Model No. SUVIE01
26
Cooking With Your Own Ingredients
When using your own ingredients and recipes, you will set temperatures and times
manually on the control panel under My Cook.
In addition to the information here, for cooking times and temperatures and
other guides for cooking with Suvie using your own ingredients, you may always
reference Suvie.com/MyCook
Suvie was designed for convenience, and its primary cooking mode is the Sous Vide
& Multi-Zone function. Use this setting when you want to cook a complete 4-part
meal with your favorite protein, vegetable, and starch. Set the preferred cooking
temperatures and times for your ingredients, and Suvie will cook them to perfection.
When using your own ingredients in the protein zone, you will need to vacuum seal
your protein before placing it in your Suvie.
Sous Vide and Multi-Zone Mode
While using a vacuum sealer is the preferred method of preparing your protein for
sous vide cooking, it is also possible to use plastic, sealable bags found at your
grocery; be sure to check with the manufacturer’s guidelines to ensure that they are
suitable for sous vide cooking. The essential step with such bags is that all air should
be removed from the bag, and there must be a tight seal.
Vacuum Sealing Tips
When using Suvie for your own recipes, following are recommended temperatures
and times for popular ingredients.
Please note that the temperatures Suvie uses and that our recipes here recommend
are lower than what the FDA recommends. Consuming raw or undercooked meats,
poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
If you’re pregnant, elderly, or sick you should use extra caution. Even though
the temperatures are lower than the FDA recommends, sous vide is a widely
accepted cooking method because the cooking times are generally long enough for
“pasteurization” to make your food safe.
Please use caution when cooking below the FDA recommended temperatures; you
can always adjust your protein temperatures to what the the FDA recommends.
Additionally, because Suvie uses a broiler to finish your proteins, most of your
proteins internal temperature will rise 5-10 degrees after you sous vide them.
Because we always recommend this broiling step, this is why some of our
recommended temperatures and times are on the lower side when compared
to other sous vide methods. We also recommend broiling your Suvie proteins or
finishing them with a sear in a pan.
My Cook Temperature Guide
