OBH Nordica IMMERSION SOUS VIDE PRO 15L, Instruction Manual

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Press the time/temperature button again, the timer display will flash and the
desired time can now be set using the + and / or button (0:10- 75:00 hours).
Guidelines for cooking
The table below gives suggested temperatures for achieving the desired result.
The circulator can be set with a temperature interval of 0.1°C so as to adapt to
personal preferences. We therefore recommend using these temperatures as a
starting point.
The guidelines are for food at refrigerator temperature (about +5°C).
Name Description Thick-
ness
Tempera-
ture
Minimum
time
Maximum
time
Beef
Fillet of beef, rare 20 mm 52°C 2 hours 4 hours
Fillet of beef,
medium 20 mm 55°C 2 hours 4 hours
Fillet of beef, well
done 20 mm 65°C 2 hours 4 hours
Fillet steak, rare 20 mm 52°C 2 hours 4 hours
Fillet steak,
medium 20 mm 55°C 2 hours 4 hours
Fillet steak, well
done 20 mm 65°C 2 hours 4 hours
Entrecôte, rare 20 mm 52°C 2 hours 4 hours
Entrecôte,
medium 20 mm 55°C 2 hours 4 hours
Entrecôte, well
done 20 mm 65°C 2 hours 4 hours
Lamb
Roast lamb,
without bones,
medium 90 mm 55°C 20 hours 30 hours
Roast lamb,
without bones,
well done 90 mm 65°C 20 hours 30 hours
Pork Fillet of pork 40 mm 64°C 2 hours 4 hours
Roast pork(ribs) 15 mm 60°C 4 hours 20 hours
Chicken
Fillet of chicken 25 mm 64°C 2 hours 4 hours
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