Kuraidori 3826w658 User manual

READ ALL INSTRUCTIONS BEFORE USING

THE KURAIDORI PRECISION COOKER

This product is for household use only. Before plugging in the Kuraidori

Precision Cooker ensure that your electrical supply is compatible

with this appliance.

Experience restaurant quality food at home.

Cooks evenly, edge to edge.

Meals are prepared to exact temperature.

Process locks in flavour and nutrients.

Clips to side of any pot or food safe container.

Welcome to the world of Sous Vide cooking. We are

excited for you to experience restaurant quality food at

home. The Kuraidori Precision Cooker allows you to

cook a variety of different meats,seafood,vegetables,soups

and even desserts with professional quality and little prep

work or monitoring. Foods are cooked to a precise

temperature exactly how you like it from edge to edge.

The process locks in flavour and nutrients creating

mouthwatering textures. Meats no longer need to sit out

resting after cooking.With SousVide cooking there is no

temperature gradient in the food so there is no need for it

to rest. Simply serve immediately after cooking. These are

just a few of the benefits you are about to experience. A

recipe booklet has been provided to get you started. More

recipes and information can be found at the website:

www.homehardware.ca/precisioncooker

Preci

ion Cooker Manual

Makes Sous Vide Simple.

• Temperature adjustment dial on the body of the unit

• Temperature accuracy of +/- 0.5°C / 0.9°F

• PTC Heating source

• Countdown cooking timer

• Removable body for easy cleaning

• Works with up to 5.3 gal. / 20 L of water

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IMPORTANT SAFEGUARDS

To reduce risk of personal injury or property damage when using electrical

appliances, basic safety precautions should always be followed:

1. Read all instructions thoroughly before using the Kuraidori Precision Cooker.

2. For indoor use only.

3. To protect against the risk of electrical shock, do not immerse cord, plug or

the control panel in water or other liquid. Only the circulator portion should be

inserted into the water. Do not immerse past the maximum water fill line on

the stainless steel body.

4. Do not touch the hot surfaces of unit.

5. Use extreme caution when moving hot water and containers. Allow the

water bath to cool down before emptying the vessel.

6. When removing food from the water bath always use tongs.

7. This appliance has a polarized plug (one blade wider than the other). To

reduce the risk of electric shock, this plug is intended to fit into a polarized

outlet only one way. If the plug does not fit fully into the outlet, reverse the

plug. If it still does not fit, contact a qualified technician. Do not attempt to

modify the plug in any way.

8. Do not use an extension cord or power bar with the Kuraidori Precision Cooker.

9. Always unplug the unit when not in use and before cleaning. To avoid electric

shock, short circuit or fire always unplug by pulling on the plug and not the

cord. Do not let the plug and cord make contact with hot surfaces.

10. Do not operate any appliance with a damaged cord or plug, or after the

appliance malfunctions or has been damaged in any manner. In the event of

malfunction or damage, it must be repaired by a qualified technician. Any

electrical servicing should be performed by an authorized service

representative.

11. Do not use in damaged power sockets or with damaged cables.

12.

Do not let the cord hang over the edge of the table or counter without proper supervision.

13. To disconnect, turn control to “OFF” then remove plug from wall outlet.

14. To prevent accident and injury, close supervision is necessary when any

appliance is used near children or those who require assisted living. Do not

leave any electrical appliance unattended.

15.

Allow the Kuraidori Precision Cooker to cool before cleaning and placing in storage.

16. Do not place directly on a stovetop heating element, gas, electric or induction

surfaces. The Kuraidori Precision Cooker should not be in a vessel that has a

secondary heat source running at the same time.

17. Never use on marble or Corian

countertops as the heat generated during

cooking may damage the top. Some containers may require trivets or hot pads

to be used to prevent heat transfer to countertops.

18. Do not use deionized water for the water bath as it may damage the unit.

19. Eating uncooked meats, poultry, seafood and eggs may increase the chances

of contacting food borne illnesses. Make sure all food is cooked thoroughly by

using an instant read thermometer.

20. Do not substitute the water in the water bath with any other liquid.

21. Never run the Kuraidori Precision Cooker with the water level below the

minimum water level on the stainless body.

