Giles & Posner EK1295 Instruction Manual page 8

Food Thickness/
Quality
Fish
Lean Fish 2.5 cm / 1 inch Desired serving temperature 30–45 minutes
Fatty Fish 2.5 cm / 1 inch Desired serving temperature 40–60 minutes
Lobster 5 cm / 2
inches
Scallops 2.5 cm / 1 inch 60 °C
Shrimp Large
Vegetables
Root Vegetables Up to
5 cm / 2
inches
Tender Vegetables Up to
5 cm / 2
inches
Fruits
Firm Fruits Up to
5 cm / 2
inches
Soft Fruits Up to
5 cm / 2
inches
Eggs
Cooked in Shell 1–12 eggs
(Slowly)
Cooked in Shell 1–12 eggs
(Quickly)
Cooked in Shell 2–12 eggs
(Hard)
Temperature Setting
60 °C
60 °C
84 °C
84 °C
84 °C
84 °C
64 °C
75 °C
71 °C
Sous Vide Water Oven
Minimum Maximum Time
Time
Longer cooking
times will produce
a very soft texture.
Longer cooking
times will produce
a very soft texture.
45–60 minutes Longer cooking
times will produce
a very soft texture.
40–60 minutes Longer cooking
times will produce
a very soft texture.
30 minutes Longer cooking
times will produce
a very soft texture.
1 hour 4 hours
45 minutes 90 minutes
45 minutes 2 hours
30 minutes 1 hour
45 minutes 90 minutes
15 minutes 20 minutes
45 minutes 90 minutes
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