cook s essentials Sous Vide Precision Cooker User Guide

: June 7, 2024
: cook s essentials

cook s essentials Sous Vide Precision Cooker User Guide

Meat

IMPORTANT SAFEGUARDS

Please Read And Save
This Instruction And Care Manual

When using electrical appliances, basic safety precautions should be followed, including:

Remove all bags and packaging from appliance before use.
Clean the stainless steel body, other than the motor, with soap and water prior to use.
Confirm that the main voltage in your home conforms to the rated voltage shown on the label at the bottom of the product.
Always unplug the appliance from the outlet prior to assembly, disassembly, cleaning and storage.
Use the appliance on a clean level surface in a well ventilated space away from walls, curtains, or other flammable materials.
Never leave the appliance unattended when in use.
Keep the appliance in a safe place and out of the reach of children to avoid any possible accidental injury.
Exercise caution when lifting the appliance after cooking. The unit may be hot and may cause burns.
Use oven mitts to move the appliance and/or the cooking vessel after using.
Allow the appliance to cool before cleaning and storing.
Properly clean the appliance before storing in a dry place.
DO NOT use the appliance for anything other than its intended use.
DO NOT immerse the motor body (beyond the maximum fill line), power cord, or plug, into water to avoid electrical shock.
DO NOT touch any of the metal surfaces while the appliance is in operation.
DO NOT move or cover the appliance while it is in operation.
DO NOT use the appliance if the power cord or other parts are damaged. Any damage to the power cord must be repaired by an electrician to protect against electrical shock.
DO NOT allow the power cord to hang over the edge of a table, counter or hot surface.
DO NOT use the appliance in a microwave or in an oven,
DO NOT operate the appliance without food or liquid in the cooking vessel.
DO NOT place the appliance in the freezer.

DANGER! Risk of electric shock! The Sous Vide Circulator is an electrical appliance. Do not attempt to repair the appliance yourself under any circumstances. Contact Customer Support regarding repairs to the appliance.

This appliance is not intended for commercial use.

Time and temperature are critical in the sous vide cooking process. Carefully follow the Sous Vide Temperature and Time Guide or recipes to achieve the safest and best results.

Parts & Features

Control Panel
Upper Body
Stainless Steel Lower Body
Water Circulation Vents
Pot Holding Clamp

Control Panel Detail

A Temperature control
Press to activate. Default temperature is set at 133°F. Press and hold to change the display from Fahrenheit to Celsius. To set your temperature, press the temperature icon. Press the +/- buttons to adjust your desired temp. The display will show the current temperature and 4 dashes as the appliance preheats. When the set temperature is reached, the appliance will beep. The Sous Vide Temperature range is from 104°-194°F.
B Time control
Press to activate. Default time is set at 08:00 hours. Press +/- to adjust the desired cooking time. The time setting ranges from 10 minutes to 72 hours. You can press the +/- buttons to adjust your time after pressing the time icon. If setting the time for greater than 2 hours, the time can only be changed by 30 minute increments. If setting the time for less than 2 hours, the time can be changed by 1 minute increments.
C Start/Stop button
Activates the appliance and begins and stops the heating/cooling process

Vacuum Seal System

Small Bag
Large Bag
Air Valve
Bag Seal
Pump Handle
Pump Spout

How to Vacuum Seal Your Food With the Included Equipment

Place ingredients into the bag.
Carefully and thoroughly close the seal of the bag, then place on a smooth, flat surface with the Air Valve facing up.
Position the Pump Spout (6) directly onto the Air Valve (3) and press down firmly to ensure that a good seal is formed. 3 Pump the Handle in an up and down motion, maintaining a good seal between the Spout and Air Valve. Air will begin to leave the bag. Continue this process until as much air is removed as is possible.

Using Your Sous Vide Precision Cooker

Place the Pot Holding Clamp (B) at the edge of a container and affix it to the container with the screw (C). Attach the appliance to the clamp inside the container, then add water to the maximum fill line.
Plug in the appliance. The display panel will light up showing a default of 08:00 and a temperature of 133° F.
To set your temperature, press the temperature icon. Then press the +/- buttons to adjust your desired temperature.

NOTE: After 8 seconds the Sous Vide will begin heating automatically with the default time of 8 hours. To set another specific time proceed to step 4.

To set the time, press the time icon, then press +/- to adjust, followed by the Start/Stop button to begin the heating process. Four moving dashes will appear to indicate the appliance is heating the water. This will continue until the desired temperature is reached, at which time the appliance will beep.

