Sous Vide Water Oven
7
Do’s and Don’ts
Do: Always allow enough time for the water to reach the desired temperature, 1–1½ hours will be adequate.
Do: Always use certified for cooking, food-grade, plastic pouches to vacuum seal food.
Do: Always ensure that food is cooked for the minimum specified time; cooking for longer is generally fine.
Always consult the recipes where possible for further guidance.
Cooking Guidelines
The length of cooking time depends more on the thickness of the foods (especially meat), rather than the
weight. Doubling the thickness of a steak, for example, increases the time needed for the meat to reach the
target cooking temperature by as much as two times. If a 2.5 cm (1 inch) steak requires a minimum of 1
hour to reach the medium target temperature of 60 ºC/140 ºF, a 5 cm (2 inch) steak may require 2 hours to
reach 60 ºC/140 ºF.
Tougher cuts of lean meat require longer cooking times (6 to 8 hours or more) at the desired serving
temperature. This will not overcook the meat, but rather, will tenderise it.
Tough, fatty cuts of meat, such as pot roast, pork ribs and leg of lamb should be cooked at a temperature
hot enough to ‘melt’ the collagen fibres into gelatine, which means at least 60 ºC/140 ºF for at least 24
hours. Some very tough cuts of meat, such as cuts of beef may require up to 72 hours cooking.
Very tender meats such as lamb chops, rack of lamb or tenderloin of beef or pork, need to only be cooked
at serving temperature throughout, which requires less cooking time. Leaving tender cuts of meat in the water
bath for extended periods of time (over 4 to 6 hours) can cause some loss of texture.
Poultry is best cooked as individual portions. Air trapped in the cavity of a whole bird can cause the bag to
float in the water bath and result in uneven cooking. Half chickens, ducks, game hens or individual breasts,
legs or thighs work best.
Fruit and vegetables containing a significant amount of fibre require higher cooking temperatures than
meats (usually between 84 ºC/183 ºF and 87 ºC/190 ºF) and a shorter cooking time (approximately 1 to 2
hours) to become tender. Tender vegetables such as asparagus, broccoli, cauliflower, cabbage, summer and
winter squash varieties, as well as most fruits, including tomatoes, may only need 45 minutes to cook. Root
vegetables, such as carrots, potatoes, parsnips and turnips will usually require 1–2 hours.
Longer cooking times will result in very soft fruit and vegetable textures, ideal for soups and purees.
Foods which lend themselves well to poaching, such as vegetables, fish and skinless poultry, can be plated
and served straight from the cooking pouch.
Note:
Once the cooking has started, the settings cannot be changed. The appliance will need to be reset
and reprogrammed by pressing the ‘Cancel’ button.
