sous vide precision cooker - master culinary · on the sous vide will turn green and the clock will...

1 Master Culinary | Sous Vide Model: X-1100

Sous Vide Precision Cooker

Model X-1100

Owner's Manual and

Cooking Guide


Table of Content

Important safeguards 3

About Sous Vide Cooking 4

Product Overview 5

Operating the Sous Vide 6

The Sous Vide Mobile App 7

Connecting to the Mobile App 8

Using the Mobile App 9

Chef Quality Results Every Time 10

Cooking with the sous vide 11

Guide to Sous Vide Packaging 13

Frequently Asked Questions 14

Troubleshooting 15

Warranty Information 16

Contact Information 16


Important Safeguards 1. Use caution to avoid burns: Do not touch the hot surface or the heated water while using the sous vide. Turn off the sous vide and allow the cooker to cool before emptying water from the cooking container. 2. Use caution to avoid electrical shock: Never immerse the power cord, plug, or entire cooker in water or other liquid. Do not fill the water past the [MAX] fill line. Never immerse the control panel or upper section of the device in water or other liquid. If the device or any of the specified areas is submerged, unplug the sous vide immediately and contact the Customer Care team. 3. Operate the cooker in water ONLY. Do not use in any other liquids or operate outside of water. Maintain the water levels between the [MIN] and [MAX] indicators. 4. Never operate the sous vide with the stainless steel element cover removed. Always ensure the cooker is securely clamped. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before storage. 6. Do not let cord hang over edge of table or counter, or touch hot surfaces. 7. Do not operate the cooker with a damaged power cable or plug, or after the product malfunctions or has been damaged in any manner. 8. Do not place on or near a hot gas or electric burner, or in a heated oven. 9. Place your cooking container on a heat protector or mat to avoid damaging work surfaces. 10. Always seal food in a bag or jar before submerging it into the water of the cooking container. 11. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness; refer to the minimum cooking times provided within this guide. 12. Do not use the sous vide for any use other than outlined within this guide. 13. Spilled hot water can cause serious burns. Keep appliance and cord away from children. 14. Product is not intended for outdoor use, and is intended for household use only.


Welcome to the world of Sous Vide

Sous Vide Cooking

The Master Culinary Sous Vide Precision Cooker is designed for the gourmet who strives to create ‘restaurant quality dishes’ in the comfort of their home. Professional chefs and high-end restaurants have been relying on Sous Vide cooking to achieve that perfect tenderness for decades.

The term “Sous-Vide” is French for ‘Under Vacuum’, referring to the process of vacuum sealing food, bringing it to a very precise temperature, and holding it there for a period of time to achieve precise and amazing results. “Sous-Vide” is synonymous with superior taste, and the highest quality.

Sealing food in pouches permits it to cook in its own juices, retaining the vitamins and minerals from within the food, natural flavors are intensified, food is healthier, more tender, juicer, and tastier.

The process relaxes the fibers in meat, poultry and seafood so marinades and seasonings are more easily absorbed for greater flavor.

The Master Culinary Sous Vide Precision Cooker creates and maintains an even and accurately controlled cooking for perfect cooking results. The product can be used on meat, poultry, seafood, eggs, vegetables, and fruits.

Developed to be easy-to-use to allow you to prepare the perfect dishes for family and friends. Ideal for entertaining, preparing food in individual pouches provides you the ability to easily cater to personal tastes, and nutritional requirements all while preparing your succulent dishes ahead of time.

Precise Temperature Control

The Master Culinary Sous Vide Precision Cooker has a temperature range of between 32 °F to 210 °F, with increment options of 0.2 °F. Different cooking temperatures are required for different types of food, and that is the precision accuracy the device provides, allowing the chef to make adjustments to the preferred degrees of doneness.

See the Temperature and Time Guide (page 10) for additional information.

Time

The cooking time is dependent upon the thickness, rather than the weight of the food.

A thicker cut of meat will require a longer amount of time to cook. The default cooking time is 2 hours and can be adjusted to your preference: from 1 minute to 99 hours.


