Functions; Turning The Unit On; Sous Vide Toolbox - Breville PolyScience the HydroPro Instruction Book

Functions

TURNING THE UNIT ON

1. Press the Power on button (on top of the
immersion circulator) .
2. The immersion
circulator gives you the
possibility to choose
between 4 menus.
a) Sous Vide Toolbox
b) Manual Cooking
c) My Presets
d) Settings

SOUS VIDE TOOLBOX

The Sous Vide Toolbox mode will guide you
to a successful food-safe sous vide cooking
experience. It helps determine the optimal sous
vide cooking and re-heating time for a variety
of foods.
The thermal conductivity (heat transfer)
characteristics of proteins are different for every
type of food. The Sous Vide Toolbox uses the
guided inputs to calculate the time it takes at a
given temperature, thickness and shape for the
item to reach a core temperature and additional
time for different levels of pasteurization.
This takes the guesswork out of determining
the optimum cooking time at a certain
temperature. It also provides guidance as to
the time required to reach the selected level of
pathogen reduction, and whether your choice of
temperature and time is considered safe.
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Under this mode, you will be able to select:
1. Food type: Beef, Poultry, Pork, Lamb, Eggs,
Fish, Shellfish, Foie Gras, Vegetable, Fruit,
Custard, Legumes, Lentils and Yoghurt.
2. Cut Type: Differentiates between 'Tender
Cut' and 'Tough Cut' (depending of food
type selected)
3. Food Shape: the selection is different
depending on the type of food selected. For
example, if beef is selected, the food shape
will be: steak, medallion, rib rack with bones,
short rib squares, cylinder, sphere, cube
4. Thickness: between a range of 3/16" to 3"
(5mm to 127mm)
5. Initial Temperature: Fresh* or Frozen
6. Desired Final Core temperature
(temperature doneness varied depending
on food type).
7. Pasteurization Level: Time to reach core
temperature, additional time to pasteurize
surface, additional time to pasteurize
surface and core
8. Additional tenderness time (only available
for tough Cut Type): The tenderness time
corresponds to the additional time required
for a tough cut (such as shank, shoulder,
belly or brisket) to achieve a tender result.
The time varies depending on the food
type selected.
* Fresh is food that is stored in a fridge
environment at 41°F / 5°C.