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Shaq ™ Smart Cooker
Cooking Guidelines & Tips
SOUS VIDE
What is Sous Vide?
In the Sous Vide method of cooking, food
is sealed inside a plastic bag immersed in
water and cooked at a lower temperature.
Sous Vide allows for greater control and
evenly cooked results. The Sous Vide
method holds food at the perfect level of
doneness for much longer than regular
cooking methods would allow.
What are the Basic Steps?
•
The food must be in a sealed plastic
bag or vacuum-sealed bag.
•
Submerge pouches into the water
bath after the liquid has reached your
desired temperature.
•
Cook for at least the minimum amount
of time called for in your recipe.
•
Remove each pouch carefully from
the water bath. Note: Meat, poultry,
or fish can be seared in a hot pan to
create a crisp surface immediately
before serving.
The Sous Vide Cooking Cycle
1. Fill the Pan with Water. Place the
Pan into the Smart Cooker. Turn the
Program Dial to Sous Vide.
2. Adjust the cooking time and
temperature and then press the
Program Dial to confirm.
3.
Cover with the Glass Lid.
4.
The appliance will beep once the water
reaches the desired temperature. Add
the sealed bags to the water. The timer
begins once the appliance has reached
the desired temperature and will beep
again once the timer has expired.
CAUTION:
Remove hot cooking bags with
plastic tongs to prevent piercing and burns
from hot water. Use oven mitts.
Tip
When using the Sous Vide function the timer will not begin counting down
until the desired temperature is reached. Reaching the desired temperature
may take 30 minutes or more. You can always check the temperature by
pressing the Actual Temp button on the control panel.
FOOD TEMPERATURE TIME COOKING TIP
BEEF
Rare 125° F/52° C 1 hr. 15 mins.
Sear with butter
in hot skillet
Medium Rare
135° F/57° C 1 hr. 15 mins.
Sear with butter
in hot skillet
Medium 140° F/60° C 1 hr. 15 mins.
Sear with butter
in hot skillet
Medium Well
150° F/65° C 1 hr. 15 mins.
Sear with butter
in hot skillet
Well Done 160° F/71° C 1 hr. 15 mins.
Sear with butter
in hot skillet
Rib Roast (Medium)
140° F/60° C 6–14 hrs.
Sear all over,
slice thin
PORK
Roast 155° F/68° C 3 hrs.
Sear in skillet with
butter & herbs
Chops (Medium)
145° F/63° C 1 hr.
Sear in skillet with
butter & herbs
Chops (Well Done) 160° F/71° C 1 hr.
Sear in skillet with
butter & herbs
POULTRY
Chicken Breast
150° F/65° C 1 hr.
Sear in skillet with
butter & herbs
Dark Meat 165° F/74° C 1 hr.
Sear in skillet with
butter & herbs
FISH
Filet or Steak
125° F/52° C 45 mins.
Sear in skillet with
butter & herbs
EGGS
Poached 150° F/65° C 1 hr.
Serve on toast
or muffin
VEGETABLES
Green
180° F/82° C 5–20 mins.
Toss with olive oil,
salt & nuts
Root 180° F/82° C 1.5–3 hrs.
Slice/toss with butter
& herbs