Inspiration Guide

103
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• French for “under vacuum,” sous vide slow-cooks food
sealed in a plastic bag in an accurately regulated
low-temperature water bath.
• Use 12 cups of room-temperature water when filling
the cooking pot. Install the pressure lid and turn the
pressure release valve to the VENT position.
• Use single-use resealable plastic bags only.
• Use the water displacement method when
submerging the bags: Working with one bag at a
time, leave a corner of the bag unzipped—as you
slowly lower the bag into the water, the pressure of
the water will force the air out of the bag. When just
the bag’s seal is above the water line, finish closing
the bag, making sure no water gets inside. Keep the
bag’s seal just above the water line.
• For cook times of 4+ hours, double-bag each portion
of food or wrap food in plastic wrap before placing
in the bags. This will help protect food during the long
period of submersion.
• After sous vide cooking is complete, use the liquid in
the bags as the base for a sauce to accompany your
proteins. Pour the liquid into a saucepan, season as
desired, bring to a boil, then simmer until desired
thickness is achieved.
• If the food you have cooked is not going to be
consumed immediately, plunge the bags into ice
water to reduce temperature quickly, then keep
food refrigerated.
• When reheating food that has been cooked using
the Sous Vide function, use the Sous Vide function
again. After preheating the water, add food in the
resealable bags and cook approximately 15–20
minutes using the desired cook temperature.
• Sous vide is almost always the first step in the
cooking process. Foods should be finished
by using a dry heat method such as broiling,
sautéing, roasting, or air frying.
For detailed instructions on using the Sous Vide function, refer to your Owner’s Guide.
Sous Vide ChartSous Vide 101
INGREDIENT AMOUNT TEMP COOK TIME
BEEF
Boneless ribeye 2 steaks, 14 oz each, 1–2 inches thick
125°F Rare
130°F Medium Rare
135°F Medium
145°F Medium Well
155°F Well Done
1–5 hrs
1–5 hrs
1–5 hrs
1–5 hrs
1–5 hrs
Boneless ribeye 3 steaks, 14 oz each, 1–2 inches thick
Porterhouse 2 steaks, 14 oz each, 1–2 inches thick
Filet mignon 4 steaks, 8 oz each, 1–2 inches thick
Flank 3 steaks, 12 oz each, 1–2 inches thick
125°F Rare
130°F Medium Rare
135°F Medium
145°F Medium Well
155°F Well Done
2–5 hrs
2–5 hrs
2–5 hrs
2–5 hrs
2–5 hrs
Flat iron 2 steaks, 10 oz each, 1–2 inches thick
Beef brisket 3 lbs, 3–4 inches thick 145°F
24–48 hrs
PORK
Boneless prok chops 5 chops, 6–8 oz each, 2/ inches thick 145°F
1–4 hrs
Bone-In pork chops 2 chops, 10–12 oz each, 2/ inches thick 145°F
1–4 hrs
Tenderloin 1 tenderloin, 1–/ lbs, 2/ inches thick 145°F
1–4 hrs
Sausages 6 sausages, 2–3 oz each 165°F
2–5 hrs
Boneless pork shoulder 3 lbs, 3–4 inches thick 165°F
12–24 hrs
Please note the time ranges in this chart include the minimum cook time and the maximum cook time,
after which food will start to degrade.
Cook time is dependent on the weight as well as the thickness of food, so thicker cuts of meat will require
longer cook times. If your ingredients are thicker than 2/ inches, add more time.
102 Cooking Charts
Don't forget to add water or stock to create
steam and cook your food.