NOTE: If setting the time for greater than 2 hours, the time can only be changed by 30 minute increments. If setting the time for less than 2 hours, the time can be changed by 1 minute increments. The time setting ranges from 10 minutes to 72 hours.
When the appliance is preheated and ready, place the vacuum sealed bag with sealed ingredients in the container. The display will begin to count down throughout the cooking process.
When the cooking process is complete, the appliance will beep again and the display will return to its default setting. There is no need to press Start/Stop. After the cooking process is complete, the machine will stop circulating and heating the water, but will remain powered on until unplugged.

IMPORTANT: When sous vide cooking is completed, you may wish to finish meats by searing them to improve their appearance. Quickly sear meats in a hot pan to caramelize the fats for a more appealing look and extra flavor.

Meat Piece

Temperature and Time Guides

Time and temperature are critical during the sous vide cooking process. Carefully follow the Sous Vide Temperature and Time Guide, or recipes, to achieve the safest and best results.
If the food will not be consumed within the allowable holding time, refrigerate your ingredients until ready to serve.

FOOD| COOKING TEMPERATURE| COOKING TIME| HOLDING TIME| THICKNESS
---|---|---|---|---

BEEF & LAMB

Tender Cut| 120˚F or higher| 1 hour| Up to 6 hours| ½”- ¾”
Tenderloin, Cutlets, Sirloin

Ribeye, Rump, T-Bone

| 120˚F or higher| 2 hours| Up to 8 hours| ¾”-2”
Tougher Cuts: Blade, Chuck, Leg

of Lamb, Shanks, Game Meats

| 120˚F or higher| 8 hours| Up to 10 hours| 1 ½”- 2½”

PORK

POULTRY

FISH

SHELLFISH

FISH

NOTE:

Longer cooking times may result in altered food texture.
These times and temperatures are guidelines.
Further cooking may be required to achieve the desired result.
All thicknesses are measured once the food has been vacuum sealed.
Thinner cuts of meat will cook more quickly.

FOOD	RARE	MEDIUM RARE	MEDIUM WEbLL	WELL
Beef, Lamb and Pork	120˚F	133˚F	140˚F	160˚F
Poultry with bone				180˚F
Poultry without bone				147˚F
Fish	117˚F	133˚F	140˚F
Vegetables				181-189˚F

Tips and Tricks

Sous vide cooking requires food to be vacuum sealed to ensure that excess air and moisture are removed. Vacuum sealing also ensures that the natural taste and nutritional quality is maintained.
Never immerse the plastic clamp into water or discoloration will occur. Make sure it is mounted above the water line to keep your appliance in pristine condition.
Use high quality, fresh meats which have been stored at or below 41°F/5°C before preparation begins.
Safely defrost any frozen meat before meal preparation begins.
Make sure that the vacuum bags are clean and have not been contaminated.
Season foods to enhance their flavor. You may wish to marinate or add spices, herbs, butter, or oil to your vacuum bag prior to sealing.
Commercial quality vacuum systems remove air and moisture before sealing and are more likely to create an airtight seal.
Ensure that the vacuum bags are completely sealed before cooking.
When the water in the cooking vessel has reached the desired temperature, place the bag carefully in the water, ensuring that it is fully submerged and that the water can easily circulate around the bag.
Prepare foods according to the Sous Vide Temperature and Time Guide on page 10-11.
NOTE: When using a large capacity cooking pot, the water will not be able to heat up to 194°F. Below is a chart displaying water capacity for different pots and the corresponding temperature scale that the appliance will reach with that particular cooking vessel.

6–12 L capacity	104–194°F (40-90°C)
12–19 L capacity	104–167°F (40-75°C)

Troubleshooting

PROBLEM	SOLUTION
The appliance is not working.	Please check to see if the appliance is plugged

in. If the appliance continues to malfunction, please call Customer Service. .
Error code E1| The water level in the cooking vessel is lower than the MIN water mark on the Sous Vide Circulator. The low water sensor will be activated, the appliance will stop working, and the E1 error will appear. Turn the appliance off and add sufficient water to the cooking vessel. Restart the appliance and the circulator will resume working.
Error code E4| The appliance is equipped with a temperature protection device. If the water level reaches below the MIN water mark, and the low water sensor fails to activate, the motor will power off automatically and the E4 error will appear.
Unplug the power cord from the electrical outlet and allow the appliance to cool down. The circulator will resume working.

Maintenance

For removing limescale: fill the cooking vessel with an equal amount of water and vinegar. Do not exceed the Max marking on the appliance. Then set the appliance to the lowest temperature and the time for 1 hour.

For removing oil marks: fill the cooking vessel with water and a small amount of dish soap. Do not exceed the Max marking on the appliance. Then set the appliance to the lowest temperature and the time for 1 hour.

RECIPES

Recipes

Check out our recipe guide for inspiration to create delicious, flavorful meals using your Sous Vide!

