Cooling And Storage - LA VAGUE SOUS-CHEF Mode D'emploi

Eggs
Eggs soft (fast)
Eggs soft (slow)
Eggs hard
scrambled eggs
These tables are for guidance only. If larger or smaller foods are used, the cooking times should
be adjusted accordingly.
Please note that pregnant and immunocompromised persons should avoid foods that are not
pasteurised during cooking due to low temperature.
Tips for achieving the best sous-vide results while ensuring the highest possible food safety:
Always use fresh and high quality food
Cool food for storage before use at 5°C or below (preferably 3°C).
When preparing food, always use separate cutting boards and knives for raw meat, vegetables
and cookware.
Make sure that the Sous Vide Garer SOUS CHEF has reached the desired temperature before
placing the vacuum bags filled with food in the water bath.
Cook the food for at least the minimum cooking time shown in the table.
Ensure that foods cooked below the pasteurization level (54.5°C) are suitable for raw
consumption.
5.5

Cooling and storage

If you wish to store your cooked food in a refrigerator or freezer, please observe the following
rules:
Bring the food you are cooking down to fridge temperature or a lower temperature as soon as
possible by dipping the food (still vacuum packed) in an iced water bath to double the
minimum cooking time and lower the core temperature to 5°C or less. If necessary, cool the
water further with more ice cubes.
Rapid cooling for storage is more important with Sous-Vide-gegarten foods than with
conventionally cooked foods, as vacuum packaging, lack of oxygen and low cooking
Amount Temperature
1 - 12
1 - 12
1 - 12
5
33
75 °C
63,5 °C 45 min. - 1,5 hours
71 °C 45 min. - 1,5 hours
75 °C
Duration
15 – 18 min.
20 min.