Crux 14727 Instruction Manual Download Page 16 | Manualshive

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Crux 14727 Instruction Manual Download Page 16

14

Sous Vide Temperature and Time Chart

CHICKEN

SUPER-SUPPLE 140°F / 60°C

TENDER AND JUICY 149°F / 65°C

WELL DONE 167°F / 75°C

Light Meat

TENDER 149°F / 65°C

FALLING OFF THE BONE

167°F / 75°C

Dark Meat

50min

3.5hrs

MIN

MAX

2hrs

50min

2hrs

1hr

50min

1.5hrs

1hr

50min

4.5hrs

1.5hrs

50min

3hrs

1.5hrs

Seasoning Suggestions: Oregano, Garlic, Paprika

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Summary of Contents for 14727

Page 1: ...FRONT Cover Sous Vide Professional Style Cooker Instruction Manual Styled for Life Designed Engineered in New York City...

Page 2: ...THANK YOU CARD inside Front Cover Thank You for choosing We hope your new CRUX small kitchen appliance will add sleek elegange to your kitchen...

Page 3: ...splay with Touchscreen Digital Controls 10 Start Up Guide with Temperature and Time Chart 11 16 Before Using for the First Time 17 Sous Vide Assembly 18 Operating Instructions 18 20 Auto Shut Off 20 H...

Page 4: ...in water or other liquid 4 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 hav...

Page 5: ...operated by means of an external timer or separate remote control system 15 Never immerse the Sous Vide Cooker beyond the MAX water level mark DO NOT immerse the LED display or handle If the Sous Vide...

Page 6: ...uch as a stock pot at least 6 5 inches deep 21 This Sous Vide Cooker is designed to be used to heat water only 22 This CRUX Sous Vide Professional Style Cooker is equipped with an AUTO SHUT OFF Safety...

Page 7: ...entally becomes immersed in water unplug it from the wall outlet immediately Do not reach into the water 3 When using this appliance provide adequate air space above and on all sides for air circulati...

Page 8: ...EVER contact food directly Food products should NEVER come in contact with water bath Food must be vacuum sealed heat sealed or zip locked before use with the Sous Vide Cooker Liquid food products lik...

Page 9: ...nded type the extension cord should be a grounding type 3 wire cord and 3 The longer cord should be arranged so that it will not drape over the counter top or table top where it can be pulled on by ch...

Page 10: ...ing is a classic cooking technique often used in professional kitchens that is now available at home It delivers perfectly prepared food The CRUX Sous Vide operates with a 1000 watt heating capacity f...

Page 11: ...from illustration 1 LED Display with Touchscreen Digital Controls 2 Handle with Power Cord and 3 Prong Plug 3 Heating Elements 4 Permanent Stainless Steel Sleeve with Pump Cover 5 MIN Water Level 6 MA...

Page 12: ...ton A lone red ON OFF button will appear on the display when the unit is plugged in Press the ON OFF button to turn the unit ON Press the ON OFF button again to confirm settings and to begin operation...

Page 13: ...e Cooker a resealable plastic bag and a pot of water PREPPING YOUR FOOD Place food into a BPA free resealable plastic bags Add spices or condiments into the bag if desired see Temperature and Time Cha...

Page 14: ...hrs 5 5hrs 14hrs 6hrs 5hrs 11hrs RARE 133 F 56 C MEDIUM RARE 140 F 60 C WELL DONE 158 F 70 C Roast 24hrs 48hrs 16hrs 24hrs 6 5hrs 16hrs 8hrs RARE 136 F 58 C MEDIUM RARE 149 F 65 C WELL DONE 185 F 85 C...

Page 15: ...IUM RARE 144 F 62 C WELL DONE 158 F 70 C Roast RARE 144 F 62 C MEDIUM RARE 154 F 68 C WELL DONE 185 F 85 C Tough Cuts 1hr 2 5hrs MIN MAX 1hr 1 75hrs 1hr 1 5hrs 2 5hrs 5 5hrs 3hrs 2 5hrs 4hrs 3hrs 2 5h...

Page 16: ...60 C TENDER AND JUICY 149 F 65 C WELL DONE 167 F 75 C Light Meat TENDER 149 F 65 C FALLING OFF THE BONE 167 F 75 C Dark Meat 50min 3 5hrs MIN MAX 2hrs 50min 2hrs 1hr 50min 1 5hrs 1hr 50min 4 5hrs 1 5...

Page 17: ...ky 122 F 50 C Well Done 140 F 60 C 25min 1hr MIN MAX 40min 25min 1hr 40min 25min 1hr 40min FISH Soft Boiled 158 F 70 C Hard Boiled 170 F 76 C Poached 158 F 70 C 45min 1hr MIN MAX 50min 45min 1hr 50min...

