 seconds. Add white wine and cook until
reduced by half, about 2 minutes. Stir in gelled chicken juices and
mustard. Remove the pan from heat and add butter, lemon juice
and parsley. Whisk all ingredients together and season to taste with
salt and pepper.
7. Serve chicken immediately with pan sauce.
STEAK WITH GLAZED CARROTS
2 steaks
Kosher salt
Freshly ground black pepper
Bay leaves
1 tbsp. olive oil
Butter, as needed
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature. 131°F will produce a medium rare
steak.
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2. Season your steaks with salt and pepper on both sides.
3. Place your steaks in food-grade freezer bags or vacuum-sealed
bags and add olive oil and bay leaves.
4. Place the bags in the preheated water.
Tip: if using food-grade freezer bags, remove the air from the
bag, leaving the last inch of the top unsealed. Slowly lower the
bag into the preheated water, letting the water displace the air
surrounding the steaks, then seal the last inch of the top before
fully submerging.
5. Cook for a 1 ½ hours. A thinner steak may cook faster but it can
hang out in the water for 2 or 3 hours without overcooking.
6. Finish your steak: Use tongs to remove your steaks from the bags.
Preheat a skillet over high heat and add butter. When the butter
has stopped bubbling, add your steak and some fresh herbs if
desired.
7. Sear your steak for about 1 or 2 minutes per sides, until the steak is
golden/brown on each side.
8. Serve with the carrots.
For the carrots:
1 pound whole baby carrots,
peeled
2 tbsp. unsalted butter
1 tbsp. granulated sugar
Kosher salt and ground black
pepper
1 tbsp. parsley, chopped
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature (183°F allows carrots to soften but not
turn mushy).
2. Place carrots, butter, sugar and ½ tsp kosher salt in a food-grade
freezer bag or a vacuum-sealed bag.
3. Cook carrots in the water bath until tender, about 1 hour. At this
point, carrots can be stored in the refrigerator for up to 1 week, if
needed.
4. Empty the content of the bag into a skillet and cook over high heat,
stirring constantly until liquid has reduced to a shiny glaze. Season to
taste with salt and pepper and stir in parsley. Serve with the steak.
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CLEANING AND MAINTENANCE
Disassembly
Twist the skirt to the left until it comes off.
Sometimes the impellers will get caught on the side of the skirt. Just
jiggle the skirt from side to side to loosen it up.
The pump cap is removable and can be removed independently
from the skirt.
Cleaning
Before cleaning, unplug the appliance and wait for it to cool down
completely.
Clean the stainless steel skirt and pump cover in the sink with
detergent or place into the dishwasher
Clean the heating coil, pump shaft and sensors, use dish soap, a
soft tooth brush and rinse under water.
DO NOT rinse the top part of the immersion cooker including the
main body in water.
Dry thoroughly after cleaning.
Maintenance
Hard water stains will appear on the water heater and stainless steel
skirt.
Should cleaning become necessary, run the circulator’s heater in
either a 15% white vinegar in water solution or a 10% food-safe
calcium/lime/rust remover in water solution at 140°F / 60°C until the
scale is removed. Dry thoroughly when done.
Any other servicing should be performed by an authorized service
representative.
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WARRANTY
We suggest that you complete and return the enclosed Product
Registration Card promptly to facilitate verification of the date of
original purchase. However, return of the Product Registration Card is
not a condition of these warranties. You can also fill out this warranty
card online, at the following address: www.KALORIK.com
This KALORIK product is warranted in the U.S.A. for 1 year from the date
of purchase against defects in material and workmanship. This warranty
is not transferable. Keep the original sales receipt. Proof of purchase is
required to obtain warranty performance.
During this period, if the KALORIK product, upon inspection by KALORIK,
is proven defective, it will be repaired or replaced, at Kalorik’s option,
without charge to the customer. If a replacement product is sent, it will
carry the remaining warranty of the original product.
This warranty does not apply to any defect arising from a buyer's or
user's misuse of the product, negligence, failure to follow KALORIK
instructions noted in the user’s manual, use on current or voltage other
than that stamped on the product, wear and tear, alteration or repair
not authorized by KALORIK, or use for commercial purposes. There is no
warranty for glass parts, glass containers, filter basket, blades and
agitators, and accessories in general. There is also no warranty for parts
lost by the user.
ANY WARRANTY OF MERCHANTABILITY OR FITNESS WITH RESPECT TO THIS
PRODUCT IS ALSO LIMITED TO THE ONE YEAR LIMITED WARRANTY
PERIOD.
Some states do not allow limitation on how long an implied warranty
lasts or do not allow the exclusion of incidental or consequential
damages, so the above limitations may not apply to you. This warranty
gives you specific legal rights, and you may also have other rights
which vary from state to state.
If the appliance should become defective within the warranty period
and more than 30 days after date of purchase, do not return the
appliance to the store: often, our Customer Service Representatives
can help solve the problem without having the product serviced. If
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