User Manual
SOUS-VIDE BASICS
My Sous-Vide Quick Start Guide | Page
3
FOOD
Beef
Poultry
Pork (Ribs)
Fish
Veggies
1” (2.5 cm)
1” (2.5 cm)
2” (5 cm)
2” (5 cm)
1-2” (2.5-5 cm)
THICKNESS
126°F (52°C)
146°F (63.5°C)
144°F (62°C)
122°F (50°C)
185°F (85°C)
TEMPERATURE
1 hour
1 hour
72 hours
25 mins
1 hour
COOK TIME
*Consuming raw or undercooked meats, poultry, seafood, shellsh or eggs may increase risk of food borne illness.
*Always be sure to seal your food in a vacuum-sealable or zipper lock bag when cooking with My Sous-Vide.