Food
Cooking
Temperature
Cooking
Time
Holding time
(After cooking)
Thickness
Beef & lamb
Tender cuts
Tenderloin, cutlets,
sirloin, rib eye, rump,
t-bone
Tougher Cuts
Blade, chuck, leg
of lamb, shoulder,
shanks, game meats
49°C or higher
49°C or higher
49°C or higher
1 hour
2 hours
8 hours
Up to 6 hours
Up to 8 hours
Up to 10 hours
1-2 cm
2-5 cm
4-6 cm
PORK:
Belly
Ribs
Pork Chops
Pork Roast
82°C
59°C
56°C or higher
56°C or higher
10 hours
10 hours
4 hours
10 hours
Up to 12 hours
Up to 12 hours
Up to 6 hours
Up to 12 hours
3-6 cm
2-3 cm
2-4 cm
5-7 cm
Sous Vide Temperature and Time Guide continued
Food
Cooking
Temperature
Cooking
Time
Holding time
(After cooking)
Thickness
Poultry:
Chicken breast with bone
Chicken breast without bone
Chicken thigh with bone
Chicken thigh without bone
Chicken legs
Duck breast
82°C
64°C
82°C
64°C
82°C
64°C
2 hours
1 hour
1½ hours
1 hour
2 hours
2 hours
Up to 3 hours
Up to 2 hours
Up to 3 hours
Up to 2 hours
Up to 3 hours
Up to 2 hours
3-5 cm
3-5 cm
3-5 cm
3-5 cm
5-7 cm
3-5 cm
Fish:
Lean
fi
sh
Fatty
fi
sh
47°C or higher
47°C or higher
1 hour
1 hour
Up to 1 hour
Up to 1 hour
3-5 cm
3-5 cm
Shell
fi
sh:
Shrimp
Lobster tail
Scallops
60°C
60°C
60°C
1 hour
1 hour
1 hour
Up to 1 hour
Up to 1 hour
Up to 1 hour
2-4 cm
4-6 cm
2-4 cm
Vegetables:
Root vegetables
Tender vegetables
83°C or higher
83°C or higher
1 hour
1 hour
Up to 2 hours
Up to 2 hours
1-5 cm
1-5 cm
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