Andrew James AJ001231 Manual - Página 10

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Medium/Well done -66°C

Method

1. Fill the Sous Vide with water and pre-

heat to the required temperature.

2. Place the steak into a pouch and vacu-

um seal.

3. Place into the Sous Vide and sub-

merge in water.

4. Cook for 40—90 minutes depending

on the thickness of the steak.

5. Preheat a frying pan.

steak from the sous vide and vacuum

pouch. Place into the frying pan and

sear. Add butter and thyme to the

pan and baste the steak in the fla-

voured butter.

6. Remove from the pan once seared.

Do not over cook in the pan.

Garlic Chicken

Ingredients

Serves 4

4 skinless and boneless chicken breasts

8 slices of streaky bacon

80g butter

1 tsp. minced garlic

Parsley

Method

1. Fill the Sous Vide with water and pre-

heat to 64 ˚C.

2. Slice the chicken breast through the

3. Wrap each breast in streaky bacon

4. Place into pouches and vacuum seal.

5. Place into the Sous Vide and sub-

6. Cook for 1 hour.

Remove the

7. Remove from pouch and place into a

8. Sear the chicken in the pan until the

Serving suggestion: Slice and lie on a

bed of zesty lemon Orzo.

UK and EU Guarantee

Your new Andrew James product

comes with a 24 month guarantee and

a 2 year fixed warranty, effective from

receipt confirmation. Your receipt or

order number is required as proof of

purchase date so it is imperative that

you keep it safe. This guarantee only

applies if the item has been used solely

for the use intended, and all instruc-

tions have been followed accordingly.

Please note this product is only for do-

mestic use only and is not for commer-

cial use.

Abuse of your product will invalidate

middle and stuff with chopped gar-

lic, parsley and butter.

until the hole is sealed.

merge in water.

preheated pan.

bacon is crispy.