Product Overview


Operating the Sous Vide

1. Connect the Master Culinary Sous Vide Precision Cooker to a power source. 2. Tap the On/Off icon. 3. Default cooking time setting (2 hours) and default cooking temperature setting (131 °F) are in blue. 4. To change from Celsius to Fahrenheit, press and hold the temperature setting icon. 5. To change the cooking time: a) Press and hold the time setting icon until the icon turns green; b) Tap “+” or “-“ to achieve the desired cooking time. 6. To change the cooking temperature: a) Press and hold the temperature setting icon until the icon turns green. b) Tap “+” or “-“ to achieve the desired cooking temperature. 7. When the desired cooking temperature has been reached, the indicator light on the Sous Vide will turn green and the clock will start. 8. When the cooking time has been reached, the Sous Vide will beep and the indicator light will turn red. The programmed temperature will be maintained until the Sous Vide is turned off or the temperature setting is changed.

Master Culinary Sous Vide Color Information system

A. Blue Light – The Sous vide is heating the water to

the desired cooking temperature

B. Green Light – Cooking in progress, and the timer is

counting down

C. Red Light – Cooking time is up. programmed temperature

will be maintained until the Sous Vide is turned

off or the temperature setting is changed


The Sous Vide Mobile App

You can control your Master Culinary Sous Vide Precision Cooker directly the

digital touch screen on the Sous Vide itself,

or remotely using the Sous Vide smartphone App.

Download your free Sous Vide Cook Pro App from the Apple App Store or from the

Google Play Store.


Connecting your Sous Vide to the Mobile App

1. Connect the Sous Vide to a power source.

2. Click the downloaded Sous Vide Cook Pro

App icon on your phone.

3. Tap “connect device” or the “+” in the

upper right corner.

4. Input your Wi-Fi name and password.

5. Press the Wi-Fi icon on the Sous Vide screen

for 3 seconds until the Sous Vide will beep.

6. Mark the checkbox on the mobile app (below the user name & password fields)

and then Click Next on the app.

The Wi-Fi icon will stop flashing and stay lit when the connection is successful.


Controlling your Sous Vide with the Mobile App 1. Turn on the Sous Vide and open the App. Tap the white section at the bottom of the App screen and then Swipe the screen for your recipes of choice Beef, Egg, Poultry, Seafood, Pork, Lamb, Vegetables 2. Enter the food type recipe list by tapping on the food type photo, and select one of the recipes. 3. Tap “heating” at the bottom of the screen of the selected recipe. 4. When ready to start cooking, tap the start button. The button on the app will turn blue, and cooking process will begin. 5. When the cooking time is up, your mobile phone will beep and the indicator light on the Sous Vide will turn red. The programmed temperature will be maintained until the Sous Vide is turned off or the temperature setting is changed. Manually set the cooking temperature or time Each recipe is preset with our recommended cooking temperature and time. If you want to manually change the cooking temperature or time, tap “set time” and/or “set temp”, at the bottom of the App screen. Time settings and temperature settings can be adjusted on the scroll menu. Toggle between Celsius and Fahrenheit To toggle between Celsius and Fahrenheit, click the °C/°F icon on the upper right corner of the App.


Chef Quality Results Every Single Time

(Even with Zero Cooking Experience)

With traditional cooking tools (pan, grill, oven) the heat flows from the cooking surface into the food. Because the temperature of traditional cooking tool is much warmer that desired cooking temperature of the food, we must remove the food from the heat source at just the right time. Take it off too early – and the food will remain under-cooked. Take it off too late – and the food is already over-cooked.

But when cooking with the Master Culinary Sous Vide Precision Cooker, we can heat the water to precisely the right temperature and insure prefect cooking results. And because the sous vide controls the heat so accurately – you can repeat the perfect results every single time.

With the Master Culinary Sous Vide Precision Cooker you will get Chef rated results every single time, even if you have no cooking experience at all. All you have to do is put the ingredients in the sealed bag, select the correct preset

cooking program and that’s it. It is really that easy!


Cooking with the sous vide The following provides some general guidelines to setting the temperatures and

times for your sous vide cooking. You can always make adjustments according to

your personal preferences.

