16
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.