Loading ...
Loading ...
Loading ...
16
ickness measurements are based on the thickest section of the food and measured through the vacuum- sealed pouch. Cooking times are for foods
starting at refrigerator temperature. Add 50% of recommended cooking time if starting from frozen.
² Tough cuts of meat will heat through to serving temperature in the same time as tender cuts. We recommend longer cooking times for lean, tough cuts to
tenderize them.
³ Eggs cooked in the shell should not be sealed in cooking pouches.
Food Safety
Food Preparation
• Purchase raw food from approved source or distributor. If the food has visible spoilage, contamination with lth,
discoloration, or bad odors or tastes, it should be disposed immediately.
• Preventing contamination from equipment and utensils, food that comes in contact with equipment and utensils
should be cleaned.
• Food must be vacuum-sealed, heat sealed, or zip locked before use with the circulator.
• If not cooked immediately, chill the food in refrigerator at 37°F / 3°C or below.
• e best way to kill parasites in seafood is to freeze and hold the type of seafood that you plan to cook, or we
recommend buying seafood that has been commercially ash-frozen. Please follow the proper cooking time and
temperature to achieve pasteurization.
e standards for freezing for parasite control are to either cook the sh at:
a. −31°F (−35°C) for 15 hours, or
b. −4°F (−20°C) for 7 days, or
c. frozen at −35°C (−31°F) until solid and stored at −20°C (−4°F) or below at least 1 day.
Cooking
• Recipes are assessed for temperature/time combinations that provide a minimum bacterial destruction for all
pasteurized foods. For combination of temperature/time, please refer the section of “COOKING TEMPERATURE
AND TIME GUIDELINE.”
• e minimum pasteurized temperature is 55°C for all meats and sh , except poultry for which the minimum
pasteurized temperature is 57°C.
• Sous vide cooking below 131°F / 55°C must not exceed a period of 4 hours. Foods cooked at temperatures below
131°F / 55°C for longer than 4 hours must be discarded.
• Raw foods or foods not fully pasteurized may pose a health risk to certain individuals. ese individuals include
pregnant women, young children, the elderly or otherwise immune-compromised.
• After cooking, foods shall be consumed immediately.
• Reaching pasteurization requires to respect the temperature , duration of cooking and max thickness. Any deviation
in at least one of the three parameters will not guarantee to reach pasteurization.
Loading ...
Loading ...
Loading ...