Breville Fast Slow GO Instruction Book page 19

What do you need to cook food with the
SOUS VIDE function?
Thick, heat-proof, food safe plastic bags.
Resealable zip-top bags will also work if the
cooking temperature is under 158°F (70°C).
Do I need to vacuum seal?
You do not need to vacuum seal bags for
SOUS VIDE, however, as much air as possible
needs to be removed from the bag, and water
prevented from entering the bag to provide
accurate food results. To use the water
displacement method, place food in a zip-top
bag with a double seal, then lower the bagged
food into a water filled container. Once most of
the air is out of the bag, carefully seal just above
the water line.
Is the lid open or closed?
To ensure consistent cooking temperatures,
the lid must be closed and in the locked
position during the sous vide function.
When do I sear?
You can sear items before or after cooking
with the SAUTÉ/SEAR function. If searing
prior to using the SOUS VIDE function, allow
time for resting and cooling overnight in the
refrigerator.
SOUS VIDE steps:
1. Fill cooking bowl with warm water until it
has reached the MAX line.
To reduce preheat time, start with water
close to your target temperature.
2. Press SOUS VIDE and set temperature and
time as desired. Close lid and press START
to begin heating water.
3. Place the food item or the produce in a
plastic Sous Vide or zip-top bag. If you do
not have specific Sous Vide sealed bag,
we recommend using a double-sealed
zip-top bag. Add aromatics like bay leaves,
rosemary, lemon slices or rind and oil as
desired.
4. When water has reached desired
temperature (machine will beep once),
carefully place bag into the water bath. If
bag floats, place stainless trivet upside down
over the bag to keep it fully submerged.
5. Close the lid and rotate to locked position,
but ensuring the pressure release valve is in
the open position.
6. When cooking time is completed, remove
bag from water bath.
Temperature and Time:
• BEEF FILLET (1 inch thick) – Medium rare –
129°F (54°C) for 1 hour
• CHICKEN BREAST (1 inch thick) – Tender –
149°F (65°C) for 45 minutes
• SALMON FILLET (1 inch thick) – Medium –
122°F (50°C) for 40 minutes
• EGGS – poached egg - 147°F (64°C) for 1 hour
YOGURT
How to use the yogurt shortcut auto program?
Plain Yogurt
Prep time: 10 minutes / Incubation: 5-8 hours
(plus up to 1 hour 30 minutes cooling)
1 quart / 1 Liter whole, homogenized milk
2 tbsp plain yogurt with live and active cultures
STEP 1 – Scald the Milk
Place the cooking bowl in the Fast Slow GO.
Add the milk. Close and lock the lid. Press
YOGURT then press START. The milk will heat
to 182°F (83°C) and hold at the temperature for
10 minutes.
STEP 2 – Cool the Milk
Open the lid and do not press any controls. The
cooling phase will automatically cool the milk to
110°F (43°C). First the word 'COOL' will appear
on the cooker screen.
At the end of the cooling time the cooker will
sound an alert when it has reached the correct
temperature, about 1 hour 30 minutes.
TIP
Cooling the milk with the lid open will result
in a skin forming on top. Removing this skin
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