Breville Electric Steamer BSV600 User Manual

the SousVide Supreme™  
Instruction Booklet  
Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany NSW 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Botany Manukau 2163  
Auckland NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2012.  
Due to continued product improvement, the products illustrated/photographed  
in this brochure may vary slightly from the actual product.  
BSV600 Issue - C12  
BSV600  
 
BREVILLE RECOMMENdS SAFETy FIRST  
BREVILLE RECOMMENdS SAFETy FIRST  
At Breville we are very safety conscious. We design and manufacture consumer products with  
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise  
a degree of care when using any electrical appliance and adhere to the following precautions.  
IMPORTANT SAFEGUARdS FOR  
ALL ELECTRICAL APPLIANCES  
Fully unwind the power cord before use.  
Do not let the power cord hang over  
the edge of a bench or table, touch hot  
surfaces or become knotted.  
To protect against electric shock do not  
immerse the power cord, power plug or  
appliance in water or any other liquid.  
The 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 have been given  
supervision or instruction concerning  
use of the appliance by a person  
IMPORTANT SAFEGUARdS  
Do not use this appliance if it has been  
dropped or appears to be damaged.  
Do not use this appliance if it has  
a damaged cord or plug, or after it  
malfunctions in any manner. Return  
the appliance to the nearest authorized  
service facility for examination, repair,  
or adjustment.  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAVE FOR  
FUTURE REFERENCE  
Read all instructions carefully before  
using the machine.  
Do not touch hot surfaces. Use handles  
or knobs. The lid and lid handles may  
get hot while cooking; use of an oven  
mitt when handling is advised.  
Do not attempt to operate (heat) the unit  
without sufficient water in the bath to  
completely cover the bottom rack and to  
reach the FILL level mark on the sidewall.  
Take care not to overfill the water bath;  
allow sufficient room to accommodate  
the volume of food pouches when added  
to water bath. Top off water in bath  
to no more than the MAX level mark  
after adding pouches, if necessary, to  
ensure the food inside the pouches is  
completely submerged.  
Extreme caution must be used when  
moving an appliance containing hot  
water or other hot liquids, including the  
sous vide. Always allow bath to cool  
before emptying unit.  
Take care when removing the lid when  
unit is hot, as hot water will collect on  
the inside during cooking. Use oven  
mitts to remove lid and tip lid carefully  
to drain accumulated water into the  
water bath for safety.  
To protect against electrical shock, do  
not immerse cord (power lead), plug, or  
sous vide cooking unit in water or other  
liquid.  
Children should not use this appliance.  
When in use around children, close  
supervision by an adult is necessary  
and the appliance should be kept out of  
their reach.  
Keep the appliance and cord (power  
lead) away from hot surfaces, heated  
ovens, or stove burners. Operate the  
appliance only on a dry, stable surface,  
such as a table or countertop and away  
from any moving parts.  
Unplug from outlet when not in use and  
before cleaning. Allow machine to cool  
before putting in or taking out parts  
or emptying the water bath. Do not  
immerse this appliance in water or any  
other liquid.  
responsible for their safety.  
Children should be supervised to ensure  
that they do not play with the appliance.  
It is recommended to regularly inspect  
the appliance. To avoid a hazard do not  
use the appliance if power cord, power  
plug or appliance becomes damaged in  
any way. Return the entire appliance to  
the nearest authorised Breville Service  
Centre for examination and/or repair.  
Any maintenance other than cleaning  
should be performed at an authorised  
Breville Service Centre.  
This appliance is for household use only.  
Do not use this appliance for anything  
other than its intended use. Do not use  
in moving vehicles or boats. Do not use  
outdoors. Misuse may cause injury.  
The installation of a residual current  
device (safety switch) is recommended  
to provide additional safety protection  
when using electrical appliances. It  
is advisable that a safety switch with  
a rated residual operating current  
not exceeding 30mA be installed in  
the electrical circuit supplying the  
appliance. See your electrician for  
professional advice.  
To disconnect, press the OFF button  
for three (3) seconds to turn off, then  
remove plug from wall outlet.  
Do not use this appliance outdoors.  
Do not use any attachment or  
accessory not recommended by Eades  
Appliance Technology LLC. Use of such  
attachments or accessories may cause  
fire, electrical shock, or injury.  
Do not use this appliance for any  
purpose other than its intended use.  
This appliance is not intended for use by  
people with reduced physical, sensory  
or mental capabilities or who lack  
experience with cooking appliances.  
SAVE THESE  
INSTRUCTIONS  
 
