Crux 14727 Instruction Manual
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Crux 14727 Instruction Manual

Sous vide professional style cooker
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Sous Vide Professional Style Cooker
Instruction Manual
Styled for Life
Designed & Engineered in New York City

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Summary of Contents for Crux 14727

  • Page 1 Sous Vide Professional Style Cooker Instruction Manual Styled for Life Designed & Engineered in New York City...
  • Page 2 Thank You for choosing We hope your new CRUX small kitchen appliance will add sleek elegange to your kitchen...

  • Page 3: Table Of Contents

    Plasticizer Warning ...........................7 Electric Power.............................7 Life is Busy ............................8 Getting to Know Your CRUX Sous Vide Professional Style Cooker ......9 LED Display with Touchscreen Digital Controls ..............10 Start Up Guide with Temperature and Time Chart ............ 11-16 Before Using for the First Time ....................17 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. 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. 12.
  • Page 6 6.5 inches deep. 21. This Sous Vide Cooker is designed to be used to heat water only. 22. 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.

  • 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: Notes On The Cord

    NOTES ON THE CORD a) A short power-supply cord (or detachable power-supply cord) is to be provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. b) Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use.

  • Page 10: Life Is Busy

    Clip the CRUX Sous Vide Professional Style Cooker to the side of any pot holding 5-20 quarts of water. A unique, brushless motor silently circulates and maintains uniform heat with incredible accuracy.

  • Page 11: Getting To Know Your Crux Sous Vide Professional Style Cooker

    Getting To Know Your CRUX Sous Vide Professional Style Cooker Product may vary slightly from illustration Figure 1 1. LED Display with Touchscreen Digital Controls 2. Handle with Power Cord and 3-Prong Plug 3. Heating Elements 4. Permanent Stainless Steel Sleeve with Pump Cover 5.

  • Page 12: Led Display With Touchscreen Digital Controls

    LED Display with Touchscreen Digital Controls Figure 2 1. CURRENT WATER TEMPERATURE DISPLAY (°F/°C). Backlighted digital TEMPERATURE displays water temperature. 2. TEMPERATURE ICON ( ) illuminates when the target water TEMPERATURE (°F/°C) is on display. 3. BACKLIT DIGITAL TEMPERATURE DISPLAY. Default target water TEMPERATURE flashes until re-programmed.

  • Page 13: Start Up Guide With Temperature And Time Chart

    Now from the comfort of your own home, you too can cook like a professional chef, all that is needed is a CRUX Sous Vide Professional Style Cooker, a resealable plastic bag and a pot of water.
  • Page 14 Sous Vide Temperature and Time Chart BEEF Steak RARE 129°F / 54°C 45min 1.5hrs 3hrs MEDIUM RARE 136°F / 58°C 45min 1.5hrs 3hrs WELL DONE 158°F / 70°C 45min 1.5hrs 3hrs Roast RARE 133°F / 56°C 5.5hrs 7hrs 16hrs MEDIUM RARE 140°F / 60°C 5.5hrs 6hrs 14hrs...
  • Page 15 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 16 Sous Vide Temperature and Time Chart CHICKEN Light Meat SUPER-SUPPLE 140°F / 60°C 50min 2hrs 3.5hrs TENDER AND JUICY 149°F / 65°C 50min 2hrs WELL DONE 167°F / 75°C 50min 1.5hrs Dark Meat TENDER 149°F / 65°C 50min 1.5hrs 4.5hrs FALLING OFF THE BONE 50min 1.5hrs...
  • Page 17 Sous Vide Temperature and Time Chart FISH Tender 104°F / 40°C 25min 40min Tender and Flaky 122°F / 50°C 25min 40min Well Done 140°F / 60°C 25min 40min Seasoning Suggestions: Lemon Slices, Dill, Lemon Thyme EGGS Soft Boiled 158°F / 70°C 45min 50min Hard Boiled 170°F / 76°C...
  • Page 18 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 19: Before Using For The First Time

    • 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.

  • Page 20: Sous Vide Assembly

    Sous Vide Assembly 1. Place a 5 to 20 quart pot, at least 6.5 inches Figure 4 deep, on a flat, level heat-proof surface. 2. Insert the stainless steel sleeve into the container or pot. Position the mounting clip over the side of the pot so that the cord is faces away from water and towards the electrical outlet.
  • Page 21 IMPORTANT: You can add many bags as will fit in your cooking pot as long as there is adequate water circulation around each cooking bag. 13. When the TIME counts down to 00:00, 2 audible beeps signal the CRUX Sous Vide Professional Style Cooker turning itself OFF. A lone red ON/OFF ( ) will appear on...

