Sage PolyScience the HydroPro Guía Rápida página 9

Functions
TURNING THE UNIT ON
1. Press the Power on button (on top of the
immersion circulator) .
2. The immersion
circulator gives you the
possibility to choose
between 4 menus.
a) Sous Vide Toolbox
b) Manual Cooking
c) My Presets
d) Settings
SOUS VIDE TOOLBOX
The Sous Vide Toolbox mode will guide you
to a successful food-safe sous vide cooking
experience. It helps determine the optimal
sous vide cooking and re-heating time for a
variety of foods.
The thermal conductivity (heat transfer)
characteristics of proteins are different for
every type of food. The Sous Vide Toolbox
uses the guided inputs to calculate the time
it takes at a given temperature, thickness
and shape for the item to reach a core
temperature and additional time for different
levels of pasteurization.
This takes the guesswork out of determining
the optimum cooking time at a certain
temperature. It also provides guidance as to
the time required to reach the selected level of
pathogen reduction, and whether your choice
of temperature and time is considered safe.
Under this mode, you will be able to select:
1. Food type: Beef, Poultry, Pork, Lamb,
Eggs, Fish, Shellfish, Foie Gras,
Vegetable, Fruit, Custard, Legumes,
Lentils and Yoghurt.
2. Cut Type: Differentiates between 'Tender
Cut' and 'Tough Cut' (depending of food
type selected)
3. Food Shape: the selection is different
depending on the type of food selected.
For example, if beef is selected, the food
shape will be: steak, medallion, rib rack
with bones, short rib squares, cylinder,
sphere, cube
4. Thickness: between a range of 3/16" to
3" (5mm to 127mm)
5. Initial Temperature: Fresh* or Frozen
6. Desired Final Core temperature
(temperature doneness varied depending
on food type).
7. Pasteurization Level: Time to reach core
temperature, additional time to pasteurize
surface, additional time to pasteurize
surface and core
8. Additional tenderness time (only
available for tough Cut Type): The
tenderness time corresponds to the
additional time required for a tough cut
(such as shank, shoulder, belly or brisket)
to achieve a tender result. The time varies
depending on the food type selected.
* Fresh is food that is stored in a fridge
environment at 5°C / 41°F
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