12
7.
Moisten a soft cloth with water, then wring it out well so that there is no residual
water.
8.
Wipe the outside of the cooker with the well-wrung cloth, then dry it with a soft,
dry towel.
9.
Place the Stirrer in the middle of the Water Chamber, then cover it with the Filter
Cap.
10.
Place the Lid on the cooker, then store it in a cool, dry location.
Warning! Never immerse the cooker, the power cord, or the AC plug in water. If water does
get inside the cooker, immediately unplug it from the AC power outlet and allow the inside
to completely dry before reapplying power.
TABLE OF SOUS VIDE TEMPERATURES AND TIMES
Beef, Veal, Lamb, and Game
Thickness
Temp
(°F)
Time
(hrs)
Standing
Time (hrs)
Fillets, chops, ribeye, T-bone, sirloin,
porterhouse (tender cuts)
0.4"~0.8" 120+
1 hr
Up to 6
0.8"~2.0" 120+
2 hrs
Up to 8
Flank, neck, thigh, shoulder, shank
1.6"~2.4" 120+
8 hrs
Up to 10
Pork
Thickness
Temp
(°F)
Time
(hrs)
Standing
Time (hrs)
Pork breast
1.2"~2.4"
180
10
Up to 12
Spareribs
0.8"~1.2"
138
10
Up to 12
Cutlets
0.8"~1.6" 133+
4
Up to 6
Pork loin
2.0"~2.8" 133+
10
Up to 12