4
5
KNOW yOUR BREVILLE PROdUCT  
K
A. Stainless steel lid  
Contains steam during cooking process,  
and inverts to hold grill and rack when  
removing food parcels from water.  
A
B
KNOW  
your Breville product  
B. Plastic handles  
C
Insulated from stainless steel lid.  
C. Pouch Rack  
Arranges food pouches vertically or  
stacked in the water bath for even  
cooking.  
D
E
D. Wire handle  
Under grill for easy removal of contents.  
E. Grill  
Separates food parcels from contact  
with surface.  
F
F. Stainless steel water bath  
11.2-liter capacity of food and water.  
G. Side handles  
G
H
Positioned asymmetrically to aid in  
emptying the bath.  
H. Durable stainless steel body  
I. Control panel and PID controller  
J. Base with occluded ventilation  
I
K. Insulating lid blanket  
This component helps to minimize heat  
loss through the lid and can double as  
an insulating pad to protect counter top  
from the heat of the lid, once removed.  
J
1. WATER temperature indicator light  
2. SET water temperature indicator light  
3. Countdown TIMER light  
1
7
4. Set temperature button  
2
8
5. Increase/decrease value toggle  
9
3
4
5
(+/-) arrows  
10  
6. Power ON/OFF button  
7. Celsius/Fahrenheit switch button  
5
8. HEATING element active  
11  
6
indicator light  
9. Timer active indicator light  
10. Set timer button  
11. Start button  
 
7
OPERATING yOUR BREVILLE PROdUCT  
6. Setting the Countdown TIMER  
BEFORE FIRST USE  
function is not necessary to operate  
the machine. The heating element will  
operate regardless of whether the timer  
function has been set. Except when  
cooking tender or delicate foods at  
target temperatures that exceed their  
normal serving temperature—during  
which timing the cooking of your food  
pouch could be critical to prevent  
overcooking—precise timing of sous  
vide cooking usually is not necessary.  
To use the timer:  
OPERATING  
1. Be sure water bath contains water before  
starting the machine.  
2. Properly insert the electrical cord  
(power lead) into the power inlet on the  
back of the machine and then plug it  
into the wall socket.  
your Breville product  
3. Press and hold the POWER ON/OFF  
button for 3 seconds to turn the machine  
on. You should feel a slight “click” and  
hear a tone.  
4. The water temperature indicator light  
should illuminate and the display will  
read the current temperature of the water  
in the bath. (The machine will be preset  
to either Celsius or Fahrenheit readings.  
To change the setting, press the small  
Celsius/Fahrenheit switch button.)  
a) Wait to set the timer until the  
water bath in your sous vide has  
reached the desired target cooking  
temperature and you are ready to  
place the food pouches into the  
water bath.  
b) To use the timer function, press the  
SET TIMER button. Time value in  
minutes will appear in the display  
window.  
5. To set the desired temperature, press the  
SET TEMP button. The SET temperature  
indicator light will illuminate. The  
default temperature of 140˚F/ 60˚C  
should appear. Using the INCREASE/  
DECREASE VALUE toggle arrows,  
increase (+) the temperature or decrease  
(-) the temperature to set to your desired  
target temperature for cooking. When  
you have reached the target temperature  
on the display, press START button  
to begin heating the water to that  
temperature. An audible alert sounds as  
the bath begins to heat. The HEATING  
indicator light will illuminate red until  
the target temperature is reached, at  
which time it will turn green. (Audible  
alarm, a repeating beep at 1-second  
intervals, will also indicate that the  
target temperature has been reached.)  
c) Increase/decrease timer setting  
using the +/- arrows. The time  
displayed will change in 1 minute  
increments to 30 minutes, then will  
speed up.  
d) When the desired length of cooking  
time has been reached, press START  
button to begin timing. After a few  
seconds the display will return to  
display the water bath temperature.  
To view remaining time at any point  
in the cooking process, press SET  
TIMER button.  
 
