11
SOUS-VIDE COOKING CHART
Food
Temperature Cooking Time* Notes
Beef steaks-
(NY Strip; sirloin,
tenderloin, ribeye,
T-Bone)
Rare:
118°F – 130°F
(48 – 55 °C)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
Rare:
1 hour – 2 ½ hrs.
Medium:
1 ½ hrs. – 3 ½ hrs.
Well Done:
2 – 4 hrs.
Be aware that if
you want to cook
your steak rare
then do not leave
it in the water
for longer than 2
hours. Bacterial
growth occurs
after 2 hours and
your risk of illness
increases.
Pork Chops or
Lamb chops- bone
in and boneless
(Ribeye, loin)
Rare:
118°F – 130°F
(48 – 55 °C)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
Rare:
1 hour – 2 ½ hrs.
Medium:
1 ½ hrs. – 3 ½ hrs.
Well Done:
2 – 4 hrs.
We recommend
cooking your
chops to 135F-
this makes a very
tender and juicy
chop.
Chicken parts-
bone-in or boneless
(breast, leg, wing,
thigh)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
Medium:
2 – 4 hrs.
Well done:
3 – 5 hrs.
Boneless chicken
will cook faster
than bone-in.
*Cooking time will start after the water has reached cooking temperature.
CARE AND CLEANING
This product contains no user serviceable parts. Refer service to qualified service
personnel.
CLEANING
IMPORTANT
:
Never immerse the jack, wire, or handle of the temperature
probe or cooking base in water or other liquids.
1.
Always unplug and allow to completely cool before cleaning.
2. Remove temperature probe. To clean the probe, wipe only the metal probe end
with a cloth dampened with warm water and dish soap. Dry thoroughly.