8
Guide to cooking meat
Beef, lamb and pork
Rare: 49˚C
Medium Rare: 56˚C
Medium: 60˚C
Medium well: 65˚C
Well: 71˚C +
Poultry
With bone: 82˚C
Without bone: 64˚C
Fish
Rare: 47˚C
Medium rare: 56˚C
Medium: 60˚C
Please note: the cooking times found on
page 8 are only an estimate. To achieve
your personal taste please experiment
with times.
Cleaning the appliance
Switch the sous vide off and remove
the plug from the socket.
Allow a cooling period to occur after
using the appliance and before clean-
ing.
Allow the water to cool in the cooking
pan and then tip the appliance up to
pour it out.
Do not immerse the appliance, cord
or plug in water for any reason.
Wipe the water bath and lid with a
non-abrasive cloth using warm wa-
ter with a little washing up liquid.
Clean the exterior of the appliance
with a soft damp cloth.
Do not use abrasive cleaning materi-
als, scourers or chemicals to clean
any part of the appliance.
Dry the pan and lid thoroughly with
a soft cloth or tea towel before stor-
ing.
Sous Vide Recipes
Braised shin of beef
Ingredients
Serves 4
500g shin of beef, deboned
1 clove of garlic/15g garlic paste
20g tomato paste
60ml red wine
2 bay leaves
Sprig of rosemary
Sprig of thyme
10g horseradish
100g pancetta lardons
75g button mushrooms
