PolyScience SousVide Professional Reference Manual

Can food be overcooked?

Yes, but the time window for overcooking is much
longer than with traditional methods. For example, a
medium-rare beef tenderloin remains perfectly cooked
for at least 20 minutes after the minimum time. After
that it will appear still medium-rare but slowly change
its texture. Less delicate foods, such as a brisket can
remain 12 hours longer than the minimum time without
overcooking. Avoid cook times over 72 hours for food
safety reasons.
What are the temperatures for various
levels of doneness?

TEMPERATURE RANGES FOR MEAT:

Rare – 122-130°F (50-54.4°C)
Medium-Rare – 131-139°F (55-59°C)
Medium – 140-148°F (60-64°C)
Medium Well – 149-156°F (65-69°C)

TEMPERATURE RANGES FOR FISH:

Rare – 104-108°F (40-42°C)
Medium-Rare –118-125°F (48-52°C)
Medium – 136-140°F (58-60°C)

TEMPERATURE RANGE FOR VEGETABLES:

183-190°F (83-87°C)
What water volume can be controlled
by the Sous Vide Professional?
Up to 8 gallons (30 liter).
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TEMPERATURE REFERENCE GUIDE
Includes:
• Temperature Scale
For Eggs
• Reference Table For
Sous Vide Cooking
• Traditional Vs Sous Vide
Beef Comparison
110-499 08/15/2011