Sous Vide & Slow Cooker Please read the manual fully before using the appliance and keep the manual safe for future reference.
Contents page Safety instructions Page 3 Appliance components and illustration Page 5 Control panel Page 6 Menu setting table Page 7 Quick steps to Sous vide cooking Page 7 Food preparation Page 8 How to use the Sous vide function Page 9 Guidance table for Sous vide cooking Page 10 Sous vide different cooking levels Page 11 How to use the slow cooker Page 12 Cleaning the appliance Page 13 Sous vide recipes Page 14 Slow cooker recipes Page 21 Disposal of the appliance Page 24 UK a
Safety Instructions When using the Sous vide & slow cooker, always follow the basic safety precautions, including the following: Please read all the instructions carefully: To protect against the risk of an electrical shock. Do not put the base in water or any other liquid. Never leave the appliance unsupervised when used near children. Always unplug the appliance when it is not in use, before putting on or taking off attachments and before cleaning the appliance.
Do not leave the Sous vide & slow cooker plugged in when it is not in use. Do not switch on the Sous vide & slow cooker when it is upside down or on its side. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved.
Appliance components and Illustration 4. 1. 2. 1. Tempered glass lid 5. 2. Working capacity 3. Non-slip feet 4. Non-stick Removable cooking pan 5. Control Panel 5 3.
Control Panel 2. 1. 5. 3. 4. 6. It is simple and easy to use the Control panel, choose your cooking menu, set the temperature and time and start cooking. If no function has been selected within 20 seconds it will be cancelled . 1. Menu Button 4. Start/ Cancel button Scroll to the Sous vide or Slow cooker menu by pressing the MENU button. To being the cooking process, press the start button. To cancel the cooking process, press and hold it. 2. Cooking Menu Indicator 5.
Menu Settings table Cooking Menu Sous Vide Slow cooker Temp range 40-90˚C HIGH LOW WARM Default temp 1˚C N/A Settings 1 to 24 hours High-2 to 8 hours Default cooking times 1 Hour High– 4 hours Time increments 10 mins 30 mins Time Quick Steps to Sous vide cooking 1. Season your food to enhance the flavour. 2. Vacuum seal your food, to purchase a vacuum sealer and storage bags please visit www.andrewjamesworldwide.com 3.
Food preparation Please follow the instructions for food preparation: Always ensure that the produce being cooked is of high quality and fresh. Make sure that the food being cooked i.e. meat, seafood, poultry has been stored at below 5˚C before preparation begins. Food pouches must be cleaned before use to ensure they are not contaminated. Only prepare food on a clean work surface. Wash hands well before preparation.
How to use the Sous Vide function Ensure that the appliance is on a level surface. Plug the unit on and press the power button. The unit will then beep and the display screen will illuminate . Default settings will now set the appliance at 50˚C. 1. Fill the cooking pan with water to the required level. Place the lid back on the cooking pan. Always ensure that the water level is above the FILL line. Please refer to the table on page 12 for further advice. 2.
Food Cooking Temperature Cooking Time Holding Time (After cooking) Thickness 1. 49˚C or higher 1 Hour Up to 6 Hours 1-2cm 2 Hours Up to 8 Hours 2-5cm 8 Hours Up to 10 Hours 4-6cm Beef and Lamb 1.Tenderloin, cutlets, sirloin, 2.rib eye, rump, T-bone 2. 49˚C or higher 3. Blade, chuck, leg of lamb, shoulder, shanks, game meats 3.
Guide to different levels of cooking Beef, lamb and pork Rare: 49˚C Medium Rare: 56˚C Medium: 60˚C Medium well: 65˚C Well: 71˚C + Poultry With bone: 82˚C Without bone: 64˚C Fish Rare: 47˚C Medium rare: 56˚C Medium: 60˚C Vegetables 83˚C—87˚C Please note: the cooking times found on page 12 are only an estimate. To achieve your personal taste please experiment with times.
How to use the Slow cooker Ensure that the appliance is on a level surface. Plug the unit on and press the power button. The unit will then beep and the display screen will illuminate . The appliance will go to the default setting of Sous vide Menu. 1. Place your food and liquid inside the removable cooking pan and replace the lid. 2. Set the Cooking Menu to Slow cooker by scrolling through the Menu button until a light appears next to the Slow cooker screen and the temperature shows LOW. 3.
Cleaning the appliance Switch off and remove the plug from the socket. Allow a cooling period to occur after using the appliance and before cleaning. Allow the water to cool in the cooking pan and then pour It out. Allow the unit to completely cool before beginning cleaning. Do not immerse the appliance in water for any reason. The lid and the removable cooking pan are dishwasher safe, make sure they are then rinsed clean. Dry it thoroughly before using the pan again.
Sous Vide recipes Braised shin of beef Serves 4 500g Shin of beef, deboned 1 clove of garlic/15g garlic paste 20g tomato puree ½ tsp salt 60ml red wine 2 bay leaves Sprig of rosemary Sprig of thyme 5g horseradish 1. 2. 3. 4. Fill the Sous Vide with water and preheat to 82˚C. Place the ingredients into a vacuum bag. Massage the bag so the ingredients are combined. Seal the bag and place into the Sous Vide until it is fully submerged. Cook for 10 hours.
Chinese Five Spice Duck Breast Serves 4 4 Duck breasts 2 teaspoons of Chinese Five Spice 1. Fill the Sous Vide with water and preheat to 57˚C. 2. Prick the skin of the duck breasts. 3. Rub the Chinese five spice into the skin. 4. Place into the vacuum bags and seal. 5. Place the pouch in the AJ Sous Vide and submerge in water. 6. Cook for 1.30hr. 7. Once cooked, remove the duck from the pouch. 8. Heat a large frying pan.
