Use and Care Manual

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SOUS VIDE TIPS
NOTE: Do not place food in the water without
placing it in a sealable bag.
• You may add seasonings and rubs to food
before bagging.
• Always use BPA-free vacuum-seal
or snap seal food storage bags for cooking.
• The thickness of meat, poultry, or fish will
determine the cooking time. Use a food
thermometer after removing food from
the bag to guarantee that a safe food
temperature has been reached.
• For health and safety, if unsure of doneness,
add 30 mins. to the cooking time (for
example, to pasteurize eggs or poultry).
• Searing after cooking gives foods the right
look, cooking temperature, and a crispy
texture. To achieve this, toss butter into
a smoking-hot skillet and quickly sear
cooked meat for 30 secs. on each side.
• Ensure that the sealed bag with food
is constantly submerged so the food is fully
cooked. Clip a food-safe or sous vide weight
(not included) to the food bag.
• Cook fruit to make toppings, purées,
and syrups. Cook for 2–2½ hrs. at 160° F
and let cool in the bag before using.
Sous Vide
FOOD TEMP. TIME
Beef
Rare 125° F 1 hr. 15 mins.
Medium Rare 135° F 1 hr. 15 mins.
Medium 140° F 1 hr. 15 mins.
Medium Well 150° F 1 hr. 15 mins.
Well Done 160° F 1 hr. 15 mins.
Rib Roast – Med. 140° F 6–14 hr.
Pork
Roast 155° F 3 hrs.
Chops – Medium 145° F 1 hr.
Chops – Well Done 160° F 1 hr.
Poultry
Chicken Breast 150° F 1 hr.
Dark Meat 165° F 1 hr.
Fish
Filet or Steak 125° F 45 mins.
Eggs
Poached 150° F 1 hr.
Vegetables
Green Vegetables 180° F 5–20 mins.
Root Vegetables 180° F 1.5–3 hrs.
SUGGESTED TIMES & TEMPERATURES