Sous Vide "2 in 1" Kitfort KT-2021
Sous Vide is a French term that means "under vacuum". This is a method of cooking food in vacuum sealed bags placed in a bowl of water. Food is cooked slowly over time at low temperatures. In fact, the dish is cooked in its own juice and turns out to be juicy and delicious. Vitamins, minerals and all nutrients are stored in the product. Even tough and cheap meat can be cooked in sous-vide, it turns out juicy and tender. Sous-vide is ideal for families with people with different tastes and nutritional needs, because several different foods in vacuum bags can be cooked at the same time.
The appliance cooks at temperatures between 40 ° C and 90 ° C. The time can be set from 30 minutes to 72 hours.
KT-2021 is equipped with a stand and pliers. The side handles and lid handle are made of heat-resistant plastic. The device has overheating protection. In case of overheating, a thermal fuse will work, which will disconnect the device from the power supply.
Sous-vide can also be used to make yogurt.
Specifications
- Voltage: 220-240 V, 50 Hz
- Power: 520 W
- Electric shock protection class: I class
- Bowl capacity: 8.4 L
- Working volume of the bowl: • minimum 2.1 l • maximum 6 l
- Bowl material: aluminum
- Case material: stainless steel
- Management: electronic
- Non-volatile memory for two hours
- Appliance size: 415 x 293 x 210 mm
- Packing size: 452 x 332 x 230mm
- Net weight: 3.3kg
- Gross weight: 3.8kg
Service life: 2 years
Warranty period: 1 year
Equipment
- Su-vid — 1pc.
- Cover - 1 pc.
- Tongs - 1 pc.
- Stand - 1 pc.
- Operation manual - 1 pc.
- Warranty card - 1 pc.
- Collectible magnet - 1 pc. * Optional
Device
The display shows the temperature and cooking time.
The "on / off" button turns on and off sous-vide, hereinafter referred to as "On / Off".
Attention! Always switch off the appliance after finishing cooking.
The Timer / ° С button sets the temperature and cooking time.
The default cooking time is 8 hours. To set a different time, press the Timer / ° C button. The time will be shown on the display. Then use the "+" and "-" buttons to set the required time. By keeping the "+" and "-" buttons pressed, you can quickly change the time value. The installation step is 30 minutes. Confirm the set value by pressing the Timer / ° C button.
The default temperature is 56 ° C. To set a different temperature, press the Timer / ° C button. The temperature value will be shown on the display. Then use the "+" and "-" buttons to set the required temperature. Installation step - 1 ° C. By keeping the "+" and "-" buttons pressed, you can quickly change the temperature value. Confirm the set value by pressing the Timer / ° C button.
The ° F / ° C button selects temperature units in Fahrenheit or Celsius. To switch the mode, press and hold this button for 5 seconds.
The "Start / Stop" button starts or stops the cooking process. After setting the time and temperature, press the "Start / Stop" button, the device will start heating up. The display will show the current water temperature.
Description of cu-view Kitfort KT-2021
Preparation for work and useBefore first useUnpack the sous vide and remove all packing material. Wipe the su-vide body and bowl with a soft, damp cloth. Wash the lid and accessories with water and dishwashing liquid, dry all parts of the sous vide. The device is ready for use.
First useWhen used for the first time, a specific odor may be released. This is normal and harmless.
Emergency power outageIf the electricity is cut off during cooking, the device will save all settings for two hours thanks to the non-volatile memory.
EvacuationPlace the product, such as a piece of meat or fish fillet, in a bag. To add flavor to the dish, add marinade, spices, herbs, butter or oil to the food. Pump out air from the bag using a vacuum cleaner, then seal the bag.
Council. Add fewer spices to the food than usual, as cooking in sous form will make the spice more flavorful.
Sous vide cooking- Place the device on a stable horizontal surface at least 10 cm from the edge of the table and other objects. There should be enough free space above.
- Place the support in the bowl. The stand can hold up to 3 separate sealed food bags. And between the packages, water will circulate - for uniform heating. The center wide recess in the stand can be used for particularly large pieces. The stand can be turned over, then there will be two wide recesses. Thanks to the stand, each bag will be fixed and immersed in water.
- Pour water into the bowl so that the level does not exceed the maximum (maximum 6 l). Council. To speed up heating, pour warm water into the bowl.
- Connect the device to the power supply.
- The default temperature is 56 ° C, to change the temperature press the Timer / ° C button. After that, use the "-" and "+" buttons to set the required temperature. Confirm the set value by pressing the "Timer / ° C" button. Note. When setting the temperature, a deviation of 1-2 degrees is allowed. This is not a malfunction.