9
OPERATING yOUR BREVILLE PROdUCT  
OPERATING yOUR BREVILLE PROdUCT  
Poultry is best cooked as the individual  
parts. Air trapped in the cavity of a  
whole bird carcass can cause the pouch  
to float in the water bath and result in  
uneven cooking. Half chickens, ducks, or  
game hens or individual breasts, legs, or  
thighs work best in the sous vide water  
oven.  
Foods in which a caramelized or crisp  
exterior is preferred—such as roasts,  
steaks, and chops—require a brief  
Herbed broths  
COOKING WITH THE  
SOUS VIdE  
As with any new cooking method, there are  
some differences in technique that you will  
want to become familiar with. Here are the  
basic principles you should understand:  
Mix fresh or dried herbs, spices, salt, and  
pepper with vegetable, mushroom, beef,  
seafood, or chicken broth. Freeze in small  
portions (in an ice cube tray or a zip-closure  
bag) and add the frozen seasoned broth to  
the cooking pouch with the meat, poultry,  
fish, or vegetable prior to sealing. The broth  
will melt and envelope the food.  
finishing step (on the grill, under  
the broiler, in a hot skillet, or using a  
kitchen torch) to sear the exterior before  
serving. Poultry is best cooked skinless.  
For crispy poultry skin, remove skin  
carefully before sous vide cooking.  
To crisp the skin, cut the skin into strips  
about ½”/1.5cm wide. Lay the strips  
in a single layer on a sheet pan lined  
with parchment paper and season with  
salt and pepper. Then place another  
sheet of parchment paper over the  
skin and another sheet pan atop the  
parchment paper. Place the sheet pans in  
Length of cooking time depends on  
the thickness of the food more than  
the weight. Doubling the thickness of  
a steak, for instance, increases the time  
needed for the meat to reach target  
temperature at its center by as much  
as four times. Thus if a 1–inch (2.5cm)  
steak requires a minimum of 1 hour to  
reach the MEDIUM target temperature of  
140˚F/60˚C, a 2” (5cm) steak will require  
not 2, but 4 hours to reach 140˚F/60˚C.  
Vegetables and fruits, which contain  
a significant amount of fibre, require  
higher temperatures than meats (usually  
Chilled herbed oil  
183  
˚F/85˚C to 190˚F/87˚C) for  
Mix fresh or dried herbs, spices, salt, and  
pepper with olive oil (do not use extra virgin  
olive oil, as it will sometimes develop a  
bitter metallic flavor.) Chill the oil until it  
is semi-solid and add by the tablespoon (or  
more) to the cooking pouch along with the  
food, then seal.  
DO NOT use wine or distilled spirits in the  
seasoning, without first heating it on the  
stovetop for a few minutes to drive off the  
alcohol, leaving only the flavor of the wine  
or spirit. Alcohol, especially from wine, can  
impart a peculiar metallic flavour to meals  
cooked sous vide.  
1 to 2 hours to become tender. Tender  
vegetables, such as asparagus, broccoli,  
cauliflower, cabbage, summer and winter  
squash varieties, as well as most fruits  
including tomatoes may need only 45  
minutes. Root vegetables, such as beets,  
carrots, potatoes, parsnips, and turnips  
will usually require 1–2 hours. Longer  
cooking times will result in very soft  
fruit and vegetable textures, ideal for  
soups and purees.  
a 350  
˚F/176˚C oven and cook until the  
skin is very crispy; check at about  
15 to 20 minutes. Remove from the oven  
and let the skin cool on a wire rack until  
needed.  
Tougher cuts of lean meat require longer  
cooking times (6 to 8 hours or more)  
at desired serving temperature, which  
will not overcook, but rather tenderize  
the meat. Typical of this group would be  
flank steak, eye of round, grass-fed beef,  
ostrich filets, or buffalo steaks.  
THE 5 BASIC STEPS FOR COOKING  
IN THE SOUS VIdE  
Some foods—those for which poaching  
is an ideal preparation medium, such as  
vegetables, fish, shellfish, and skinless  
poultry—can be plated and served  
straight from the cooking pouch.  
Tough, fatty cuts of meat, such as pot  
roast, pork ribs, leg of lamb, should be  
cooked at temperatures hot enough to  
‘melt’ the collagen fibers into gelatin,  
SEASON  
SEAL  
The sous vide cooking method locks in the  
flavor of foods, bringing out their particular  
character more fully. Vacuum-sealing the  
food and any seasonings or oils tightly  
together in the pouch magnifies the flavours  
of spices and herbs somewhat. Seasoning  
can be as simple as a sprinkle of salt and  
pepper, but adding fat or oil to herbs and  
spices can improve flavour quality. Here are  
some simple techniques:  
Use only food-grade cooking pouches  
to package foods for the sous vide. Seal  
according to manufacturer’s instructions.  
Use only pouches certified by the  
manufacturer as suitable for cooking under  
vacuum. Do not use standard zip-closure  
bags meant for food storage.  
which means at least 140  
˚F/60˚C and  
for at least 24 hours. Some very tough  
cuts, such as beef cheeks or beef spare  
ribs may require up to 72 hours. The end  
result is simply succulent, falling-apart-  
tender meat.  
Very tender meats, such as lamb chops,  
rack of lamb, or tenderloin of beef or  
pork, need only to be brought to serving  
temperature throughout, which requires  
less time. Leaving tender cuts in the  
water bath for extended periods (over  
4 to 6 hours) can cause some loss of  
textural quality.  
1. Fold back the opening of the pouch  
before filling to prevent seasonings or  
debris from becoming trapped in a zip  
track, if present. This debris can hamper  
successful sealing of the pouch.  
Compound butters  
Mix fresh or dried herbs, spices, salt, and  
pepper with unsalted butter. Use to coat the  
inside of the empty cooking pouch, then add  
the meat or vegetables, and seal.  
2. Place food and desired seasonings into  
the pouch.  
3. Do not overfill the pouch. Try to keep  
food clear of the vacuum membrane  
area, if present.  
 
