17
Before Using for the First Time
1. Carefully unpack your CRUX Sous Vide Professional Style Cooker and discard all
packaging materials. Your CRUX Sous Vide Professional Style Cooker comes assembled
and ready for use.
2.
SOUS VIDE PREPARATION:
You will need:
• A 5 to 20-quart pot or suitable container at least 6.5 inches deep.
• High quality, BPA-free
HEAVY-DUTY ZIPPERED PLASTIC BAGS
, preferably
gallon-sized, accommodate several servings of food. Perfect for: steak, fish,
pork chops, chicken breasts, hamburgers.
•
Special BPA-Free SOUS VIDE BAGS
have strong seams that are specifically designed for
higher temperatures. 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, but
can be used by manually displacing water,
then folding and clipping the bag opening
over the side of the pot.
•
For longer sous vide cooking times
, add water to the MAX water level. Periodically check
on water level and add water as needed.
• 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.
•
CANNING JARS
should be used when cooking egg white bites, custards, curds, mousse,
and yogurt.
Figure 3
