11
Temperature and Time
The following section provides some general guidelines to setting the
temperatures and times for your sous vide cooking. You can always adjust
according to your personal preferences
FOOD
COOKING
TEMPERATURE
Miniumum
Cooking Time
Maximum
Cooking Time
THICKNESS
BEEF & LAMB
Tender Cuts
Tenderloin, cutlets, sirloin, 49°C or higher
1 hour
Up to 6 hours
1-2cm
rib eye, rump, T-bone
49°C or higher
2 hours
Up to 8 hours
2-5cm
Tougher Cuts
Blade, chuck, leg of lamb,
shoulder, shanks, game
meats
49°C or higher
8 hours
Up to 10 hours
4-6cm
PORK:
Belly
82°C
10 hours Up to 12 hours
3-6cm
Ribs
59°C
10 hours Up to 12 hours
2-3cm
Pork Chops
56°C or higher
4 hours
Up to 6 hours
2-4cm
Pork Roast
56°C or higher
10 hours Up to 12 hours
5-7cm
POULTRY:
Chicken breast with bone
82°C
2 hours
Up to 3 hours
3-5cm
Chicken
breast
without
bone
64°C
1 hour
Up to 2 hours
3-5cm
Chicken thigh with bone
82°C
1½ hours
Up to 3 hours
3-5cm
Chicken thigh without bone
64°C
1 hour
Up to 2 hours
3-5cm
Chicken legs
82°C
2 hours
Up to 3 hours
5-7cm
Duck breast
64°C
2 hours
Up to 2 hours
3-5cm