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Using Non-Pressure Cooking Smart Programmes
Sous Vide Cooking Guidelines
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature*
Minimum
Cooking
Time*
Maximum
Cooking
Time*
Beef and Lamb
Tender Cuts:
Tenderloin,
cutlets, sirloin,
rib-eye, rump,
T-bone, chops
2–5 cm
Rare
50 °C
1 hour
4 hours
Medium-rare
54 °C
1.5 hours
4 hours
Tougher Cuts:
Blade, chuck,
shoulder,
shanks, game
meats
4–6 cm
Medium
60 °C
1.5 hours
4 hours
Medium-well
63 °C
1.5 hours
4 hours
Poultry
Chicken Breast
3–5 cm
Soft and Juicy
63 °C
1.5 hours
4 hours
Traditionally
firm
69 °C
1 hour
4 hours
Chicken Thigh
3–5 cm
Juicy and
tender
74 °C
1 hour
4 hours
Off-the-bone
tender
74 °C
4 hours
8 hours
Chicken Leg
5–7 cm
Juicy and
Tender
74 °C
2 hours
7 hours
Duck Breast
3–5 cm
Soft and Juicy
64 °C
2 hours
4 hours
Pork
Belly
3–6 cm
Traditionally
firm
82 °C
10 hours
22 hours
Ribs
2–3 cm
Off-the-bone
tender
59 °C
10 hours
22 hours
Chops
2–4 cm
Pink and juicy
57 °C
1 hour
4 hours
White
throughout
and juicy
64 °C
1 hour
4 hours
