Nouvel AG Mode D'emploi page 39

Cooking
Use the Sous Vide Temperature and Time Guide for cooking times and temperatures.
• Ensure that the cooking pouch is completely sealed before cooking commences.
• Ensure that the cooking pouch is still completely sealed when cooking has fi nished.
Storage
If the food is not going to be consumed immediately, plunge the pouch containing the food into iced
water to reduce temperature quickly. Refrigerate until required.
Cooking Menus Overview
The below table is a guide to setting the temperatures and times for your cooking. You may need to
adjust for your individual tastes.
Cooking temperatures for meat (beef, lamb and pork):
Rare: 49°c
Medium rare: 56°c
Medium: 60°c
Medium well: 65°c
Well: 71°c and up
Cooking temperatures for poultry:
With bone: 82°c
Without bone: 64°c
Cooking temperature for fi sh:
Rare: 47°c
Medium rare: 56°c
Medium: 60°c
General temperature for vegetables:
83°C -87°c
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