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XIV.
CONTACT
If you have any problems with this unit, please contact our customer service department at (866) 479-3390.
Please read operating instructions before using this product.
SPOT ON SOUS VIDE COOKER
Please keep original box and packaging materials in the event that service is required.
CSSV0010
Please visit www.cshousewares.com for more information.
INSTRUCTION MANUAL
IS APPLIANCES, INC.
Toll Free (866) 479-3390
MODEL: CSSV0010
Printed In China
39
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Table of Contents
Related Manuals for Curtis Stone CSSV0010
Summary of Contents for Curtis Stone CSSV0010
- Page 1 SPOT ON SOUS VIDE COOKER Please keep original box and packaging materials in the event that service is required. CSSV0010 Please visit www.cshousewares.com for more information. INSTRUCTION MANUAL IS APPLIANCES, INC. Toll Free (866) 479-3390 MODEL: CSSV0010 Printed In China...
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Page 2: Grounding Instructions
IMPORTANT SAFEGUARDS GROUNDING INSTRUCTIONS When using electrical appliances, these basic safety precautions should always be followed: CAUTION: To ensure continued protection against risk of electric shock, connect to properly grounded outlets only. Read all instructions carefully. WARNING: Improper use of the grounded cord can result in the risk of electric shock. Consult a qualified electrician if The LOWER HOUSING gets very hot during use. -
Page 3: Table Of Contents
CONTENTS III. ADDITIONAL SAFETY INFORMATION A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. IMPORTANT SAFEGUARDS • DO NOT USE AN EXTENSION CORD WITH THIS APPLIANCE. GROUNDING INSTRUCTIONS III. ADDITIONAL SAFETY INFORMATION Always use cooking vessels on a sturdy, level surface. -
Page 4: Sous Vide Immersion Cooker Parts List
IV. SOUS VIDE COOKER PARTS LIST CONTROL PROGRAMMED PANEL BOTTOM OF CLAMP HINGE WATER TEMPERATURE (SET TEMP) UPPER CLAMP HOUSING PROGRAMMED TIME CURRENT WATER (SET TIME) TEMPERATURE ADJUSTMENT WHEEL POWER CORD CLAMP HINGE ELAPSED TIME (WORK TIME) LOWER MAXIUMUM FILL LINE HOUSING POWER BUTTON SET BUTTON... -
Page 5: Setting Up Your Sous Vide Cooker
SETTING UP YOUR SOUS VIDE COOKER USING YOUR SOUS VIDE COOKER Your Sous Vide Cooker works best with The Sous Vide Cooker uses touch sensitive controls. The buttons respond to light straight-sided cookware and cooking vessels; fingertip touch. There is no need to press firmly on any button on the CONTROL PANEL. Always contact POWER BUTTON and SET BUTTON within the circle as shown in Figure it is also compatible with slightly tapered 4 not outside the circle as shown in Figure 5. -
Page 6: Water Displacement Method
VII. WATER DISPLACEMENT METHOD VIII. COOKING TIPS • Besides cooking food in vacuum-sealed bags, zip top freezer bags that are BPA-free can also be utilized. Use the • We recommend adding oil, or another fat like butter, to the cooking bag with the food. The oil or fat makes food “water displacement method”... -
Page 7: Care And Cleaning
CARE AND CLEANING WARRANTY • Allow the Sous Vide Cooker to completely cool before cleaning or handling. This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof- •... -
Page 8: Recipes
XII. RECIPES Strawberry Cheesecake Parfaits Prep Time: 25 minutes, plus 2 hours chilling time Cook Time: 1 hour 45 minutes Eggs with Avocado Toast Serves: 6 Prep Time: 5 minutes Cook Time: 1 hour Make-Ahead: Cooked cheesecake mixture can be made up to 2 days ahead, covered and refrigerated. Stir to loosen Serves: 6 cheesecake before assembling parfaits. - Page 9 Lemon Curd Lobster Tails with Garlic Butter Prep Time: 5 minutes Prep Time: 5 minutes Cook Time: 45 minutes Cook Time: 45 minutes Makes: 2 cups Serves: 4 Make-Ahead: Curd can be made up to 1 week ahead, covered and refrigerated. Make-Ahead: Lobster can cook in water bath up to 1 hour before serving.
