Andrew James AJ001231 Handbuch - Seite 8

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Guide to cooking meat

Beef, lamb and pork

Rare: 49˚C

Medium Rare: 56˚C

Medium: 60˚C

Medium well: 65˚C

Well: 71˚C +

Poultry

With bone: 82˚C

Without bone: 64˚C

Fish

Rare: 47˚C

Medium rare: 56˚C

Medium: 60˚C

Please note: the cooking times found on

page 8 are only an estimate. To achieve

your personal taste please experiment

with times.

Cleaning the appliance

 Switch the sous vide off and remove

the plug from the socket.

 Allow a cooling period to occur after

using the appliance and before clean-

ing.

 Allow the water to cool in the cooking

pan and then tip the appliance up to

pour it out.

 Do not immerse the appliance, cord

or plug in water for any reason.

 Wipe the water bath and lid with a

non-abrasive cloth using warm wa-

ter with a little washing up liquid.

 Clean the exterior of the appliance

with a soft damp cloth.

 Do not use abrasive cleaning materi-

als, scourers or chemicals to clean

any part of the appliance.

 Dry the pan and lid thoroughly with

a soft cloth or tea towel before stor-

ing.

Sous Vide Recipes

Braised shin of beef

Ingredients

Serves 4

500g shin of beef, deboned

1 clove of garlic/15g garlic paste

20g tomato paste

60ml red wine

2 bay leaves

Sprig of rosemary

Sprig of thyme

10g horseradish

100g pancetta lardons

75g button mushrooms