Loading ...
Loading ...
Loading ...
14
• The temperature probe is not dishwasher safe. Do not immerse the temperature probe body
and cord. Use a damp cloth to clean the probe element.
NOTES ON COOKING TIMES AND FOOD SAFETY
In order to make sure the food is safe to eat, sous-vide cooking depends on the combination of
the superior heat transfer of water, precise temperature, and a longer cooking time.
• Do not take meat out of the sous-vide early. Let it cook at least for the minimum length of
time on the chart at the correct temperature.
• It is OK to leave meat in the sous-vide longer than the minimum time range (sh is the
exception to this rule. Fish will get mushy if overcooked in the sous-vide).
• Remove the meat at or before the maximum time, to ensure food safety and to preserve
texture.
• If you are using thinner cuts than those we specied in the charts, cook only to the minimum
length of time and remove from the water bath to maintain texture.
Loading ...
Loading ...
Loading ...