Master Culinary X-1100 Use and care manual

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Master Culinary | Sous Vide Model: X-1100
Sous Vide
Precision Cooker
Model X-1100
Owner's Manual and
Cooking Guide

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Master Culinary | Sous Vide Model: X-1100
Table of Content
Important safeguards
3
About Sous Vide Cooking
4
Product Overview
5
Operating the Sous Vide
6
The Sous Vide Mobile App
7
Connecting to the Mobile App
8
Using the Mobile App
9
Chef Quality Results Every Time
10
Cooking with the sous vide
11
Guide to Sous Vide Packaging
13
Frequently Asked Questions
14
Troubleshooting
15
Warranty Information
16
Contact Information
16

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Master Culinary | Sous Vide Model: X-1100
Important Safeguards
1. Use caution to avoid burns: Do not touch the hot surface or the heated water while using
the sous vide. Turn off the sous vide and allow the cooker to cool before emptying water
from the cooking container.
2. Use caution to avoid electrical shock: Never immerse the power cord, plug, or entire
cooker in water or other liquid. Do not fill the water past the [MAX] fill line. Never immerse
the control panel or upper section of the device in water or other liquid. If the device or any
of the specified areas is submerged, unplug the sous vide immediately and contact the
Customer Care team.
3. Operate the cooker in water ONLY. Do not use in any other liquids or operate outside of
water. Maintain the water levels between the [MIN] and [MAX] indicators.
4. Never operate the sous vide with the stainless steel element cover removed.
Always ensure the cooker is securely clamped.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before storage.
6. Do not let cord hang over edge of table or counter, or touch hot surfaces.
7. Do not operate the cooker with a damaged power cable or plug, or after the product
malfunctions or has been damaged in any manner.
8. Do not place on or near a hot gas or electric burner, or in a heated oven.
9. Place your cooking container on a heat protector or mat to avoid damaging work surfaces.
10. Always seal food in a bag or jar before submerging it into the water of the cooking
container.
11. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase
the risk of food borne illness; refer to the minimum cooking times provided within this
guide.
12. Do not use the sous vide for any use other than outlined within this guide.
13. Spilled hot water can cause serious burns. Keep appliance and cord away from children.
14. Product is not intended for outdoor use, and is intended for household use only.

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Master Culinary | Sous Vide Model: X-1100
Welcometothe world of Sous Vide
Sous Vide Cooking
The Master Culinary Sous Vide Precision Cooker is designed for the gourmet who
strives to create ‘restaurant quality dishes’ in the comfort of their home. Professional
chefs and high-end restaurants have been relying on Sous Vide cooking to achieve
that perfect tenderness for decades.
The term “Sous-Vide” is French for ‘Under Vacuum’, referring to the process of
vacuum sealing food, bringing it to a very precise temperature, and holding it there for
a period of time to achieve precise and amazing results. “Sous-Vide” is synonymous
with superior taste, and the highest quality.
Sealing food in pouches permits it to cook in its own juices, retaining the vitamins and
minerals from within the food, natural flavors are intensified, food is healthier, more
tender, juicer, and tastier.
The process relaxes the fibers in meat, poultry and seafood so marinades and
seasonings are more easily absorbed for greater flavor.
The Master Culinary Sous Vide Precision Cooker creates and maintains an even
and accurately controlled cooking for perfect cooking results.
The product can be used on meat, poultry, seafood, eggs, vegetables, and fruits.
Developed to be easy-to-use to allow you to prepare the perfect dishes for family
and friends. Ideal for entertaining, preparing food in individual pouches provides you
the ability to easily cater to personal tastes, and nutritional requirements all while
preparing your succulent dishes ahead of time.
Precise Temperature Control
The Master Culinary Sous Vide Precision Cooker has a temperature range of
between 32 °F to 210 °F, with increment options of 0.2 °F. Different cooking
temperatures are required for different types of food, and that is the precision
accuracy the device provides, allowing the chef to make adjustments to the
preferred degrees of doneness.
See the Temperature and Time Guide (page 10) for additional information.
Time
The cooking time is dependent
upon the thickness, rather than
the weight of the food.
A thicker cut of meat will require
a longer amount of time to cook.
The default cooking time is 2
hours and can be adjusted to
your preference: from 1 minute
to 99 hours.

