Practical Advice - Sam Cook Masterchef Line Executive SOUS VIDE PSC-20 User Manual

13. Remove the bags from the pan using pin-
cers, check the status of the cooked food,
resume cooking if necessary.
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PRACTICAL ADVICE

1. To achieve the best possible eff ects follow
the suggesti ons below for recommended
cooking ti mes and temperatures.
1. Putti ng too many bags with food in the
saucepan makes circulati on of water diffi -
cult and thus compromises the eff ects of
cooking.
Temperature, °C
Beef / steak
rare
medium
well-done
Sirloin / rump
rare
medium
well-done
Hind / blade
rare
medium
well-done
Chicken
chicken fi llet, juicy
and tender
chicken legs
14. Remove from appliance from the saucepa-
n's wall, wait unti l it cools down and then
clean it.
2. The products for sous vide cooking must be
perfectly fresh.
3. Use a high quality vacuum packaging device
which removes all air from the bag. Even
traces of air negati vely aff ect the quality of
the dishes.
4. Use only new and clean vacuum bags.
Cooking ti me
54 1 to 2 h
58 1 to 2 h
68 2 to 8 h
56 7 to 15 h
60 6 to 13 h
70 5 to 11 h
55 20 to 48 h
65 20 to 24 h
85 8 to 16 h
63 30 min to 3 h
75 1 to 5 h
5. Aft er cooking products sous vide, you can
fi nish off by frying or grilling the meat on a
frying pan or grill to improve the appearan-
ce and taste of your dish.
6. Store fresh and cooked food separately.
Remember that the actual ti me and temperatu-
re necessary to prepare a product depend on
its quality, thickness and spices, etc.
Temperature, °C
Pork
Ribs
Pork chops
Fish
juicy and tender
well-done
Vegetables
green vegetables
pumpkin
beets and potatoes
Eggs
soft -boiled
soft yolk
hard-boiled
Fruits
served hot
for purée
Cooking ti me
60-70 3 to 5 h
62 1 to 3 h
40 40 min to 1 h
55 40 min to 1 h 10 min
82 10 to 20 min
85 1 to 3 h
85 2 to 3 h
62 1 to 1.5 h
64 1 to 1.5 h
68 1 to 2 h
68 1 h 45 min to 2.5 h
85 30 min to 1.5 h
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