Chefman RJ39, Руководство пользователя

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MODEL: RJ39
OPERATING INSTRUCTIONS
EGGS
POULTRY
PORK
BEEF
SEAFOOD
VEGETABLES
Poached
Hard Boiled
Light Meat
Dark Meat
Tender Cuts
Tough Cuts
Rare
Medium-Rare
Medium
Medium-Well
Well
Fish
Shellfish
Tender
Tough
145
165
146
165
140
140
128
134
144
150
155
122
130
183
183
TEMP (°F) MIN TIME
45 m
45 m
1 h
2 h
1.5 h
12 h
1 h
1 h
1 h
1 h
1 h
40 m
15 m
15 m
1 h
MAX TIME
2 h
2 h
3 h
6 h
4 h
48 h
2 h
2 h
2 h
2 h
2 h
1.5 h
45 m
1 h
3 h
m = Minutes h = Hours
TEMP (°F/°C) MIN TIME MAX TIME
EGGS
Poached 146°F/63°C 1h 1.5h
Hard Boiled 165°F/74°C 1h 1.5h
POULTRY Light Meat 150°F/66°C 1h 3h
Dark Meat 167°F/75°C 45m 5h
PORK
Tender Cuts 150°F/66°C 1h 4h
Tough Cuts 158°F/70°C 18h 24h
BEEF Rare 129°F/54°C 1h 3h
Medium- Rare 134°F/57°C 1h 3h
Medium 140°F/60°C 1h 3h
Medium-Well 150°F/66°C 1h 3h
Well 160°F/71°C 1h 3h
SEAFOOD
Fish 122°F/50°C 40m 1.5h
Shellfish 131°F/55°C 15m 45m
VEGGIES Tender/Green 180°F/82°C 1.5h 30m
Starchy/Root 185°F/85°C 15m 3h
Cooking Guide
Chefman Accessories Available for Sous Vide Cooking
Model Number Item Name Purpose
RJ45-Series Vacuum Sealer
This will allow you to vacuum
seal your ingredient bags.
(A roll of bags are included).
RJ39-A-SBP Sous Vide Accessory Kit
This kit includes a hand vacuum
pump, vacuum seal bags, bag
zipper clips and 4 clips to attach
vacuum sealed bags to sous vide
container.
RJ39-A-B250 Sous Vide Water Balls
Sous vide water balls used to
prevent evaporation and heat
loss by creating a flexible lid on
the surface of your water bath.