8
INSTALLATION AND OPERATING INSTRUCTIONS
FOOD SAFETY CAUTION: Pregnant women, very young children,
the elderly and those with compromised immune systems
should not consume foods cooked using the Sous Vide method.
Food standards recommend that for safety, food should not be
consumed if kept between 5°C and 55°C for longer than 4 hours.
Following the below guidelines will help to minimise the risk of
food borne illness when using the Sous Vide method of cooking.
FOOD PREPARATION
• Wash hands well before commencing any food preparation.
• Do not cross contaminate - use separate cutting boards and
utensils for raw and cooked food.
• Food items used for Sous Vide cooking must be of the highest
quality in freshness and thoroughly cleaned.
• Ensure that the food pouches are clean and properly vacuum
sealed and have not been contaminated.
• Prepare foods to the recommended thickness in the
Temperature and Time guide.
COOKING
• Refer to the Temperature and Time guide as a guideline for
cooking times and temperatures.
• Ensure that the food pouches are completely sealed before
cooking commences and are still completely sealed when
cooking has finished.
STORAGE
• If the food is not intended for immediate consumption, it
should be quick chilled. To safely chill, completely submerge
the sealed food pouch into an ice water bath for 30 minutes to
1 hour. The food may then be frozen or refrigerated for later
consumption.
• Food cooked Sous Vide can be safely kept in the refrigerator
for up to 48 hours.
FOOD SAFETY GUIDELINES FOR SOUS VIDE COOKING
