Sensio CRUX Instruction Manual

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Sous Vide Professional Style Cooker

Instruction Manual

Styled for Life

Designed & Engineered in New York City

Table of Contents

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Summary of Contents for Sensio CRUX

Page 1 Sous Vide Professional Style Cooker Instruction Manual Styled for Life Designed & Engineered in New York City...
Page 3: Table Of Contents
Plasticizer Warning ...........................9 Electric Power.............................9 Life is Busy ............................9 Getting to Know Your CRUX Sous Vide Cooker ...............10 LED Display with Touchscreen Digital Controls ..............11 Start Up Guide with Temperature and Time Chart ............12-17 Before Using for the First Time ....................18 Sous Vide Assembly ........................
Page 4: Important Safeguards
IMPORTANT SAFEGUARDS WARNING: When using electrical appliances, basic safety precautions should always be followed, including the following: READ ALL INSTRUCTIONS. 2. CAUTION: The heating elements and removable stainless steel sleeve get hot during and after use. Do not touch any metal surface. The cooking container, water bath, and food pouches get hot during use.
Page 5 8. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. 9. Do not use outdoors. 10. Do not let cord hang over edge of table or counter, or touch hot surfaces. 11. Do not place on or near a hot gas or electric burner, or in a heated oven.
Page 6 18. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 19. Never operate the Sous Vide Cooker without the stainless steel sleeve securely locked over the heating elements. 20. Never operate the Sous Vide Cooker unless it is securely clamped to a sturdy vessel, such as a stock pot.
Page 7: Additional Important Safeguards
ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance.
Page 8: Grounded 3-Conductor Plug
8. Be careful when lifting the Sous Vide Cooker out of the hot water bath after cooking. Always lift the unit away from you as both the water bath and the unit are hot and can result in serious burns. Never place your face over the hot water bath or the unit.
Page 9: Plasticizer Warning
OFF when taken out of water or when water level falls below the MIN mark. Keep it simple in the kitchen with CRUX. Committed to efficiency, ease of use, and sleek design, our entire line of appliances was developed to make your life simpler.
Page 10: Getting To Know Your Crux Sous Vide Cooker
Getting To Know Your CRUX Sous Vide Cooker Product may vary slightly from illustration 1. LED Display with Touchscreen Digital Controls 2. Handle with Power Cord and 3-Prong Plug 3. Heating Elements 4. Removable Stainless Steel Sleeve 5. MIN Water Level 6.
Page 11: Led Display With Touchscreen Digital Controls
LED Display with Touchscreen Digital Controls Figure 2 Hold 5 sec. to power ON 1. TEMPERATURE ICON / TEMPERATURE DISPLAY. Backlighted digital TEMPERATURE display. 2. TIME ICON / TIME DISPLAY. Backlighted digital count down timer displays remaining TIME to 00:00. 3.
Page 12: Start Up Guide With Temperature And Time Chart
Start Up Guide THE ART OF SOUS VIDE COOKING: This method of cooking achieves perfectly cooked meals every time with no risk of over or under cooking. Gourmet chefs have used this technique to prepare everything from meat, to eggs and even fruits and vegetables for over a century.
Page 13 Sous Vide Temperature and Time Chart BEEF Steak RARE 129°F / 54° 45min 1.5hrs 3hrs MEDIUM RARE 136°F / 58° 45min 1.5hrs 3hrs WELL DONE 158°F / 70° 45min 1.5hrs 3hrs Roast RARE 133°F / 56° 5.5hrs 7hrs 16hrs MEDIUM RARE 140°F / 60° 5.5hrs 6hrs 14hrs...
