Magic mill MCS8557 User manual

Owner’s Manual
SOUS VIDE COOKER

Model#: MCS8557 Supply Voltage: 120V
Working Capacity: 9 Qt Power Consumption: 60Hz/520W
pg 1
+
Timer
Temp
Start
Stop °F/°C
Sous Vide
SPECIFICATIONS
FEATURES
Handle
Lid
Water
Bath
Control
Panel
LCD
Panel
On/OStart/
Stop
Fahrenheit/
Celsius Selection
+/- Controls
Timer/Temp
Selection
Tongs
Rack
Rack

IMPORTANT SAFEGUARDS
This appliance is for HOUSEHOLD USE ONLY.
When using an electrical appliance, basic safety precautions should always
be taken, including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking o parts, and before cleaning appliance.
3. Do not touch hot surfaces.
4. To protect against re, electric shock and injury to persons, DO NOT
IMMERSE CORD, PLUG OR BASE UNIT in water or other liquids.
5. Close supervision is necessary when any appliance is used by or near
children.
6. Do not operate any appliance with a damaged cord or plug, or aer the
appliance has malfunctioned or has been damaged in any way. 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 re, electric shock or injury to persons.
8. Do not use outdoors.
9. Do not let power cord hang over edge of table or counter, or touch hot
surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Always operate the appliance on a smooth, even and stable surface.
12. Do not use appliance for anything other than intended use.
13. Use extreme caution when moving any appliance containing hot food,
hot water, or any hot liquid.
14. Do not move or cover the unit whilst in operation
15. Do not switch on the cooker if the pan is empty.
16. Always ensure the voltage on the rating label corresponds to the voltage
in your home.
17. This appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug is intended to t into a
polarized outlet only one way. If the plug does not t fully into the outlet,
reverse the plug. If it still does not t, contact a qualied electrician. Do
not attempt to modify the plug in any way. Always unplug the appliance
when not in use.
18. Allow the pan and lid to cool before cleaning or allowing to be in water.
19. Never touch the base unit while in use or before it has cooled. Do not
touch hot surfaces; use handles and knobs. Use oven gloves or towel
when removing lid or handling contents.
20.Be careful when liing and removing lid aer cooking. Always tilt the
lid away from you as steam is hot and can result in serious burns. Never
place face over the unit.
21. Do not use the unit for food storage or place in the freezer.
SAVE THESE INSTRUCTIONS pg 2

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 avorful. As the vacuum bag is sealed, the food cooks in its own
juices together with the marinades or spices you added. Vitamins, minerals
and juices are retained and the avor of the food is enhanced. This makes
the food healthier, more tender and more avorful. As meat cooked sous
vide is more tender, it is possible to use cheaper cuts, such as neck llet,
shank and shoulder, which are oen tastier than the more expensive cuts.
As sous vide cooking requires that foods be vacuum packed individually,
several items can be cooked at the same time, as long as their cooking
temperature is the same. It is dicult to overcook food with sous vide,but
the structure of the food can change slightly during cooking.
Foods for Sous Vide Cooking
Meat is particularly suited to sous vide cooking,as it makes it more tender,
juicy and avorsome, but vegetables and sh can also be cooked in this way.
We recommend sous vide cooking for the following foods:
• Beef, veal, lamb, pork and game
• Chicken, turkey and duck
• Lean and oily sh, lobster tails and scallops
• Root vegetables such as potatoes, carrots,parsnips, beetroot and turnips
• Crisp vegetables such as peas, asparagus,corn, broccoli, cauliower,
aubergines, onions and squash
• Hard fruits such as apples and pears
• So fruits such as mango, plums, apricots,peaches, nectarines, papaya and
strawberries
Temperatures
The appliance has a temperature range of 115-195 °F in increments of 1
°F. Dierent temperatures are required for dierent foods and dierent
degrees of doneness. Refer to the chart on the next page for appropriate
temperature and time selection for meat being cooked.
pg 3
NOTE: * If the meat is thinner than specied, it will cook faster.
** The standing time is the longest time the food can remain in the water aer
cooking without the structure changing.

