45
Using Non-Pressure Cooking Smart Programmes
Food
Recommended
Thickness
Expected
“Doneness”
Cooking
Temperature*
Minimum
Cooking Time*
Maximum
Cooking Time*
Fish and Seafood
Fish
2–3 cm
Soft and
buttery
43°C
10 minutes
30 minutes
Translucent /
starts to flake
46°C
20 minutes
45 minutes
Medium-rare
52°C
20 minutes
45 minutes
Medium, dry
54°C
20 minutes
45 minutes
Well-done,
crumbly
57°C
20 minutes
45 minutes
Shrimp
–
Traditionally
firm
60°C
30 minutes
45 minutes
Lobster Tail
–
Soft and
buttery
60°C
–
1 hour
Scallops
–
Soft and
buttery
60°C
30 minutes
30 minutes
Eggs
Eggs
Large / Extra
Large
Runny
60°C
–
45 minutes
Soft-boiled
62°C
–
45 minutes
Medium-boiled
65°C
–
1 hour
Hard-boiled
73.9°C
–
1 hour
Fruits and Vegetables
Fruits
–
–
83.9°C
15 minutes
2 hours
Vegetables
–
–
83.9°C
45 minutes
2.5 hours
Cooking times and temperatures are recommendations only. Always follow a
trusted recipe.
CAUTION
Cooking times are a recommendation only. Always use a meat thermomete to ensure
the internal temperature reaches a safe minimum temperature. Refer to the USDA’s
Safe Minimum Internal Temperature
Chart for more information.
