Gourmia GSV 550 User manual

SOUS VIDE OVEN
WITH SIMPLE SET CONTROLS
MODEL# GSV 550

© 2016 Gourmia
www.Gourmia.com
The Steelstone Group
Brooklyn, NY
All rights reserved. No portion of this manual may be reproduced by any means whatsoever
without written permission from The Steelstone Group, except for the inclusion of quotations in a
media review.
Although every precaution has been taken in the preparation of this manual, The Steelstone
Group assumes no responsibility for errors or omissions. Nor is any liability assumed for damages
resulting from the use of the information contained herein. Although every eort has been made
to ensure that the information contained in this manual is complete and accurate, The Steelstone
Group is not engaged in rendering professional advice or services to the individual consumer;
further, The Steelstone Group shall not be held responsible for any loss or damage allegedly
arising from any information or suggestion in this manual.
10987654321
Printed in China
Welcome to Tender,Moist & Delicious
Meals from Gourmia!
With the purchase of the Sous Vide Oven with Simple Set Controls, you’ve opened
the door to the easiest sous vide cooking ever! Many sous vide ovens come with
complicated sets of buttons, switches and control panels, but with Gourmia’s newest
Sous Vide Oven, cooking is as quick and easy as pressing the Start/Stop Button. Use
our Simple Set Sous Vide Cooking preset time and temperature to start cooking right
away!
Sous vide cooking results in wonderfully tender and delicious meals, prepared in
the easiest way. The ancient art of sous vide is one of simplicity: a heated water bath
cooks food to perfection using leisurely cook times and low cooking temperatures. The
results? Perfectly tender, mouth-watering cuts of meat, crisp-tender vegetables that
retain all their nutrients and ripe sweetness, fruit that oers natural sweetness from the
tree and soups, sauces, combination meals and much, much more!
One of the best features of your Sous Vide Oven is the easy operating control
panel that oers clear and easy selections to cook your foods in the oven. The
following pages of this manual give you full and complete instructions for all the
functions and features of your Sous Vide Oven. Inside, you’ll nd helpful cooking
guides, information on cooking methods and complete step-by-step instructions for
assembling, operating, cleaning and maintaining your Sous Vide Oven. Please read all
safety instructions and complete directions carefully for safe usage at all times.
Thank you for your purchase! We hope you will enjoy all the innovative products
brought to you by our family at Gourmia.

© 2016 Gourmia
www.Gourmia.com
The Steelstone Group
Brooklyn, NY
All rights reserved. No portion of this manual may be reproduced by any means whatsoever
without written permission from The Steelstone Group, except for the inclusion of quotations in a
media review.
Although every precaution has been taken in the preparation of this manual, The Steelstone
Group assumes no responsibility for errors or omissions. Nor is any liability assumed for damages
resulting from the use of the information contained herein. Although every eort has been made
to ensure that the information contained in this manual is complete and accurate, The Steelstone
Group is not engaged in rendering professional advice or services to the individual consumer;
further, The Steelstone Group shall not be held responsible for any loss or damage allegedly
arising from any information or suggestion in this manual.
10987654321
Printed in China
Welcome to Tender,Moist & Delicious
Meals from Gourmia!
With the purchase of the Sous Vide Oven with Simple Set Controls, you’ve opened
the door to the easiest sous vide cooking ever! Many sous vide ovens come with
complicated sets of buttons, switches and control panels, but with Gourmia’s newest
Sous Vide Oven, cooking is as quick and easy as pressing the Start/Stop Button. Use
our Simple Set Sous Vide Cooking preset time and temperature to start cooking right
away!
Sous vide cooking results in wonderfully tender and delicious meals, prepared in
the easiest way. The ancient art of sous vide is one of simplicity: a heated water bath
cooks food to perfection using leisurely cook times and low cooking temperatures. The
results? Perfectly tender, mouth-watering cuts of meat, crisp-tender vegetables that
retain all their nutrients and ripe sweetness, fruit that oers natural sweetness from the
tree and soups, sauces, combination meals and much, much more!
One of the best features of your Sous Vide Oven is the easy operating control
panel that oers clear and easy selections to cook your foods in the oven. The
following pages of this manual give you full and complete instructions for all the
functions and features of your Sous Vide Oven. Inside, you’ll nd helpful cooking
guides, information on cooking methods and complete step-by-step instructions for
assembling, operating, cleaning and maintaining your Sous Vide Oven. Please read all
safety instructions and complete directions carefully for safe usage at all times.
Thank you for your purchase! We hope you will enjoy all the innovative products
brought to you by our family at Gourmia.

