Hi All,
I been using Anova's sous vide machine for about a week and I've been learning the basics of sous vide. I love the machine and the method. The machine is smooth, very quiet and accurate in terms of temp control. Touch screen works great. Very easy to clean, too. Cooking results so far have been outstanding in every way, and the method is virtually foolproof. I am now preparing dinners via sous vide and freezing them for weeknight meals and in the same bags in which they're cooked. Saves us a lot of time. I also understand why Chef Jacob uses it a lot in his restaurant - it's the perfect cooking method for restaurant application.
Here's a link to a good reference that I've been using for sous vide cooking temps and times courtesy of the sousvidesupreme company's website:
http://www.sousvidesupreme.com/en-us/sousvide_cookingtemperatures.htm