- The default time is 8 hours, to change the time, press the "Timer / ° С" button, and then use the "-" and "+" buttons to set the desired time. Confirm the set value by pressing the "Timer / ° C" button.
- After setting the temperature and time, press the "Start / Stop" button. The water will start to heat up.
- When the temperature reaches the value set by the user, the alarm will sound three times and the time will flash on the display. Remove the cover carefully. Using tongs, gently place the food bag on the stand so that the water covers the bag completely, close the lid and press the Start / Stop button. Sous-vid will start cooking. From now on, the display will show a countdown.
- After the specified time has elapsed, the device will sound three beeps and turn off.
- When cooking is complete, you can grill or skillet the dish to enhance its appearance and flavor. This is especially true for meat. Remove food from package. Quickly fry the meat in a hot skillet until golden brown.
- Wait for the water to cool and empty the bowl. Turn off the device.
After preparation, you can:
1. reheat food - cooked food can be reheated in a sous vide bowl at 55 ° C or higher. Maintaining a high temperature of food will protect food from the development of microbes in it. However, most foods should not be heated for more than 8-10 hours, or they may become too soft.
Heating prompt:
Meat: 6-10 hours Chicken: 2-3 hours Fish: 1 hour Vegetables: 2 hours
2. use immediately - to improve the appearance of the prepared dish, fry it in a pan with a little oil until a crust is obtained, no more than 1 minute on each side.
3. store. If the finished meal will not be eaten right away, immerse the bag in ice water to quickly reduce the temperature. Freeze the finished dish in the package and store in the refrigerator for no more than 5 days. For cooked and frozen food, reheat bagged food at 55 ° C in sous-vide. After that, remove them from the sous-vide for further consumption.
Other available functions:one.Press the ° F / ° C button to view the set temperature. The display will show the temperature.
2. To reset and set the temperature, press the Timer / ° C button, and then use the - and + buttons to set the desired temperature. To reset and set the time, press the "Timer / ° С" button again, and then use the "-" and "+" buttons to set the time. Then press the Start / Stop button to start cooking.
3. Pressing the On / Off or Start / Stop buttons will reset the settings. Set new temperature and time settings and press Start / Stop button.
Cooking tipsWarnings.
1. After cooking with the sous vide method, chill in ice water to a temperature of 5 ° C, in which there is at least 50% water to ice ratio. Then freeze and store in the refrigerator. Product storage time:
- Below 2.5 ° C - up to 90 days;
- Below 3.3 ° C - up to 31 days;
- Below 5 ° C - 10 days;
- Below 7 ° C - 5 days.
2. The best way to cook food in the sous-vide way is to cook quickly with a small thickness of the product.
3. To safely consume meat and fish products prepared by the sous vide method, they should be cooked for 6 to 24 hours.
4. If you cook food at low temperatures, lengthen the cooking time.
Steak cooking temperature (beef, lamb and pork):- gage: 49 ° C
- medium rare: 56 ° C
- medium: 60 ° C
- medium well: 65 ° C
- well: 71 ° C and above
Making yoghurt in sous vide
Selection of ingredients Milk:
- Long-term sterilized milk is ideal for making yoghurt;
- Pasteurized and raw milk must be boiled, then cooled and froth removed. Raw milk requires a longer boil to kill lactic acid bacteria. If lactic acid bacteria are present in milk, then yogurt is obtained during cooking.
Yogurt made from pasteurized and raw milk is not recommended for fermentation.
The higher the fat content of the milk, the thicker and fatter the yogurt is. It is recommended to use milk with a fat content of 3.2 to 6%.
Leaven:
- Natural yoghurt with a short shelf life, prepared without heat treatment, contains active yoghurt bacteria for making thick yoghurt. It is recommended to use 5% fat yogurt.
- Dry leaven. Sold in large stores and pharmacies. For the correct preparation time and amount of starter, follow the label on the package.
- Freshly prepared yogurt can also be used as a starter. It is better to reuse the starter culture no more than 5 times in a row. The resulting yoghurt then becomes liquid and contains few active yoghurt bacteria.
Additives:
It is recommended to add various additives, especially fresh fruits and berries, to already prepared yoghurt, as due to the high acidity the yoghurt can curdle during the cooking process. You can use sugar, jam, nuts, chocolate, honey, syrups, fruits and berries as additives.
Yoghurt preparation
For yogurt you will need: glass containers with lids, pasteurized milk and natural yogurt in a ratio of 100 ml to 15 ml (or 140 ml to 20 ml).