  • Page 22: Auto Shut-Off

    15. Sear foods in a hot skillet or grill for a quick minute after sous vide cooking to achieve a crispy crust and brown color before serving. 16. When cooking is completed unplug the CRUX Sous Vide Professional Style Cooker and allow to cool completely before cleaning.

  • Page 23: Usda Cooking Guidelines

    • To prepare meat, poultry and fish before cooking, add herbs, seasonings or rubs before placing into the bag. Vacuum seal or remove air manually from the bag before cooking. Please see “Manual Air Removal” section of this instruction manual for a complete description.

  • Page 24: Care & Cleaning Instructions

    Storing Instructions 1. Be sure all parts are clean and dry before storing. Never store the CRUX Sous Vide Professional Style Cooker while it is hot or wet. 2. Store CRUX Sous Vide Professional Style Cooker in its box or in a clean, dry place.

  • Page 25: Troubleshooting

    Problem: Cause: Solution: The ON/OFF button is The unit has not Press and hold the flashing but the CRUX Sous been activated. ON/OFF ( ) button for Vide Professional Style 3 seconds to activate. Cooker has not turned ON. The CRUX Sous Vide •...

  • Page 26: Recipe Guide

    • 4 cherry tomatoes 1. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 130°F for 1 hour/ Rare or 140°F for 1 hour/ Medium. 2. Add 1 steak, 1/2 tablespoon olive oil, 1/2 tablespoon steak seasoning, 1 tablespoon fresh thyme + 2 sprigs, 2 garlic cloves and 2 tomatoes to each of 2 large zipper or vacuum seal bags.
  • Page 27 1. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 176°F for 30 minutes. 2. Add all ingredients to a large zipper bag. Massage marinade into the sliced mushrooms.
  • Page 28 • 2 tablespoons dried thyme (may substitute 4 tablespoons fresh thyme.) 1. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 185°F for 1 hour. 2. Add all ingredients to a large zipper or vacuum seal bag. Massage butter and thyme into carrots.
  • Page 29 1. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 185°F for 1 hour. 2. Slather the butter on all sides of the corn. Add to a large zipper or vacuum seal bag.
  • Page 30 Recipes 1. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 135°F for 1 hour/ Medium Rare or 145°F for 1 hour/ Medium. 2. Spread a 13-inch x 13-inch piece of parchment paper out on a clean work surface.
  • Page 31 • 1 tablespoon salted butter 1. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 132°F for 30 minutes. 2. Add all ingredients to a large zipper or vacuum seal bag.
  • Page 32 1. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 167°F for 1 hour. 2. Add wings, ginger and green onions to a large zipper or vacuum seal bag.
  • Page 33 2. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 176°F for 1 hour. 3. When the ready signal sounds, place both filled jars into the bath. 4. When the TIME counts down to 00:00, at the 2 beep signal, using tongs, carefully remove each jar from the water and dry with a towel.
  • Page 34 • 1 tablespoon unsalted butter, melted 1. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 123°F for 30 minutes. 2. Add all ingredients to large bowl. Toss scallops in the butter, oil, and seasonings.
  • Page 35 Check and turn several times. 4. Prepare Perfectly Poached Eggs. Following the directions outlined in the instruction manual, assemble and program the CRUX Sous Vide Professional Style Cooker: 167°F for 13 minutes (for runny egg whites) or 14 minutes (for firmer, more congealed egg whites).

  • Page 36: Warranty

    Limited Two-Year Warranty SENSIO Inc. hereby warrants that for The warranty is only valid for the a period of TWO YEARS from the date original retail purchaser from the of purchase, this product will be free date of initial retail purchase and is from mechanical defects in material not transferable.
  • Page 37 How To Obtain Warranty Service: You must contact Customer Service at Also, include a copy of the original our toll-free number: 1-866-832-4843. sales receipt. Carefully package A Customer Service Representative the tagged product with the sales will attempt to resolve warranty issues receipt, and send it (with shipping over the phone.
  • Page 40 For customer service questions or comments 1-866-832-4843 For Recipes and Cooking tips cruxkitchen.com crux.kitchen cruxkitchen cruxkitchen cruxkitchen CRUX kitchen CRUX is a trademark of 8479950 Canada Inc., Montreal, Canada H3B 3X9. All rights reserved...

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