pg 4
Cooking Temperatures & Time
FOOD ITEM THICKNESS* TEMP (C) TIME STANDING TIME**
Beef, Veal, Lamb, Game
Fillets, Chops,
Ribeye, T-bone
1-2 cm 49+ 1 hour Up to 6 hours
Sirloin, Porterhouse
(tendercuts)
2-5 cm 49+ 2 hours Up to 8 hours
Flank, Neck, Tigh,
Shoulder, Shank
4-6 cm 49+ 8 hours Up to 10 hours
Pork
Pork Breast 3-6 cm 82 10 hours Up to 12 hours
Spareribs 2-3 cm 59 10 hours Up to 12 hours
Cutlets 2-4 cm 56+ 4 hours Up to 6 hours
Pork Loin 5-7 cm 56+ 10 hours Up to 12 hours
Poultry
Chicken Breast
with bone
3-5 cm 82 2 hours Up to 3 hours
Boneless Chicken
Breast
3-5 cm 64 1 hour Up to 2 hours
Chicken Thigh with
bone
3-5 cm 82 1.5 hours Up to 3 hours
Boneless Chicken
Thigh
3-5 cm 64 1 hour Up to 2 hours
Chicken Drumstick 5-7 cm 82 2 hours Up to 3 hours
Duck Breast 3-5 cm 64 2 hours Up to 2 hours
Fish
Lean & Oily Fish 3-5 cm 47+ 1 hour Up to 1 hour
Shellsh
Shrimps 2-4 cm 60 1 hour Up to 1 hour
Lobster Tail 4-6 cm 60 1 hour Up to 1 hour
Scallops 2-4 cm 60 1 hour Up to 1 hour
Vegetables
Root Vegetables 1-5 cm 83+ 1 hour Up to 2 hours
Crisp Vegetables 1-5 cm 83+ 1 hour Up to 2 hours

pg 5
FOOD ITEM DEGREE OF DONENESS TEMP (C)
Beef, Veel, Lamb, Pork, and
Game
Rare 49
Medium-Rare 56
Medium 60
Medium-Well 65
Well Done 71+
Poultry, Boneless Well Done 64
Poultry, With Bone Well Done 82
Fish Rare 47
Medium-Rare 56
Medium 60
Vegetables General 83-87
Cooking Doneness & Temperatures
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.
USDA Cooking Guidelines
The USDA recommends that meat/poultry be cooked to the following
internal temperatures. When reheating meat/poultry products, they
should be cooked to an internal temperature of 165°F/74°C
Meat Internal Temp.
Beef/Lamb 145F/63C
Pork 160F/71C
Poultry 170F/77C - 180F/82C

pg 6
Preparing Foods
• Foods for sous vide cooking must be absolutely fresh.
• Check that meat, poultry, sh and shellsh have been stored correctly
below 5 °C before cooking.
• Wash your hands and work area thoroughly before handling food.
• The thickness of the food must be as described in the table of sous vide
temperatures and times.
Seasoning:
• You can marinate the food or add spices, herbs, butter or oil before you
seal the vacuum bag.
Vacuum sealing:
• The food must be vacuum sealed in a bag to remove air and moisture.
This ensures the foods retain their natural avor and nutritional content.
Vacuum sealing also helps to open the pores of meat, poultry, sh and
shellsh, so that the marinade and spices are absorbed better and the
food is more avorsome. Oxygen and moisture in the ambient air reduces
the avor, nutritional content and structure of food, and it is therefore
important to use a high-quality vacuum sealer to remove air and moisture
before the bag is sealed to ensure the food is optimally vacuum packed.
• Only use brand new and clean vacuum bags.
• Make sure the bags are completely sealed before cooking begins. Make
sure the bags are still completely sealed once cooking is nished. If the
food is to be consumed within a few hours, it can be kept in the water bath
for a short time without ruining the structure. You can see the standing
times in the table later on in these instructions. If the food is to be stored in
the fridge for later use, immediately place the bags in ice water to quickly
reduce the temperature of the food.
Browning
• When foods are cooked sous vide, it may be necessary to brown meat in
particular in a frying pan or grill in order to enhance its appearance and
avor. Aer cooking meat in the sous vide cooker, remove the food from
the bag and brown it quickly on a very hot frying pan or grill rack. This
causes the fat and proteins to caramelize and enhances the avor.
Before using for the rst time:
1. Remove all tags and labels.
2. Wash lid and inside of the water bath in hot soapy water, rinse and dry.
DO NOT IMMERSE THE BASE UNIT IN WATER

