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The cooking times and temperatures listed below are guidelines to provide you with an initial overview so
that you can prepare the first dishes directly with your Sous Vide Stick LX.20.
Important for sous-vide cooking:
•
If the cooking time is slightly exceeded, the food remains edible.
•
If the meat or fish is still too raw, the temperature must be raised slightly.
•
The thicker the food, the longer the cooking time must be (1 hour per cm at 54 °C).
Meat quick overview
Cooking Stage
Temperature
Rare
51,5 °C
Medium Rare
54,5 °C
Medium
60°C
Medium Well
65,5°C
Well Done
68°C
Beef
Piece of meat
Cooking Stage
Temperature
Cooking time hh:mm
Filet/Roast beef/high rib (3-4 cm)
Rare
51,5°C
01:05
Filet/Roast beef/high rib (3-4 cm)
Medium
58°C
01:20
Filet/Roast beef/high rib (4-5 cm)
Rare
51,5°C
01:45
Filet/Roast beef/high rib (4-5 cm)
Medium
58°C
02:05
Filet/Roast beef/high rib (5-6 cm)
Rare
51,5°C
02:25
Filet/Roastbeef/high rib (5-6 cm)
Medium
58°C
02:50
Porterhouse Steak/Rib Eye Steak (ca. 2.5 cm)
Medium
56-59°C
00:45
Rippen – Short Ribs (1 kg)*
65°C
16:00
Shoulder (1 kg)*
64°C
48:00
Pork
Piece of meat
Cooking Stage
Temperature
Cooking time hh:mm
Filet/Roastbeef (3-4 cm)
Medium
60°C
01:05
Filet/Roastbeef (4-5 cm)
Medium
60°C
01:40
Shoulder/breast (piece)*
80°C
10:00
Ham (piece)*
65°C
20:00
7. Sous-vide cooking chart
* We recommend the use of the original cooking bags from Lava:
https://www.la-va.com/vacuum-sealer-rolls.htm