Use and Care Manual

15
Poultry
Cut Doneness Water Temp Time
Breasts, Bone-In Tender and Juicy 150°F 3:00
Breasts, Boneless Tender and Juicy 150°F 1:00
Thighs, Bone-In Tender and Juicy 150°F 4:00
Thighs, Boneless Tender and Juicy 150°F 1:00
Seafood
Type Doneness Water Temp Time
Salmon Tender and Flaky 125°F :45
Firm Filets (tuna, sea bass, swordsh, 2+
inches thick)
Tender 130°F :45
White Fish (cod, tilapia) Tender and Flaky 122°F :40
Vegetables
Type Doneness Water Temp Time
Tender Vegetables (asparagus, mushrooms,
eggplant, zucchini)
180°F :10 -:20 (pinch
through the
bag to check
doneness)
Winter Squash 190°F 1:00-3:00 (pinch
through the
bag to check
doneness)
Potatoes and Root Vegetables Tender and Flaky 190°F 2:00-3:00 (pinch
through the
bag to check
doneness)