TABLE OF CONTENTS
SAFETY FIRST p. 6
FEATURES & FUNCTIONS p. 9
SIMPLE SET CONTROL PANEL p. 15
Simple Set Sous Vide Cooking p. 14
Variable Times & Temperatures p. 15
STEP-BY-STEP OPERATING INSTRUCTIONS p. 17
FOOD PREP & COOKING GUIDE p. 19
Sous Vide Cooking Chart p. 19-20
Hints & Tips for Sous Vide Cooking p. 20
Water Displacement Method p. 21
BEFORE FIRST USE & MAINTENANCE p. 23
GOURMIA IN YOUR KITCHEN! p. 24-25
WARRANTY & SERVICE p. 27

TABLE OF CONTENTS
SAFETY FIRST p. 6
FEATURES & FUNCTIONS p. 9
SIMPLE SET CONTROL PANEL p. 15
Simple Set Sous Vide Cooking p. 14
Variable Times & Temperatures p. 15
STEP-BY-STEP OPERATING INSTRUCTIONS p. 17
FOOD PREP & COOKING GUIDE p. 19
Sous Vide Cooking Chart p. 19-20
Hints & Tips for Sous Vide Cooking p. 20
Water Displacement Method p. 21
BEFORE FIRST USE & MAINTENANCE p. 23
GOURMIA IN YOUR KITCHEN! p. 24-25
WARRANTY & SERVICE p. 27

SAFETY FIRST
SAFETY FIRST
76
IMPORTANT SAFEGUARDS
When operating this electric appliance, basic safety instructions should
always be followed. Refer to the following for these instructions.
1. READ ALL SAFETY & USAGE INSTRUCTIONS BEFORE USING
SOUS VIDE OVEN.
2. EXERCISE EXTREME CAUTION: AVOID ELECTRICAL SHOCK. DO NOT
immerse cord, plugs or the Sous Vide Oven Base in water or other liquid.
3. Do not touch the Sous Video Oven Base or the water content inside while the
oven is working. Use potholders or tongs to remove food bags and avoid hot
water spills.
4. Do not overll the Water Tank in the Sous Vide Oven as there is a risk of
electrical shock. Visually check the Minimum line and Maximum line to ensure
the water is in-between those lines before use. Do not allow the water to fall
below the Minimum line.
5. Do not open the EasyVue Transparent Lid during cooking. Opening the Lid
causes the cooking temperature to drop and also increases the cooking time
as a result. Use pot holders if the Lid must be opened and stand well away from
any escaping steam.
6. Do not place metal plates, trays or other metal objects in the Sous Vide Oven,
as it may cause re and/or short circuit damage.
7. UNPLUG the Sous Vide Oven from outlet when not in use or before cleaning.
Allow the Oven to cool before cleaning. Do not let cord hang over edge of
table or counter or touch hot surfaces.
8. Children should never use the Sous Vide Oven; close supervision is required
when appliance is used near children.
9. Operate the Sous Vide Oven on a level surface well away from any hot gas or
electrical burner, heat source, combustible spray cans or pressurized items.
The Sous Vide Oven must be level for optimal performance.
10. Do not operate the Sous Vide Oven outdoors.
11. Never operate the Sous Vide Oven with a damaged cord or plug or one
that has malfunctioned or been damaged in any way. Immediately contact
Customer Service for analysis.
FOR HOUSEHOLD USE ONLY
Electrical Polarized Plug: This Sous Vide Oven has a
polarized plug (one blade is wider than the other). To
reduce the risk of electrical shock, the plug is intended
to be used by inserting it into the electrical outlet only
one way. If the plug does not t securely into the outlet,
turn the plug and re-insert. Do not modify this plug. If
the plug does not t the outlet securely, call a qualied
electrician for assistance. DO NOT use this plug with
extension cords of any kind.
12. DO NOT add unauthorized accessory attachments. Such use may result in
electric shock, injury or re.
13. Use only factory cord supplied; NEVER add extension cords. When done
using, press Start/Stop to turn OFF, then pull plug from outlet.Do not use the
Immersion Sous Vide Oven for any use other than intended.
14. Do not use the Sous Vide Oven for any use other than intended. Do not use
on a stovetop.
SAVE THESE INSTRUCTIONS