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Master Culinary | Sous Vide Model: X-1100
Product Overview

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Master Culinary | Sous Vide Model: X-1100
Operating the Sous Vide
1. Connect the Master Culinary Sous Vide Precision Cooker to a power source.
2. Tap the On/Off icon.
3. Default cooking time setting (2 hours) and default cooking temperature setting (131 °F)
are in blue.
4. To change from Celsius to Fahrenheit, press and hold the temperature setting icon.
5. To change the cooking time:
a) Press and hold the time setting icon until the icon turns green;
b) Tap “+” or “-“to achieve the desired cooking time.
6. To change the cooking temperature:
a) Press and hold the temperature setting icon until the icon turns green.
b) Tap “+” or “-“to achieve the desired cooking temperature.
7. When the desired cooking temperature has been reached, the indicator light
on the Sous Vide will turn green and the clock will start.
8. When the cooking time has been reached, the Sous Vide will beep and the indicator
light will turn red.
The programmed temperature will be maintained until the Sous Vide is turned off
or the temperature setting is
changed.
Master Culinary Sous Vide Color Information system
A. Blue Light –The Sous vide is heating the water to
the desired cooking temperature
B. Green Light –Cooking in progress, and the timer is
counting down
C. Red Light –Cooking time is up. programmed temperature
will be maintained until the Sous Vide is turned
off or the temperature setting is changed

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Master Culinary | Sous Vide Model: X-1100
The Sous Vide Mobile App
You can control your Master Culinary Sous Vide Precision Cooker directly the
digital touch screen on the Sous Vide itself,
or remotely using the Sous Vide smartphone App.
Download your free Sous Vide Cook Pro App from the Apple App Store or from the
Google Play Store.

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Master Culinary | Sous Vide Model: X-1100
Connecting your Sous Vide to the Mobile App
1. Connect the Sous Vide to a power source.
2. Click the downloaded Sous Vide Cook Pro
App icon on your phone.
3. Tap “connect device” or the “+” in the
upper right corner.
4. Input your Wi-Fi name and password.
5. Press the Wi-Fi icon on the Sous Vide screen
for 3 seconds until the Sous Vide will beep.
6. Mark the checkbox on the mobile app (below the user name & password fields)
and then Click Next on the app.
The Wi-Fi icon will stop flashing and stay lit when the connection is successful.

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Master Culinary | Sous Vide Model: X-1100
Controlling your Sous Vide with the Mobile App
1. Turn on the Sous Vide and open the App. Tap the white section at the bottom of the App
screen and then Swipe the screen for your recipes of choice
Beef, Egg, Poultry, Seafood, Pork, Lamb, Vegetables
2. Enter the food type recipe list by tapping on the food type photo,
and select one of the recipes.
3. Tap “heating” at the bottom of the screen of the selected recipe.
4. When ready to start cooking, tap the start button. The button on the app will turn blue,
and cooking process will begin.
5. When the cooking time is up, your mobile phone will beep and the indicator light on
the Sous Vide will turn red.
The programmed temperature will be maintained until the Sous Vide is turned off or the
temperature setting is changed.
Manually set the cooking temperature or time
Each recipe is preset with our recommended cooking temperature and time.
If you want to manually change the cooking temperature or time,
tap “set time” and/or “set temp”, at the bottom of the App screen.
Time settings and temperature settings can be adjusted on the scroll menu.
Toggle between Celsius and Fahrenheit
To toggle between Celsius and Fahrenheit, click the °C/°F icon on the upper right corner of
the App.

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Master Culinary | Sous Vide Model: X-1100
ChefQualityResultsEverySingleTime
(EvenwithZeroCookingExperience )
With traditional cooking tools (pan, grill, oven) the heat flows from the cooking surface
into the food.
Because the temperature of traditional cooking tool is much warmer that desired
cooking temperature of the food, we must remove the food from the heat source at
just the right time.
Take it off too early –and the food will remain under-cooked.
Take it off too late –and the food is already over-cooked.
But when cooking with the Master Culinary Sous Vide Precision Cooker, we can
heat the water to precisely the right temperature and insure prefect cooking results.
And because the sous vide controls the heat so accurately –you can repeat the
perfect results every single time.
With the Master Culinary Sous Vide Precision Cooker you will get Chef rated
results every single time, even if you have no cooking experience at all.
All you have to do is put the ingredients in the sealed bag, select the correct preset
cooking program and that’s it. It is really that easy!