22. Never operate the unit without stainless steel submersible base in place.

MAINTENANCE

After each use, allow the unit to cool down completely and clean with a damp

cloth. Dry the unit well before placing it in storage. Store in a dry place. Do not

store in an airtight container.

Cleaning The Stainless Steel Tube:

The stainless steel submersible tube can be

removed for easy cleaning. Simply turn the bottom plastic cover left then pull down on it.

The cap will be removed. Then hold the stainless steel tube and turn it to the left. This

will remove it from the body of the Kuraidori Precision Cooker. See the diagram above.

This allows for thorough cleaning and better access to the circulator and heat source.

GETTING TOKNOW YOUR PRECISIONCOOKER

A. Body – Main Structure For The Unit

B. Variable Time & Temperature Wheel

C. Maximum Water Fill Line

D. Minimum Water Fill Line

E. LCD – Control Display

F. Water Circulator

G. Precision Cooker Clamp

H. Set Temperature

I. WaterBath Temperature

J. Set Time

K. Work Time

L. Power Button

M. Set Button

3826W658

To replace the stainless steel tube, simply line up the indicator marks on the body and

the tube and turn it to the right until it is secure. Place the plastic cap back onto the

bottom of the stainless steel tube, ensuring that the impeller rod is in the center, and

then turn it right to secure it as well. See diagram.

After several uses the Kuraidori Precision Cooker may develop some scaling from hard

water. This is common and may occur more frequently depending on the minerals in the

water used. To descale, clamp the unit onto a heat proof vessel. Add water to the

maximum water fill line. Add 2 tablespoons of citric acid descaling powder to the water.

Run the Precision Cooker at a temperature of 158°F / 70°C for 20 minutes. Turn the unit

off and unplug it. Rinse the submersible stainless steel base under cold water and wipe

it dry with a clean cloth. Another option to decalcify would be to soak the water circulator

in a calcium, lime and rust remover product such as HH SKU 4526-276. Rinse the unit

with water after soaking.

COOKING WITH THE KURAIDORI PRECISION COOKER

If using for the first time, clean the unit using a damp soft cloth. Using your Precision

Cooker is a simple process that only requires the Kuraidori Precision Cooker, a vessel to

contain a water-bath, sealable bags, the food being cooked, and time.

Step By Step Instructions

Follow these simple instructions when using your Kuraidori Precision Cooker

Step 1. Choose The Appropriate Cooking Vessel

A heat proof container should be deep enough so that the Kuraidori Precision Cooker can

clip onto the side of the unit without touching the container’s bottom. The side wall of the

vessel should not be so thick that it does not allow the clamp to secure properly. Different

options for vessels include a large stock pot, polycarbonate food storage containers

or even hard sided coolers. The Kuraidori 12 Quart Stainless Steel Stockpot, Item

# 4070-615 is an excellent choice. Having a vessel that allows for a lid to be placed on it

by cutting out a hole for the Precision Cooker will prevent water from evaporating and

prevent having to top up the water-bath during long cooks. Plastic wrap or even a cookie

sheet can substitute for a lid. Using a cooler helps keep the water insulated as well, which

helps save energy.

Step 2. Set Up

Use the Precision Cooker Clamp (G) and attach it to the side of the vessel by squeezing

it. Fill the vessel with water to a level between the Minimum Water Fill Line (D) and the

Maximum Water Fill Line (C). When food is added to the vessel the water level will rise

so take caution not to overfill the vessel. Place the filled vessel in a convenient location

for cooking. A trivet or potholders may need to be placed under the unit to prevent heat

transfer during the cooking process.

Step 3. Set Temperature For Cooking

Plug the unit directly into an electrical outlet. Press and hold (4 seconds) the Power

Button (L) to turn the unit on. The Kuraidori Precision Cooker is preset to display in

Fahrenheit. If Celsius is preferred hold the Power Button (L) and the Set Buttons (M) at

the same time until a beep is heard. The default temperature for cooking is set to 140°F

(60°C). To adjust the cooking temperature, rotate the Variable Time and Temperature

Wheel (B) to the desired temperature. As the wheel is rotated the Set Temperature (H)

on the display will correspond accordingly. If the timer function is desired proceed to

step 4. If no timer is desired the Precision Cooker can be run by pressing the Power

Button (L) once. The unit will begin to circulate water. Skip to step 5.