pg 7
Cooking Foods
1. Place the appliance on a at 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. Make sure not to overll the water bath with water so that
it overows when the foods are placed in it!
3. If necessary, insert the rack in the water bath if you want to cook foods
that are best placed on the rack.
4. Place the lid on the water bath.
5. Press and hold the on/o button to switch the appliance on. The display
will come on and the temperature is automatically set to 130 °F.
6. Adjust the temperature as required using the + and - buttons. You can
also switch the temperature display between Celsius and Fahrenheit
using the F/C button.
7. Press the Timer/Temp button and adjust the cooking time from 30
minutes to 72 hours using the + and - buttons. The cooking time is set as
standard to 8 hours.
8. Press the Start/Stop button. The appliance preheats the water to the set
temperature before the cooking time begins to count down. The display
shows the current temperature of the water. If you press the F/C button,
the set temperature is displayed for 5 seconds.
9. Once the water has reached the preset temperature, 3 beeps will sound.
Li the lid o and carefully lay the vacuum-packed food in the water bath
using tongs. Make sure the bags are completely under water, so the food
cooks evenly. Keep fresh and cooked foods apart. Replace the lid.
10. Press the Start/Stop button. The cooking time starts to count down.
11. Once the cooking time has elapsed, 3 beeps will sound and the appliance
will switch itself o. In the event of a temporary power cut during
cooking, the appliance will resume the cooking process if it is turned on
again within 0.5 hours.
12. Do not remove the lid during cooking unless absolutely necessary. The
appliance cooks at a very low temperature, so it takes a long time to
regain any heat loss. If condensation forms on the inside of the lid so that
you cannot see into the water bath, you can tilt the lid gently away from
you so that condensation runs down into the water bath.

pg 8
CLEANING & MAINTENANCE
Always make sure the slow cooker is unplugged and powered o 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.
2. Pour the water out of the water bath. Wipe the water bath and lid with a
tea towel.
3. The exterior of the slow cooker can be wiped with a damp cloth and dried.
DO NOT use harsh abrasive cleaner or scouring pad to clean any part of
the slow cooker as this will damage the surfaces.
DO NOT SUBMERGE THE BASE UNIT OR CORD INTO WATER OR ANY OTHER
LIQUID OR THIS MAY DAMAGE THE COOKER.
Storing Instructions
 Be sure all parts are clean and dry before storing.
 Store appliance in its box or in a clean , dry place.
 Never store cooker while it is hot or wet.
 Never wrap cord tightly around the appliance; keep it loosely coiled.

pg 9
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 llets inside a vacuum bag and
vacuum on full pressure to seal.
Cook the bag in the water bath for 20
minutes. Take the sh out of the bag
and dry very carefully using a paper
towel.
Add a small amount of oil to a frying
pan and place over a high heat. When
the oil is hot, add the mackerel llets
and pan-fry for 1-2 minutes to crisp the
skin of the sh. Serve with vegetables.
Sous Vide Pineapple
Ingredients:
 1 pineapple
 ¼ cup brown sugar
Directions:
Preheat the water bath to a temperature of 80C. Remove the pineapple’s
tough outer skin, making sure that none is le on the fruit. Slice the
skinned pineapple into quarters, trim the pieces to remove the hard esh
from the core of the fruit. Roll pineapple chunks in the sugar. Seal the
sugar-coated fruit inside a vacuum pouch, place in the water bath and
leave to cook for 8 hours.
Serve as a avorful and nutritions snack or with dessert such as ice cream
or angel food cake.