Kenwood CCL50 Instructions page 26

Recommended Usage Chart – Continued
Hints & Tips – Continued
Filling the bags
When filling fold back the opening of the bag to prevent food from getting trapped
in the seal.
Do not overfill the bag.
Remove any air before sealing.
Food Safety – cooking at low temperature
Ensure good hygienic practises are maintained throughout the preparation and
cooking stage.
Always use fresh and high quality food.
For best results and even cooking cut the food into thin even sized pieces.
DO NOT cook food from frozen. Allow frozen food to defrost before cooking.
Only fresh fish is suitable for cooking at temperatures below 55˚C.
To ensure the food is cooked properly it is important to follow the cooking
instructions in your recipe exactly.
Once food is cooked either consume immediately or refrigerate as quickly as possible.
If you are new to Sous Vide cooking and require more information we recommend you
visit and follow the guidelines available on your local government food safety website.
Sous Vide Cooking examples
Timings are based on cooking 1 item per bag and maximum of 2 bags at a time.
For additional flavour add herbs, butter and lemon slices to the bags.
After cooking, finish by browning in a pan.
Food
Steak – Sirloin Rare
20 – 25mm
Medium
thick
Well done
Halibut Fillet
Tuna Steak
20 – 25mm thick
Salmon Fillet
20 – 25mm thick
Lamb Loin Chop
20 – 25mm thick
Pork Chop
Chicken Breast
Carrots
10 – 15mm slice
200 – 250g
200 – 240g
240 – 260g
100 – 200g
170 – 200g
150 – 170g
450g
20
2 hours
2 hours 56 – 60˚C
2 hours 65 – 69˚C
40 min
1 hour
15 min
1 hour
45 min
1 hour
15 min
2 hours
1 hour
50˚C
62˚C
62˚C
54˚C
62˚C
62˚C
82˚C