User's Manual

17
Sous Vide Cooking Table
Food
Thickness
Cooking
Outcome
Cooking
Temperature
Min.
Cooking
Time
Max
Cooking
Time
Beef
Tender Cuts:
Tenderloin, cutlets, sirloin,
rib eye, rump, T-bone
Tougher Cuts:
Blade, chuck, shoulder,
shanks, game meats
2-5 cm / ½”- 2”
4-6 cm / 1½“- 2½”
Rare
Medium rare
Medium
Well done
50 °C / 122 °F
54 °C / 129 °F
56 °C / 133 °F
60 °C / 140 °F
50 °C / 122 °F
1 hour
1 hour
1 hour
1 hour
8 hours
4 hours
4 hours
4 hours
4 hours
18 hours
Pork
Belly
Ribs
Chops
3-6 cm / 1”- 2½”
2-3 cm / ½”- 1½”
2-4 cm / ½”- 2”
82 °C / 180 °F
59 °C / 138 °F
56 °C / 133 °F
10 hours
10 hours
2 hours
22 hours
22 hours
10 hours
Lamb
Chops 2-4 cm / ½”- 2” Rare
Medium rare
Medium
52 °C / 126 °F
55 °C / 131 °F
60 °C / 140 °F
1 hour
2 hours
1 hour
3 hours
5 hours
4 hours
Poultry
Chicken:
breast with bone
breast without bone
thigh with bone
thigh without bone
legs
Duck Breast
3-5 cm / 1”- 2”
3-5 cm / 1“- 2”
3-5 cm / 1“- 2”
3-5 cm / 1“- 2”
5-7 cm / 2 - 3”
3-5 cm / 1“- 2”
82 °C / 180 °F
64 °C / 146 °F
82 °C / 180 °F
64 °C / 146 °F
82 °C / 180 °F
64 °C / 146 °F
2 hours
1 hour
2 hours
1 hour
2 hours
2 hours
7 hours
5 hours
7 hours
4 hours
7 hours
4 hours
Fish & Seafood
Fish
Shrimp
Lobster Tail
Scallops
2-3 cm / ½”- 1” Very rare, rm
Rare, moist
Medium, dry
Well done, crumbly
43 °C / 110 °F
46 °C / 115 °F
49 °C / 120 °F
54 °C / 130 °F
60 °C / 140 °F
60 °C / 140 °F
60 °C / 140 °F
20 mins
20 mins
20 mins
20 mins
30 mins
1 hour
30 mins
45 mins
45 mins
45 mins
45 mins
1 hour
1 hour
30 mins
Eggs
Runny
Soft boiled
Medium boiled
Hard boiled
60 °C / 140 °F
63 °C / 145 °F
68 °C / 155 °F
74 °C / 165 °F
45 mins
45 mins
45 mins
45 mins
Fruits & Vegetables
Vegetables
Fruits
85 °C / 185 °F
85 °C / 185 °F
1 hour
45 mins
3 hours
2 hours
Sous Vide Time & Temperature Guide