Food Thickness Cooking Outcome

Cooking Temp

Cooking Time

Cooking Time

(Minimum) (Maximum)

Beef Tender Cuts

Tenderloin, cutlets, sirloin, rib eye, rump, T-bone

0.5"- 2" Rare 122 °F 1 hour 4 hours

0.5"- 2" Medium rare 129 °F 1 hour 4 hours

0.5"- 2" Medium 133 °F 1 hour 4 hours

0.5"- 2" Well done 140 °F 1 hour 4 hours

Beef Tougher Cuts

Blade, chuck, shoulder, shanks, game meats

1.5“- 2.5”

122 °F 8 hours 18 hours

Pork

Belly 1.5“- 2.5” 180 °F 10 hours 22 hours

Ribs 0.5"- 1.5" 138 °F 10 hours 22 hours

Chops 0.5"- 1.5" 133 °F 2 hours 10 hours

Lamb

Chops 0.5”- 2” Rare 126 °F 1 hour 3 hours

0.5”- 2” Medium rare 131 °F 2 hours 5 hours

0.5”- 2” Medium 140 °F 1 hour 4 hours

Chicken

breast with bone 1"- 2"

180 °F 2 hours 7 hours

breast no bone 1"- 2" 146 °F 1 hour 5 hours

thigh with bone 1"- 2" 180 °F 2 hours 7 hours

thigh no bone 1"- 2" 146 °F 1 hour 4 hours

legs 2" - 3” 180 °F 2 hours 7 hours

Poultry

Duck Breast 1"- 2" 146 °F 2 hours 4 hours

Fish / Seafood

Fish 0.5"- 1” Very light cook 113 °F 45 min

Fish 0.5"- 1” Light cook 122 °F 45 min

Fish 0.5"- 1” Medium 131 °F 45 min

Shrimp 140 °F 30 min

Lobster Tail 140 °F 1 hour

Scallops 140 °F 30 min

Eggs

Runny 143 °F 45 min

Just set 150 °F 45 min

Medium 165 °F 45 min

Vegetables

Tender Vegetables: Asparagus, peas, broccoli, etc.

185 °F 15 min 40 min

Root Vegetables:

Carrots, parsnips, potatoes, etc. 185 °F 1 hour 1 hours


Cooking Tips Longer cooking times may alter food texture.

Thinner cuts of meat will cook faster.

When preheating a large amount of water – it is faster to heat water using an electric kettle, and then add the hot water to the cooking container.

If you need to lower the temperature of the water in the cooking container – just add cold water to it.

Select a proper sized cooking container. Make sure that the water level is between the MAX and MIN marks indicated on the cooker. For best results, do not put more than 4.5 gallons of water in the cooking container.

Ideal Foods for Sous Vide Cooking Meats: lamb, beef, venison, bison, pork

Poultry: chicken, turkey, duck

Seafood: fish, lobster tails, scallops

Root Vegetables: potatoes, carrots, parsnips, beets, turnips

Tender vegetables: peas, asparagus, corn, broccoli, cauliflower, eggplant, onions

Firm fruits: apples, pears

Tender fruits: mangoes, plums, apricots, peaches, nectarines, papayas, strawberries

Eggs: grades AA or A

Food Preparation Start with fresh and high quality ingredients.

Ensure that all meat, seafood, and poultry have been stored below 41 °F

Make sure that the food pouches are clean and that they’ve not been contaminated by dirt or other food items

Use detergent and warm water, to clean the food preparation

To avoid any cross-contamination, ensure that the area used for raw ingredient preparation does not come into contact with any cooked foods

Wash hands well before any food preparation

Storage If the food you have cooked is not going to be consumed immediately, put the sealed cooking bag into ice water to reduce temperature quickly. And then keep refrigerated.

Ingredients & Seasonings Use the highest-quality and freshest ingredients available when cooking sous vide. The food cooks in its own juice. You want to make sure the juice has the best possible flavor.

When seasoning with salt, it is better to use a little less than you would to season foods cooked by traditional methods, especially with meats, poultry, and fish. You can always season to taste with salt after cooking.