Garlicky Roast Corn

INGREDIENTS

3 ears of corn: 1 tbsp sugar
3 cloves garlic: 1 stalk green onion, roughly chopped
3 tbsp dark soy sauce: 2 tbsp butter
2 tbsp chili sauce:

DIRECTIONS: Set your Sous Vide to 185ºF. Put the garlic, soy sauce, chili sauce, sugar, green onions, and butter in a food processor and puree until smooth.

Pour the mixture into a vacuum-seal bag with the corn. Sous vide for 20 minutes.

Ginger-Honey Salmon

INGREDIENTS

2 (6-oz) salmon filets, with skin: 1 cup extra virgin olive oil
salt and pepper: 1 tbsp fresh ginger, grated
1 tsp sesame oil: 2 tbsp honey

DIRECTIONS: Set your Sous Vide to 124°F. Generously salt and pepper the salmon filets.

In a medium-sized mixing bowl, mix sesame oil, olive oil, ginger, and honey. In a vacuum bag, add the seasoned filets and seasoning mixture. Seal and sous vide at 124°F for 20 minutes.

The Best Sous Vide Carrots

INGREDIENTS

6 medium carrots: 1 tbsp olive oil
1 tbsp butte: salt

DIRECTIONS: Set your Sous Vide to 185℉. Place a single layer of medium carrots in a vacuum bag and add the olive oil and a pinch of salt. Vacuum seal the bag and place it in the preheated water bath to cook for 25 minutes. Remove the carrots from the bag and drain on kitchen paper. Serve immediately with a tablespoon of butter

Simple Lemon Thyme Chicken

INGREDIENTS

2 chicken breasts: 2-3 garlic cloves, finely chopped
1½ tbsp olive oil: salt and pepper to taste
6-7 sprigs fresh thyme leaves: 1 lemon, thinly sliced

DIRECTIONS: Rinse the chicken breast and pat it dry. In a medium bowl, add the olive oil, garlic, thyme, salt, and pepper. Cover and place in the refrigerator for about 2 hours.

When ready to cook your chicken, set your Sous Vide to 145℉. Place the chicken breasts into a vacuum sealed bag. Gently place the sliced lemon on top of the chicken breasts.

Sous vide the chicken for 2 to 3 hours. When done, remove the chicken breasts and sear both sides in a cast iron pan, just enough to produce a golden color.

Garnish with fresh thyme and lemon. Serve hot.

Sous Vide Steak

INGREDIENTS

4 filet mignon steaks – ½ lb: 1 clove of garlic finely minced
kosher salt: 2 tbsp of chopped fresh flat leaf parsley
freshly ground pepper garlic powder 2 tbsp of butter: 1-2 tbsp of vegetable oil

DIRECTIONS: Season the steaks to taste with salt, pepper, and a small amount of garlic powder. Set your Sous Vide to your desired temperature and time and begin to sous vide your steaks in a vacuum sealed bag. While the steaks are cooking, prepare the garlic butter. Mix the softened butter with minced garlic, a pinch of salt, and parsley.

Remove the steaks when ready. Heat a cast iron skillet over high heat with 1-2 tablespoons of olive oil. Once the oil is hot, quickly sear the steaks on each side. Top the steaks with the butter compound, let rest and serve.

COOKED MEAT

Sous Vide Egg Bites

INGREDIENTS

4 eggs: ¼ cup shredded gruyere cheese
4 tbsp of cottage cheese: ¼ tsp salt
¼ cup shredded monterey: 4 strips bacon, cooked crispy
jack cheese: ¼ cup shredded gruyere cheese

DIRECTIONS: Set your Sous Vide for 167℉. Into a blender, add the eggs, cheese, and salt. Puree until uniform.

Spray 4 (½-pint) jars with a non-stick spray. Break a piece of bacon into each jar. Pour the egg mixture into the jars, close the jars and place the jars into the heated water. Sous Vide the eggs for about 35 minutes, or until they are completely set.

Remove the eggs from the jars when they are done. Sprinkle additional shredded gruyere cheese on top, and broil until they brown nicely.

72-Hour Hawaiian Short Ribs

INGREDIENTS

¾ cup unsweetened pineapple juice: 1 tsp ground ginger
½ cup peanut oil: 1 lb short ribs
cup soy sauce ¼ cup molasses:1 tsp (or more) kosher salt and freshly ground black pepper to taste.

DIRECTIONS: Combine the first five ingredients, mixing well. In a glass bowl, cover the short ribs with the sauce. Cover and refrigerate overnight.

Set your Sous Vide to 131°F . Vacuum seal the ribs, with the sauce. Sous vide for 72-hours before serving.