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Master Culinary | Sous Vide Model: X-1100
Cooking with the sous vide
The following provides some general guidelines to setting the temperatures and
times for your sous vide cooking. You can always make adjustments according to
your personal preferences.
Food
Thickness
Cooking
Outcome
Cooking
Temp
Cooking
Time
Cooking
Time
(Minimum)
(Maximum)
Beef Tender Cuts
Tenderloin, cutlets,
sirloin, rib eye,
rump, T-bone
0.5"- 2"
Rare
122 °F
1 hour
4 hours
0.5"- 2"
Medium rare
129 °F
1 hour
4 hours
0.5"- 2"
Medium
133 °F
1 hour
4 hours
0.5"- 2"
Well done
140 °F
1 hour
4 hours
Beef Tougher Cuts
Blade, chuck,
shoulder, shanks,
game meats
1.5“- 2.5”
122 °F
8 hours
18 hours
Pork
Belly
1.5“- 2.5”
180 °F
10 hours
22 hours
Ribs
0.5"- 1.5"
138 °F
10 hours
22 hours
Chops
0.5"- 1.5"
133 °F
2 hours
10 hours
Lamb
Chops
0.5”- 2”
Rare
126 °F
1 hour
3 hours
0.5”- 2”
Medium rare
131 °F
2 hours
5 hours
0.5”- 2”
Medium
140 °F
1 hour
4 hours
Chicken
breast with bone
1"- 2"
180 °F
2 hours
7 hours
breast no bone
1"- 2"
146 °F
1 hour
5 hours
thigh with bone
1"- 2"
180 °F
2 hours
7 hours
thigh no bone
1"- 2"
146 °F
1 hour
4 hours
legs
2" - 3”
180 °F
2 hours
7 hours
Poultry
Duck Breast
1"- 2"
146 °F
2 hours
4 hours
Fish / Seafood
Fish
0.5"- 1”
Very light cook
113 °F
45 min
Fish
0.5"- 1”
Light cook
122 °F
45 min
Fish
0.5"- 1”
Medium
131 °F
45 min
Shrimp
140 °F
30 min
Lobster Tail
140 °F
1 hour
Scallops
140 °F
30 min
Eggs
Runny
143 °F
45 min
Just set
150 °F
45 min
Medium
165 °F
45 min
Vegetables
Tender Vegetables:
Asparagus, peas, broccoli, etc.
185 °F
15 min
40 min
Root Vegetables:
Carrots, parsnips, potatoes, etc.
185 °F
1 hour
1 hours

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Master Culinary | Sous Vide Model: X-1100
Cooking Tips
Longer cooking times may alter food texture.
Thinner cuts of meat will cook faster.
When preheating a large amount of water –it is faster to heat water using an electric
kettle, and then add the hot water to the cooking container.
If you need to lower the temperature of the water in the cooking container –
just add cold water to it.
Select a proper sized cooking container. Make sure that the water level is between the
MAX and MIN marks indicated on the cooker.
For best results, do not put more than 4.5 gallons of water in the cooking container.
Ideal Foods for Sous Vide Cooking
Meats: lamb, beef, venison, bison, pork
Poultry: chicken, turkey, duck
Seafood: fish, lobster tails, scallops
Root Vegetables: potatoes, carrots, parsnips, beets, turnips
Tender vegetables: peas, asparagus, corn, broccoli, cauliflower, eggplant, onions
Firm fruits: apples, pears
Tender fruits: mangoes, plums, apricots, peaches, nectarines, papayas, strawberries
Eggs: grades AA or A
Food Preparation
Start with fresh and high quality ingredients.
Ensure that all meat, seafood, and poultry have been stored below 41 °F
Make sure that the food pouches are clean and that they’ve not been contaminated by
dirt or other food items
Use detergent and warm water, to clean the food preparation
To avoid any cross-contamination, ensure that the area used for raw ingredient
preparation does not come into contact with any cooked foods
Wash hands well before any food preparation
Storage
If the food you have cooked is not going to be consumed immediately, put the sealed
cooking bag into ice water to reduce temperature quickly. And then keep refrigerated.
Ingredients & Seasonings
Use the highest-quality and freshest ingredients available when cooking sous vide. The food
cooks in its own juice. You want to make sure the juice has the best possible flavor.
When seasoning with salt, it is better to use a little less than you would to season foods
cooked by traditional methods, especially with meats, poultry, and fish. You can always
season to taste with salt after cooking.
Use garlic powder rather than raw garlic, as raw garlic can become strong and bitter
when cooked sous vide. Make sure not to use garlic salt. Pure and high-quality garlic
powder will provide better results.