SAFETY FIRST
SAFETY FIRST
76
IMPORTANT SAFEGUARDS
When operating this electric appliance, basic safety instructions should
always be followed. Refer to the following for these instructions.
1. READ ALL SAFETY & USAGE INSTRUCTIONS BEFORE USING
SOUS VIDE OVEN.
2. EXERCISE EXTREME CAUTION: AVOID ELECTRICAL SHOCK. DO NOT
immerse cord, plugs or the Sous Vide Oven Base in water or other liquid.
3. Do not touch the Sous Video Oven Base or the water content inside while the
oven is working. Use potholders or tongs to remove food bags and avoid hot
water spills.
4. Do not overll the Water Tank in the Sous Vide Oven as there is a risk of
electrical shock. Visually check the Minimum line and Maximum line to ensure
the water is in-between those lines before use. Do not allow the water to fall
below the Minimum line.
5. Do not open the EasyVue Transparent Lid during cooking. Opening the Lid
causes the cooking temperature to drop and also increases the cooking time
as a result. Use pot holders if the Lid must be opened and stand well away from
any escaping steam.
6. Do not place metal plates, trays or other metal objects in the Sous Vide Oven,
as it may cause re and/or short circuit damage.
7. UNPLUG the Sous Vide Oven from outlet when not in use or before cleaning.
Allow the Oven to cool before cleaning. Do not let cord hang over edge of
table or counter or touch hot surfaces.
8. Children should never use the Sous Vide Oven; close supervision is required
when appliance is used near children.
9. Operate the Sous Vide Oven on a level surface well away from any hot gas or
electrical burner, heat source, combustible spray cans or pressurized items.
The Sous Vide Oven must be level for optimal performance.
10. Do not operate the Sous Vide Oven outdoors.
11. Never operate the Sous Vide Oven with a damaged cord or plug or one
that has malfunctioned or been damaged in any way. Immediately contact
Customer Service for analysis.
FOR HOUSEHOLD USE ONLY
Electrical Polarized Plug: This Sous Vide Oven has a
polarized plug (one blade is wider than the other). To
reduce the risk of electrical shock, the plug is intended
to be used by inserting it into the electrical outlet only
one way. If the plug does not t securely into the outlet,
turn the plug and re-insert. Do not modify this plug. If
the plug does not t the outlet securely, call a qualied
electrician for assistance. DO NOT use this plug with
extension cords of any kind.
12. DO NOT add unauthorized accessory attachments. Such use may result in
electric shock, injury or re.
13. Use only factory cord supplied; NEVER add extension cords. When done
using, press Start/Stop to turn OFF, then pull plug from outlet.Do not use the
Immersion Sous Vide Oven for any use other than intended.
14. Do not use the Sous Vide Oven for any use other than intended. Do not use
on a stovetop.
SAVE THESE INSTRUCTIONS

