read and save these instructions important safeguards
Contents
1. any repairs Please contact customer service at www sousvidesupreme com for more information SousVide Supreme Demi Instructions 3 Features and Functions Your SousVide Supreme Demi patent pending comes complete with the following items Lid when flipped over converts into a drip tray basin to provide a stable vessel into which the food pouches once removed from the bath can drain and for transport to oven stovetop or grill for the finishing step if desired Water bath approximately 9 liter capacity of food and water when filled to MAX line Add water only to FILL line initially Grill separates food parcels from contact with surface of water bath Rack separates vacuum pouches for even cooking Asymmetric Offset handles designed for ease of carrying the SousVide Supreme Demi and to facilitate pouring from the corner to empty the water bath after it has cooled completely Power socket attachment point found at rear of machine for connecting electrical cord power lead into the unit Control Panel Display see specific discussion that follows Universal Pouch Rack arranges food pouches vertically or stacked in the water bath for even Aluminum lid contains steam cooking Be sure that the during Ce a ang food within the pouches rack when removing food is underneath the surface parcels from water of the water in the bath during cooking Rack separates food parcels for even cooking Handles are ins2. the timer until the water bath in your SousVide Supreme Demi has reached the desired target cooking temperature and you are ready to place the food pouches into the water bath b To use the timer function press the Set Timer button Time value in minutes will appear in the display window c Increase decrease timer setting using the arrows The time displayed will change in 1 minute increments to 30 minutes then will speed up d When the desired length of cooking time has been reached press START button to begin timing After a few seconds the display will return to display the water bath temperature To view remaining time at any point in the cooking process press Set Timer button How to Clean the SousVide Supreme Demi 1 Do not leave water sitting in the bath after use Allow water bath to cool remove racks and using the offset handles for stability pour the bath contents into the sink 2 Dry interior with a soft clean cloth 8 Periodically or in the event of a cooking pouch rupture you may need to clean the water bath of your SousVide Supreme Demi Use a soft cloth or sponge and mild soapy water to wipe out the interior of the bath Rinse with clear water and using the offset handles on the unit pour the water out from the corner 4 Never immerse the unit in water or other liquid for cleaning or rinsing 5 Never use abrasives or harsh chemicals to clean your SousVide Supreme Demi 6 Never pu
3. Instructions for the Use and Care of the SousVide Supreme Demi READ AND SAVE THESE INSTRUCTIONS For additional information please visit our website at SousVideSupreme com Ou This appliance is designed to meet cULus standards for LISTED 120V 60HZ use IMPORTANT SAFEGUARDS When using this electrical appliance basic safety precautions should always be followed including the following 1 Read all instructions carefully before using the machine 2 Do not touch hot surfaces Use handles or knobs The lid and lid handles may get hot while cooking use of an oven mitt when handling is advised 3 To protect against electrical shock do not immerse cord power lead plug or Sous Vide Supreme Demi cooking unit in water or other liquid 4 Children should not use this appliance When in use around children close supervision by an adult is necessary and the appliance should be kept out of their reach 5 Keep the appliance and cord power lead away from hot surfaces heated ovens or stove burners Operate the appliance only on a dry stable surface such as a table or countertop and away from any moving parts 6 Unplug from outlet when not in use and before cleaning Allow machine to cool before putting in or taking out parts or emptying the water bath Do not immerse this appliance in water or any other liquid 7 Do not use this appliance outdoors 8 Do not use any attachment or accessory not recommended by Eades Appliance Te
4. ally require 1 2 hours Longer cooking times will result in very soft fruit and vegetable textures ideal for soups and purees Some foods those for which poaching is an ideal preparation medium such as vegetables fish shellfish and skinless poultry can be plated and served straight from the cooking pouch Foods in which a caramelized or crisp exterior is preferred such as roasts SousVide Supreme Demi Instructions steaks and chops require a brief finishing step on the grill under the broiler in a hot skillet or using a kitchen torch to sear the exterior before serving Poultry is best cooked skinless For crispy poultry skin remove skin carefully before sous vide cooking To crisp the skin cut the skin into strips about Y2 inch wide Lay the strips in a single layer on a sheet pan lined with parch ment paper and season with salt and pepper Then place another sheet of parchment paper over the skin and another sheet pan atop the parchment paper Place the sheet pans in a 350F 176C oven and cook until the skin is very crispy check at about 15 to 20 minutes Remove from the oven and let the skin cool on a wire rack until needed The 5 Basic Steps for Cooking in the SousVide Supreme Demi Season The sous vide cooking method locks in the flavor of foods bringing out their particular character more fully Vacuum sealing the food and any seasonings or oils tightly together in the pouch magnifies the flavors of spices and herb
