oneConcept 10028903, Manual

Page: 13 / 36

13
EN
COOKING TEMPERATURE AND
TIME GUIDELINES
Food Temperature Time Thickness
Tenderloin, cutlets ≥49 °C 1-6 hours 1-2 cm
Rib eye, T-bone ≥49 °C 2-8 hours 4-5 cm
Blade, chuck, leg of lamb ≥49 °C 8-24 hours 4-6 cm
Pork belly 82 °C 10-12 hours 3-6 cm
Pork ribs 59 °C 10-12 hours 2-3 cm
Pork chops ≥56 °C 4-8 hours 2-4 cm
Pork roast ≥56 °C 10-12 hours 5-7 cm
Chicken breast with bone 82 °C 2-6 hours 3-5 cm
Chicken breast withouth
bone 64 °C 1-4 hours 3-5 cm
Chicken thigh with bone 82 °C 2-6 hours 3-5 cm
Chicken thigh without
bone 64 °C 1-4 hours 3-5 cm
Chicken legs 82 °C 2-6 hours 5-7 cm
Duck brest 64 °C 3-8 hours 3-5 cm
Lean fish ≥47 °C 1-2 hours 3-5 cm
Fatty fish ≥47 °C 1-2 hours 3-5 cm
Shrimp 60 °C 1 hours 2-4 cm
Lobster tail 60 °C 1 hours 4-6 cm
Scallops 60 °C 1 hours 2-4 cm
Root vegetables ≥83 °C 1-2 hours 1-5 cm
Tender vegetables ≥83 °C 1-2 hours 1-5 cm
The cooking time depends on the thickness and texture of the food used.
The indicated times are approximate. Test different cooking times and
temperatures until you get the desired result. The indicated thickness refers to
vacuumed food. Thinner foods usually need a shorter cooking time.