5
English
Instructions for use
What is a sous vide?
Sous vide denotes a method of cooking food slowly in a vacuum-sealed bag at a
precise and constant temperature in a water bath.
Note:
• Ensure that all foodstuffs are sealed in good quality vacuum bags.
• Even liquid foodstuffs such as juice, soup or milk must be sealed in vacuum bags
or in sealed glass jars or containers.
• In most cases, since the sous vide method involves cooking food slowly at a low
temperature, the time it takes to cook food is longer than it would be using a tradi-
tional method but the flavours and nutrients are preserved better.
• Sous vide cooking will not brown the surface of a steak or piece of meat, so you may
want to sear the meat quickly in a pan before or after cooking to get a tasty crust.
Guidelines for cooking different types of food
The below table provides suggestions of temperature and cooking times for different foods.
The time indications in the table may need to be adjusted if you choose a thicker/thinner
piece of meat that what is suggested in the table. Bear in mind that the table is just a
suggestion and you will need to experiment to find out what your preferences are and
how well done you want your food.
Foodstuff
Description Thickness
Temperature
Min. time
Max. time
Beef
20 mm
52–65
°C (126–149 °F)
2 h
4 h
Pork
20 mm
60–75
°C (140–167 °F)
2 h
4 h
Lamb
90 mm
55–65
°C (131–149 °F)
20 h
30 h
Chicken
25 mm
64–75
°C (147–167 °F)
2 h
4 h
Fish
15–30 mm
50–70
°C (122–158 °F)
20 min
40 min
Vegetables
Potatoes
Max 50 mm
84 °C (183 °F)
1 h
6 h
Carrots
Max 50 mm
84 °C (183 °F)
1 h
6 h
Beetroots
Max 50 mm
84 °C (183 °F)
1 h
6 h
Onions
Max 70 mm
84 °C (183 °F)
30 min
1 h
Broccoli
Max 70 mm
84 °C (183 °F)
30 min
1 h
Cauliflower
Max 70 mm
84 °C (183 °F)
30 min
1 h
Asparagus
Max 70 mm
84 °C (183 °F)
30 min
1 h
Aubergine
Max 70 mm
84 °C (183 °F)
30 min
1 ho