5. chnology LLC Use of such attachments or accessories may cause fire electrical shock or injury 9 Do not use this appliance for any purpose other than its intended use 10 Do not use this appliance if it has been dropped or appears to be dam aged Do not use this appliance if it has a damaged cord or plug or after it malfunctions in any manner Return the appliance to the nearest autyhorized service facility for examination repair or adjustment 11 Do not attempt to operate heat the unit without sufficient water in the bath to completely cover the bottom rack and to reach the FILL level mark on the sidewall 12 Take care not to overfill the water bath allow sufficient room to accom modate the volume of food pouches when added to water bath Top off water in bath to no more than the MAX level mark after adding pouches if neces sary to ensure the food inside the pouches is completely submerged 13 Extreme caution must be used when moving an appliance containing hot water or other hot liquids including the SousVide Supreme Demi Always allow bath to cool before emptying unit 2 SousVide Supreme Demi Instructions 14 Take care when removing the lid when unit is hot as hot water will collect on the inside during cooking Use oven mitts to remove lid and tip lid carefully to drain accumulated water into the water bath for safety 15 To disconnect press the OFF button for three 3 seconds to turn off then remove plug
6. dations your machine still fails to function properly or for any malfunction not covered in this Troubleshooting Guide please contact us at customerservice sousvidesupreme com or call the Customer Service Department at 877 787 6836 Monday through Friday between 9 00 a m and 4 00 p m Mountain Standard Time for assistance Machine won t start 1 Be sure the unit is plugged in and the outlet is working 2 You should feel hear a slight click when you depress the On Off button If you do not reposition your finger and press hold again 3 Make certain to press and hold the On Off button for 3 seconds If the unit fails to start after that time reposition your finger and press hold again Machine beeps during the cooking process 1 The machine should beep e to signal that it has preheated to its set target cooking temperature e to signal that it has regained its set target after cool food pouches ice or additional water have been put into the water bath e to signal the completion of a pre set cooking time 2 The machine should not beep during the cooking process if it is at the desired set cooking temperature If it does e check to be sure cooking pouches have not settled to the bottom occluding the holes of the perforated bottom grill or impeding circulation around the perimeter of the water bath If this has occurred use the pouch rack and reposition the pouches to open the circulation e check to be sure that there is s
7. derloin fish seafood or poultry with the skin are commonly served with a caramelized or crisp exterior which is not possible in the moist environment of the sous vide cooking pouch After coming to the proper temperature these foods require a quick finishing sear that can only be provided by a brief exposure to a very hot temperature The Sear step can be done by putting the meat fish poultry or seafood into a very hot lightly oiled skillet taken to the smoking point or onto a hot grill under the broiler of an oven or by using a kitchen torch to caramelize the surface of the food Take care just to caramelize brown the surface 1 to 2 minutes to enhance color and flavor or Sauce Another option is to sauce your food Foods such as fish seafood or chicken are quite delicious topped with a favorite sauce Serve You are now on your way to exploring the delightful benefits of sous vide cooking with your SousVide Supreme Demi For more tips and recipes visit SousVideSupreme com Note Raw or unpasteurized food must never be served to highly susceptible immune compromised individuals The US Food Code recommends that for safety foods should not be kept between 41F 5C and 130F 54 4C for longer than four hours SousVide Supreme Demi Instructions Troubleshooting If your SousVide Supreme Demi is not operating properly please follow these recommended checks before contacting customer service If after following these recommen
8. erimeter of the bath X Proper Disposal and Environmental Protection v 8 Your appliance contains materials that can be recovered or a recycled Please do not dispose of this product in unsorted general trash At the end of the life of your product please dispose of it in a specially adapted waste recycling center or at a local civic waste collection point in accordance with your community s standards SousVide SUPREME SousVide Supreme c o MacPac Fulfillment LLC 555 Alter Street 19 C Broomfield CO 80020 customerservice sousvidesupreme com 877 787 6836 SVSNAUGUS061612 Copyright 2010 Eades Appliance Technology LLC All rights reserved
