32
5.4
Cooking times
Meat
Thickness
Temperature
Duration
Filet (lamb or beef)
25 mm
Select cooking point
1
–
4 hours
Back (lamb or beef)
50 mm
Select cooking point
2
–
5 hours
Roast roast / leg of lamb
70 mm
56,5 °C
10
–
48 hours
rib
50 mm
60 °C
8
–
48 hours
pork fillet
38 mm
56,5 °C
1,5
–
8 hours
pork loin roast
70 mm
71 °C
–
80°C
12
–
30 hours
venison fillet
58 °C
20 min.
–
1,5 hours
stag's back
58 °C
25 min.
–
1,5 hours
wild boar's back
60 °C
30 min.
–
2 hours
chicken breast fillet
50 mm
60 °C
45 min. - 4 hours
chicken thighs
65 °C
1,5 - 6 hours
turkey
80 °C
8 - 10 hours
duck breast fillet
Select cooking point
1 - 3 hours
leg of duck
65 °C
1,5 hours
Some types of meat (especially red meat, lamb, duck breast...) must be fried quickly in a pan
after vacuum cooking in order to obtain a nice caramelization.
Fish
Thickness
Temperature
Duration
Low fat fish
12,5 mm
Select cooking point
15 - 45 min.
Fatty fish
25 mm
Select cooking point
20 - 45 min.
lobster
59 °C
15 - 25 min.
scallop
23 mm
47 °C
30 - 45 min.
prawns
jumbo
50 °C
30 - 45 min.
Fruit & Vegetables
Diameter
Temperature
Duration
root vegetables
< 50 mm
84 °C
1 - 4 hours
Tender vegetables
< 50 mm
84 °C
45 min. - 1,5 hours
fruits
< 50 mm
84 °C
45 min. - 2 hours
Soft fruits
< 50 mm
84 °C
30 min. - 1 hours
