Sous Vide Cooking Guide; Troubleshooting Tips - GE JXPROBE1 Owner's Manual

Sous Vide Cooking Guide

FOOD TYPE
Beef Steaks (1-1.5" thick)
Flank steak, brisket
Poultry
Pork
Shoulder
Ribs
Fish
Shrimp or scallops
Eggs
Large, whole in shell
Large, whole in shell
Large, whole in shell
Vegetables, Legumes & Fruits
Green vegetables
Root vegetables & potatoes
Fruits

Troubleshooting Tips ...

Save time and money! Review the charts on the following pages first and you may not need to call for service.
Problem Possible Cause
Probe doesn't turn on
Cooktop does not Using wrong cooktop element
enter Precision
Cooking Mode
Cooktop turns off Water level dropped too low
while cooking
Temperature unstable
DONENESS
Medium Rare
Medium
Well
Medium to Well
Medium
Well
Well
Medium
Well
Medium
Well
Medium Rare to Medium
Well
Well
Medium to Well
Well
Firm white, runny yolk, slow
Firm white, firm yolk
RECOMMENDED
TEMPERATURE (°F)
134
140
140
149
140
149
140
140
148
What To Do
Power Button for 3 seconds to turn on.
water periodically to keep probe tip submerged.
Ensure that probe is charged.
the temperature of the water bath uniform and stable.
RECOMMENDED TIME
2 - 3 hrs
1 - 3 hrs
12 - 48 hrs
2 - 3 hrs
1 - 3 hrs
8 - 12 hrs
24 hrs
1 - 3 hrs
8 - 10 hrs
8 - 24 hrs
24 hrs
40 min
13 min
49-2000372 Rev. 0