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13
Sous Vide Temperature and Time Guide continued
Note:
• Longer cooking times may result in an
altered texture of finished foods.
• These times and temperatures are
guidelines. Further cooking may be
required to achieve desired result.
• All thicknesses are measured once the food
has been vacuum sealed.
• Thinner cuts of meat will cook more
quickly.
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
3-5cm
3-5cm
3-5cm
3-5cm
5-7cm
3-5cm
FISH:
Lean fish
Fatty fish
47°C or higher
47°C or higher
1 hour
1 hour
Up to 1 hour
Up to 1 hour
3-5cm
3-5cm
SHELLFISH:
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
2-4cm
4-6cm
2-4cm
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
1-5cm
1-5cm
Note:
Holding time represents the longest suggested period the food can remain in the
Sunbeam Duos unit before the texture starts to change.
Summary of Contents for Duos MU4000
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