FEATURES & FUNCTIONS
9
A. Sous Vide Oven Base: The Sous Vide Oven Base has a stainless
steel exterior with EasyLift Handles,and houses the heating unit and
temperature probe. The Base holds the Sous Vide Oven Water Tank
with the EasyVue Transparent Lid, as well as the Sous Vide Stainless
Steel Cooking Rack. The Simple Set Control Panel is housed on the
front side panel of the Base.
B. EasyVue Transparent Lid: An important feature of the Sous Vide
Oven is the EasyVue Transparent Lid. Designed with a full viewing
window, the Lid allows observation of the cooking process without
opening the Lid. Opening the Lid while cooking is not recommended,
as it reduces the oven temperature and causes a subsequent increase
in cooking times.
To open the Lid after cooking, use the handles to lift up and away
from your face. Care should be taken when opening the Lid, as the
collected steam may be hot. Use pot holders, if needed, to open the
Lid and stand well away from any escaping steam. Place the Lid on a
heat-resistant surface. Remove the hot food bags with tongs.
C. EasyLift Handles: The EasyLift Handles on the Sous Vide Oven
Base allow for the safe movement of the Base, particularly when
removing the water after usage. The Sous Vide Oven Base should
only be moved while it is unplugged and cool to the touch. The
EasyLift Handles allow the user to safely grasp both handles and
pour the water into a sink or large basin.
(cont’d)
AC
B
8
F

FEATURES & FUNCTIONS
9
A. Sous Vide Oven Base: The Sous Vide Oven Base has a stainless
steel exterior with EasyLift Handles,and houses the heating unit and
temperature probe. The Base holds the Sous Vide Oven Water Tank
with the EasyVue Transparent Lid, as well as the Sous Vide Stainless
Steel Cooking Rack. The Simple Set Control Panel is housed on the
front side panel of the Base.
B. EasyVue Transparent Lid: An important feature of the Sous Vide
Oven is the EasyVue Transparent Lid. Designed with a full viewing
window, the Lid allows observation of the cooking process without
opening the Lid. Opening the Lid while cooking is not recommended,
as it reduces the oven temperature and causes a subsequent increase
in cooking times.
To open the Lid after cooking, use the handles to lift up and away
from your face. Care should be taken when opening the Lid, as the
collected steam may be hot. Use pot holders, if needed, to open the
Lid and stand well away from any escaping steam. Place the Lid on a
heat-resistant surface. Remove the hot food bags with tongs.
C. EasyLift Handles: The EasyLift Handles on the Sous Vide Oven
Base allow for the safe movement of the Base, particularly when
removing the water after usage. The Sous Vide Oven Base should
only be moved while it is unplugged and cool to the touch. The
EasyLift Handles allow the user to safely grasp both handles and
pour the water into a sink or large basin.
(cont’d)
AC
B
8
F

FEATURES & FUNCTIONS
FEATURES & FUNCTIONS
1110
D. Sous Vide Oven Water Tank: The Sous Vide Oven Water Tank holds the
Sous Vide Stainless Steel Cooking Rack and is non-removable. Food should
always be placed on the Rack in the Water Tank. Food should not be placed in
the Water Tank without a prepared cooking bag.
The Temperature Probe is the small pin in the bottom of the Water Tank that
monitors the oven temperature and maintains it. Do not block access to the
Probe with the Rack or lled food bags.
E. Sous Vide Oven Water Fill Levels: Note that the Water Tank wall indicates a
Minimum Fill Line and the Maximum Fill Line. While cooking, the water levels
must ALWAYS remain between the two lines.
F. Sous Vide Stainless Steel Cooking Rack: The Stainless Steel Cooking Rack
is specifically made to be used in the Sous Vide Oven Water Tank. Other racks
should not be substituted. Pack filled food bags onto the Rack either vertically
or horizontally. Do not place bags in the Water Tank without using the Rack
and do not place food on the Rack in the Water Tank without using prepared
bags.
D
EF