Use garlic powder rather than raw garlic, as raw garlic can become strong and bitter when cooked sous vide. Make sure not to use garlic salt. Pure and high-quality garlic powder will provide better results.


Guide to Sous Vide Packaging Spoiler alert: you DON’T need a separate vacuum-sealing machine to get the perfect results with your Master Culinary Sous Vide Precision Cooker.

1. Re-sealable Bags Re-salable, zipper-locking bags are a convenient and popular method of containment for sous vide cooking. Brands like Glad and Ziplock offer cost-effective, BPA-free options that are easy to find in most supermarkets. Stick with gallon-sized freezer bags for a durable and versatile option that our customers recommend for all types of dishes. To use Re-sealable Bags place your ingredients in the bag, use a straw to remove as much air as possible from the bag, place in the heated bath, and you’re cooking! Why we love them - cost effective, easy to find, convenient

  Great for - just about anything you can sous vide, from scrambled eggs to meats, fish, and vegetables! Chef's tip - double bag your ingredients for longer cooking times, higher temps, or rigid materials (exposed bones, butter knives for weighting)

2. Silicone Bags Silicone bags or pouches are the newest to the sous vide game though they have actually been around for a few years. With the ease of use of zip-locking bags and robust strength of vacuum sealing bags, we are already predicting that this reusable form of sous vide packaging is going to be a game changer! Because these do not require any additional equipment, you essentially use them the same way as regular zip-locking bags. And as previously mentioned, the material is thicker and the methods to evacuate the air from the pouch are a hint different, though equally simple. Otherwise, use the m the same way you use the zip-locking bags and you’re cooking Why we love them - very durable, reusable thousands of times, dishwasher + freezer safe, odor/stain resistant Great for - everything, especially leftovers–just reheat the next day to the same temp for the exact same quality meal you enjoyed the first time Chef's tip - add 5 minutes to your cook time to make up for the thickness of the silicone & turn inside out to wash

3. Glass Canning Jars Glass canning jars are another wonderful form of sous vide packaging, especially for recipes that start off in liquid form (like sous vide egg bites!). Smaller jars with two-part lids work great. Hinge-clamp closure jars, which usually have a rubber seal and simpler one-part metal lids, also work just fine. DO NOT use jars with plastic screw-on lids. The heat of the water expands them too much and the fillings are quickly compromised. Why we love them - Convenient, easy to find, durable, reusable, dishwasher & freezer safe, odor/stain resistant Great for - grains and recipes that start out in liquid form, such as “baked” desserts or egg bites Chef's tip - “Fingertip tighten” the lids only, meaning leave them a touch loose to allow air pressure to escape during cooking; it is okay if they float or are completely submerges; plastic lids will not work


Frequently Asked Questions 1. Is there a way to speed up the cooking process? Yes, to speed up heating of the water, heat the water on the stovetop in a pot or a kettle, then pour the water into your cooking container once it has heated.

2. Can I cook more than one recipe within the pot at the same time? Yes, plan ahead by choosing more than one recipe that cooks at the same temperature and cook items together. As long as there is enough room in the cooking container, and the items are placed in separate bags, you can cook foods within the same container that you would normally cook separately. The flavors and aromas won’t transfer.

3. Do I need to have a cover? No, sous vide cooking is not affected by whether the container is covered or not.

4. Are there health benefits to Sous Vide Cooking? Yes, vitamins, minerals and juices are retained within the food allowing the natural flavors to be intensified. This process makes the food healthier, more tender and tasty.

5. How the nutrients are better preserved during the Sous Vide cooking method? The oxygen free environment (such as within a vacuum sealed bag) helps to retain the foods’ valuable nutrients.

6. What tools do I require to get started? Getting started is easy, most materials are available in your home, freezer bags, sealing machine (optional) and a water bath container.

7. What is the water quantity to use in the water container during cooking? Secure the cooker in place, use the MAX and MIN water level marks indicated on the cooker as a guide. For best results, do not put more than 4.5 gallons of water in the cooking container.