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Master Culinary | Sous Vide Model: X-1100
Guide to Sous Vide Packaging
Spoiler alert: you DON’T need a separate vacuum-sealing machine to get the perfect
results with your Master Culinary Sous Vide Precision Cooker.
1. Re-sealable Bags
Re-salable, zipper-locking bags are a convenient and popular method of containment for
sous vide cooking. Brands like Glad and Ziplock offer cost-effective, BPA-free options that
are easy to find in most supermarkets.
Stick with gallon-sized freezer bags for a durable and versatile option that our customers
recommend for all types of dishes.
To use Re-sealable Bags place your ingredients in the bag, use a straw to remove as much
air as possible
from the bag, place in the heated bath, and you’re cooking!
Why we love them - cost effective, easy to find, convenient

Great for - just about anything you can sous vide, from scrambled eggs to meats, fish, and
vegetables!
Chef's tip - double bag your ingredients for longer cooking times, higher temps, or rigid
materials (exposed bones, butter knives for weighting)
2. Silicone Bags
Silicone bags or pouches are the newest to the sous vide game though they have actually
been around for a few years. With the ease of use of zip-locking bags and robust strength of
vacuum sealing bags, we are already predicting that this reusable form of sous vide
packaging is going to be a game changer!
Because these do not require any additional equipment, you essentially use them the same
way as regular zip-locking bags.
And as previously mentioned, the material is thicker and the methods to evacuate the air
from the pouch are a hint different, though equally simple.
Otherwise, use the m the same way you use the zip-locking bags and you’re cooking
Why we love them - very durable, reusable thousands of times, dishwasher + freezer safe,
odor/stain resistant
Great for - everything, especially leftovers–just reheat the next day to the same temp for the
exact same quality meal you enjoyed the first time
Chef's tip - add 5 minutes to your cook time to make up for the thickness of the silicone &
turn inside out to wash
3. Glass Canning Jars
Glass canning jars are another wonderful form of sous vide packaging, especially for recipes
that start off in liquid form (like sous vide egg bites!).
Smaller jars with two-part lids work great. Hinge-clamp closure jars, which usually have a
rubber seal and simpler one-part metal lids, also work just fine.
DO NOT use jars with plastic screw-on lids. The heat of the water expands them too much
and the fillings are quickly compromised.
Why we love them - Convenient, easy to find, durable, reusable, dishwasher & freezer safe,
odor/stain resistant
Great for - grains and recipes that start out in liquid form, such as “baked” desserts or egg
bites
Chef's tip - “Fingertip tighten” the lids only, meaning leave them a touch loose to allow air
pressure to escape during cooking; it is okay if they float or are completely submerges;
plastic lids will not work

