PolyScience SousVide Professional User manual

Includes:
•Temperature Scale
For Eggs
•Reference Table For
Sous Vide Cooking
•Traditional Vs Sous Vide
Beef Comparison
110-499 08/15/2011
TEMPERATURE REFERENCE GUIDE
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6600 W. Touhy Ave. • Niles, IL. 60714 USA
1 800 229 7569 • 1 847 647 0611
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).
FREQUENTLY ASKED QUE S T IONS

EGG TEMPERATURE SCALE BEEF COMPARISON
134.5°F / 57°C
Still basically raw
cook for 2 hours
to pasteurize.
140°F / 60°C
White just set but
looks ghostly and
breaks as soon as
you touch it.
145.5°F / 63°C
The yolk is creamy but
not set and the white
is 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.
143.5°F / 62°C
The perfect egg to
put on toast. The
white is soft and the
egg yolk still liquid.
147°F / 64°C
Yolk fully set
but very creamy.
White firmer.
151°F / 66°C
Whites not as
nice as 65°.
154.5°F / 68°C
Yolk more granular.
167°F / 75°C
Hard bodied.
Egg Temperature Scale and Beef Comparison Courtesy of www.cookingissues.com
Perfect Doneness Throughout
Crust
Over
Perfect
Under
Crust
Perfect
TEMPERATURE REFERENCE TABLE
This table is only meant to serve as 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.
FOOD
Tenderloin
Rib Eye Steak
Strip Steak
Porterhouse Steak
Brisket
Veal Shank
Lamb Saddle
Pork Belly
Ribs
Chicken Breast
Duck Breast
Chicken Thighs
Foie Gras
Salmon Filet
Cod Filet
Halibut
Shrimp
Lobster
Scallops
Root - Whole
(Beets, Carrots, Potatoes, etc.)
Root - Cut
(Beets, Carrots, Potatoes, etc.)
Bulb - Whole
(Onions, Shallots etc.)
Squash - Cut
Artichoke Hearts
Peach Wedges
Pear Wedges
Apple Slices
Soft Poached Egg
Crème Anglaise
COOKING TEMP
138°F / 59°C
138°F / 59°C
138°F / 59°C
138°F / 59°C
147°F / 64°C
167°F / 75°C
141°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
134°F / 56°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 / 62.7°C
179.6°F / 82°C
TIME
60 Mins.
60-120 Mins.
60-120 Mins.
60-120 Mins.
48 Hrs.
12-24 Hrs.
90 Mins.
24-48 Hrs.
24-48 Hrs.
60 Mins.
60 Mins.
90 Mins.
35-55 Mins.
20 Mins.
20 Mins.
20 Mins.
15-20 Mins.
15-35 Mins.
15-35 Mins.
45-90 Mins.
20-30 Mins.
90 Mins.
30 Mins.
45-75 Mins.
15-20 Mins.
25-45 Mins.
45-90 Mins.
60 Mins
20 Mins.
THICKNESS
3in. / 7.6cm.
1in. / 2.5cm.
1in. / 2.5cm.
1in. / 2.5cm.
1.5in / 3.8cm.
1.5in / 3.8cm.
1in. / 2.5cm.
2in. / 5cm.
2in. / 5cm.
2in. / 5cm.
2in. / 5cm.
1in. / 2.5cm.
1in. / 2.5cm.
1in. / 2.5cm.
1in. / 2.5cm.
1in. / 2.5cm.
1in. / 2.5cm.
2in. / 5cm.
1in. / 2.5cm.
2in. / 5cm.
1in. / 2.5cm.
1.5in. / 3.8cm.
1.5in. / 3.8cm.
1.5in. / 3.8cm.
1in. / 2.5cm.
Large Size
LAMB
PORK
POULTRY
FISH
SHELLFISH
VEGETABLES
FRUITS
EGGS IN SHELL
CUSTARDS
BEEF