Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. If you're pregnant, elderly or sick you should use extra caution. Even though the temperatures are lower than the FDA recommended temperatures, sous vide is a widely accepted cooking method because the cooking times are generally long enough for "pasteurization" to make your food safe. Please use caution when cooking below the FDA recommended temperatures, you can always adjust your protein temperatures to what the the FDA recommends.
Additionally, because Suvie uses a broiler to finish your proteins, most of your proteins internal temperature will rise 5-10 degrees after you sous vide cook it. Because we always recommend this broiling step, this is why some of our recommended temperatures and times are on the lower side when compared to other sous vide methods. We always recommend broiling your Suvie proteins or finishing them with a sear in a pan.
Steak, Lamb, Duck
Ground Beef or Pork
*Cook for 30 mins, per 1 inch of thickness
*Cut in half **Cut into 1 inch cubes
We recommend adding salt to the starch pan before cooking for best results. For reference, the starch pan is 1.5 L and we recommend adding 1 Tbsp of salt.
Meals for purchase may vary based on availability. Time savings are estimates and not a guarantee.Some images simulated and some servings suggested with finishing steps and consumer supplied additional ingredients. 50% off Trying Suvie offer only applies to first week's meal order and does not apply to the Suvie appliance. *Additional shipping and handling charges may apply see terms and conditions for details.Features subject to change on final product.Patents Pending. Copyright 2017 - 2019, Suvie.