Teriyaki Salmon Serves 4 4 Salmon Fillets 2 tbsp Teriyaki Sauce 1 tsp grated ginger 1 tsp finely chopped garlic 1 tsp chilli flakes 1. 2. 3. 4. 5. 6. Fill the Sous Vide with water and preheat to 56 ˚C. Place Teriyaki sauce, ginger, garlic and chilli into a bowl and mix until combined. Pour over salmon fillets until fully coated and cover for 15 minutes. Place into pouches and vacuum seal. Place into the AJ Sous Vide and submerge in water. Cook for 1 hour.
Garlic Chicken Serves 4 4 skinless and boneless chicken breasts 8 slices of streaky bacon 80g butter 1 tsp chopped garlic Parsley 1. 2. 3. 4. 5. 6. 7. 8. Fill the Sous Vide with water and preheat to 64 ˚C. Slice the chicken breast through the middle and stuff with chopped garlic, parsley and butter. Wrap each breast in streaky bacon until the hole is sealed. Place into pouches and vacuum seal. Place into the Sous Vide and submerge in water. Cook for 1 hour.
Moroccan Lamb Serves 4 700g Shoulder of lamb, cut into chunks. ½ tsp cayenne 1 tsp black pepper 1 tsp paprika 1 tsp ginger ½ tsp tumeric ½ tsp cinnamon 200ml passata 400g chopped tomatoes 3oz dried apricots 1oz dates 2oz sultanas 2oz flaked almonds 1 tbsp clear honey 1. 1. 2. 3. 4. Place cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the Fridge.
Vanilla Rhubarb 200g rhubarb 45g sugar 45 ml water 1 vanilla pod 1. 2. 3. Fill and preheat the AJ Sous Vide to 60 ˚C. Cut the rhubarb into 7cm lengths. Into the pouch place the rhubarb, sugar, vanilla, scraped from the pod and water. Seal the pouch and fully submerge into the AJ Sous Vide. Cook for 20 minutes. Lift out of the AJ Sous Vide and place into ice cold water. 4. 5. 6. Keep in the fridge for up to 2 weeks.
Goats Cheese Risotto Serves 4 200g of Arborio rice 250 ml vegetable stock 1 onion, chopped 1 clove of garlic, crushed 20g butter 100g frozen peas 2 sprigs of mint 100g goats cheese 1 tbsp olive oil 1. 2. 3. 4. 5. 6. 7. Fill the Sous Vide and preheat to 83 ˚C. Heat the oil in a small pan. Cook the onion and garlic until tender. Place the onion and garlic, stock and rice into a pouch. Vacuum seal. Place pouch into the AJ Sous Vide and submerge. Cook for 40 minutes. Melt butter in a small pan.
Slow Cooker recipes Lamb Shanks 2 red onions 300ml red wine 3 cloves of garlic crushed 3 teaspoons balsamic vinegar 2 sticks of celery, finely sliced 400ml lamb stock 1 leek, finely sliced 1 bay leaf 1 carrot, finely sliced Sprigs of fresh thyme and rosemary 4 lamb shanks Seasoning to taste 1 tin of chopped tomatoes 1. Preheat your slow cooker to the required temperature. 2. Prepare all the vegetables.
Lamb, butter bean and tomato casserole 1 onion finely chopped 1 x 400g tin of butter beans 2 sticks of celery, sliced 500ml lamb stock 1 red pepper, finely sliced 2 teaspoons sun-dried tomato paste 1 large carrot, diced 1 teaspoon oregano 450g stewing lamb, diced Seasoning to taste 1 punnet of cherry tomatoes 1. Preheat your slow cooker. 2. Add all the ingredients to the slow cooker and set to low. Make sure the stock is warm when you add it as this will maintain the temperature.
Sweet potato, apple and ginger soup 2-3 teaspoons grated fresh ginger (depending on desired strength) 700ml water of stock 1 onion Seasoning to taste 2 sweet potatoes, chopped Coriander leaves to garnish 2 sticks of celery, chopped 2 cooking apples, chopped (This recipe requires a hand or stick blender) 1. Preheat your oven for 15 minutes. 2. Add all the ingredients, lemon juice and coriander leaves. Make sure the stock is warm when you add it as this will maintain the temperature.
Disposal of the appliance Please note that this Andrew James product is mark with this Symbol: This means that this product must not be disposed of together with ordinary household waste, as electrical and electronic waste must be disposed of separately. In accordance with the WEEE directive, every member state must ensure correct collection, recovery, handling and recycling of electrical and electronic waste. Private households in the E.U.
Customers are responsible for any taxes applied to our products when they are shipped outside of the EU. All of our prices are inclusive of VAT. Once a product has been returned to us, we will aim to repair or replace it within 30 days of receipt. The guarantee does not cover any defect arising from improper use, damage, buildup of lime scale or repair attempts made by third-parties. Also, the guarantee does not cover normal wear and tear of individual parts.
Plug The plug must be protected by the correct AMP fuse; this will be indicated on the case of the plug. Only BSI or ASTA approved fuses should be used. When changing the fuse always replace it with a fuse that is of the same identical rating as the original. If you are unsure about which plug or fuse to use, always refer to a qualified electrician. Please note after replacing the fuse, ensure that the cover is correctly fitted back onto the plug.