Step 4. Set Timer For Cooking

Press the Set Button (M) once and the hour display will flash. Rotate the Variable Time

and Temperature Wheel (B) to the desired hour. Press the Set Button (M) twice and

the minutes will flash. Rotate the Variable Time and Temperature Wheel (B) to the

desired minutes. The cooking times can run up to 59 hrs 59 minutes. Press the Power

Button (L) once to run the Precision Cooker.

Step 5. Preparing Food For Cooking

Follow a recipe in the booklet provided, the website www.homehardware.ca/precisioncooker

or from cookbooks or other sources. Place the food in a plastic sealable bag. For Sous

Vide cooking (under vacuum) use a vacuum seal bag, remove all the air with a

vacuum sealing system appliance and seal it. A resealable plastic freezer bag can be

used as an inexpensive alternative. Air can be removed from the bag by using the

Water displacement Method described below. Food with bones or other hard surfaces

can be double bagged to prevent possible leakage during the cooking process.

Water Displacement Method – The water displacement method can be used if a vacuum

sealer system is not available. Insert food into a resealable freezer bag but do not seal it

up immediately. Slowly lower the bag into a water bath keeping the top of the bag open.

As the bag is lowered the air will be pushed out of it. Continue to immerse the bag until

almost at the top of the seal. While still in the water close the seal up. Most of the air at

this point should be removed from the bag. Take care not to allow water into the bag

during this process. Your food is now bagged and ready to be cooked.

Step 6. Cook

When the water-bath achieves the desired temperature a beep will sound three

seconds apart to alert the user that food can be placed in the bath. Press and hold the

Set Button (M) for two seconds to turn off the beeping. This will also start the timer

countdown if using the timer. Place the bagged food into the water bath making sure

that water can flow all around it and that it is totally submerged. A metal rack can be

placed in the water-bath to help with this. Some foods may require a weight to be

placed on them to keep the food from floating. Place a lid, plastic wrap or even a

cookie sheet over the cooking vessel to prevent water from evaporating. Cook the

food for the time stated in the recipe. If using the timer function, when the time counts

down an alarm will beep every three seconds. Press the Set Button (M) for two

seconds to turn off the alarm.

Step 7. Remove Food, Serve and Turn the Unit Off

Use tongs to remove the bagged food from the water-bath. Exercise caution as the

water will be hot. Press and hold the Power Button (L) for five seconds to turn the unit

off and unplug it. Remove the food from the bag and set aside. Most recipes at this

time will direct you to sear any proteins that have been cooked. A quick sear after

Sous Vide cooking creates an attractive look and a nice crust. To do this, pat the food

dry on both sides using a paper towel, removing as much moisture as possible.

Searing can be done in a hot frypan, oven broiler, hot barbecue or even a cooking

torch. Take care not to sear the food for too long of a time. This searing process is only

to develop a crust and not to cook the food. The food can be served immediately with

no need for it to rest. Enjoy

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Steaks – Strip, Ribeye, Porterhouse, T-Bone

Very rare to rare

Medium-rare

Medium

Medium-well

Well done

Steaks – Tenderloin

Very rare to rare

Medium-rare

Medium

Medium-well

Well done

Beef – Brisket

Moist and cooked through

Beef – Ribs

Fall off the bone tender

Salmon

Firm like sashimi

Soft and buttery

Translucent and starting to flake

Very moist, tender and flaky

Firm, moist and flaky

Halibut And Cod

Just starting to flake, tender, near raw

Very moist, tender and flaky

Moist, flaky, firm, almost tough

Shrimp

Moist and cooked through

Chicken Breast Skin On And Bone In

Tender and juicy for cold chicken salad

Very soft and juicy served hot

Juicy, tender, slightly stringy, served hot

Firm, juicy, served hot

Chicken Thigh Skin On Bone In

Very juicy, quite firm, few tough spots

Very juicy, completely tender

Moderately juicy, pull of the bone tender

Turkey – Breast

Moist and tender

120°F (49°C) to 128°F (53°C)

