Avalon Bay Sous Vide Stick Product Guide
12
http://www.avalon-bay.com
Thickness
(cm)
Temperature
(°F)
Time
(hours)
Holding
Time
(hours)
Pork
Belly
3 - 6
180
10
12
Ribs
2 - 3
138
10
12
Chops
2 - 4
133
2
8
Poultry
Chicken breast with bone
3 - 5
180
2
5
Chicken breast without bone
3 - 5
147
1
4
Chicken thigh with bone
3 - 5
180
2
5
Chicken thigh without bone
3 - 5
147
1
3
Chicken legs
5 - 7
180
2
5
Duck breast
3 - 5
147
2
2
Lamb
Chops
2 - 4
Rare
126
1
2
2 - 4
Medium Rare
131
2
3
2 - 4
Medium
140
1
3
Eggs
Runny
144
45 mins
Just Set
151
45 mins
Medium
154
45 mins
Soft Boiled
163
45 mins
Fruit and Vegetables
Vegetables
185
1
2
Fruits
185
45 mins
1.25
Note:
Holding time represents the longest suggested period the food can remain in the cooking pot with
the Sous Vide Stick before the texture starts to change.
Caring For Your Sous Vide Stick
Cleaning and Storage
You should thoroughly clean your Sous Vide Stick after every use.
1.
Before cleaning, unplug your Sous Vide Stick and wait for it to cool down (about 30 minutes).
Removing the pan will help cool down your Sous Vide Stick a little faster.
2.
Remove element cover.
