PolyScience SousVide Professional User's Manual
Contents
1. Whole Onions Shallots etc Squash Cut Artichoke Hearts FRUITS Peach Wedges Pear Wedges Apple Wedges EGGS IN SHELL Soft Poached Egg CUSTARDS Cr me Anglaise 138 F 59 C 134 138 F 56 59 C 134 138 F 56 59 C 134 138 F 56 59 C 147 F 64 C 167 F 75 C 14 F 60 5 C 180 F 82 C 138 F 59 C 147 F 64 C 147 F 64 C 152 F 66 6 C 180 F 82 2 C 125 F 52 C 140 F 60 C 140 F 60 C 149 F 65 C 145 F 63 C 140 F 60 C 185 F 85 C 185 F 85 C 185 F 85 C 185 F 85 C 185 F 85 C 185 F 85 C 181 F 83 C 185 F 85 C 145 F 63 C 179 6 F 82 C 45 Mins 45 Mins 45 Mins 45 Mins 48 Hrs 12 Hrs 35 Mins 12 Hrs 48 Hrs 35 Mins 40 Mins 90 Mins 1 5 Mins 15 Mins 10 12 Mins 10 12 Mins 5 7 Mins 15 Mins 15 Mins 45 90 Mins 20 30 Mins 90 Mins 30 Mins 45 75 Mins 15 20 Mins 25 Mins 90 Mins 60 90 Mins 20 Mins Perfect Doneness Throughout 3in 7 6cm fin 2 5cm fin 2 5cm fin 2 5cm 11 2in 3 8cm 11 2in 3 8cm fin 2 5cm 2in 5cm 2in 5cm 2in 5cm 2in 5cm fin 2 5cm fin 2 5cm fin 2 5cm fin 2 5cm fin 2 5cm tin 2 5cm 2in 2 5cm fin 2 5cm 2in 5cm fin A2 5cm 11 2in 43 8cm 1 2in 1 2em d ee ot 2cm fin Large Size This table is only meant to serve as2. FREQUENTLY ASKED QUESTIONS Can food be overcooked Yes but the time window for overcooking is much longer than with traditional methods For example a medium rare beef tenderloin remains perfectly cooked for at least 20 minutes after the minimum time After that it will appear still medium rare but slowly change its texture Less delicate foods such as a brisket can remain 12 hours longer than the minimum time without overcooking Avoid cook times over 72 hours for food safety reasons What are the temperatures for various levels of doneness TEMPERATURE RANGES FOR MEAT Rare 122 130 F 50 54 4 C Medium Rare 131 139 F 55 59 C Medium 140 148 F 60 64 C Medium Well 149 156 F 65 69 C TEMPERATURE RANGES FOR FISH Rare 104 108 F 40 42 C Medium Rare 118 125 F 48 52 C Medium 136 140 F 58 60 C TEMPERATURE RANGE FOR VEGETABLES 183 190 F 83 87 C What water volume can be controlled by the Sous Vide Professional Up to 8 gallons 30 liter Visit sousvideprofessional com for videos downloads and more 7 PolyScience Innovative Culinary Technology 6600 W Touhy Ave Niles IL 60714 USA 1800 229 7569 1847 647 0611 TEMPERATURE REFERENCE GUIDE PROFESSIONAL PRECISE TEMPERATURE COOKING SYSTEM SousVide 2 PolySciencer Includes e Temperature Scale For Eggs Reference Table For Sous Vide Cooking Traditional Vs Sous Vide Beef Compariso
3. a guideline Temperatures should be adjusted to your preference of doneness Cooking time should be adjusted to initial temperature heat transfer characteristics and thickness of the food being cooked 4 p
4. n Sous Vide 7 PolyScience Innovative Culinary Technology 110 499 06 2010 PolyScience Innovative Culinary Technology 140 F 60 C s White just set but looks ghostly and breaks as soon as you touch it 143 5 F 62 C The perfect egg to put on toast White soft but good A quick dip in simmering water will make it look traditional 147 F 64 C Yolk fully set but very creamy White firmer 151 F 66 C Whites not as nice as 65 FD 154 5 F 68 C Yolk more granular 167 F 75 C Hard boiled 134 5 F 57 C Still basically raw cook for 2 hours to pasteurize 145 5 F 63 C Yolk creamy but not set It acts like a sauce White firmer 149 F 65 C Our favorite white firm not rubbery Doesn t crack well Yolk malleable 152 5 F 67 C Yolk developing granularity but still soft 162 5 F 72 5 C Yolk fully granular and starting to turn green Smells of sulfur Traditional Cooking vs Sous Vide Cooking Different Levels Of Doneness BEEF Tenderloin Rib Eye Steak Strip Steak Porterhouse Steak Brisket Veal Shank LAMB Lamb Saddle PORK Pork Belly Ribs POULTRY Chicken Breast Duck Breast Chicken Thighs Fois Gras FISH Salmon Filet Cod Filet Halibut SHELLFISH Shrimp Lobster Scallops VEGETABLES Root Whole Beets Carrots Potatoes etc Root Cut Beets Carrots Potatoes etc Bulb
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