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The temperature probe is not dishwasher safe. Do not immerse the temperature probe body
and cord. Use a damp cloth to clean the probe element.
NOTES ON COOKING TIMES AND FOOD SAFETY
In order to make sure the food is safe to eat, sous-vide cooking depends on the combination of
the superior heat transfer of water, precise temperature, and a longer cooking time.
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Do not take meat out of the sous-vide early. Let it cook at least for the minimum length of
time on the chart at the correct temperature.
•
It is OK to leave meat in the sous-vide longer than the minimum time range (fish is the
exception to this rule. Fish will get mushy if overcooked in the sous-vide).
•
Remove the meat at or before the maximum time, to ensure food safety and to preserve
texture.
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If you are using thinner cuts than those we specified in the charts, cook only to the minimum
length of time and remove from the water bath to maintain texture.
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