FEATURES & FUNCTIONS
FEATURES & FUNCTIONS
1110
D. Sous Vide Oven Water Tank: The Sous Vide Oven Water Tank holds the
Sous Vide Stainless Steel Cooking Rack and is non-removable. Food should
always be placed on the Rack in the Water Tank. Food should not be placed in
the Water Tank without a prepared cooking bag.
The Temperature Probe is the small pin in the bottom of the Water Tank that
monitors the oven temperature and maintains it. Do not block access to the
Probe with the Rack or lled food bags.
E. Sous Vide Oven Water Fill Levels: Note that the Water Tank wall indicates a
Minimum Fill Line and the Maximum Fill Line. While cooking, the water levels
must ALWAYS remain between the two lines.
F. Sous Vide Stainless Steel Cooking Rack: The Stainless Steel Cooking Rack
is specifically made to be used in the Sous Vide Oven Water Tank. Other racks
should not be substituted. Pack filled food bags onto the Rack either vertically
or horizontally. Do not place bags in the Water Tank without using the Rack
and do not place food on the Rack in the Water Tank without using prepared
bags.
D
EF

ASSEMBLY BEFORE USE:
1. Place the Sous Vide Oven Base on a sturdy, level surface (see Fig 1).
2. Remove the Lid, using the Handles on each side, lifting straight up.
Place on the counter (see Fig 2).
3. Place the Rack in the Sous Vide Oven Water Tank.
4. Fill the Tank with warm water (below the cooking temperature) in-
between the Minimum Fill Line and the Maximum Fill Line (see Fig 3).
5. Replace the Lid and insert the plug into the outlet (see Fig 4).
6. Press the Power Button and follow directions for either Simple Set
Sous Vide Cooking or use the Simple Set Control Panel following to
set Time and Temperature.
7. When the Timer beeps indicating the water is at the correct temperature,
add the filled food bags onto the rack. (see Fig 5).
8. When the Timer beeps to indicate the cooking time is done, use tongs to
remove the cooked food bags (see Fig 6).
ASSMBLY BEFORE USE
1312
g.1
g.5
g.2
g.3
g.6
g.4

ASSEMBLY BEFORE USE:
1. Place the Sous Vide Oven Base on a sturdy, level surface (see Fig 1).
2. Remove the Lid, using the Handles on each side, lifting straight up.
Place on the counter (see Fig 2).
3. Place the Rack in the Sous Vide Oven Water Tank.
4. Fill the Tank with warm water (below the cooking temperature) in-
between the Minimum Fill Line and the Maximum Fill Line (see Fig 3).
5. Replace the Lid and insert the plug into the outlet (see Fig 4).
6. Press the Power Button and follow directions for either Simple Set
Sous Vide Cooking or use the Simple Set Control Panel following to
set Time and Temperature.
7. When the Timer beeps indicating the water is at the correct temperature,
add the filled food bags onto the rack. (see Fig 5).
8. When the Timer beeps to indicate the cooking time is done, use tongs to
remove the cooked food bags (see Fig 6).
ASSMBLY BEFORE USE
1312
g.1
g.5
g.2
g.3
g.6
g.4

15
SIMPLE SET CONTROL PANEL
1514
THE SIMPLE SET CONTROL PANEL houses the electronic platform
for the operation controls of the Sous Vide Oven. You can choose to
follow the easy Simple Set Sous Vide Cooking steps for preset times
and temperatures, or adjust the settings to suit your own preference.
Simple Set Sous Vide Cooking:
1: Follow the Assembly
instructions to prepare the
Oven for cooking.
2: Press the Power Button to
turn ON. The Display will ash
a preset temperature of 140°F
and a preset cooking time of
four (4:00) hours.
3: Follow the Step-by-Step
Operating Instructions to
complete the cooking process.
4: Enjoy!
1. POWER BUTTON
Easy On/O button.
2. TIMER/TEMP BUTTON
Press to select times and
temperatures as desired.
3. — BUTTON
decrease time and/or
temperature
4. + BUTTON
increase time and/or
temperature
5. °F/°C BUTTON
Press the Button to
choose between
Celsius and Fahrenheit
displays.
6. START/STOP BUTTON
Starts and/or Stops the
action of the Oven
7. DISPLAY CLOCK
Indicates Time and
Temperature readings
VARIABLE TIMES & TEMPERATURES
1. Press the Power Button to turn ON. The Display will ash a preset
temperature of 140°F and a preset cooking time of four (4:00) hours.
2. Adjust the desired temperature. Press the + and — Buttons to set the desired
temperature (minimum temperature setting allowed is 100°F/maximum
temperature setting allowed is 200°F).
3. Adjust the desired cooking time. Press the Time/Temp Button. The Timer
display will ash. Press the + and — Buttons to set the desired time in fteen
(15) minute increments. (minimum time setting allowed is 00:30 minutes/
maximum time setting allowed is 72:00 hours).
1 2 3 4 5 6
7

