Weston 03-0501-W Installation instructions

READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
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CAN : 1.216.901.6801
Sous Vide Cooker
Cuiseur sous vide
Olla sous vide
English ...................... 2
Français................... 19
Español ................... 36
Reconnect with Real Food
Weston Brands, LLC • 261 Yadkin Rd • Southern Pines, NC 28387
www.westonsupply.com •1.800.814.4895
840298000 03/2018

2
IMPORTANT SAFEGUARDS
1. Read all instructions.
2. This appliance is not intended for use by persons (including
children) with reduced physical, sensory, or mental capabilities,
or lack of experience and knowledge, unless they are closely
supervised and instructed concerning use of the appliance by
a person responsible for their safety.
3. Close supervision is necessary when any appliance is used by
or near children. Children should be supervised to ensure that
they do not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against electric shock, do not immerse cord,
plug, or base in water or other liquid.
6. Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts.
7. Do not operate any appliance with a damaged supply cord or
plug, or after the appliance malfunctions or has been dropped
or damaged in any manner. Supply cord replacement and
repairs must be conducted by the manufacturer, its service
agent, or similarly qualified persons in order to avoid a hazard.
Call the provided customer service number for information on
examination, repair, or adjustment.
8. The use of accessory attachments not recommended by
the appliance manufacturer may cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch
hot surfaces, including stove.
11. Do not place on or near hot gas or an electric burner, or in
a heated oven.
12. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
13. To disconnect slow cooker, turn OFF ( ); then remove plug
from wall outlet.
14. Intended for countertop use only.
15. WARNING: Spilled food can cause serious burns. Keep
appliance and cord away from children. Never drape cord over
edge of counter, never use outlet below counter, and never
use with an extension cord.
16. Do not use appliance for other than intended use.
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to
persons, including the following:
SAVE THESE INSTRUCTIONS

3
LID: PRECAUTIONS AND INFORMATION
• Please handle removable rack and lid carefully to ensure long
life.
• Avoid sudden, extreme temperature changes. For example, do
not place a hot lid into cold water, or onto a wet surface.
• Avoid hitting lid against faucet or other hard surfaces.
• Do not use lid if chipped, cracked, or severely scratched.
• Do not use abrasive cleansers or metal scouring pads.
• The lid can become very hot. Use caution. Do not place directly
on any unprotected surface or countertop.
• Never place lid on a burner or stove top. Do not place lid in a
microwave oven or conventional oven.
REMOVING LID
When removing lid, tilt so that opening faces away from you to
avoid being burned by steam.
The sides of the sous vide’s base get very warm because
the heating elements are located here. Use handles on base if
necessary.
OTHER CONSUMER SAFETY INFORMATION
This appliance is intended for household use only.
This appliance is only intended for the preparation, cooking, and
serving of foods. This appliance is not intended for use with any
nonfood materials or products.
WARNING Electrical Shock Hazard: This appliance is
provided with a grounded (3-prong) plug to reduce the risk of
electric shock. The plug fits only one way into a grounded outlet.
Do not defeat the safety purpose of the plug by modifying the
plug in any way or by using an adapter. If the plug does not fit
into the outlet, have an electrician replace the outlet.
A short power-supply cord is used to reduce the risk resulting
from it being grabbed by children, becoming entangled in, or
tripping over a longer cord.

4
Parts and Features
Tempered
Glass Lid
Base
To order parts:
US: 1.800.814.4895
www.westonsupply.com
Canada: 1.216.901.6801
Control Panel/
Display
Vessel Capacity
For best slow cooking results, fill vessel no
more than 1 inch (2.5 cm) from the lid.
Filter
Sous Vide Rack

