Hamilton Beach 33970 User manual

READ BEFORE USE

LIRE AVANT UTILISATION

LEA ANTES DE USAR

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CAN : 1.800.267.2826

Sous Vide & 6-Qt. Slow Cooker

Sous Vide & Mijoteuse 6-Qt.

Olla de Cocción

Lenta Sous Vide

y 6 Cuartos

English ...................... 2

Français................... 20

Español ................... 41

IMPORTANT SAFEGUARDS

1. Read all instructions.

2. This appliance is not intended for use by persons (including

children) with reduced physical, sensory, or mental

capabilities, or lack of experience and knowledge, unless

they are closely supervised and instructed concerning use of

the appliance by a person responsible for their safety.

3. Close supervision is necessary when any appliance is used

by or near children. Children should be supervised to ensure

that they do not play with the appliance.

4. Do not touch hot surfaces. Use handles or knobs.

5. To protect against electric shock, do not immerse cord,

plug, or base in water or other liquid.

6. Unplug from outlet when not in use and before cleaning.

Allow to cool before putting on or taking off parts.

7. Do not operate any appliance with a damaged supply

cord or plug, or after the appliance malfunctions or has

been dropped or damaged in any manner. Supply cord

replacement and repairs must be conducted by the

manufacturer, its service agent, or similarly qualified

persons in order to avoid a hazard. Call the provided

customer service number for information on examination,

repair, or adjustment.

8. The use of accessory attachments not recommended by

the appliance manufacturer may cause injuries.

9. Do not use outdoors.

10. Do not let cord hang over edge of table or counter, or touch

hot surfaces, including stove.

11. Do not place on or near hot gas or an electric burner, or in

a heated oven.

12. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

13. To disconnect slow cooker, turn OFF ( ); then remove plug

from wall outlet.

14. CAUTION: To prevent damage or shock hazard, do not

cook in base. Cook only in

removable vessel

15. Intended for countertop use only.

16. WARNING: Spilled food can cause serious burns. Keep

appliance and cord away from children. Never drape cord

over edge of counter, never use outlet below counter, and

never use with an extension cord.

17. Do not use appliance for other than intended use.

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or

injury to persons, including the following:

SAVE THESE INSTRUCTIONS

REMOVABLE VESSEL AND LID: PRECAUTIONS AND INFORMATION

• Please handle removable vessel and lid carefully to ensure

long life.

• Avoid sudden, extreme temperature changes. For example,

do not place a hot lid into cold water, or onto a wet surface.

• Avoid hitting removable vessel or lid against faucet or other

hard surfaces.

• Do not use lid if chipped, cracked, or severely scratched.

• Do not use abrasive cleansers or metal scouring pads.

• The bottom of the removable vessel is very rough and can

damage the countertop. Use caution.

• The removable vessel and lid can become very hot. Use

caution. Do not place directly on any unprotected surface or

countertop.

• Never place removable vessel or lid on a burner or stove top.

Do not place removable vessel or lid in a microwave oven or

conventional oven.

REMOVING LID AND REMOVABLE VESSEL

When removing lid, tilt so that opening faces away from you to

avoid being burned by steam. The sides of the slow cooker’s base get very warm because

the heating elements are located here. Use handles on base if

necessary. Use oven mitts to remove removable vessel.

Other Consumer Safety Information

This appliance is intended for household use only.

This appliance is only intended for the preparation, cooking,

and serving of foods. This appliance is not intended for use

with any nonfood materials or products.

wWARNING Electrical Shock Hazard: This appliance is

provided with a grounded (3-prong) plug to reduce the risk

of electric shock. The plug fits only one way into a grounded

outlet. Do not defeat the safety purpose of the plug by

modifying the plug in any way or by using an adapter. If the

plug does not fit into the outlet, have an electrician replace the

outlet.

A short power-supply cord is used to reduce the risk resulting

from it being grabbed by children, becoming entangled in, or

tripping over a longer cord.

Parts and Features

Tempered

Glass Lid*

Base

Removable Vessel*

*To order parts:

US: 1.800.851.8900

www.hamiltonbeach.com

Canada: 1.800.267.2826

Mexico:

01 800 71 16 100

Sous Vide Rack*

Control Panel/

Display

Vessel Capacity

For best slow cooking results, fill vessel no

more than 1 inch (2.5 cm) from the lid.

Sous Vide Mode wWARNING Electrical Shock Hazard. Always cook in the vessel.

Never cook in the base.

BEFORE FIRST USE: Wash glass lid and removable vessel in hot,

soapy water. Rinse and dry.

