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Preparation
•
Food for sous vide cooking must be fresh. Meat, poultry, fish and shellfish should be
stored correctly below 5°C before cooking.
•
Only use brand-new and clean vacuum bags.
•
Keep fresh and cooked food apart.
•
Wash your hands and work area thoroughly clean before handling food.
•
Cut food according to the Cooking Temperatures and Times table in the following
section of this manual.
The following food types are well suited to sous vide cooking.
•
Beef, veal, lamb, pork and game.
•
Chicken, turkey and duck.
•
Lean and oily fish, lobster tails and scallops.
•
Root vegetables such as potatoes, carrots, parsnips, beetroot and turnips.
•
Crisp vegetables such as peas, asparagus, corn, broccoli, cauliflower, eggplant,
onions and squash.
•
Hard fruits such as apples and pears.
•
Soft fruits such as mango, plums, apricots, peaches, nectarines, papaya and
strawberries.
Default Time/Temperature and Ranges
Default
Default
time
temperature
2:00
60°C
Press and hold + or - for rapid increase/decrease.
Temperature
range
10min-72
40-90°C
Temperature
Time
range
interval
0.5°C
hours
10min -
2hours-
2hours,
72hours,
Interval
Interval
10min
30min
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