5
10. When the food has been cooked, it is
best to eat it immediately. If it is to
be consumed within a few hours, it
can be stored in the water bath for a
short time (please see holding times,
page 8) If it is to be kept in the fridge,
place the bags in ice water to reduce
the temperature of the food.
Please note: There is a visible
temperature sensor located in the
floor of the water tank. Do not
remove or tamper with it in any way.
Tips For Sous vide Cooking
1. Season your food to enhance the
flavour.
2. Vacuum seal your food (to purchase a
vacuum sealer and storage bags
please visit:
www.andrewjamesworldwide.com
1. Once the desired temperature has
been reached, place the pouches
carefully into the water.
2. After the cooking is completed, you
can also sear your food to improve
the appearance and flavour. This will
caramelise the fats and protein for
better flavour.
Food Preparation
Please follow the instructions for
food preparation:
Always ensure that the produce
being cooked is of high quality and
fresh.
Make sure that the food being
cooked i.e. meat, seafood, poultry
has been stored below 5˚C before
preparation begins.
Food pouches must be cleaned
before use to ensure they are not
contaminated.
Only prepare food on a clean work
surface.
Wash hands well before preparation.
Prepare the food to the correct
thickness and temperature (refer to
the table found on page 8).
Cooking Advice
Please use the guide found on page 8
for times and temperatures of food.
The pouch must be correctly sealed
or the cooking process will be
hindered.
Ensure the pouch is correctly sealed
once the cooking process has
finished.
Heating Times
Original water
temperature
Desired water
temperature
Approximate
Heating time
15c
60c
43 minutes
34c
60c
26 minutes