15
SIMPLE SET CONTROL PANEL
1514
THE SIMPLE SET CONTROL PANEL houses the electronic platform
for the operation controls of the Sous Vide Oven. You can choose to
follow the easy Simple Set Sous Vide Cooking steps for preset times
and temperatures, or adjust the settings to suit your own preference.
Simple Set Sous Vide Cooking:
1: Follow the Assembly
instructions to prepare the
Oven for cooking.
2: Press the Power Button to
turn ON. The Display will ash
a preset temperature of 140°F
and a preset cooking time of
four (4:00) hours.
3: Follow the Step-by-Step
Operating Instructions to
complete the cooking process.
4: Enjoy!
1. POWER BUTTON
Easy On/O button.
2. TIMER/TEMP BUTTON
Press to select times and
temperatures as desired.
3. — BUTTON
decrease time and/or
temperature
4. + BUTTON
increase time and/or
temperature
5. °F/°C BUTTON
Press the Button to
choose between
Celsius and Fahrenheit
displays.
6. START/STOP BUTTON
Starts and/or Stops the
action of the Oven
7. DISPLAY CLOCK
Indicates Time and
Temperature readings
VARIABLE TIMES & TEMPERATURES
1. Press the Power Button to turn ON. The Display will ash a preset
temperature of 140°F and a preset cooking time of four (4:00) hours.
2. Adjust the desired temperature. Press the + and — Buttons to set the desired
temperature (minimum temperature setting allowed is 100°F/maximum
temperature setting allowed is 200°F).
3. Adjust the desired cooking time. Press the Time/Temp Button. The Timer
display will ash. Press the + and — Buttons to set the desired time in fteen
(15) minute increments. (minimum time setting allowed is 00:30 minutes/
maximum time setting allowed is 72:00 hours).
1 2 3 4 5 6
7

STEP-BY-STEP INSTRUCTIONS
STEP-BY-STEP INSTRUCTIONS
1716
1
After assembly and setting the time and temperature, press the Start/
Stop Button. The Oven will preheat the water to the Set Temperature.
(The display will show the increasing water temperature.)
2
When the water reaches the Set Temperature, the Oven will beep three
(3) times. Remove the Lid up and away from your face. Use tongs to
place the lled food bags onto the Rack. Replace the Lid.
3
Press the Start/Stop Button. The cooking time will begin to countdown.
4
When the cooking time has elapsed, the Oven will beep three (3) times.
Oven will automatically turn OFF.
5
To remove the cooked food bags, lift the Lid up and away from your
face. Be aware that warm steam may escape. Use tongs to remove
cooked food bags. Allow the Water Tank and Base to cool completely
before cleaning (see“Maintenance” for instructions).
NOTE: In the event of a temporary power outage during cooking, the
Oven will resume the cooking process if it is powered ON again within
thirty (30) minutes.
STEP-BY-STEP OPERATING INSTRUCTIONS
STEP-BY-STEP OPERATING INSTRUCTIONS
1716

