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7 

Ideal Foods for Sous Vide Cooking 

Meats are ideal to cook using the sous vide method as the process 
makes them more tender, succulent and flavourful. 
 

Red meats: 

lamb, beef, pork 

 

Poultry: 

chicken, turkey, duck 

 

Seafood: 

fish, lobster tails, scallops 

 

Eggs 
 
Vegetables: 

• Root vegetables - potatoes, carrots, parsnips, beets, turnips 
• Tender vegetables - peas, asparagus, corn, broccoli, cauliflower, 
eggplant, onions, squash 
 

Fruit: 

• Firm fruits: apples, pears 
• Tender fruits: mangoes, plums, apricots, peaches, nectarines, papayas, 
strawberries 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Содержание EIQSOUSVIDE

Страница 1: ...ide Stick EIQSOUSVIDE Thank you for choosing electriQ Please read this user manual before using this Sous Vide Stick and keep it safe for future reference Visit our page www electriQ co uk for our ent...

Страница 2: ...oking Basics 6 Cooking Settings Table 10 Temperature and Time Guide 11 Seasoning Suggestions 12 Please read carefully and retain for future use Technical Specifications Temperature Range 40 90 C Tempe...

Страница 3: ...ties or by persons with a lack of experience or knowledge if they are supervised or are instructed by a person responsible for their safety how to use the appliance safely and have understood the asso...

Страница 4: ...3 Overview Control Panel Main Body Pot Holding Clamp Removable Element Cover Water Flow Channels...

Страница 5: ...ress the or buttons to increase or decrease the timer A single press will increase decrease the timer by 1 minute up to 2 hours then 30 minutes up to 72 hours Once your desired settings are in place p...

Страница 6: ...2 00 hours Settings Range Default settings temperature 56 C and time 08 00 hours Temperature setting range From 40 C to 90 C Time setting range From 10 minutes up to 72 hours Troubleshooting If you ex...

Страница 7: ...cess tenderizes the meat As it s difficult to overcook using the sous vide method you get perfectly cooked food every time although you may notice slight alterations in texture The ability to cook foo...

Страница 8: ...Red meats lamb beef pork Poultry chicken turkey duck Seafood fish lobster tails scallops Eggs Vegetables Root vegetables potatoes carrots parsnips beets turnips Tender vegetables peas asparagus corn b...

Страница 9: ...bag slowly immerse in the water and the air will be pushed out Once the bag is immersed up to the zipper seal the bag Take care not to immerse the bag too far before sealing as this may contaminate t...

Страница 10: ...on ensure that the area used for raw ingredient preparation does not come into contact with any cooked foods Wash hands well before any food preparation Cooking Follow guidelines provided according to...

Страница 11: ...ttings The default Temp Temp setting range Hold press Interval Short press Interval The default Time Time setting range 10min 2hours Interval 2hours 72hour s Interval 56 C 40 90 C 1 C 0 1 C 8 00 00 10...

Страница 12: ...Tougher Cuts Blade chuck leg of lamb shoulder shanks game meats 49 C or higher 8 hours Up to 10 hours 4 6cm PORK Belly 82 C 10 hours Up to 12 hours 3 6cm Ribs 59 C 10 hours Up to 12 hours 2 3cm Pork C...

Страница 13: ...eratures are intended as guidelines additional cooking time may be required to achieve desired result All thicknesses in preceding table are measured once the food has been vacuum sealed Thinner cuts...

Страница 14: ...2 sprigs fresh dill 1 stalk lemon grass 1 4 cup fresh basil 2 slices lime 1 tablespoon soy sauce 1 teaspoon sesame oil and 2 sprigs fresh coriander 1 tablespoon fresh dill 1 teaspoon smoked paprika 1...

Страница 15: ...must be handled separately as special treatment is necessary Recycling facilities are now available for all customers at which you can deposit your old electrical products Customers will be able to ta...

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