8. Once everything has been setup and the cooking process has begun, do I need to watch over it? No, once it is set you can forget it until the process is completed and you are ready for the final stage, a quick sear to complete the dish

9. Is the cooker easy to clean? Yes, the cooker requires minimal cleaning, simply air dry the bottom portion.

10. Will the cooker work properly if the base touches the bottom of the cooking container? Yes, water travels in and out of the water flow channels that are located on either side of the cooker. The water travels through the channels in a horizontal flowing motion. It will not impact the cooking process if the base touches the bottom of the cooking container. 11. Do I need to sear / brown or is this step optional? To achieve gourmet results, we recommend searing on a cast iron pan or barbequing.

12. Can the cooker be on an angle? No, ensure the cooker is perpendicular to the water level in order to properly circulate the water bath.

13. Should I flavor the cooking bath water?

No, it is not necessary to flavor the cooking bath water as the liquid does not

penetrate the bag during the cooking process. To add spices or marinades, place

the contents with the food inside the bag.

14. Why does a pouch float and does it matter if it does? There may be air or gas trapped in the pouch and air is lighter than water. Air or gas

trapped in the pouch can lead to uneven cooking. If this occurs, remove the floating

pouch, open it, dry the edges, and reseal.

15. What do I need to do if the seal of the vacuum bag goes underwater? Pull the bag out of the water to verify that no water has entered the bag. If water

has entered, remove it. Adjust seasoning as required. Submerge the bag back into

the water and continue the cooking process.


Troubleshooting

Problem Solution

Error Code E-3 is showing on

digital display panel

Water is below the minimum level

When the water level falls below the [MIN] level mark

on the cooker, it will trigger a sensor and the cooker

will stop.

Error code E-3 will be shown on the device display.

Turn the device OFF. Add sufficient water. Turn the

device ON again and the cooking process will

resume.

Error Codes E-1 or E-2 or E-4 is showing on digital display panel

Device malfunction.

Please contact us to have the unit returned for repair.

The mobile app and the device got

disconnected

Unplug the sous Vide from the outlet.

Plug it again and turn it on.

The mobile app and the Sous vide should re-connect

automatically.

If the WIFI connection fails (‘WIFI failed” on the APP screen) Connecting your Sous Vide to the mobile App should be easy and straightforward.

If for some reason you are unable to connect, please follow these steps.

1. Please make sure that: a. The WIFI network name and password are correct. b. The WIFI network name and password are in English letters and numbers. c. The WIFI network name and password do not exceed 32 characters. d. The WIFI router frequency is 2.4GHz. e. The SOUS VIDE is not too far away from the router.

2. Do not: a. Try to connect to the WIFI network if the SOUS VIDE is in cooking mode. b. Use a commercial router that needs a double proof connection. c. Try to connect to a network with multiple routers. d. Try to connect to a router if the number of connections to that router is exceeded.

3. To reset the WIFI connection: You will need to re-connect your Sous Vide to the mobile App if the WIFI network name or password has changed. a. Hold the white window at the bottom of the APP screen until a pop up screen appears. b. On the pop up screen, choose “delete” or “Connect to device” to search for a new router. c. Repeat the connection steps explained on page 8.


Manufacturer’s 180 Day Limited Warranty The manufacturer warrants that all parts and components are free of

defects in materials and workmanship for 180 days. This warranty is valid

only in accordance with the conditions set forth below:

1. The warranty extends only to the original consumer purchaser and

is not transferable. In addition, proof of purchase must be

demonstrated.

2. This limited warranty is the only written or express warranty given by

the manufacturer. Any implied warranty of merchantability or fitness for

a particular purpose on this product is limited to the duration of this

warranty. Some states do not allow limitations on how long an implied

warranty lasts, so the above limitation may not apply to you.

3. This warranty gives you specific legal rights, and you may also

have other rights which vary from state to state.

For Free Extended One Year warranty

Register your product at www.masterculinary.net

We take great pride in the design and quality of our Master Culinary Sous Vide Precision Cooker

It was designed and built using 2018 product technology, and manufactured to the highest quality standards.

Should you have any problem, we are here to help you.

Please Contact us at www.masterculinary.net
http://www.masterculinary.net/http://www.masterculinary.net/

sous vide precision cooker - master culinary · on the sous vide will turn green and the clock will...

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