ElectrIQ EIQSOUSVIDE, User Manual, Page: 13 / 15

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FISH:
Lean fish 47°C or higher 1 hour Up to 1 hour 3-5cm
Fatty fish 47°C or higher 1 hour Up to 1 hour 3-5cm
SHELLFISH:
Shrimp 60°C 1 hour Up to 1 hour 2-4cm
Lobster tail 60°C 1 hour Up to 1 hour 4-6cm
Scallops 60°C 1 hour Up to 1 hour 2-4cm
VEGETABLES:
Root vegetables 83°C or higher 1 hour Up to 2 hours 1-5cm
Tender vegetables 83°C or higher 1 hour Up to 2 hours 1-5cm
Please note:
• Longer cooking times may alter food texture.
• Suggested times and temperatures are intended as guidelines; additional
cooking time may be required to achieve desired result.
• All thicknesses in preceding table are measured once the food has been vacuum
sealed.
• Thinner cuts of meat will cook faster.
Seasoning
Sous Vide cooking is all about the main ingredient and enhancing its natural
flavor. The seasoning options with this style of cooking are endless. The
Sunbeam Test Kitchen has provided suggestions for some great flavor
combinations, as
inspiration to get you started.
Lamb : (approximately 500g or 1 lb)
• 2 sprigs fresh rosemary and 1 teaspoon garlic powder
• 2 sprigs fresh mint
• 2 sprigs fresh thyme
• 3 anchovies, finely chopped