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COOKING TIMES
FOOD TYPE
Beef, Lamb, Pork
Beef, Lamb, Pork
Beef, Lamb, Pork
COOKING TIME
THICKNESS
1 - 5 Hours
2 - 8 Hours
8 - 16 Hours
1-2cm
3-5cm
6-10cm
Fish / Seafood
Poultry (Boneless)
1 - 4 Hours
3-5cm
3-5cm
Poultry (Bones)
2 - 6 Hours
RARE
0.5 - 1 Hours
Vegetables
2-4cm
1 - 2 Hours
The following is recommended as a guide for cooking your foods.
TIP:
It is highly recommended that all foods are grilled, fried, seared or baked for a
TIP:
As all sous vide immersion cookers operate by heating a water bath to a set
Westinghouse sous vide immersion cooker.
NOTE:
The temperature and time guidelines are an indication only. You will need to
experiment to achieve results that best suit your pallet.
NOTE:
Pork and poultry may only be consumed when thoroughly cooked through
to avoid the risk of salmonella or other infection.