STEP-BY-STEP INSTRUCTIONS
STEP-BY-STEP INSTRUCTIONS
1716
1
After assembly and setting the time and temperature, press the Start/
Stop Button. The Oven will preheat the water to the Set Temperature.
(The display will show the increasing water temperature.)
2
When the water reaches the Set Temperature, the Oven will beep three
(3) times. Remove the Lid up and away from your face. Use tongs to
place the lled food bags onto the Rack. Replace the Lid.
3
Press the Start/Stop Button. The cooking time will begin to countdown.
4
When the cooking time has elapsed, the Oven will beep three (3) times.
Oven will automatically turn OFF.
5
To remove the cooked food bags, lift the Lid up and away from your
face. Be aware that warm steam may escape. Use tongs to remove
cooked food bags. Allow the Water Tank and Base to cool completely
before cleaning (see“Maintenance” for instructions).
NOTE: In the event of a temporary power outage during cooking, the
Oven will resume the cooking process if it is powered ON again within
thirty (30) minutes.
STEP-BY-STEP OPERATING INSTRUCTIONS
STEP-BY-STEP OPERATING INSTRUCTIONS
1716

FOOD PREP & COOKING GUIDE
FOOD PREP & COOKING GUIDE
1918
FOOD PREP & COOKING GUIDE
1918
FOOD PREP & COOKING GUIDE
The art of sous vide cooking is truly an art.It is simple in nature, yet this
cooking method is often used by gourmet chefs to prepare the most complex,
rich entrées and vegetables. Because the foods are cooked at low temperatures for
longer times, the texture and avors are authentically and naturally good-for-you
and avorful. Beef, poultry, sh and pork are fork-tender when done, with rich and
inviting textures. Vegetables retain all their nutrients when cooked sous vide, so
many of the natural sugars are retained, oering delightfully sweet and nutritious
side dishes. In fact, everything about sous vide says, “naturally good-for you!”
The following Cooking Chart, along with our favorite Hints & Tips, will help
determine how you’ll prep food and how long and at what temperature you’ll
want to cook your foods for safety and avor. Because temperatures are low and
the cooking times are extended, be sure to follow all safety precautions. Enjoy!
Sous Vide Oven Cooking Chart
BEEF Cook Temp Cook Time Chef’s Finish
Filet or Steak
rare 120° - 135°F 1 hour Sear in hot skillet/top with butter
medium 140°F 1 hour Sear in hot skillet/top with butter
well-done 160°F 1 hour Sear in hot skillet/top with butter
Tri tip Roast 140°F 6-8 hours Sear all sides when done. Slice thinly.
Prime rib roast 140°F 6-14 hours Sear all sides when done. Slice thickly.
PORK Cook Temp Cook Time Chef’s Finish
Boneless or Chop
medium 144°F 1-1.5 hours Sear in hot skillet/top with
butter & herbs
well-done 160°F 1-1.5 hours Sear in hot skillet/top with
butter & herbs
POULTRY Cook Temp Cook Time Chef’s Finish
Chicken breast 150°F 1-1.5 hours Splash olive oil in skillet/sear all sides
Chicken dark
meat 167°F 1-3 hours Splash olive oil in skillet/sear all sides

