Masterpro BGMP-9081, Instruction Manual

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REFERENCE TIME OF COOKING
HOW TO SEAL FOOD WITHOUT SEALING MACHINE
Method one:
1. Preparing a drink tube.
2. Place the food in a preservative bag that is temperature resistant.
3. Push the air out of the plastic bag by hand, insert the pipe into the edge of the bag, and seal the
rest.
4. Suck the air out of the bag.
5. Maintain suction. Take the tube away quickly and seal.
Method two:
1. Prepare a plate of water.
2. Place the food in a temperature resistant preservative bag.
3. Seal the pouch and leave only a small mouth.
4. Put the bag into the water slowly, and the pressure of the water will push out the air in the bag.
5. Seal the bag.
TROUBLE SHOOTING FAQ
Noise:
Under normal operation the system will hum due to the motor, impeller and cooling fan in operation.
Grinding noise:
The stainless steel skirt is loose. Push the stainless skirt up into the guide groove and turn to the right
until you hear a click. With the skirt secure, the noise will go away. There also might be the chance the
stirring shaft was inadvertently bent. If this is the case, unscrew the bottom pump disk and gently push
the impeller until it is centered.
Slurping noise:
Your pump has formed a water vortex like when you are emptying out a bathroom sink or tub. Add
more water or gently disturb water with a spoon. There is no sure way to eliminate a vortex from
forming due to the pump rotation but usually will go away on its own.
Gu Woosh noise:
The pump is sucking air - add more water. You should also see small bubbles in your tank.
Food damage:
The pump’s water jet is cracking eggs or damaging fish fillets: Turn the pump outlet to face the
container wall; this will greatly temper the flow of the pump output. It is also good practice to bag eggs
to prevent them from being “blown” around in certain containers.
EN EN
06 07
Maturity Temperature Time Thickness
beef Rib-eye steak rare 55°C 2-6 hours 1-2 inches
beef Rib-eye steak rare 60°C 2-6 hours 1-2 inches
beef Sirloin rare 55°C 2-10 hours 1-2 inches
beef Sirloin medium 60°C 2-10 hours 1-2 inches
beef ribs rare 55°C 8-18 hours 1-2 inches
beef ribs medium 60°C 8-18 hours 1-2 inches
chicken breast rare 58°C 1-4 hours 1 inch
chicken breast medium 64°C 1-4 hours 1 inch
chicken drumstick rare 60°C 1.5-2 hours 1 inch
chicken drumstick best 65°C 2-5 hours 1 inch
chicken whole chicken rare 60°C 4-6 hours 1-1.5 inch
chicken whole chicken best 65°C 4-6 hours 1-1.5 inch
egg / rare 60°C 45-60 minutes /
egg / medium 75°C 13 minutes /
egg / well done 68°C minutes /
fish salmon rare 56°C 20-40 minutes 0.5-2 inches
fish salmon medium 60°C 20-40 minutes 0.5-2 inches
vegetable sweet potato / 84°C 45-60 minutes samll
vegetable sweet potato / 84°C 60-90 minutes big
mutton ribs rare 50°C 1-2 hours 1 inch
mutton ribs rare 55°C 2-3 hours 1 inch
mutton ribs medium 60°C 1-3 hours 1 inch
pig pork chop rare 55°C 3-6 hours 1.5 inches
pig pork chop medium 60°C 2-4 hours 1.5 inches
pig pork chop rare 55°C 5-8 hours 1.5 inches
pig pork chop medium 60°C 4-7 hours 1.5 inches