10  
11  
OPERATING yOUR BREVILLE PROdUCT  
4. Vacuum seal the pouch. If for any reason,  
pumping does not evacuate air from the  
pouch, discard pouch and begin again,  
placing food into a new pouch.  
SEAR  
Some foods, such as steak, chops, tenderloin,  
fish, seafood, or poultry with the skin are  
commonly served with a caramelized or  
crisp exterior, which is not possible in  
the moist environment of the sous vide  
cooking pouch. After coming to the proper  
temperature, these foods require a quick  
finishing sear that can only be provided by a  
brief exposure to a very hot temperature.  
CARE & CLEANING  
for your Breville product  
5. If using a zip-closure pouch, zip the  
pouch closed and check to see that it  
made a good seal.  
NOTE  
If for any reason, pumping does not  
evacuate air from the pouch, discard  
pouch and begin again, placing food  
into a new pouch.  
The Sear step can be done by putting the  
meat, fish, poultry, or seafood into a very hot,  
lightly oiled skillet (taken to the smoking  
point) or onto a hot grill, under the broiler  
of an oven, or by using a kitchen torch to  
caramelize the surface of the food. Take care  
just to caramelize/brown the surface (1 to 2  
minutes) to enhance color and flavor.  
NOTE  
Do not use standard or thin  
zip-closure bags, not designed for  
sous vide cooking.  
OR SAUCE  
Another option is to sauce your food. Foods  
such as fish, seafood, or chicken are quite  
delicious plated directly from the pouch and  
topped with a favorite sauce.  
HEAT  
Place the sealed pouch into the water bath  
once the water has reached the target  
temperature for cooking. If using multiple  
pouches, place them vertically in the pouch  
rack in the water bath. Be sure the food in  
all pouches is completely under the water  
surface for cooking. Do not place large  
pouches horizontally in the sous vide, as  
this will impede the convection circulation  
of water around the perimeter of the water  
bath.  
SERVE  
You are now on your way to exploring the  
delightful benefits of sous vide cooking with  
your sous vide.  
NOTE  
Raw or unpasteurized food must  
never be served to highly susceptible  
immune compromised individuals.  
Food Standards recommend that for  
safety, food should not be consumed if  
kept between 5°C and 55°C for longer  
than 4 hours.  
 
