Black+Decker SCD7007SSD Manual De Uso Y Cuidado página 10

10. The default cooking temperature is set at 135°F. Adjust to your desired
temperature with the arrows. The available range is 100°F to 203°F in this
function.
11. Press TEMP/TIME to set the time you wish to cook. The "time" light will go on.
The default is one (01:00) hour. Adjust length of cooking time with the arrows.
12. Press START/STOP to begin the cooking cycle. The light for "actual temp" will
illuminate. The number display will show the actual temperature that the probe
is sensing from within the water.
Note: At this point the water will start heating up to the target temperature. The
amount of time that takes varies. The cooking cycle will only begin to count down
once the water has reached the target temperature.
End of cooking cycle: When time is up, the unit will beep three times and
automatically switch the heat off. Remove the food bags from the water at this time.
As an indication to show how long the unit has been cooling, the light for "time" will
go on and the numbers will start counting up from zero (00:00) to 4 hours (04:00)
and then return to the default screen "----".
• Unplug the appliance when not in use and always allow the slow cooker to
completely cool before cleaning.
FINISH/SEAR THE FOOD
Food cooked in the sous-vide is moist and edible straight from the packet but meat is
more delicious after a quick, hot searing.
1. Heat up a cast iron skillet and add olive or avocado oil. Sear meat to your
preferred brown up to 2 minutes per side.
2. You can alternatively use a broiler or a grill. Just keep in mind that the food is
already done and you are only searing the outside.
NOTES ON COOKING TIMES AND FOOD SAFETY
In order to make sure the food is safe to eat, sous-vide cooking depends on the
combination of the superior heat transfer of water, precise temperature, and a longer
length of time cooking.
• Do not take meat out of the sous-vide 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 the sous-vide longer than the minimum time range. (Fish
is the exception to this rule. Fish will get mushy if overcooked in the sous-vide.)
• Remove meat at or before the maximum time for food safety and to preserve
texture.
• If you are using thinner cuts than those we specified in the charts, cook only to
the minimum amount of time and remove from the water bath to maintain texture
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