13
User manual
FOOD
THICKNESS
COOKING
OUTCOME
COOKING
TEMPERATURE
COOKING TIME
(minimum / maximum)
FINISH
LAMB
lamb, rack
and chops
2-4 cm
0,75-1,5"
medium-
rare
54 °C / 129 °F
1 hr - 3 hrs
frypan or BBQ
medium
57 °C / 135 °F
1 hr - 3 hrs
frypan or BBQ
medium-
well
60 °C / 140 °F
1 hr - 3 hrs
frypan or BBQ
BURGERS
burgers
2-2,5 cm
0,75-1"
medium-
well
58 °C / 137 °F
45 min. - 2hrs
frypan or BBQ
well done
64 °C / 147 °F
45 min. - 2hrs
frypan or BBQ
EGGS
eggs
large
poached
64 °C / 147 °F
1 hr - 1h30
-
hard boiled
74 °C / 165 °F
1 hr - 1h30
-
GREEN VEGETABLES
green vegetables
-
tender and
crispy
82 °C / 180 °F
10 to 15 min.
-
IMPORTANT
::
:
Only use fresh ingredients when cooking sous vide.
::
:
Cooking time may vary depending on the thickness of the food. Thicker food will require a
longer cooking time.
::
:
Consuming raw or undercooked meat, poultry, seafood or eggs may increase the risk of
foodborne illness.
::
:
Always use an accurate instant read thermometer to measure the temperature of the food after
removing it from the sealed bag to ensure that it has reached the proper safe internal doneness.
::
:
For food safety reasons, do not cook food at lower temperatures and times that have been
given in the above chart.
Summary of Contents for 63406
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