User Manual

42 | [e-mail] | [phone] instantpot.co.uk | 43
Cooking
Sous Vide Cooking Chart
Food
Recommended
Thickness
Expected
“Doneness”
Cooking
Temperature*
Minimum
Cooking
Time*
Maximum
Cooking
Time*
Fish and Seafood
Fish 2–3 cm
Soft and
buttery
43°C / 110°F 10 minutes 30 minutes
Translucent /
starts to ake
46°C / 115°F 20 minutes 45 minutes
Medium-rare 52°C / 125°F 20 minutes 45 minutes
Medium, dry 54°C / 130°F 20 minutes 45 minutes
Well-done,
crumbly
57°C / 135°F 20 minutes 45 minutes
Shrimp –
Traditionally
rm
60°C / 140°F 30 minutes 45 minutes
Lobster Tail –
Soft and
buttery
60°C / 140°F 1 hour 1 hour
Scallops –
Soft and
buttery
60°C / 140°F 30 minutes 30 minutes
Eggs
Eggs
Large / Extra
Large
Runny 60°C / 140°F – 45 minutes
Soft-boiled 63°C / 145°F – 45 minutes
Medium-
boiled
66°C / 151°F – 1 hour
Hard-boiled 73.9°C / 165°F – 1 hour
Fruit and Vegetables
Fruit – – 83.9°C / 183°F 15 minutes 2 hours
Vegetables – – 83.9°C / 183°F 45 minutes 2.5 hours
* Cooking times and temperatures are recommendations only. Always refer to
a trusted recipe.
Cooking
Yogurt
Made for easy fermented dairy and non-dairy yogurt recipes that you can make again and
again.
Instant pot size Minimum milk volume Maximum milk volume
5.7 Litres 1000 mL (4 cups) 3.8 L
7.6 Litres 1500 mL (6 cups) 5.7 L
Smart
Programme
Cooking
pre-sets
Default
temperature
Default
cooking time
Time range
Yogurt Custom
Low
(Ferment)
8 hours
(08:00)
30 minutes to
99 hours and 30 minutes
(00:30 to 99:30)
High
(Pasteurise)
(boiL)
Will take 30 minutes to 1 hour
depending on the amount of milk
(00:30 to 01:00)
Custom
56°C / 133°F
8 hours
(08:00)
30 minutes to
99 hours and 30 minutes
(00:30 to 99:30)
Starting with... Do this!
Pasteurised or
unpasteurised milk
Follow all the steps below
Long Life Milk
Skip to Step 2: Add starter culture.
This is the “cold start” method of yogurt making.
You’ll need:
• Food thermometer
• Milk or a non-dairy alternative
• Active yogurt culture
.