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Summary of Contents for Magic mill MCS8557
- Page 1 SOUS VIDE COOKER Owner’s Manual...
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Page 2: Specifications
Celsius Selection Panel Water Handle Sous Vide Bath Start/ On/Off Start °F/°C Stop Stop Timer Temp +/- Controls Control Timer/Temp Panel Selection Rack Rack Tongs SPECIFICATIONS Model#: MCS8557 Supply Voltage: 120V Working Capacity: 9 Qt Power Consumption: 60Hz/520W pg 1... -
Page 3: Important Safeguards
Return appliance to the nearest authorized service facility for examination, repair or adjustment. 7. The use of accessory attachments not recommended by Magic Mill may result in fire, electric shock or injury to persons. 8. Do not use outdoors. - Page 4 OPERATING INSTRUCTIONS READ ALL INSTRUCTIONS BEFORE USE About Sous Vide Cooking Sous vide has long been a popular cooking method with professional chefs. “Sous vide” is French for “under vacuum”. It describes a cooking method in which food is placed in sealed vacuum bags and cooked in a water bath. The food is cooked at a constant low temperature over a long time to make it moist and flavorful.
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Page 5: Standing Time
Cooking Temperatures & Time FOOD ITEM THICKNESS* TEMP (C°) TIME STANDING TIME** Beef, Veal, Lamb, Game Fillets, Chops, 1-2 cm 1 hour Up to 6 hours Ribeye, T-bone Sirloin, Porterhouse 2-5 cm 2 hours Up to 8 hours (tendercuts) Flank, Neck, Tigh, 4-6 cm 8 hours Up to 10 hours... - Page 6 Cooking time The cooking time does not depend on the weight of the food, but its thickness. The standard cooking time is 8 hours. The time can be adjusted from 30 minutes to 72 hours. Refer to the chart below for appropriate temperature selection for desired degree of doneness of meat being cooked.
- Page 7 Preparing Foods • Foods for sous vide cooking must be absolutely fresh. • Check that meat, poultry, fish and shellfish have been stored correctly below 5 °C before cooking. • Wash your hands and work area thoroughly before handling food. •...
- Page 8 Cooking Foods 1. Place the appliance on a flat surface. Plug in. 2. Fill the water bath with lukewarm or hot water. The water must not be hotter than the cooking temperature. NOTE: The water must not be above the FILL mark in the water bath, and it must cover the foods you want to cook.
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Page 9: Cleaning And Maintenance
CLEANING & MAINTENANCE Always make sure the slow cooker is unplugged and powered off before storing away or cleaning. Make sure the unit has cooled down completely before cleaning. 1. Unplug the appliance and allow it to cool before cleaning it and putting it away. - Page 10 RECIPES Sous Vide Mackerel Ingredients: ∙ 2 mackerel fillets, pin-boned ∙ Sea salt Directions: Preheat water bath to 50° C. Sprinkle a little sea salt over the mackerel. Place the fillets inside a vacuum bag and vacuum on full pressure to seal. Cook the bag in the water bath for 20 minutes.
- Page 11 Magic Mill warrants, subject to the conditions stated below, that from the date of purchase, this product will be free from mechanical defects for a period of ONE (1) year. Magic Mill, at its option, will repair or replace this product found to be defective during the warranty period.
- Page 12 105 Pleasant Avenue ∙ Upper Saddle River ∙ NJ 07458 201.785.8840 | contact@magicmillusa.com V3.16...