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Recommended Air Sous-Vide Guide

Food

Quantity

Rack

Position

Temp.

(°F / °C)

Time

Min.

Target

Max.

Beef Steaks

25.4 mm

400 – 480 g

2

135 / 55

-

2.5 h

3 h

Chicken

Breasts

115 – 170 g

2

150 / 65

-

2 h

3 h

Thighs (bone in)

170 –225 g

2

155 / 70

-

4 h

6 h

Salmon

25.4 mm

140 – 200 g

2

140 / 60

-

2 h

2.5 h

Vegetables

Asparagus

80 g / 6 ea

160 g / 12 ea

2

185 / 85

20 min

30 min

45 min

Potatoes

12.7 mm

up to 1 kg

2

200 / 90

-

2 h

-

Carrots

12.7 mm

up to 0.5 kg

2

200 / 90

1.5 h

2 h

3 h