9. from wall outlet 16 This appliance is not intended for use by people with reduced physical sensory or mental capabilities or who lack experience with cooking appli ances ADDITIONAL IMPORTANT INFORMATION CONCERNING CORDS POWER LEADS AND PLUGS 1 If the power cord lead is damaged only the manufacturer or its authorized service agent must replace it 2 Protect the cord power lead from damage do not crush the cord power lead do not pull the cord power lead around sharp edges or corners do not immerse the cord power lead in water or other liquid or allow it to become wet do not pull or carry the appliance by its cord power lead or use the cord power lead as a handle 3 Do not allow the cord power lead to run underneath or be wrapped around the appliance Do not let the cord hang over the edge of a table or counter or touch hot surfaces 4 To disconnect the cord power lead from the electric outlet wall socket grasp it by the plug not the cord power lead to avoid injury 5 Use only the short detachable power supply cord supplied with this appliance to avoid the risk of becoming entangled in or tripping over a longer cord Do not use an extension cord power lead with this appliance IMPORTANT SAVE THESE INSTRUCTIONS THIS APPLIANCE INTENDED FOR HOUSEHOLD USE ONLY Do not attempt to repair this appliance yourself Only an authorized represen tative of Eades Appliance Technology LLC should perform
10. ions Use only pouches certified by the manufacturer as suitable for cooking under vacuum Do not use standard zip closure pouches meant for food storage 1 Fold back the opening of the pouch before before filling to prevent season ings or debris from becoming trapped in a zip track if present This debris can hamper successful sealing of the pouch 7 8 SousVide Supreme Demi Instructions 2 Place food and desired seasonings into the pouch 3 Do not overfill the pouch Try to keep food clear of the vacuum membrane area if present 4 If using a zip closure pouch zip the pouch closed and check to see that it made a good seal 5 Vacuum seal the pouch NOTE If for any reason pumping does not evacuate air from the pouch discard pouch and begin again placing food into a new pouch EADES APPLIANCE TECHNOLOGY LLC does not recommend using stan dard or thin zip closure bags not designed for evacuating air in the SousVide Supreme Demi Simmer Place the sealed pouch into the water bath once the water has reached the target temperature for cooking If using multiple pouches place them vertically in the pouch rack in the water bath Be sure the food in all pouches is com pletely under the water surface for cooking Do not place large pouches horizontally in the SousVide Supreme Demi as this will impede the convection circulation of water around the perimeter of the water bath Sear Some foods such as steak chops ten
11. ould be flank steak eye of round grass fed beef ostrich filets or bison steaks Tough fatty cuts of meat such as pot roast pork ribs leg of lamb should be cooked at temperatures hot enough to melt the collagen fibers into gelatin which means at least 140F 60C and for at least 24 hours Some very tough cuts such as beef cheeks or beef spare ribs may require up to 72 hours The end result is simply succulent falling apart tender meat Very tender meats such as lamb chops rack of lamb or tenderloin of beef or pork need only to be brought to serving temperature throughout which requires less time Leaving tender cuts in the water bath for extended periods over 4 to 6 hours can cause some loss of textural quality Poultry is best cooked as the individual parts Air trapped in the cavity of a whole bird carcass can cause the pouch to float in the water bath and result in uneven cooking Half chickens ducks or game hens or individual breasts legs or thighs work best in the SousVide Supreme Demi water oven Vegetables and fruits which contain a significant amount of fiber require higher temperatures than meats usually 183F 84C to 190F 87C for 1 to 2 hours to become tender Tender vegetables such as asparagus broccoli cauliflower cabbage summer and winter squash varieties as well as most fruits including tomatoes may need only 45 minutes Root vegetables such as beets carrots potatoes parsnips and turnips will usu
12. s somewhat Seasoning can be as simple as a sprinkle of salt and pepper but adding fat or oil to herbs and spices can improve flavor quality Here are some simple techniques Compound butters mix fresh or dried herbs spices salt and pepper with unsalted butter Use to coat the inside of the empty cooking pouch then add the meat or vegetables and seal Herbed broths mix fresh or dried herbs spices salt and pepper with vegetable mushroom beef seafood or chicken broth Freeze in small por tions in an ice cube tray or a zip closure bag and add the frozen seasoned broth to the cooking pouch with the meat poultry fish or vegetable prior to sealing The broth will melt and envelope the food Chilled herbed oil mix fresh or dried herbs spices salt and pepper with olive oil do not use extra virgin olive oil as it will sometimes develop a bitter metallic flavor Chill the oil until it is semi solid and add by the tablespoon or more to the cooking pouch along with the food then seal DO NOT use wine or distilled spirits in the seasoning without first heating it on the stovetop for a few minutes to drive off the alcohol leaving only the flavor of the wine or spirit Alcohol especially from wine can impart a peculiar metallic flavor to meals cooked sous vide Seal Use only food grade plastic vacuum sealable pouches to package foods for cooking in your SousVide Supreme Demi Seal according to manufacturer s instruct
