11
Master Culinary
| Sous Vide Model:
X-1100
Cooking with the sous vide
The following provides some general guidelines to setting the temperatures and
times for your sous vide cooking. You can always make adjustments according to
your personal preferences.
Food
Thickness
Cooking
Outcome
Cooking
Temp
Cooking
Time
Cooking
Time
(Minimum) (Maximum)
Beef Tender Cuts
Tenderloin, cutlets,
sirloin, rib eye,
rump, T-bone
0.5"- 2"
Rare
122 °F
1 hour
4 hours
0.5"- 2"
Medium rare
129 °F
1 hour
4 hours
0.5"- 2"
Medium
133 °F
1 hour
4 hours
0.5"- 2"
Well done
140 °F
1 hour
4 hours
Beef Tougher Cuts
Blade, chuck,
shoulder, shanks,
game meats
1.5“- 2.5”
122 °F
8 hours
18 hours
Pork
Belly
1.5“- 2.5”
180 °F
10 hours
22 hours
Ribs
0.5"- 1.5"
138 °F
10 hours
22 hours
Chops
0.5"- 1.5"
133 °F
2 hours
10 hours
Lamb
Chops
0.5”- 2”
Rare
126 °F
1 hour
3 hours
0.5”- 2”
Medium rare
131 °F
2 hours
5 hours
0.5”- 2”
Medium
140 °F
1 hour
4 hours
Chicken
breast with bone
1"- 2"
180 °F
2 hours
7 hours
breast no bone
1"- 2"
146 °F
1 hour
5 hours
thigh with bone
1"- 2"
180 °F
2 hours
7 hours
thigh no bone
1"- 2"
146 °F
1 hour
4 hours
legs
2" -
3”
180 °F
2 hours
7 hours
Poultry
Duck Breast
1"- 2"
146 °F
2 hours
4 hours
Fish / Seafood
Fish
0.5"-
1”
Very light cook
113 °F
45 min
Fish
0.5"-
1”
Light cook
122 °F
45 min
Fish
0.5"-
1”
Medium
131 °F
45 min
Shrimp
140 °F
30 min
Lobster Tail
140 °F
1 hour
Scallops
140 °F
30 min
Eggs
Runny
143 °F
45 min
Just set
150 °F
45 min
Medium
165 °F
45 min
Vegetables
Tender Vegetables:
Asparagus, peas, broccoli, etc.
185 °F
15 min
40 min
Root Vegetables:
Carrots, parsnips, potatoes, etc.
185 °F
1 hour
1 hours