Page 18: ...tatoes Root Vegetables 185 F 85 C Warm Ripe 154 F 68 C Cooked to Soft for pur es etc 185 F 85 C 10min 20mins MIN MAX MIN MAX 1hr 3hrs 1hr 3hrs VEGETABLES FRUIT 1hr 2 5hrs 1 75hrs 15min 1 5hrs 30mins S...

Page 19: ...eratures Special sous vide bags are necessary when braising meats for long periods of time or cooking vegetables such as lentils or beans at temperatures above 160 SOUS VIDE BAGS are vacuum sealable b...

Page 20: ...ill sound 3 times and Er1 will flash on the display until water is added or the unit is unplugged Operating Instructions 1 Plug cord into a 120V AC 3 prong electrical wall outlet A lone red ON OFF but...

Page 21: ...fore the water reaches the top of the bag While still in the water close or zip to seal forcing out all remaining air as much as possible IMPORTANT Avoid overcrowding Allow space around all food when...

Page 22: ...onal Style Cooker is equipped with an Auto Shut Off safety device Intelligent water level sensors will immediately turn the heating elements OFF if the unit is removed from the water or if the water f...

Page 23: ...low space around all food when sealing You can have as many bags as will fit in your container that will still allow for adequate water circulation After sous vide cooking is complete sear foods for a...

Page 24: ...quired particularly if hard water is used in cooking Assemble the CRUX Sous Vide Professional Style Cooker following the instructions described in Sous Vide Assembly section of this instruction manual...

Page 25: ...RUX Sous Vide Professional Style Cooker Add water past the MINIMUM water level mark Plug into a 120V AC 3 prong electrical wall outlet Press and hold the ON OFF button for 3 seconds to restart operati...

Page 26: ...lespoon olive oil 1 2 tablespoon steak seasoning 1 tablespoon fresh thyme 2 sprigs 2 garlic cloves and 2 tomatoes to each of 2 large zipper or vacuum seal bags Toss thyme and steak seasoning into each...

Page 27: ...e Cooker 176 F for 30 minutes 2 Add all ingredients to a large zipper bag Massage marinade into the sliced mushrooms 3 Remove as much air as possible from the bag When the ready signal sounds place an...

Page 28: ...he CRUX Sous Vide Professional Style Cooker 185 F for 1 hour 2 Add all ingredients to a large zipper or vacuum seal bag Massage butter and thyme into carrots 3 Vacuum seal carrots or remove as much ai...

Page 29: ...in into the bag Massage seasonings into all sides of the buttered corn 3 Vacuum seal corn or remove as much air as possible from the bag When the ready signal sounds place and clip bag in water making...

Page 30: ...Repeat to wrap the remaining bacon around the tenderloin Set pork aside NOTE It s fine if bacon overlaps 7 Lay out 3 to 5 pieces of cooking twine vertically an inch or so apart on the work surface Ce...

Page 31: ...outlined in the instruction manual assemble and program the CRUX Sous Vide Professional Style Cooker 132 F for 30 minutes 2 Add all ingredients to a large zipper or vacuum seal bag 3 Vacuum seal fish...

Page 32: ...or 1 hour 2 Add wings ginger and green onions to a large zipper or vacuum seal bag Massage seasonings into all sides of the chicken wings 3 Vacuum seal wings or remove as much air as possible from the...

Page 33: ...or Strain to eliminate any foam Pour into 2 5 oz mason jars IMPORTANT Do not tighten lids completely to allow air to escape and prevent jars from cracking 2 Following the directions outlined in the in...

Page 34: ...ps in the butter oil and seasonings 3 Divide contents of bowl in half and place in 2 large zipper or vacuum seal bags 4 Vacuum seal both bags of scallops with space between each scallop or align scall...

Page 35: ...ill pan and bake for 12 minutes or Air Fry at 400 F for 12 minutes until bacon is crispy brown and asparagus are tender Check and turn several times 4 Prepare Perfectly Poached Eggs Following the dire...

Page 36: ...rts or damage resulting from any of the following negligent use of the product use of improper voltage or current improper routine maintenance use contrary to the operating instructions disassembly re...

Page 37: ...mber and asked to return the product to SENSIO Inc Attach a tag to the product that includes your name address daytime contact telephone number case number and description of the problem Also include...

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Page 40: ...uxkitchen cruxkitchen CRUX kitchen For customer service questions or comments 1 866 832 4843 For Recipes and Cooking tips cruxkitchen com CRUX is a trademark of 8479950 Canada Inc Montreal Canada H3B...

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