Breville Sous Vide and Vacuum Sealer: A Beginner's Guide

Quick answer

Start by filling a large pot or container with water, clip your Breville sous vide circulator to the side, and set the temperature for your food. Season and vacuum seal the food, then submerge it fully once the water reaches temperature. Cook for the recommended time, chill or sear as needed, and clean the circulator after each use.

Set up your sous vide water bath correctly

Place the circulator in a tall pot or heat-safe container deep enough to cover the minimum water line. Clip it securely so the intake and outflow are not blocked. Fill with enough water to cover the food once submerged, but leave headroom so water does not overflow when you add bags. A pot that is too wide can cause temperature swings; choose one that fits the circulator snugly without touching the bottom.

• Use a container that holds at least 2–3 times the volume of your food.
• Clip the circulator so the water line sits between the min and max marks.
• Cover the pot with foil or a lid to reduce evaporation on long cooks.

Vacuum seal food for sous vide

For most sous vide cooking, you want a tight seal with minimal air. If you are using a vacuum sealer, follow the manufacturer's instructions for your model. For moist foods, fold a paper towel inside the bag near the seal to absorb liquid that could prevent a proper seal. If you do not have a vacuum sealer, use the water displacement method: place food in a zip-top bag, lower it into the water, and let the pressure push air out before sealing.

• Keep the sealing edge dry and free of crumbs or liquid.
• Do not overfill bags; leave space for expansion and circulation.
• For delicate foods, use a lower vacuum pressure if your sealer allows it.

Choose time and temperature for common foods

Sous vide cooking times depend on thickness and desired doneness. As a starting point, cook steak at 130°F (54°C) for 1–4 hours, chicken breast at 145°F (63°C) for 1–4 hours, and vegetables at 183°F (84°C) for 1–2 hours. Thicker cuts need more time to reach temperature, but very long cooks can change texture. Always verify doneness with a probe thermometer if you are unsure.

• Steak: 130°F for medium-rare, 1–4 hours.
• Chicken: 145°F for juicy breast, 1–4 hours.
• Vegetables: 183°F until tender, 1–2 hours.

Cook, chill, and finish

Once the water reaches the set temperature, lower the sealed bags in and make sure they are fully submerged. If they float, clip them to the side or add a weight. After cooking, you can serve immediately, or chill in an ice bath and refrigerate for later. To finish, pat the food dry and sear in a hot pan for color and crust. Do not sear straight from the bag without drying, or the food will steam instead of brown.

• Keep bags from overlapping too much for even circulation.
• Ice bath for 15–20 minutes if not eating right away.
• Dry the surface before searing for a better crust.

Clean and maintain your equipment

After each use, unplug the circulator and let it cool. Remove the sleeve and wash it with warm soapy water, then rinse and dry. Wipe the main body with a damp cloth; do not immerse it. For the vacuum sealer, wipe the sealing bar and gaskets, and check the gaskets for wear. Regular cleaning prevents odors and keeps seals reliable.

• Never put the circulator's electrical parts in water.
• Dry all parts completely before storing.
• Replace vacuum sealer gaskets if they become brittle or cracked.

Step-by-step sous vide and vacuum sealing process

1. Fill and set up the water bath: Place the circulator in a pot, clip it securely, and fill with water to the correct level. Set the temperature and let it preheat. Checkpoint: The water should be within the min and max marks, and the circulator should not touch the bottom.
2. Season and seal the food: Season the food, then vacuum seal it or use the water displacement method with a zip-top bag. Keep the seal area clean and dry. Common mistake: Overfilling the bag or leaving liquid near the seal, which can cause leaks.
3. Submerge and cook: Once the water is at temperature, lower the bags in and ensure they are fully submerged. Cook for the recommended time based on thickness and food type. Checkpoint: If bags float, clip them to the side or add a weight.
4. Chill or finish: If not serving immediately, transfer bags to an ice bath, then refrigerate. To serve, dry the food and sear or grill for color. Common mistake: Searing wet food, which steams instead of browns.
5. Clean and store: Unplug the circulator, let it cool, and clean the sleeve and probe. Wipe the vacuum sealer and check gaskets. Dry everything before storing. Next step: Store bags and containers together so your next cook is quick to set up.

Product facts

• The HydroPro™ Plus: The HydroProTM Plus features a digital needle probe that displays the core temperature of the food in real-time, enabling delta cooking. You can monitor the exact internal temperature without opening the bag, which helps you hit your target doneness more precisely.
• The HydroPro™ Plus: Data is stored on-board and can be transferred to the HACCP Manager App via Bluetooth for easy logging of all your sous vide cooks. If you need to track cooking records for safety or consistency, the app logging saves you from manual note-taking.