12  
CARE &CLEANING  
CLEANING AFTER USE  
Do not leave water sitting in the bath  
after use. Allow water bath to cool,  
remove racks, and using the offset  
handles for stability, pour the bath  
contents into the sink.  
TROUBLESHOOTING  
Dry interior with a soft, clean cloth.  
Periodically—or in the event of a cooking  
pouch rupture—you may need to clean  
the water bath of your sous vide. Use  
a soft cloth or sponge and mild soapy  
water to wipe out the interior of the bath.  
Rinse with clear water and, using the  
offset handles on the unit, pour the water  
out from the corner.  
Never immerse the unit in water or other  
liquid for cleaning or rinsing.  
Never use abrasives or harsh chemicals  
to clean your sous vide.  
Never put the sous vide in  
the dishwasher.  
 
14  
TROUBLESHOOTING  
TROUBLESHOOTING  
POSSIBLE PROBLEM  
POSSIBLE PROBLEM  
Machine won’t start  
EASy SOLUTION  
EASy SOLUTION  
1. Be sure the unit is plugged in and the outlet is working.  
The temperature is  
not holding to within  
1˚F/0.5˚C  
1. Check to be sure that there is sufficient water in the unit,  
i.e., the water level at least reaches the FILL line on the  
interior wall of the water bath.  
2. You should feel/hear a slight click when you depress the  
On/Off button. If you do not, reposition your finger and  
press/hold again.  
2. Check to be sure that cooking pouches are not lying on the  
bottom, occluding all or most of the holes in the perforated  
bottom grill or impeding circulation around the perimeter  
of the bath.  
3. Make certain to press and hold the On/Off button for 3  
seconds. If the unit fails to start after that time, reposition  
your finger and press/hold again.  
The display screen  
turned off and won't  
turn back on  
1. Check to see if there is any water in the unit. If the unit was  
accidentally turned on with no water in it, then unplug the  
unit from the wall and let cool. Once cool,  
use as normal.  
Machine beeps during  
the cooking process  
1. The machine should beep:  
To signal that it has preheated to its set target  
cooking temperature.  
2. Ensure power cord connections are fully engaged.  
To signal that it has regained its set target after cool food  
pouches, ice, or additional water have been put into the  
water bath.  
To signal the completion of a pre-set cooking time.  
2. The machine should not beep during the cooking process  
Proper Disposal and  
if it is at the desired/set cooking temperature. If it does:  
Environmental Protection  
Check to be sure cooking pouches have not settled to  
the bottom, occluding the holes of the perforated bottom  
grill or impeding circulation around the perimeter of the  
water bath. If this has occurred, use the pouch rack and  
reposition the pouches to open the circulation.  
Your appliance contains materials  
that can be recovered or recycled.  
Please do not dispose of this product in  
unsorted general trash. At the end of  
the life of your product, please dispose  
of it in a specially adapted waste-  
recycling center or at a local civic  
waste collection point in accordance  
with your community’s standards.  
Check to be sure that there is sufficient water in the  
machine, i.e., that the water level reaches the FILL line on  
the interior wall of the water bath.  
Water is found on  
the counter under  
the machine  
Water can accumulate inside the lid (especially when using  
the machine at temperatures above 175  
F/80°C or for  
˚
extended periods) and may, on occasion, overflow the lip of  
the unit and run onto the counter.  
1. Check the sides of the machine housing for evidence of  
wetness, indicating that water has trickled down the sides  
and pooled there. If so, remove the lid periodically during  
higher temperature or prolonged cooking, and allow the  
accumulated water to flow back into the bath.  
2. If you see no evidence that water has dripped down the  
outside of the machine, turn off the machine, unplug the  
unit, move it and wipe up the spill. Make sure everything  
is dry and turn the machine back on, resetting the desired  
temperature. If the water re-appears beneath the machine,  
there could be a gasket leak. Turn off the machine, unplug  
it, and contact customer service.  
 
16  
17  
NOTES  
NOTES  
 
18  
19  

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