FOOD PREP & COOKING GUIDE
FOOD PREP & COOKING GUIDE
1918
FOOD PREP & COOKING GUIDE
1918
FOOD PREP & COOKING GUIDE
The art of sous vide cooking is truly an art.It is simple in nature, yet this
cooking method is often used by gourmet chefs to prepare the most complex,
rich entrées and vegetables. Because the foods are cooked at low temperatures for
longer times, the texture and avors are authentically and naturally good-for-you
and avorful. Beef, poultry, sh and pork are fork-tender when done, with rich and
inviting textures. Vegetables retain all their nutrients when cooked sous vide, so
many of the natural sugars are retained, oering delightfully sweet and nutritious
side dishes. In fact, everything about sous vide says, “naturally good-for you!”
The following Cooking Chart, along with our favorite Hints & Tips, will help
determine how you’ll prep food and how long and at what temperature you’ll
want to cook your foods for safety and avor. Because temperatures are low and
the cooking times are extended, be sure to follow all safety precautions. Enjoy!
Sous Vide Oven Cooking Chart
BEEF Cook Temp Cook Time Chef’s Finish
Filet or Steak
rare 120° - 135°F 1 hour Sear in hot skillet/top with butter
medium 140°F 1 hour Sear in hot skillet/top with butter
well-done 160°F 1 hour Sear in hot skillet/top with butter
Tri tip Roast 140°F 6-8 hours Sear all sides when done. Slice thinly.
Prime rib roast 140°F 6-14 hours Sear all sides when done. Slice thickly.
PORK Cook Temp Cook Time Chef’s Finish
Boneless or Chop
medium 144°F 1-1.5 hours Sear in hot skillet/top with
butter & herbs
well-done 160°F 1-1.5 hours Sear in hot skillet/top with
butter & herbs
POULTRY Cook Temp Cook Time Chef’s Finish
Chicken breast 150°F 1-1.5 hours Splash olive oil in skillet/sear all sides
Chicken dark
meat 167°F 1-3 hours Splash olive oil in skillet/sear all sides

FOOD PREP & COOKING GUIDE
FOOD PREP & COOKING GUIDE
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Hints & Tips for Sous Vide Cooking
* The thickness of meat, poultry and fish will determine the length of cooking
time. Use an instant-read thermometer after removing from the cooking bag to
guarantee that a safe-food temperature is indicated.
* Food safety in handling and cooking is always a priority. When unsure of
doneness, add 30 minutes to the cook time to pasteurize eggs and/or poultry.
* Searing after cooking gives foods a crispy texture and an appealing visual
picture. When meat is done, toss butter into a smoking-hot skillet and quickly
sear the cooked meat for 30 seconds on each side. This gives the meat a caramel
color and an appetizing outer appearance.
* Some tough cuts of beef and pork can be cooked sous vide to tender
perfection in 4 to 24 hours. Sear quickly when done and serve with root
vegetables.
* Vegetables will cook faster if they are thinly sliced or cut in small pieces; or if
left whole, they will take more time to become tender. Either way, the natural
sweetness and full nutrient value adds to the delight in sous vide vegetables.
* Fruit can be cooked sous vide to make toppings, purees, syrups and such.
Cook for 2-2½ hours at 160°F and cool in the bag before using.
Water Displacement Method
1. Fill a large plastic container with cool water.
2. Prep your food to be cooked and place food in a BPA-free
plastic freezer bag. Do not seal.
3. Slowly immerse the food-lled bag into the water. This
will force the air out as the bag is immersed.
4. Continue immersing the bag until just before the water
reaches the top of the bag.
5. With the bag still immersed as much as possible, close
or zip to seal, forcing out all remaining air as much as
possible.
FISH Cook Temp Cook Time Chef’s Finish
Filet or steak 122°F 45 -1 hour Sear in hot butter for 30 seconds
EGGS Cook Temp Cook Time Chef’s Finish
Poached 150°F 1-2 hours Semi-soft to hard-cooked
VEGETABLES Cook Temp Cook Time Chef’s Finish
Green Vegetables 180°F 5 - 20 min Toss w/ olive oil, kosher salt
& toasted nuts
Root Vegetables 180°F 1.5-3 hours Quarter/toss in mustard butter
& herbs
* To prep meat, poultry and fish before cooking, add seasonings or rubs before
bagging. Vacuum seal or use the Water Displacement Method to remove the
water from the bag before cooking (see following).
* To avoid the cooked protein that surfaces in sous vide chicken and fish, called
“albumin,” brine the chicken or fish for one hour in lightly salted water, drain
and pat dry.
* ALWAYSuse a BPA-free vacuum-sealed bag when cooking foods more than 8
hours.
* Use a vacuum-sealed bag or use the “Water Displacement Method” for foods
cooked fewer than 8 hours.