Loading ...
Loading ...
Loading ...
7
Sous Vide Chart
FOOD AND DONENESS TEMPERATURE TIME
Steak (1 to 1 1/4-inch thick, 1-2 lbs)
Medium-rare
130°–135°F (54°–57°C) 1 to 4 hours
Medium
140°F (60°C) 1 to 4 hours
Medium-well
150°F (66°C) 1 to 4 hours
Well-done
155°F (68°C) 1 to 4 hours
Pork
Tenderloin, medium, 1.5–2 lbs.
145°F (63°C) 2 to 4 hours
Loin, medium, 2–3 lbs.
150°F (66°C) 3 to 4 hours
Boneless chops, medium, 3/4-inch thick
140°F (60°C) 1 to 2 hours
Bone-in chops, medium, 1-inch thick
145°F (63°C) 1 to 2 hours
Chicken, boneless white meat
(5 to 6 ounces)
Very soft and juicy
140°F (60°C) 1 to 3 hours
Tender and juicy
150°F (66°C) 1 to 3 hours
Firm and juicy
160°F (71°C) 1 to 3 hours
Chicken, boneless dark meat
(5 to 6 ounces)
Tender and juicy
167°–170°F (75°–77°C) 1 1/2 to 3 hours
NOTES:
• Add pre-heated water to the slow cooker. The unit should only be
used to maintain water to the desired temperature.
• For thicker meat, chicken, and fish, cooking time will be longer.
• Visit www.foodsafety.gov or fsis.usda.gov for more information on
safe internal cooking temperatures.
Using the HOLD TEMP feature to Sous Vide is a no-fail method of cooking
sealed food in a precisely temperature-controlled water bath, ensuring
that food is evenly cooked throughout and reducing the chance of over-
or undercooking. See page 5 to set temperature and HOLD TEMP time.
The HOLD TEMP feature in TEMP mode allows your slow cooker to be
used a variety of new ways. Use your slow cooker to braise, simmer,
make yogurt, reheat foods, even keep fondue warm and so much more.
Recommended Temperatures Probe Placement
Chocolate Fondue
90
°
–100
°
F (32
°
–38
°
C)
In chocolate
mixture
Cheese Fondue Varying temperatures based
on type of cheese
Mozzarella 130°F (54°C) In cheese mixture
Cheddar 150°F (66°C) In cheese mixture
Parmesan 180°F (82°C) In cheese mixture
Poaching 180°–190°F (82°–88°C) In liquid
Yogurt Making
180°F (82°C) for 30 minutes.
Cool. Reduce to 110°F (43°C)
6 to 10 hours
In milk
Simmering 180°–190°F (82°–88°C) In mixture
Braising Check chart on page 6 In thickest part
of meat
Reheating Leftovers
and Casseroles
160°F (71°C) In leftovers or
casserole
HOLD TEMP Chart
Loading ...
Loading ...
Loading ...