Clas Ohlson EP1065A-CB Manual page 5

Instructions for use
What is a sous vide?
Sous vide denotes a method of cooking food slowly in a vacuum-sealed bag at a
precise and constant temperature in a water bath.
Note:
• Ensure that all foodstuffs are sealed in good quality vacuum bags.
• Even liquid foodstuffs such as juice, soup or milk must be sealed in vacuum bags
or in sealed glass jars or containers.
• In most cases, since the sous vide method involves cooking food slowly at a low
temperature, the time it takes to cook food is longer than it would be using a tradi-
tional method but the flavours and nutrients are preserved better.
• Sous vide cooking will not brown the surface of a steak or piece of meat, so you may
want to sear the meat quickly in a pan before or after cooking to get a tasty crust.
Guidelines for cooking different types of food
The below table provides suggestions of temperature and cooking times for different foods.
The time indications in the table may need to be adjusted if you choose a thicker/thinner
piece of meat that what is suggested in the table. Bear in mind that the table is just a
suggestion and you will need to experiment to find out what your preferences are and
how well done you want your food.
Foodstuff Description Thickness
Beef
Pork
Lamb
Chicken
Fish
Vegetables Potatoes
Carrots
Beetroots
Onions
Broccoli
Cauliflower
Asparagus
Aubergine
Temperature
20 mm 52–65 °C (126–149 °F)
°C (140–167 °F)
20 mm 60–75
°C (131–149 °F)
90 mm 55–65
°C (147–167 °F)
25 mm 64–75
°C (122–158 °F)
15–30 mm 50–70
Max 50 mm 84 °C (183 °F)
Max 50 mm 84 °C (183 °F)
Max 50 mm 84 °C (183 °F)
Max 70 mm 84 °C (183 °F)
Max 70 mm 84 °C (183 °F)
Max 70 mm 84 °C (183 °F)
Max 70 mm 84 °C (183 °F)
Max 70 mm 84 °C (183 °F)
5
Min. time Max. time
2 h 4 h
2 h 4 h
20 h 30 h
2 h 4 h
20 min 40 min
1 h 6 h
1 h 6 h
1 h 6 h
30 min 1 h
30 min 1 h
30 min 1 h
30 min 1 h
30 min 1 ho