20
14. Using oven mitts or tongs, carefully remove the cooking bags. Open carefully.
Allow a few seconds for all steam to escape. Test food to make sure it is fully cooked.
15. Sear foods in a hot skillet or grill for a quick minute after sous vide cooking to achieve a
crispy crust and brown color before serving.
16. When cooking is completed unplug the CRUX Sous Vide Professional Style Cooker and
allow to cool completely before cleaning.
17. Using oven mitts or tongs, carefully remove the cooking bags. Open carefully. Allow a few
seconds for all steam to escape. Test food with a meat thermometer to make sure it is
fully cooked.
18. Sear foods in a hot skillet or grill for a quick minute after sous vide cooking to achieve a
crispy crust and brown color before serving.
CAUTION:
Allow unit and water to cool before cleaning or storing.
Auto Shut-Off
This CRUX Sous Vide Professional 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 falls below the MIN water level.
An alarm will sound 3 times as “Er1” flashes on the display until water is added or the unit
is unplugged.
Hints & Tips for Sous Vide Cooking
• To avoid water spots and calcification, and to ease cleaning stainless steel parts,
prepare the water bath using soft/decalcified water.
• The thickness of meat, poultry and fish will determine the length of cooking time.
Use an instant-read thermometer after removing from the cooking bag to guarantee
that a safe-food temperature is achieved.
• Food safety in handling and cooking is always a priority. When unsure of doneness,
add 30 minutes to the cook time to pasteurize eggs and/or poultry.
• Some tough cuts of beef and pork can be cooked sous vide to tender perfection in
4 to 24 hours.
• Vegetables cook faster if they are thinly sliced or cut into smaller pieces. Add cook time if
vegetables are cooked whole.