6. System will not turn on: Check power plug and breakers.
7. Low water level alarm: Add more water. The water level can be dropped during operation
by the pump due to water turbulence.
8. Low water level alarm turns on after a few seconds of operation: Add more water - the
pump generates “waves” - sometimes these waves will cause the water level at the sensors
to fl uctuate up and down. The waves sometimes drop the water level right under the sensor
and will cause a low water alarm. This is normal and you just need to add more water.
9. Temperature read does not match thermometer: Sous Vide circulators are calibrated to
a scientifi c platinum primary standard which is far more accurate than store thermometers.
10. Lights in house are slightly fl ickering when system is on: This is normal as the
circulator is modulating power.
11. EE1 shows on display:
1. The unit is not placed in water.
2. The water level is udner the minumum mark.
3. There is dirt on the sensor. Remove the skirt and clean the sensor.
EN
Suggested cooking time
Type of food Result Temperature Min. time Optimal time Max. tim
Pork tenderloin Rare 60°C 1 h 1 h 2,5 h
Pork tenderloin Medium 65°C 1 h 1 h 2 h
Pork tenderloin Well Done 70°C 1 h 1 h 1,5 h
Pork chop Rare 60°C 1 h 1 h 2,5 h
Pork chop Medium 65°C 1 h 1 h 2 h
Pork chop Well Done 70°C 1 h 1 h 1,5 h
Pork roast Rare 60°C 2,5 h 3-3,5 h 5-6 h
Pork roast Medium 65°C 2,5 h 3 h 4 h
Pork roast Well Done 70°C 2,5 h 3 h 3,5 h
Chicken fi llet Medium 65°C 45 min 1-1,5 h 2 h
Chicken fi llet Well Done 72°C 1 h 1-1,5 h 3 h
Chicken thigh Medium 65°C 1 h 1,5 h 4-5 h
Chicken thigh Well Done 72°C 1 h 1,5 h 3 h
Sirloin Rare 54°C 45 min 1,5 h 3 h
Sirloin Medium 58°C 45 min 1,5 h 3 h
Sirloin Well Done 70°C 45 min 1,5 h 3 h
Beef tender loin Rare 54°C 45 min 1,5 h 3 h
Beef tender loin Medium 58°C 45 min 1,5 h 3 h
Beef tender loin Well Done 70°C 45 min 1,5 h 3 h
