Loading ...
Loading ...
Loading ...
15
COOKING TIME AND TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE
Note: The below temperature and time are guidelines only and will depend on the size of the
meat. Further cooking may be required to achieve the desired result.
FOOD TEMPERATURE TIME NOTES
TEMPERATURE PROBE
BEEF ROAST 1 - 3kg
Tough Cuts:
Chuck, brisket, shank,
round
82°C–90°C 10-36 hours The longer you can cook
these cuts of meat the
more tender they will be.
Tender Cuts:
Prime rib, tenderloin,
strip loin
Rare:
45°C-50°C
Medium-Rare:
55°C-60°C
Medium:
60°C-65°C
Medium-Well
65°C-70°C
Well Done
70°C +
6-12 hours Cooking time will vary
depending on the size of
the roast. Do not cook
a roast at a temperature
lower than 55°C.
PORK ROASTS 1 – 3kg
Tough Cuts:
Shoulder or blade; can
be bone in or boneless
82°C–90°C 10-36 hours The longer you can cook
these cuts of meat the
more tender they will
become.
Tender Cuts:
Tenderloin, loin, rib and
ham
Medium:
55°C-65°C
Well Done:
65°C–70°C
6-12 hours Cooking time will vary
depending on the size of
the roast. Do not cook
a roast at a temperature
lower than 55°C.
WHOLE CHICKEN
Up to 2.5 kg.
60°C–77°C 4-8 hours The chicken will start to
fall apart if left in the unit
longer than 8 hours.
LAMB RACK
Up to 1kg.
Rare:
60°C
Medium-Rare:
60°C-65°C
Medium:
70°C
Medium-Well
75°C
2 hours approx The chicken will start to
fall apart if left in the unit
longer than 8 hours.
Loading ...
Loading ...
Loading ...