Page 14 Sous Vide Temperature and Time Chart PORK Chop RARE 136°F / 58°C 2.5hrs MEDIUM RARE 144°F / 62°C 1.75hrs WELL DONE 158°F / 70°C 1.5hrs Roast RARE 136°F / 58°C 2.5hrs 3hrs 5.5hrs MEDIUM RARE 144°F / 62°C 2.5hrs 3hrs 4hrs WELL DONE 158°F / 70°C 2.5hrs...
Page 15 Sous Vide Temperature and Time Chart CHICKEN Light Meat SUPER-SUPPLE 140°F / 60° 50min 2hrs 3.5hrs TENDER AND JUICY 149°F / 65° 50min 1hrs 2hrs WELL DONE 167°F / 75° 50min 1hrs 1.5hrs Dark Meat TENDER 149°F / 65° 50min 1.5hrs 4.5hrs FALLING OFF THE BONE...
Page 16 Sous Vide Temperature and Time Chart FISH Tender 104°F / 40°C 25min 40min 1hrs Tender and Flaky 122°F / 50°C 25min 40min 1hrs Well Done 140°F / 60°C 25min 40min 1hrs Seasoning Suggestions: Lemon Slices, Dill, Lemon Thyme EGGS Soft Boiled 146°F / 63°C 45min 50min 1hrs...
Page 17 Sous Vide Temperature and Time Chart VEGETABLES Green Vegetables 10min 20mins 185°F / 85°C Winter Squash 3hrs 185°F / 85°C Potatoes & Root Vegetables 3hrs 185°F / 85°C Seasoning Suggestions: Rosemary, Basil, Chives FRUIT Warm & Ripe 1.75hrs 2.5hrs 154°F / 68°C Cooked to Soft (for purèes, etc.) 185°F / 85°C 15min...
Page 18: Before Using For The First Time
Before Using for the First Time 1. Carefully unpack your CRUX Sous Vide Cooker and discard all packaging materials. Your CRUX Sous Vide Cooker comes assembled and ready for use. Locate the stainless steel clamp and set aside for future use.
Page 19: Sous Vide Assembly
Sous Vide Assembly 1. Place a 6 to 19 liter pot on a flat, level heat-proof surface. 2. Slide the top bracket of the adjustable stainless steel clamp over the side of the pot. Tighten the screw until the fit is secure. Figure 4 Stainless Steel Clamp Ring...
Page 20: Operating Instructions
Operating Instructions 1. Plug cord into a 120V AC 3-prong electrical wall outlet. The START/STOP button will begin to flash. 2. To program the Sous Vide Cooker, press and hold the START/STOP button for 5 seconds. The default temperature 130°F and 08:00 hours will appear on the display. 3.
Page 21: Auto Shut-Off
10. Slowly immerse the food-filled bag into the water. This will force the air out as the bag is immersed. Continue immersing the bag until just before the water reaches the top of the bag. While still in the water, close or zip to seal, forcing out all remaining air as much as possible.
Page 22: Hints & Tips For Sous Vide Cooking
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.
Page 23: Usda Cooking Guidelines
USDA Cooking Guidelines PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145°F/63°C. Pork should be cooked to an internal temperature of 160°F/71°C and poultry products should be cooked to an internal temperature of 170°F/77°C - 180°F/82°C to be sure any harmful bacteria has been killed.
Page 24: Storing Instructions
Storing Instructions 1. Be sure all parts are clean and dry before storing. Never store the Sous Vide Cooker while it is hot or wet. 2. Slide stainless steel clamp ring over the sleeve. Store Sous Vide Cooker in its box or in a clean, dry place.
Page 25: Troubleshooting
Troubleshooting Problem: Cause: Solution: The START/STOP button is The unit has not been Press and hold the START/ flashing but the LED display activated. STOP button for 5 seconds. will not illuminate. The Sous Vide Cooker has • The water pot has not •...
Page 26: Warranty
The warranty covers specific legal rights which may vary by SENSIO Inc. shall not be liable for state, province and/or jurisdiction. any incidental or consequential damages caused by the breach of...
Page 27 SENSIO Inc. Attach a tag to to SENSIO Inc.’s Customer Service the product that includes: your name, Center.