5
Sous Vide Mode WARNING Electrical Shock Hazard.Always cook in the vessel.
Never cook in the base.
BEFORE FIRST USE:Wash glass lid and removable vessel in hot,
soapy water. Rinse and dry.
1. Fill vessel with warm tap water
to slightly below MAX line.
Sous vide is a no-fail method of cooking sealed food in a precisely temperature-controlled water bath, ensuring that food is evenly cooked
throughout and reducing the chance of over- or undercooking.
2. OPTIONAL: Place rack in
vessel and cover with lid.
3. Press (ON/OFF) button. Light
should illuminate when ON.
4. Press TEMP button to adjust
the temperature.
5. Press the up or down arrow
to select the temperature.
See chart on page 7 for
recommended sous vide
temperatures.
6. Press TIME button for
selecting cooking time. Unit may
be set for up to maximum of 72
hours.
7. Press the up or down arrow
to set the time in 5-minute
increments. Or, press and hold
to set the time in 30 minute
increments.

6
Sous Vide (cont.)
NOTES:
• The pump will intermittently turn
on throughout the cooking and
heat up process
9. Once water has reached
selected temperature, the unit
will beep periodically for 5
minutes. Add the sealed food to
the vessel. For even cooking,
place bags in rack to ensure
that the food in each bag does
not touch. If water is above the
MAX fill line, remove water to
line.
10. Press TIME button for the
timer to begin countdown. Unit
will continue to beep until button
is pressed.
11. Unit will beep when selected
time is complete and the time
will begin to count up. Press
START button to stop unit.
Remove food immediately.
8. Press START button to start
heating water to the desired
temperature.
NOTES:
• Press and hold the START/
CANCEL button at any time to
turn off unit, or to change time
or temperature during cooking.
• At any time, press TEMP
button to see the temperature in
the Sous Vide mode.

7
Sous Vide Chart
FOOD AND DONENESS TEMPERATURE TIME
Steak (1 to 1 1/4-inch thick)
Very rare to rare 125°F (52°C) 1 to 3 hours
Medium-rare 130°–135°F (54°–57°C) 1 to 4 hours
Medium 140°F (60°C) 1 to 4 hours
Medium-well 150°F (66°C) 1 to 4 hours
Well-done 155°F (68°C) 1 to 4 hours
Pork
Shoulder/Boston Butt, well-done, 3–4 lbs. 185°F (85°C) 8 to 10 hours
Tenderloin, medium, 1.5–2 lbs. 145°F (63°C) 2 to 4 hours
Loin, medium, 2–3 lbs. 150°F (66°C) 3 to 4 hours
Boneless chops, medium, 3/4-inch thick 140°F (60°C) 1 to 2 hours
Bone-in chops, medium, 1-inch thick 145°F (63°C) 1 to 2 hours
Bone-in ribs, 1 full rack, 3–4 lbs. 165°F (74°C) 12 to 14 hours
Chicken, boneless white meat
(5 to 6 ounces)
Very soft and juicy 140°F (60°C) 1 to 3 hours
Tender and juicy 150°F (66°C) 1 to 3 hours
Firm and juicy 160°F (71°C) 1 to 3 hours
Chicken, boneless dark meat
(5 to 6 ounces)
Tender and juicy 167°–170°F (75°–77°C) 1 1/2 to 3 hours
FOOD AND DONENESS TEMPERATURE TIME
Fish (5 to 6 ounces)
Very lightly cooked, medium-rare and
tender 110°–120°F (43°–49°C) 30 to 40 minutes
Medium, tender and aky 122°–130°F (50°–54°C) 30 to 40 minutes
Well-done, rm and aky 135°–140°F (57°–60°C) 30 to 40 minutes
Vegetables
Asparagus spears 185°F (85°C) 10 minutes
Beets, cut into 2-inch pieces 185°F (85°C) 2 1/2 to 3 hours
Broccoli (small owerets) 185°F (85°C) 30 to 40 minutes
Carrots, cut into 2-inch pieces 185°F (85°C) 30 to 45 minutes
Cauliower (small owerets) 185°F (85°C) 1 to 1 1/2 hours
Cherry or grape tomatoes, halved 185°F (85°C) 20 to 30 minutes
Corn-on-the-cob 185°F (85°C) 30 to 45 minutes
Mushrooms, halved 195°F (91°C) 1 hour
Onions, cut into 2-inch pieces 185°F (85°C) 1 to 1 1/2 hours
Potatoes, cut into 2-inch pieces 185°F (85°C) 2 to 2 1/2 hours
Spinach leaves 185°F (85°C) 5 minutes
Squash, cut into 2-inch pieces 185°F (85°C) 1 to 1 1/2 hours
Tomatoes, halved 185°F (85°C) 20 to 30 minutes
Fruits
Apples, halved and cored 185°F (85°C) 1 1/2 hours
Pears, halved and cored 185°F (85°C) 1 1/2 hours
NOTES:
• For thicker meat, chicken, and fish, cooking time will be longer.
• Visit www.foodsafety.gov or fsis.usda.gov for more information on safe internal cooking
temperatures.
• For venison, cooking time will vary depending on sex and origin of meat. An older buck is
best between 20 – 24 hours, while a young doe is ready between 14 to 18 hours.
Venison Roast 128°F (53°C) 14-24 hours

