Moulinex CE 430832, Manual, Page: 21 / 116

21
EN
SOUS-VIDE COOKING TEMPERATURE
Food type Doneness Cooking Temperature
FISH & SEAFOOD
Salmon Medium 60°C
Scallops Medium 60°C
Tiger shrimps Medium 60°C
MEAT
(Beef, Lamb, etc)
Medium 60°C
Medium well 63°C
Well done 71°C
PORK
Well done > 71°C
POULTRY
(Chicken, Duck, Turkey,
etc)
Medium rare 60°C
Medium 60-63°C
Well done 80°C
VEGETABLES & FRUIT
84-87°C
EGGS
Raw egg 60°C
Runny 62°C
Soft cooked 64-75°C
Hard cooked 71°C
Scrambled 75°C
• The temperature chart is provided as a guideline.
• You may want to adjust the temperature depending how done you like your food.