13. t the SousVide Supreme Demi in the dishwasher 7 Any other servicing should be performed by an authorized SousVide Supreme Demi service representative For more information visit our website at SousVideSupreme com 5 6 SousVide Supreme Demi Instructions Cooking with the SousVide Supreme Demi As with any new cooking method there are some differences in technique that you will want to become familiar with Here are the basic principles you should understand Length of cooking time depends on the thickness of the food meat especially more than the weight Doubling the thickness of a steak for instance increas es the time needed for the meat to reach target temperature at its center by as much as four times Thus if a 1 inch 2 5 cm steak requires a minimum of 1 hour to reach the medium target temperature of 140F 60C a 2 inch 5 cm steak will require not 2 but 4 hours to reach 140F 60C Foods can be cooked at their desired serving temperature and held for extended periods of time 8 hours or more without significant loss of flavor or appeal or can be cooked at higher temperatures more quickly When cook ing meat at a temperature higher than the desired serving temperature using the timer function is required to prevent overcooking Tougher cuts of lean meat require longer cooking times 6 to 8 hours or more at desired serving temperature which will not overcook but rather tenderize the meat Typical of this group w
14. the water in the bath The machine will be preset to either Celsius or Fahrenheit readings To change the setting press the small Celsius Fahrenheit switch button 5 To set the desired temperature press the Set Temp button The Set temperature indicator light will illuminate The default temperature of 140 F 60C should appear Using the Increase decrease value toggle arrows increase the temperature or decrease the temperature to set to your desired target temperature for cooking When you have reached the target SousVide Supreme Demi Instructions temperature on the display press START button to begin heating the water to that temperature An audible alert sounds as the bath begins to heat The Heating indicator light will illuminate red until the target temperature is reached at which time it will turn green Audible alarm a repeating beep at 1 second intervals will also indicate that the target temperature has been reached 6 Setting the Countdown Timer function is not necessary to operate the machine The heating element will operate regardless of whether the timer function has been set Except when cooking tender or delicate foods at target temperatures that exceed their normal serving temperature during which timing the cooking of your food pouch could be critical to prevent overcook ing precise timing of sous vide cooking usually is not necessary To use the timer a Wait to set
15. ufficient water in the machine i e that the water level reaches the FILL line on the interior wall of the water bath Water is found on the counter under the machine Water can accumulate inside the lid especially when using the machine at temperatures above 175F 80C or for extended periods and may on occa sion overflow the lip of the unit and run onto the counter 1 Check the sides of the machine housing for evidence of wetness indicating that water has trickled down the sides and pooled there If so remove the lid periodically during higher temperature or prolonged cooking and allow the accumulated water to flow back into the bath 2 If you see no evidence that water has dripped down the outside of the machine turn off the machine unplug the unit move it and wipe up the spill Make sure everything is dry and turn the machine back on resetting the desired temperature If the water re appears beneath the machine there could be a gasket leak Turn off the machine unplug it and contact customer service 9 10 SousVide Supreme Demi Instructions The temperature is not holding to within 1F 0 5C 1 Check to be sure that there is sufficient water in the unit i e the water level at least reaches the FILL line on the interior wall of the water bath 2 Check to be sure that cooking pouches are not lying on the bottom occluding all or most of the holes in the perforated bottom grill or impeding circulation around the p
16. ulated from stainless steel lid Grill separates food parcels from contact with surface gt Aluminum bath with non stick coating Side handles are positioned asymmetrically a to aid in emptying the bath Steel housing One touch precision control panel and PID controller Aluminum base with occluded ventilation Please note only the rack grill and lid are removable Do not attempt to disassemble the unit 4 SousVide Supreme Demi Instructions Control Panel Display 3a 2 3b 3d 3c 3e 4 5 6 6 1 Power on off button 2 Celsius Fahrenheit switch button 3 Mode Indicator lights Water temperature indicator light Set water temperature indicator light Countdown Timer light Heating element active indicator light Timer active indicator light Tao og Set temperature button Set timer button Increase decrease value toggle arrows Start button N OO f Setting the Machine for Use 1 Be sure water bath contains water before starting the machine 2 Properly insert the electrical cord power lead into the power socket on the back of the machine and plug it into the wall socket 8 Press and hold the Power on off button for 3 seconds to turn the machine on You should feel a slight click and hear a tone 4 The water temperature indicator light should illuminate and the display will read the current temperature of
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