1. Fill vessel with warm tap water

to slightly below MAX line.

Sous vide is a no-fail method of cooking sealed food in a precisely temperature-controlled water bath, ensuring that food is evenly cooked

throughout and reducing the chance of over- or undercooking.

2. OPTIONAL: Place rack in

vessel and cover with lid.

3. Press (ON/OFF) button. The

mode will default to SOUS VIDE.

4. Press and hold TEMP/TIME

button 3 seconds to switch

between Fahrenheit and

Celsius.

5. Press the up or down arrow

to select the temperature.

See chart on page 7 for

recommended sous vide

temperatures.

6. Press TEMP/TIME button for

selecting cooking time. Unit

may be set for up to maximum

of 72 hours.

7. Press the up or down arrow

to set the time in 10-minute

increments. Or, press and

hold to set the time in 1-hour

increments.

Sous Vide (cont.)

NOTES:

• The red Sous Vide light flashes

until set temperature is reached;

unit will beep three times.

• If water in vessel is hotter than

selected temperature, unit will

display “HOT.” 9. Once water has reached

selected temperature, the unit

beeps three times and the red

START/CANCEL button flashes.

Add the sealed food to the

vessel. For even cooking,

place bags in rack to ensure

that the food in each bag does

not touch. If water is above

the MAX fill line, remove

water to line.

10. Press START button for the

timer to begin countdown.

Both the red START and Sous

Vide lights will stay solid.

11. Unit will beep when selected

time is complete and the time

will begin to count up.

8. Press START button to start

heating water to the desired

temperature.

NOTES:

• Press and hold the START/

CANCEL button at any time to

turn off unit, or to change time

or temperature during cooking.

• At any time, press TEMP/TIME

button to see the temperature in

the Sous Vide mode.

Sous Vide Chart

FOOD AND DONENESS TEMPERATURE TIME

Steak (1 to 1 1/4-inch thick)

Very rare to rare 125°F (52°C) 1 to 3 hours

Medium-rare

130°–135°F (54°–57°C)

1 to 4 hours

Medium 140°F (60°C) 1 to 4 hours

Medium-well 150°F (66°C) 1 to 4 hours

Well-done 155°F (68°C) 1 to 4 hours

Pork

Shoulder/Boston Butt, well-done, 3–4 lbs.

185°F (85°C) 8 to 10 hours

Tenderloin, medium, 1.5–2 lbs. 145°F (63°C) 2 to 4 hours

Loin, medium, 2–3 lbs. 150°F (66°C) 3 to 4 hours

Boneless chops, medium, 3/4-inch thick

140°F (60°C) 1 to 2 hours

Bone-in chops, medium, 1-inch thick

145°F (63°C) 1 to 2 hours

Bone-in ribs, 1 full rack, 3–4 lbs. 165°F (74°C) 12 to 14 hours

Chicken, boneless white meat

(5 to 6 ounces)

Very soft and juicy 140°F (60°C) 1 to 3 hours

Tender and juicy 150°F (66°C) 1 to 3 hours

Firm and juicy 160°F (71°C) 1 to 3 hours

Chicken, boneless dark meat

(5 to 6 ounces)

Tender and juicy

167°–170°F (75°–77°C)

1 1/2 to 3 hours

FOOD AND DONENESS TEMPERATURE TIME

Fish (5 to 6 ounces)

Very lightly cooked, medium-rare

and tender

110°–120°F (43°–49°C)

30 to 40 minutes

Medium, tender and flaky

122°–130°F (50°–54°C)

30 to 40 minutes

Well-done, firm and flaky

135°–140°F (57°–60°C)

30 to 40 minutes

Vegetables

Asparagus spears 185°F (85°C) 10 minutes

Beets, cut into 2-inch pieces 185°F (85°C) 2 1/2 to 3 hours

Broccoli (small flowerets) 185°F (85°C) 30 to 40 minutes

Carrots, cut into 2-inch pieces 185°F (85°C) 30 to 45 minutes

Cauliflower (small flowerets) 185°F (85°C) 1 to 1 1/2 hours

Cherry or grape tomatoes, halved 185°F (85°C) 20 to 30 minutes

Corn-on-the-cob 185°F (85°C) 30 to 45 minutes

Mushrooms, halved 195°F (91°C) 1 hour

Onions, cut into 2-inch pieces 185°F (85°C) 1 to 1 1/2 hours

Potatoes, cut into 2-inch pieces 185°F (85°C) 2 to 2 1/2 hours

Spinach leaves 185°F (85°C) 5 minutes

Squash, cut into 2-inch pieces 185°F (85°C) 1 to 1 1/2 hours

Tomatoes, halved 185°F (85°C) 20 to 30 minutes

Fruits

Apples, halved and cored 185°F (85°C) 1 1/2 hours

Pears, halved and cored 185°F (85°C) 1 1/2 hours

NOTES:

• For thicker meat, chicken, and fish, cooking time will be longer.