- Wash and sterilize the yoghurt containers.
- Pour yogurt or the required amount of dry starter culture into a bowl (see starter culture annotation) and add milk at room temperature. Stir the mixture with a whisk or mixer until smooth. Do not beat until foamy. Using warm milk will cook the yoghurt faster. It is not recommended to heat milk above 40 ° C.
- Pour the resulting mixture into containers, close the lids.
- Place the jars in sous vide so that they do not touch the temperature sensor. Place the lid on the sous vide bowl.
- Plug sous vide online. A signal sounds. Press the On / Off button. The display will show the default cooking time: 8 hours. The default cooking temperature is 56 ° C. The cooking process starts with these parameters.
- If you need to change the temperature and cooking time, press the "Timer / ° C" button. Use the "+" and "-" buttons to set the temperature to 40 ° C and the cooking time from 3 to 8 hours. Note. If you are using dry starter culture, set the cooking time and temperature of the yoghurt based on the annotation on the package.
- After setting the desired temperature and time, press the "Start / Stop" button. The water heating process starts. The display will show the temperature of the water in the bowl at the current time.
- As soon as the water reaches 40 ° C, the alarm will sound 3 times and the time will flash on the display. Press the “Start / Stop” button, from this moment the display will show the countdown.
- Press the Start / Stop button to stop heating and reset the settings.
- After the set time has elapsed, the timer signal will sound and the sous-vide will automatically turn off. Then disconnect the device from the mains.
- Remove the jars from the bowl and refrigerate for 1-2 hours to cool and stop the fermentation process. It is preferable to leave the finished yogurt in the refrigerator for 6 hours.
If you want to add fruits, berries, sugar, jam, etc. to yogurt, it is recommended to do this before placing the yogurt in the refrigerator. Add ingredients and stir yogurt thoroughly. Warm yogurt will dissolve the sugar faster. You can add additives after the yoghurt has cooled.
The best taste and health benefits of yoghurt are preserved for 3 days from the end of preparation. Store yogurt in the refrigerator for up to 7 days.Recipes for sous vide
Chicken breast
Ingredients: chicken breast fillet - 700 g. Salt and spices for chicken to taste.
Cut the breast fillet in two. Cut each part across with a knife, about 1 cm thick or a little less, to make slices. Salt, add spices. Place the breast in a vacuum bag, remove the air with a vacuum cleaner. Place the breast bag in water in sous vide. The bag should be covered with water. Set the temperature to 63 ° C and the time to 1.5 hours.
When finished, let the bag cool slightly in the bag in the water. Then take out and cut the bag. The breast is ready to eat.
Ingredients: salmon (trout) - 2 steaks, salt - to taste, asparagus, butter.
Rinse the salmon or trout steaks well. Blot them with a tissue or paper towel to remove excess moisture. Brush well with salt, place the fish in a vacuum bag, evacuate the air with a vacuum and seal the bag. Turn on the sous vide, set the temperature to 60 ° C and set the time to 2 hours (if the steaks are frozen). If the steaks are chilled, set the time from 1 hour to 1.5 hours.
Asparagus. Wash the asparagus. Salt and brush with butter, place the asparagus in a vacuum bag, remove the air with a vacuum cleaner and seal the bag. Set temperature 85 ° C, time 1 hour.
Ingredients: beef tongue - 1 pc., Carrots - 1 pc., Medium-sized onion -
1 pc., Black pepper - 6 pcs., Allspice - 2 pcs., Bay leaf - 1 pc., Salt - to taste.
Wash your tongue, pat dry with paper towels. Grate the carrots on a coarse grater, chop the onion not coarsely and not finely - medium. Rub the tongue with salt, place in a bag along with other ingredients, distributing vegetables evenly on all sides of the tongue. Remove air with a vacuum cleaner and seal the bag. Place the bag in water in sous vide. The bag must be covered with water. Set the temperature to 72 ° C and the time to 20 hours.
Place the finished tongue right in the bag for 2-3 minutes in cold water. After that, the skin will come off very easily. After peeling off the skin, the tongue is ready for use.
Cleaning, maintenance and storage
Turn off sous vide, disconnect it from the power source.
Clean the bowl, lid, body with a damp cloth. If necessary, wash the stand and tongs under running water and soap.
Attention! Do not immerse the su-vide body in water or other liquid, do not wash it under running water.
After cleaning, let all the elements of the device dry completely, then the sous-vide can be collected and used again.
Store sous vide in a cool, dry place out of reach of children.