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Master Culinary | Sous Vide Model: X-1100
Frequently Asked Questions
1. Is there a way to speed up the cooking process?
Yes, to speed up heating of the water, heat the water on the stovetop in a pot or a kettle,
then pour the water into your cooking container once it has heated.
2. Can I cook more than one recipe within the pot at the same time?
Yes, plan ahead by choosing more than one recipe that cooks at the same temperature and
cook items together. As long as there is enough room in the cooking container, and the items
are placed in separate bags, you can cook foods within the same container that you would
normally cook separately. The flavors and aromas won’t transfer.
3. Do I need to have a cover?
No, sous vide cooking is not affected by whether the container is covered or not.
4. Are there health benefits to Sous Vide Cooking?
Yes, vitamins, minerals and juices are retained within the food allowing the natural flavors to
be intensified. This process makes the food healthier, more tender and tasty.
5. How the nutrients are better preserved during the Sous Vide cooking method?
The oxygen free environment (such as within a vacuum sealed bag) helps to retain the
foods’ valuable nutrients.
6. What tools do I require to get started?
Getting started is easy, most materials are available in your home, freezer bags, sealing
machine (optional) and a water bath container.
7. What is the water quantity to use in the water container during cooking?
Secure the cooker in place, use the MAX and MIN water level marks indicated on the cooker
as a guide. For best results, do not put more than 4.5 gallons of water in the cooking
container.
8. Once everything has been setup and the cooking process has begun, do I need to
watch over it?
No, once it is set you can forget it until the process is completed and you are ready for the
final stage, a quick sear to complete the dish
9. Is the cooker easy to clean?
Yes, the cooker requires minimal cleaning, simply air dry the bottom portion.
10. Will the cooker work properly if the base touches the bottom of the cooking
container?
Yes, water travels in and out of the water flow channels that are located on either side of the
cooker. The water travels through the channels in a horizontal flowing motion. It will not
impact the cooking process if the base touches the bottom of the cooking container.
11. Do I need to sear / brown or is this step optional?
To achieve gourmet results, we recommend searing on a cast iron pan or barbequing.
12. Can the cooker be on an angle?
No, ensure the cooker is perpendicular to the water level in order to properly circulate the
water bath.
13. Should I flavor the cooking bath water?
No, it is not necessary to flavor the cooking bath water as the liquid does not
penetrate the bag during the cooking process. To add spices or marinades, place
the contents with the food inside the bag.
14. Why does a pouch float and does it matter if it does?
There may be air or gas trapped in the pouch and air is lighter than water. Air or gas
trapped in the pouch can lead to uneven cooking. If this occurs, remove the floating
pouch, open it, dry the edges, and reseal.
15. What do I need to do if the seal of the vacuum bag goes underwater?
Pull the bag out of the water to verify that no water has entered the bag. If water
has entered, remove it. Adjust seasoning as required. Submerge the bag back into
the water and continue the cooking process.

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Master Culinary | Sous Vide Model: X-1100
Troubleshooting
Problem
Solution
Error Code E-3 is showing on
digital display panel
Water is below the minimum level
When the water level falls below the [MIN] level mark
on the cooker, it will trigger a sensor and the cooker
will stop.
Error code E-3 will be shown on the device display.
Turn the device OFF. Add sufficient water. Turn the
device ON again and the cooking process will
resume.
Error Codes E-1 or E-2 or E-4
is showing on digital display panel
Device malfunction.
Please contact us to have the unit returned for repair.
The mobile app and the device got
disconnected
Unplug the sous Vide from the outlet.
Plug it again and turn it on.
The mobile app and the Sous vide should re-connect
automatically.
If the WIFI connection fails (‘WIFI failed” on the APP screen)
Connecting your Sous Vide to the mobile App should be easy and straightforward.
If for some reason you are unable to connect, please follow these steps.
1. Please make sure that:
a. The WIFI network name and password are correct.
b. The WIFI network name and password are in English letters and numbers.
c. The WIFI network name and password do not exceed 32 characters.
d. The WIFI router frequency is 2.4GHz.
e. The SOUS VIDE is not too far away from the router.
2. Do not:
a. Try to connect to the WIFI network if the SOUS VIDE is in cooking mode.
b. Use a commercial router that needs a double proof connection.
c. Try to connect to a network with multiple routers.
d. Try to connect to a router if the number of connections to that router is exceeded.
3. To reset the WIFI connection:
You will need to re-connect your Sous Vide to the mobile App if the WIFI network name
or password has changed.
a. Hold the white window at the bottom of the APP screen until a pop up screen appears.
b. On the pop up screen, choose “delete” or “Connect to device” to search for a new router.
c. Repeat the connection steps explained on page 8.

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Master Culinary | Sous Vide Model: X-1100
Manufacturer’s 180 Day Limited Warranty
The manufacturer warrants that all parts and components are free of
defects in materials and workmanship for 180 days. This warranty is valid
only in accordance with the conditions set forth below:
1. The warranty extends only to the original consumer purchaser and
is not transferable. In addition, proof of purchase must be
demonstrated.
2. This limited warranty is the only written or express warranty given by
the manufacturer. Any implied warranty of merchantability or fitness for
a particular purpose on this product is limited to the duration of this
warranty. Some states do not allow limitations on how long an implied
warranty lasts, so the above limitation may not apply to you.
3. This warranty gives you specific legal rights, and you may also
have other rights which vary from state to state.
For Free Extended
One Year warranty
Register your product at www.masterculinary.net
We take great pride in the design and quality of our
Master Culinary Sous Vide Precision Cooker
It was designed and built using 2018 product technology,
and manufactured to the highest quality standards.
Should you have any problem, we are here to help you.
Please Contact us at www.masterculinary.net