Andrew James AJ000596 Ultimate Sous Vide Package - Manual (Page 10)

10
Food Cooking
Temperature Cooking Time Holding Time
(After cooking) Thickness
Beef and Lamb
1.Tenderloin, cutlets,
sirloin,
2.rib eye, rump, T-bone
3. Blade, chuck, leg of lamb,
shoulder, shanks, game
meats
1. 49˚C or higher
2. 49˚C or higher
3.49˚C or higher
1 Hour
2 Hours
8 Hours
Up to 6 Hours
Up to 8 Hours
Up to 10 Hours
1-2cm
2-5cm
4-6cm
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
3-6cm
2-3cm
2-4cm
5-7cm
Poultry
Chicken breast with bone
Chicken breast fillet
Chicken thigh with bone
Chicken thigh no bone
Chicken legs
Duck breast
82˚C
64˚C
82˚C
64˚C
82˚C
64˚C
2 hours
1 hour
1 ½ 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
1hour
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