129°F (54°C) to 134°F (57°C)

135°F (57°C) to 144°F (62°C)

145°F (63°C) to 155°F (68°C)

156°F (69°C) and up

120°F (49°C) to 128°F (53°C)

129°F (54°C) to 134°F (57°C)

135°F (57°C) to 144°F (62°C)

145°F (63°C) to 155°F (68°C)

156°F (69°C) and up

147°F (64°C)

167°F (75°C)

105°F (41°C)

110°F (43°C)

115°F (46°C)

120°F (49°C)

130°F (54°C)

120°F (49°C)

130°F (54°C)

140°F (60°C)

150°F (66°C)

140°F (60°C)

150°F (66°C)

160°F (71°C)

150°F (66°C)

167°F (75°C)

146°F (63°C)

1 to 2 ½ hrs

1 to 4 hrs (max 2 ½ hrs if under 130°F / 54°F)

1 to 4 hrs

1 to 3 ½ hrs

1 to 3 hrs

45 mins to 2 ½ hrs

45 mins to 4 hrs (max 2 ½ hrs if under 130°F / 54°F)

45 mins to 4 hrs

45 mins to 3 ½ hrs

1 to 3 hrs

4 to 48 hrs

16 to 24 hrs

30 to 45 mins for 1” fillets, 45 to 60 mins for 2” fillets

20 to 40 mins

1 to 4 hrs

1 ½ to 4 hrs

1 to 4 hrs

4 to 8 hrs

2 ½ to 6 hrs

Sear using a hot skillet or barbecue

Sear using a broiler or on a hot barbecue

Sear using a hot skillet or barbecue

Sear using a broiler

FOOD TEMPERATURES TIME FINISH

COOKING TIMES AND TEMPERATURES

3826W658

COOKING TIMES AND TEMPERATURES

(continued)

Turkey – Leg or Thigh

Moist and tender

Pork – Tenderloin

Medium-rare

Medium

Medium-well

Well-done

Pork – Chops bone in

Rare

Medium-rare

Medium-well

Well-done

Pork – Shoulder

Sliceable and extra moist

Shreddable and moist

Pork – Ribs

Fall off the bone tender

Lamb – Leg of Lamb

very rare to rare

medium-rare

medium

medium-well

Well done

Lamb – Rack and chops

very rare to rare

medium-rare

medium

medium-well

Well done

Burgers

very rare to rare

medium-rare

medium

medium-well

Well done

Eggs

Poached egg

Soft boiled egg

Hardboiled egg

168°F (75°C)

130°F (54°C)

140°F (60°C)

150°F (66°C)

160°F (71°C)

130°F (54°C)

140°F (60°C)

150°F (66°C)

160°F (71°C)

145°F (63°C)

165°F (74°C)

140°F (60°C)

115°F (46°C) to 124°F (51°C)

125°F (52°C) to 134°F (57°C)

135°F (57°C) to 144°F (62°C)

145°F (63°C) to 154°F (67°C)

155°F (68°C) and up

115°F (46°C) to 124°F (51°C)

125°F (52°C) to 134°F (57°C)

135°F (57°C) to 144°F (62°C)

145°F (63°C) to 154°F (67°C)

155°F (68°C) and up

115°F (46°C) to 123°F (51°C)

124°F (51°C) to 129°F (54°C)

130°F (54°C) to 137°F (58°C)

138°F (59°C) to 144°F (62°C)

145°F (63°C) to 155°F (68°C)

145°F (63°C)

167°F (75°C)

165°F (74°C)

8 to 10 hrs

1 to 4 hrs

18 to 24 hrs

24 to 48 hrs

2 to 3 hrs

2 to 6 hrs (max 3 hrs if under 130°F)

2 to 6 hrs

1 to 2 ½ hrs

1 to 4 hrs (max 2 ½ hrs if under 130°F)

1 to 4 hrs

40 mins to 2 ½ hrs

40 mins to 4 hrs (max 2 ½ hrs if under 130°F)

40 mins to 4 hrs

40 mins to 3 ½ hrs

45 mins

13 mins

60 mins

Sear using a broiler

Sear using a hot skillet or barbecue

Sear using a broiler or a hot barbecue

Sear using a broiler

Sear using a hot skillet or barbecue

FOOD TEMPERATURES TIME FINISH

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• Always use an accurate instant read thermometer to test your food after removing it

from the cooking bag to ensure that it has reached the proper safe internal doneness.

