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Recommended Air Sous-Vide Guide

Food

Quantity

Rack

Position

Temp.

(°F)

Time

Min.

Target

Max.

Beef Steaks

1” thick

14 - 17 oz.

2

135

-

2.5 hr.

3 hr.

Chicken

Breasts

4 - 6 oz.

2

150

-

2 hr.

3 hr.

Thighs (bone in)

6 - 8 oz.

2

155

-

4 hr.

6 hr.

Salmon

1” thick

5 - 7 oz.

2

140

-

2 hr.

2.5 hr.

Vegetables

Asparagus

2.8 oz. / 6 ea

5.6 oz. / 12 ea

2

185

20 min.

30 min.

45 min.

Potatoes

1/2" diced

up to 36 oz.

2

200

-

2 hr.

-

Carrots

1/2" diced

up to 18 oz.

2

200

1.5 hr.

2 hr.

3 hr.