• Visit www.foodsafety.gov or fsis.usda.gov for more information on

safe internal cooking temperatures.

Slow Cooker Mode wWARNING Electrical Shock Hazard. Always cook in the vessel.

Never cook in the base.

1. Press (ON/OFF) button and

the red START/CANCEL button

will illuminate.

Slow cooking is a simple cooking method that gently cooks food over a long period of time, locking in flavor and moisture.

2. Press MODE to select SLOW

COOK. 3. Press arrows to select LO,

HIGH, or KEEP WARM heat

setting. NOTE: Do not use

KEEP WARM setting to cook

or reheat food.

NOTE: KEEP WARM can be

selected when food is already

prepared and hot. (Example:

Keeping mashed potatoes warm.)

Press MODE for SLOW COOK and

then press arrows until scrolling

line points to KEEP WARM. Time

cannot be selected. Press START.

Display will alternate between the

scrolling line and time counting

up. KEEP WARM setting can be

used for up to 16 hours.

4. Press TEMP/TIME button to

select cooking time. 5. Press the up or down arrow

to set the time in 30-minute

increments. Or, press and

hold to set the time in 1-hour

increments.

6. Press

START

button to begin

cooking. Unit will beep and

the time will count down.

Slow Cooker Mode (cont.)

7. The KEEP WARM setting

will automatically start after

the selected cooking time

has finished. The display

will show a scrolling line to

the arrow pointing to KEEP

WARM.

8. Press (

ON/OFF

) to turn off

slow cooker, or the unit will

turn off automatically after

a combined cooking and

warming time of 16 hours.

NOTE: Press the START/CANCEL

button at any time to reset the

unit.

Recipes

Sous Vide Chicken With Asparagus and Brown Butter

Ingredients:

BROWN BUTTER

2 sticks (1 cup [237 ml]) unsalted butter

2 tablespoons (30 ml) fresh thyme leaves

2 tablespoons (30 ml) fresh rosemary

2 tablespoons (30 ml) chopped fresh sage leaves

4 cloves garlic, minced

CHICKEN

4 skin-on boneless chicken breasts

3 tablespoons (44 ml) kosher salt

1 tablespoon (15 ml) sugar

1 tablespoon (15 ml) vegetable oil

ASPARAGUS

1 pound (454 g) asparagus, trimmed

1 tablespoon (15 ml) olive oil

1/4 teaspoon (1.3 ml) kosher salt

Directions:

1. Select Sous Vide mode and set to 145°F (63°C) for 1 hour.

2. In a small saucepan over medium heat, heat 1 cup (237 ml) butter

and cook until butter is lightly browned, 3 to 4 minutes.

3. Add the herbs and garlic, reduce heat to low, and cook for an

additional 2 minutes. Strain about 4 tablespoons (59 ml) of the

butter into a small bowl and reserve. Strain the remainder into a

separate container to reserve for serving.

4. In a small bowl, combine 3 tablespoons (44 ml) kosher salt and

1 tablespoon (15 ml) sugar. Season chicken breasts generously with

the salt mixture.

5. Using the reserved 4 tablespoons (59 ml) of brown butter, brush

each chicken breast with about 1 tablespoon (15 ml) of butter. Place

each chicken breast in a heat-seal bag. Vacuum tightly and seal

each bag.

6. Add asparagus, oil and salt to a heat-seal bag. Vacuum lightly and

seal.

7. When water reaches set temperature, add chicken and asparagus

pouches to water bath and press START.

8. When cooking time has ended, remove pouches from water bath

and open.

9. Pat the chicken breasts dry with paper towels. Heat a large skillet

on medium-high. Add 1 tablespoon (15 ml) oil. When oil begins

to simmer, add chicken to pan skin-side down. Sear chicken until

skin is crispy and browned. Turn chicken and sear other side until

browned. If desired, slice chicken before plating.

10. To serve, place asparagus on plates and top with chicken. Drizzle

with reserved brown butter.

Serves: 4 to 6

The chicken and salmon sous vide recipes were developed to coordinate the cooking of the vegetables and the chicken or salmon so they are

ready to be served at the same time. For best results when cooking these foods separately, follow recommended temperatures on page 7.

Table of contents

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