• Vegetables will cook faster if they are sliced thin or cut into small portions.

• Removing moisture from cooked foods before the final searing process helps

develop a nice dark crust that is beneficial for flavor, texture and visual appeal. If

moisture is left on the food it will lessen the ability to sear. Use a paper towel for this

process as it can be easily disposed of and not reused.

• Sear the food after it has been cooked. Searing before placing in the bag and cooking

does not improve the flavor or texture enough.

• Some proteins when cooked, such as chicken and fish, can produce white deposits

on their surface’s called Albumin. It is recommended that both chicken and fish be

soaked in a brine solution for at least one hour prior to cooking. Once removed from

the brine, rinse the food off and pat dry before cooking. A simple brine solution is ¼

cup of table salt for every 8 cups of water.

• Food should only be placed in the water-bath when the desired cooking temperature

is reached.

• Hot water can be used to fill the cooking vessel for the water-bath. This will lower the

amount of time needed to bring the water up to the cooking temperature required.

The temperature of the water used should not be higher than the selected cooking

temperature.

• Frozen food stored in an airtight bag can be cooked right from frozen. Time should

be added to the cooking process to account for this. The added time depends on the

thickness of the food but on average add 30 minutes for thinner items like steaks and

an hour for thicker items like roasts.

• Use BPA free vacuum sealing bags or resealable freezer bags.

• Always exercise caution when preparing foods to avoid cross contamination. Wash

hands, prep surfaces and tools properly and thoroughly.

• Take care when selecting the vessel to cook in. Pick the smallest vessel that allows

the water-bath to cover the food being cooked and also allows the water level to be

higher than the minimum water line. This will heat the water faster and help

conserve energy during long cooks as less water will be required to be heated.

• If multiple pieces of the same food are being cooked but different temperature

doneness is desired, set the temperature to the lowest desired doneness. The other

items can be cooked to a higher temperature when finishing them.

• When using recipes that require long cook times water will evaporate out of the

cooking vessel. Pay attention to the water levels and make sure there is enough

water for the Kuraidori Precision Cooker to run correctly. Using a lid or cover will

help prevent some evaporated water loss.

• Dried powdered spices like garlic and onion powder impart more flavor than fresh

herbs and aromatics during Sous Vide cooking.

• Keep food in a single layer in the cooking bags to ensure even cooking. It is better to

use more bags than to stack food on top of each other in one bag.

• Food cooked should not be stored in the same bags they were cooked in. Leftovers

from meals can be stored and handled like any other leftovers as long as they are

not placed back in the bags used for cooking.

• Do not cook food at lower temperatures and times that have been given in the above

food chart. Food safety is both a function of time and temperature so it is important

to follow the chart or use reputable recipes.

• For recipes and more tips, visit www.homehardware.ca/precisioncooker

Duck – Breast

Medium-rare

Medium

Well done

Green Vegetables ( Asparagus, peas, broccoli, beans)

Tender yet crisp

Corn on the Cob

Tender and crisp

Root Vegetables (carrots, parsnips, potatoes)

Cooked through, with texture

Artichoke Hearts

Tender, firm

Lobster

Tender texture

Firm, traditional steam texture

140°F (60°C) to 146°F (63°C)

134°F (57°C)

176°F (80°C)

183°F (84°C)

194°F (90°C)

130°F (54°C)

140°F (60°C)

1 ½ hrs to 6 hrs

15 mins to 40 mins

30 mins to 2 hrs

1 to 4 hrs

1 to 1 ½ hrs

60 mins

To finish, sear using a hot skillet

FOOD TEMPERATURES TIME FINISH

COOKING TIMES AND TEMPERATURES

(continued)

TIPS AND SAFETY

LCDdisplay readsE02

LCDdisplay readsE05

Alarmbeepsand shuts the unit off

Alarmbeepsevery three seconds

Unit will not power on

Food does notappear cooked

Food floats to the surface of the water bath

when cooking

Gurgling noise when running

Liquids from food appears in the water bath

Food is not cooked to your liking

Doesnot smell like food is cooking

Meat cooked hasa “diluted” flavor

Food hasa mushy texture

Timerdoes not start

• The digital thermometer is inoperable.

