User Manual MY-101 115V
SAFETY INFORMATION | WARNINGS IMPORTANT SAFEGUARDS Please read this safety information before operating your My Sous-Vide Immersion Cooker. You’ll find additional safety tips on your website at www.mysousvide.com • When using electrical appliances, basic safety precautions should always be followed including the following: • Read all instructions. • Do not touch hot surface. Use handles or knobs. • To protect against electrical shock do not immerse cord, plugs in water or other liquid.
EXACT COOKING FOR DELICIOUS MEALS Cooking can be rather tricky, but you now have a secret to consistently turn out dishes and wow your friends. My Sous-Vide is a hi-tech way of locking in flavor and keeping your food tender with precision. Make the juiciest steak as well as fish, ribs, chicken, carrots, brussel sprouts or any other meal. Food made perfectly - it’s easy. Let’s take a look at the amazing things My Sous-Vide can do for your mealtime.
SETTING UP MY SOUS-VIDE To set up My Sous-Vide you’ll need a few main things: The My Sous-Vide Immersion Cooker. A cooking pot or similar food safe container.
SETTING UP MY SOUS-VIDE Voila! Perfect food. Delectable food after a simple three step process. Here’s a brief outline of what to expect: Prep your food, set your temp, and finish to your liking. Ready? To make a dish through precision cooking, you’ll need: The setup portion from the previous page. The steak that you’ll be cooking (or chicken, salmon, corn, etc.). Vacuum-sealable bag (a zipper lock bag works too). Water to fill your pot.
YOUR FIRST SOUS-VIDE MEAL: PREP STEP 1: Preparing to Cook. 1 Fill your pot with enough water so that the level is between the minimum and maximum guide lines. 2 Make sure My Sous-Vide is plugged in and has power. 3 Press the power button to turn My Sous-Vide on. 4 Set the temperature by rotating the temperature scroll wheel on top of My Sous-Vide. 5 Press the Start button to begin heating your water.
YOUR FIRST SOUS-VIDE MEAL: PICKUP STEP 2: Immersion Cooking. 1 Season your food and seal it in a bag. You can use either a vacuum-sealable bag or a zipper lock bag. (See our Tips and Tricks section for techniques on removing excess air) 2 Submerge your bag of food into the water. Be careful when placing the food into the container as the water may be hot. 3 You can clip the sealed bag to the side of the pot to prevent it from moving around. 4 Take a break! Come back when your food is ready.
YOUR FIRST SOUS-VIDE MEAL: FINISH STEP 3: Finishing Touches. 1 When your food is ready, press the Start/Stop button to stop the machine. 2 Take the sealed bag of food out of the pot. (Make sure to use tongs if the water is hot). 3 4 Remove the food from the sealed bag and finish it off (usually with a sear- see our Tips and Tricks section for techniques on finishing touches). Serve your food.
MAKING MEALS WITH THE TIMER Set it and forget it. With the timer feature, you can now schedule a cook and leave knowing that My Sous-Vide will shut off when your food has reached the right temperature. Simply hold the timer button and use the scroll wheel to select the desired length of time to cook your meal. Wait for the beep and the display to flash and you’re ready to head out knowing that it will automatically shut off at the right time.
TIPS & TRICKS: MAKING IT LOOK APPETIZING Creating A Flavorful Finish Searing is one of the most essential methods of presentation. You want your proteins to have a savory appearance and a tasty look of caramelization. Pat your food dry to take away moisture that can prevent it from browning. You can use paper towels or a clean kitchen towel. When you’re ready to sear, it works well to keep a high temperature for a short time.
TIPS & TRICKS: CONTAINERS & WATER LEVEL Choosing What Pot to Use While choosing which pot to use for your cooking venture, choose the smallest size that still fits whatever you’ll be cooking. The amount of water is significant to the cook because with less water, less energy and time is needed to heat the entire pot. Evaporation doesn’t really affect the way you cook chicken or fish since they have such short cooking times.
TIPS & TRICKS: FOOD FLOAT Prevent Your Food from Surfacing Keep your food completely submerged underwater in order to ensure that it is actually cooking properly. With foods that stubbornly bubble back up to the surface, here are some tips to keep them in place: Gator clips, binder clips, or clothespins can be used to pin the bag to the side of the pot. Weigh the bag down with a heavy object (ex: a large spoon or ladle). Food-grade stainless steel weights can also be used to keep the bag from floating.
TIPS & TRICKS: SEALING BAGS Sealing Plastic Zipper Lock Bags With the Water Displacement Method To get exact results you really want to have all the air out of the bag. Having a vacuum sealer is not a must, here’s how to use the water displacement trick to dispel the excess air. 1 Place your food in a zipper lock bag and remove as much air as possible. 2 Seal most of the bag, but leave a small opening.
TIPS & TRICKS: MINDING TEMPERATURE Temperature control is the essence of Sous-Vide cooking. The precisely controlled and heated water should evenly surround your food and make it delicious. Here are a few things to keep in mind about water temperature: If you know you’ll be using a high temperature, you can heat the water first before attaching My Sous-Vide. Keep the temperature within what’s directed by the recipe, do not heat the water higher than listed.
TIPS & TRICKS: TIMING Here are a few key notes on timing your Sous-Vide cook: Because the focus of Sous-Vide cooking is precise temperature control, you’re left with a very adaptable method of cooking when it comes to time length. Traditionally, timing is very important because leaving your food cooking for a few more minutes means your food will be above the desired temperature and overcooked.
TIPS & TRICKS: FLAVOR Making your food flavorful. My Sous-Vide will handle the temperature and texture of your food, but you’re still in control of taste. Seasoning your food before sealing it in the bag allows My Sous-Vide to really force the flavor deep into your food. Here are a few tips to flavoring your Sous-Vide dishes: Powdered or dried spices work best. With the longer cooking time, feel free to season generously with salt, pepper, and garlic powder.
TIPS & TRICKS: RESOURCES Recipes, guides, and more. Visit our resources page for more ideas and in-depth information on maximizing your Sous-Vide experience. Recipes & Dish Ideas: recipes.mysousvide.com Community Chatter: community.mysousvide.com Frequently Asked Questions. Troubleshooting, and Support: support.mysousvide.
MAINTENANCE METAL COVER INSTALLATION 1 2 1 Align the triangle markings on the main body and the metail cover 2 Slide the metal cover upwards towards the main body 3 Tighten the metal cover by rotating counter-clockwise 3 My Sous-Vide User Manual | Page 16
MAINTENANCE BOTTOM COVER INSTALLATION 1 2 1 Align the triangle markings on the metal cover and the bottom cap 2 Push the bottom cap upwards towards the metal cover 3 Tighten the bottom cap by rotating counter-clockwise 3 My Sous-Vide User Manual | Page 17
PRODUCT WARRANTY LIMITED WARRANTY My Sous-Vide warrants to the Buyer that the product is free from defects in material and workmanship for a period of one (1) year from the date the product is purchased. EXCLUSIONS This Limited Warranty does not cover damage to the product resulting from accident, misuse, improper installation or operation, failure to provide proper maintenance, unreasonable use or abuse of the product, or failure to follow written installation or operating instructions.