8
Recipes
Sous Vide Chicken With Asparagus and Brown Butter
Ingredients:
BROWN BUTTER
2 sticks (1 cup [237 ml]) unsalted butter
2 tablespoons (30 ml) fresh thyme leaves
2 tablespoons (30 ml) fresh rosemary
2 tablespoons (30 ml) chopped fresh sage leaves
4 cloves garlic, minced
CHICKEN
4 skin-on boneless chicken breasts
3 tablespoons (44 ml) kosher salt
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) vegetable oil
ASPARAGUS
1 pound (454 g) asparagus, trimmed
1 tablespoon (15 ml) olive oil
1/4 teaspoon (1.3 ml) kosher salt
Directions:
1. Select Sous Vide mode and set to 145°F (63°C) for 1 hour.
2. In a small saucepan over medium heat, heat 1 cup (237 ml) butter and
cook until butter is lightly browned, 3 to 4 minutes.
3. Add the herbs and garlic, reduce heat to low, and cook for an
additional 2 minutes. Strain about 4 tablespoons (59 ml) of the butter
into a small bowl and reserve. Strain the remainder into a separate
container to reserve for serving.
4. In a small bowl, combine 3 tablespoons (44 ml) kosher salt and
1 tablespoon (15 ml) sugar. Season chicken breasts generously with
the salt mixture.
5. Using the reserved 4 tablespoons (59 ml) of brown butter, brush each
chicken breast with about 1 tablespoon (15 ml) of butter. Place each
chicken breast in a heat-seal bag. Vacuum tightly and seal each bag.
6. Add asparagus, oil and salt to a heat-seal bag. Vacuum lightly and
seal.
7. When water reaches set temperature, add chicken and asparagus
pouches to water bath and press START.
8. When cooking time has ended, remove pouches from water bath and
open.
9. Pat the chicken breasts dry with paper towels. Heat a large skillet
on medium-high. Add 1 tablespoon (15 ml) oil. When oil begins to
simmer, add chicken to pan skin-side down. Sear chicken until skin is
crispy and browned. Turn chicken and sear other side until browned. If
desired, slice chicken before plating.
10. To serve, place asparagus on plates and top with chicken. Drizzle with
reserved brown butter.
Serves: 4 to 6
The chicken and salmon sous vide recipes were developed to coordinate the cooking of the vegetables and the chicken or salmon so they are
ready to be served at the same time. For best results when cooking these foods separately, follow recommended temperatures on page 7.

