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Recommended Air Sous-Vide Guide

Food

Quantity

Rack

Position

Temp.

(°C)

Time

Min.

Target

Max.

Beef Steaks

25 mm thick

400 - 480 g

2

55

-

2.5 hr.

3 hr.

Chicken

Breasts

115 - 170 g

2

65

-

2 hr.

3 hr.

Thighs (bone in)

170 - 225 g

2

70

-

4 hr.

6 hr.

Salmon

25 mm thick

140 - 200 g

2

60

-

2 hr.

2.5 hr.

Vegetables

Asparagus

80 g / 6 ea

160 g / 12 ea

2

85

20 min.

30 min.

45 min.

Potatoes

13 mm diced

up to 1 kg

2

90

-

2 hr.

-

Carrots

13 mm diced

up to 500 g

2

90

1.5 hr.

2 hr.

3 hr.