Sous Vide Garlic Confit

INGREDIENTS

2 cups garlic cloves, no peeling required 1 tbsp salt olive oil and thyme

DIRECTIONS: Place the garlic cloves in a vacuum sealed bag. Add the salt, olive oil, and thyme. Seal. Sous vide at 190℉ for about 7 hours.

The Ultimate Egg

INGREDIENTS

8 eggs

DIRECTIONS: Set your Sous Vide to 140℉. Using a slotted spoon, gently place the 8 raw eggs (in shells) into your water; making certain that they are fully submerged. Cook, occasionally stirring the water gently and adjusting the heat as needed to maintain the temperature at 140℉, for 50 minutes.

Ultimate Egg

Sous Vide Pork Tenderloin

INGREDIENTS

1 (1 lb) pork tenderloin: Rosemary Garlic Maple Glaze
½ apple, cut into small cubes: 3 sprigs rosemary
½ large white or yellow onion, diced: 2 garlic cloves, mashed into a paste
1 tsp butter: ¼ cup olive oil 1 tbsp maple syrup pinch salt

DIRECTIONS: Set your Sous Vide to 135℉. Mix all the ingredients for the glaze in a food processor and set aside about of this mixture. Rub the rest of the glaze all over the pork loin.

Vacuum seal the tenderloin and place it into the preheated water bath. Cook for about 2.5 hours.

Remove the pork from the bag and heat a nonstick skillet with butter until sizzling. Sear the pork, rotating it so that all sides are a toasty brown. Remove pork and set aside. Using the same skillet, add your apples and onions and 1 tbsp of the reserved glaze. Sautée over medium heat until the onions are translucent and the apples are soft. Slice the pork, spooning any leftover glaze on top. Serve with a generous scoop of the apples and onions.

Sous Vide Fries

INGREDIENTS

5 yellow russet potatoes: ½ cup vegetable oil
1 tsp sea salt ¼ tsp baking soda: salt and pepper to taste

Coconut Flan

1 (14 oz) can sweetened condensed milk: 1 cup sugar
1 (14 oz) can coconut milk 4 large eggs: 1 cup sweetened, dried coconut flakes

DIRECTIONS: Set your Sous Vide to 180℉. Prepare the custard by mixing the sweetened condensed milk, coconut milk, and eggs, and whisking all until fully combined.

Make the caramel by placing the sugar and water in a saucepan, swirling to combine. Bring to a boil over high heat. Reduce the heat to medium and simmer for 7 minutes until a dark golden brown. Remove from heat.

Line up 8 canning jars, or jars with tight-fitting lids. Divide the caramel among the 8 containers. Top each bit of caramel with ½ cup of coconut custard. Place the lids on the containers and gently place them into your preheated hot water, letting the water rise to halfway up the containers.

While the flans cook, toast your coconut by spreading it out on a pie plate and toasting in the oven. Set aside to use when serving flans. Remove the flans from the hot water after 2 hours. Refrigerate overnight.

Customer Support

For product support, warranty, and maintenance related questions, please contact StoreBound directly at: 1-800-898-6970 from 7AM – 7PM PST, Monday – Friday, or by email at support@storebound.com.

Time Interface

REPAIRS

DANGER! Risk of electric shock! The Sous Vide Precision Cooker is an electrical appliance. Do not attempt to repair the appliance yourself under any circumstances.

Contact Customer Support regarding repairs to the device.

TECHNICAL SPECIFICATIONS

Voltage 120V ~ 60Hz
Power Rating 800W
Stock# K46624_20170801_V2

Warranty

STOREBOUND, LLC – 1 YEAR LIMITED WARRANTY

Your StoreBound product is warranted to be free from defects in material and workmanship for a period of one (1) year from the date of the original purchase when utilized for normal and intended household use. Should any defect covered by the terms of the limited warranty be discovered within one (1) year, StoreBound, LLC will repair or replace the defective part. To process a warranty claim, contact Customer Support at 1-800-898-6970 for further assistance and instruction. A Customer Support agent will conduct troubleshooting in an attempt to fix any minor problems.
If troubleshooting fails to fix the problem, a return authorization will be issued. Proof of purchase indicating date and place of purchase is required and should accompany the return. You must also include your full name, shipping address, and telephone number. We are unable to ship returns to a PO Box. StoreBound will not be responsible for delays or unprocessed claims resulting from a purchaser’s failure to provide any or all of the necessary information. Freight costs must be prepaid by the purchaser.

Send All Inquiries To: support@storebound.com

There are no express warranties except as listed above.

REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS WARRANTY IS THE EXCLUSIVE REMEDY OF THE CUSTOMER. STOREBOUND SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES OR FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY ON THIS PRODUCT EXCEPT TO THE EXTENT PROHIBITED BY APPLICABLE LAW. ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ON THIS PRODUCT IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.