9
Recipes (cont.)
Sous Vide Salmon With Spinach and Parsley-Lemon Butter
Ingredients:
PARSLEY-LEMON BUTTER
1 stick (1/2 cup [118 ml]) unsalted butter, softened
1/4 cup (59 ml) finely chopped fresh flat-leaf parsley
1 tablespoon (15 ml) fresh lemon juice
2 cloves garlic, minced
1 teaspoon (5 ml) salt
1/4 teaspoon (1.3 ml) coarse black pepper
SALMON
4 (5–6 ounces [142–170 g] each) salmon fillets
4 cups (946 ml) water
1/2 cup (118 ml) kosher salt
1/4 cup (59 ml) sugar
3 cups (710 ml) ice cubes
SPINACH
5 ounces (142 g) baby spinach
1 teaspoon (5 ml) olive oil
1/8 teaspoon (0.6 ml) salt
Directions:
1. Select Sous Vide mode and set to 125°F (52°C) for 20 to 30
minutes for medium. Adjust temperature if desired doneness is more
rare or well-done.
2. Make the parsley-lemon butter. Add all ingredients to the bowl of a
food processor. Pulse several times or until smooth. Transfer butter
to a sheet of plastic wrap and roll into a log. Refrigerate until ready
to use.
3. In a large bowl, whisk together the water, salt and sugar until sugar
and salt are dissolved. Add salmon and ice. Refrigerate for 20–30
minutes.
4. Remove salmon from the brine and rinse with cold water. Pat the
salmon dry with paper towels.
5. Add one salmon fillet and about 1 tablespoon (15 ml) of the parsley-
lemon butter to each of 4 heat-seal bags. Seal bags but do not
vacuum completely. 75% vacuum is desirable for fish.
6. Divide spinach, olive oil and salt evenly between 2 heat-seal bags.
Vacuum lightly and seal.
7. When water reaches set temperature, add the salmon and spinach
pouches to the water bath and press START.
8. When cooking time has ended, remove pouches from water bath
and open.
9. If a sear is desired on the salmon, pat dry with paper towels and
sear in a large skillet over medium-high heat with olive oil or butter.
10. Serve salmon over spinach with parsley-lemon butter.
Serves: 4

10
Recipes (cont.)
Sous Vide Steak With Chimichurri Sauce
Ingredients:
STEAK
4 (1"- to 1 1/2"-thick) boneless steaks, such as tenderloin, strip,
rib eye or porterhouse
Salt and coarse black pepper
Vegetable oil
CHIMICHURRI SAUCE
1 cup (237 ml) lightly packed chopped Italian parsley
3 cloves garlic, chopped
2 tablespoons (30 ml) fresh oregano leaves
2 tablespoons (30 ml) chopped onion
3/4 cup (177 ml) olive oil
3 tablespoons (44 ml) red wine vinegar
3 tablespoons (44 ml) lemon juice
1 teaspoon (5 ml) salt
1/4 teaspoon (1.3 ml) coarse black pepper
1/4 teaspoon (1.3 ml) dried crushed red pepper
Directions:
1. Select Sous Vide mode and set to 132°F (56°C) for 1 to 2 1/2 hours
for medium-rare. Adjust temperature if desired doneness is more
rare or well-done.
2. Pat the steaks dry with paper towels and season with salt and black
pepper.
3. Place each steak in a heat-seal bag. Vacuum tightly and seal.
4. When water reaches set temperature, add the steak pouches to the
water bath and press START.
5. Place all ingredients for the chimichurri sauce in a food processor.
Pulse until finely minced but not pureed.
6. When cooking time has ended, remove pouches from water bath
and open. Pat steaks dry with paper towels.
7. Heat a large skillet on high. Add 1 tablespoon (15 ml) oil. Sear
steaks for 30 to 45 seconds on each side, until well-browned. Serve
steaks with chimichurri sauce.
Serves: 4
Test Kitchen Tip: For the most evenly browned result, the steaks may
be seared before being cooked sous vide, as well as after they are
removed from the water bath. Searing the steak twice may add a few
minutes to your preparation time, but will yield a beautifully browned
exterior. If you are short on time and only wish to sear once, sear after
sous vide for best results.