12
TIME AND TEMPERATURE RESET
Press the button the sous vide precision cooker will stop working.
above in the cooling mode.
COMPLETED
The cooling function will run for one hour and then automatically stop. Once cooling
process is completed, the appliance will “Beep” 3 times. The time countdown is
finished, and the display will indicate “End”. The appliance will stop cooling process
and circulating water timer will turn to off. The water circulator can be stopped at any
time by pressing the
button.
WHEN COOLING IS COMPLETED:
1. Turn off and unplug appliance.
2. Remove bottles of wine.
3. Remove the precision sous vide cooker by releasing clamp and follow recommended
cleaning instructions (see cleaning section)
4. Discard cooking water when cooking is completed.
SOUS VIDE TEMPERATURE AND TIME CHART
The following cooking temperature and time are intended as guidelines for sous
vide cooking.
Additional cooking time may be required to adjust to your individual tastes and ingredients.
Beef & Lamb
Tender Cuts
Tenderloin,
cutlets, sirloin,
ribeye, rump,
T-bone
0.5-2” /
2-5 cm
Rare
122°F / 50°C
1 hour 4 hours
Medium Rare
129°F / 54°C
Medium
133°F / 56°C
Well Done
140°F / 60°C
Tougher Cuts
Blade, chuck,
leg of lamb,
shoulder, shanks,
game meats
1.5-2.5” /
4-6 cm
122°F / 50°C 8 hours 18 hours
Pork
Belly
1-2.5” / 3-6 cm
180°F / 82°C 10 hours 22 hours
Ribs
0.5-1.5” / 2-4 cm
138°F / 59°C 10 hours 22 hours
Chops
0.5-2” / 2-5 cm
133°F / 56°C 2 hours 10 hours
Lamb
Repeat steps
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