• There is too little water in the cookingvessel.

• Water level has dropped below the minimum water level line.

• Water has reached the set cook temperature.

• Power Button is not being held long enough.

• Unit is not plugged in or the receptacle is not working.

• Sous Vide cooking uses water as the heat source. The water bath cannot

produce food with browned surfaces. •Food was not actually cooked.

• The food is buoyant.

• Air is trapped in the bag.

• The water level is toolow.

• The bag has a hole or was not sealed properly.

• The temperature selected to be cooked to was either too high or too low.

• Smells are not emitted duringSous Vide cooking due to the water bath

and sealed bags.

• Oils or butter were addedto the bag along withthe food before cooking.

• The time it was cooked for was too long. Proteins can lose their

structure if cooked for too long.

• Timer was not set properly.

• When the Set Buttonis pressed after the temperature had reached the

desired temperature it takes 1 minute for the timer to begin.

• Unit needs to be serviced.

• Turn the power off, addwater andrestart.

• Fill the water above the minimum water level line, turn the unit back on.

• Press and hold the Set Button for 2seconds to turnoff the alarm.

• Hold the Power Button for 4 seconds.

•Inspect the cord for damage; plug the unit in, check the receptacle for power.

• Sear the surface of the food to develop a rich dark crust. • Use an instant

read thermometer to check to see if the water is at the correct temperature.

• Use binder clips to hold the bagin place or use a weighted water safe

• Remove the air from the bag by redoing the vacuum seal.

object like a heavy metal ladle to holdthe food down.

• Add more water to the water bath.

• Remove the food from the water bath and place into a new bag and double

check for leaks. Clean the Precision Cooker and start again with new water.

• For future cooking adjust the temperature to a higher or lower setting so

that it will be cooked to the doneness desired. Take caution not to cook at

atemperature lower than the lowest stated in the food chart.

• When the food is seared, regular cooking aromas will be present.

• Meats get a lot of their flavour from the fat contained in it. Adding extrafat

during the cooking process can dilute the taste that comes fromthe

naturally occurring fat. Donot add extrafat to the bag.

• Reduce the amount of time cooked, but not lower than the stated lowest

time in the food chart.

• Go back to the instructions and follow the timer settingprocedure.

• Wait one minute after pressing the Set Button for the timer tostart.

PROBLEM POSSIBLE CAUSE SOLUTION

TROUBLESHOOTING

3826W658

www.homehardware.ca/precisioncooker

THREE YEAR WARRANTY - VALID ONLY WITH ORIGINAL PURCHASE RECEIPT

WARRANTY: Home Hardware Stores Limited warrants this product against defects in any parts

or workmanship for a period of 3 years from the original purchase date. This product is for

residential use only. It is not intended to be used in commercial or industrial settings. This

product warranty covers only the original consumer purchaser of the product.

WARRANTY COVERAGE: This warranty is void if the product has been damaged by accident,

neglect, improper handling or operation, shipping damage, abuse, misuse, unauthorized repairs

made or attempted, alterations, improper assembly/installation or maintenance, commercial

use or other causes not arising out of defect in materials or workmanship. This warranty does

not extend to any units which have been altered or modified or to damage to products or parts

thereof which have had the serial number removed, altered, defaced or rendered illegible. Return

to the closest Home Hardware store for inspection and/or replacement.

MADE IN CHINA/FABRIQUÉ EN CHINE

HOME HARDWARE STORES LIMITED

ST. JACOBS, ONTARIO N0B 2N0

ORDER ONLINE / COMMANDE EN LIGNE

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