- Page 10 Vanilla Old Fashioned Cocktails Prep Time: 5 minutes, plus 10 minutes chilling time To make simple syrup: Cook Time: 2 hours Meanwhile, in a small saucepan over high heat, bring sugar and 1 cup water to a boil. Remove from heat and set aside to Serves: 4 cool.
- Page 11 Chocolate Pudding Cakes with Chocolate Ganache Glaze Prep Time: 15 minutes Meanwhile, to make ganache and serve: Cook Time: 2 hours 35 minutes In a small saucepan, bring cream to a simmer. Remove from heat and add chocolate. Let sit for 5 minutes. Whisk ganache Serves: 4 until smooth.
- Page 12 Turkey Breast with Sage Brown Butter Prep Time: 20 minutes Meanwhile, to crisp turkey skin: Cook Time: 2 1/2 hours Preheat oven to 425°F Place a sheet of parchment paper on a large overturned baking sheet. Lay reserved turkey skin, Serves: 6 fatty side down, in a flat layer on parchment paper and sprinkle with salt.
- Page 13 Pork Chops with Spiced Applesauce Spiced Applesauce Prep Time: 10 minutes Prep Time: 10 minutes Cook Time: 1 hour 5 minutes Cook Time: 45 minutes Serves: 4 Makes: 1 1/2 cups Make-Ahead: Pork chops can cook in water bath at 140°F up to 3 hours before searing. Bagged cooked pork chops can be chilled Make-Ahead: Applesauce can be made up to 3 days ahead, covered, and refrigerated;...
- Page 14 Crispy Skin Salmon with Yogurt Vinaigrette Beef Tenderloin Roast with Horseradish Cream Prep Time: 10 minutes Prep Time: 15 minutes Cook Time: 45 minutes Cook Time: 2 hours 5 minutes Serves: 4 to 6 Serves: 4 Make-Ahead: Salmon can cook in water bath up to 1 hour before searing. Bagged cooked salmon can be chilled in an ice bath Make-Ahead: Beef can cook in water bath up to 3 hours before searing Bagged cooked beef can be chilled in an ice bath and refrigerated up to 1 day before serving.
- Page 15 Ribeye Steaks with Chimichurri Prep Time: 10 minutes To sear steak and serve: Cook Time: 1 hour 5 minutes Remove steaks from bag and pat dry. Heat a large heavy skillet over medium-high heat. Add 1 tbs oil and 1 tbs butter. Serves: 4 When butter has melted, add steaks to skillet.
- Page 16 Brats with Caramelized Onions and Mustard Prep Time: 20 minutes, plus cooling time for pickles METHOD Cook Time: 1 hour 5 minutes To make quick pickle spears: Serves: 4 to 8 Place cucumber upright in a 1-qt Mason jar or other tall narrow container. Add dill. Make-Ahead: Quick pickle spears can be made up to 2 weeks ahead of serving;...
- Page 17 Caesar Salad with Herbed Chicken Prep Time: 20 minutes METHOD Cook Time: 1 hour To cook chicken: Serves: 4 Place Sous Vide Cooker in a water bath and preheat to 150°F. Make-Ahead: Chicken can cook in water bath up to 3 hours before transferring to ice bath. Chicken can be bagged, cooked, and chilled up to 4 days before serving.
- Page 18 Shrimp with Creamy Cocktail Sauce Prep Time: 10 minutes To make creamy cocktail sauce and serve: Cook Time: 30 minutes In a medium bowl, stir crème fraîche, mayonnaise, horseradish, 2 tbs chives, lemon juice, and ketchup. Season with salt Serves: 4 and pepper.
- Page 19 Crispy Bacon ‘Steaks’ Prep Time: 10 minutes plus 3 days curing time To crisp pork belly: Cook Time: 8 hours Cut chilled pork into 1/2-inch-thick slices. Preheat a large heavy skillet over medium heat. Working in batches, cook pork Serves: 8 slices about 3 minutes per side, or until crisp on both sides.
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Page 20: Sous Vide Cooking Chart
XIII. SOUS VIDE COOKING CHART FOOD AVERAGE SIZE DESIRED DONENESS COOKING TEMPERATURE TIME FOOD AVERAGE SIZE DESIRED DONENESS COOKING TEMPERATURE TIME CHICKEN BEEF Thighs, Drumsticks, bone-in 6 ounces each Tender 150°F/65.5°C 2 to 4 hours Steaks 1 inch thick Rare 125°F/51.5°C 1 to 2 hours Pull-Apart...
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