Use and Care Manual

SOUS VIDE RECIPES
Always follow the temperature and cook time chart provided for the Sous Vide.
For finishing off recipes, we recommend searing the meat with a hot iron skillet, a butane
cooking torch, a broiler or an open flame barbeque grill for best results.
RIB EYE ROAST (PRIME RIB)
3 lb Rib eye, roast round
3 garlic clove
1 tbsp Wasabi mustard
1 ½ tbsp. black pepper, ground
2 ½ tbsp. sea salt
1 tbsp olive oil,
Sear the outside of the roast. Place the roast into a sealing bag and place into a freezer to
lower temperature of the meat for 10 minutes. (This is a highly recommended step.)
Remove from the freezer and add the remaining ingredients into the sealing bag. Mix
well to coat the roast. Vacuum seal bag making sure no air is trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
26 to 30 hours. Once the water has reached the target temperature, the unit will beep.
Add the bag with the roast and all ingredients into the water bath.
Once cooking time is complete, remove the bag from the water bath. Open and set the
juices aside for garnish. Sear all exterior sides with an iron skillet on high heat. Sear more
time on the fatty sections. Cut in thin slices and serve with the juices as garnish.
RIB EYE STEAK
16oz Rib eye, boneless
3 basil leaves
1 garlic clove
Salt and freshly ground pepper
¼ cup butter
Place the steak into a sealing bag. Add the remaining ingredients into the sealing bag.
Mix well to coat the steak. Vacuum seal bag making sure no air is trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
2 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the steak and all ingredients into the
water bath. Once cooking time is complete, remove the bag from the water bath.
Sear all exterior sides with an iron skillet on high heat or use a butane torch.
BEEF TENDERLOIN WITH THAI SPICES
4-8 ounce beef tenderloin steaks
8 1-inch rosemary, sprigs
4 garlic cloves
7 kaffir lime leaves
6 1-inch strips orange zest
2 shallots
10 Thai chilies, dried
10 thyme sprigs
1 tbsp olive oil, extra virgin
1 tbsp vegetable oil
1 tbsp butter, unsalted
Optional Condiments:
2 tbsp fish sauce
1/3 cup soy sauce, low sodium
In a small saucepan, heat the vegetable oil. Add the garlic slices and cook over low heat
until pale golden and crisp, stirring constantly, about 3 minutes. Drain the garlic chips on
paper towels and reserve the oil; let both cool to room temperature. Using a sharp knife,
make 1-inch slits all over the tenderloin steaks. Stuff the slits with the garlic chips.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
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