Loading ...
Loading ...
Loading ...
Food type Cooking
method
Preparation
level
Thickness /
amount of
food
Core temp /
cooking
temp (°C)
Cooking time
(min)
Beef - steak Sous Vide rare 2 cm 50 - 54 45 - 90
4 cm 100 - 150
6 cm 180 - 250
medium 2 cm 55 - 60 45 - 90
4 cm 100 - 150
6 cm 180 - 250
done 2 cm 61 - 68 45 - 90
4 cm 100 - 150
6 cm 180 - 250
Chicken -
breast
Sous Vide well-done 200 - 300 g 64 - 72 45- 60
Poach well-done 68 - 74 35 - 45
Chicken -
leg
Poach well-done 200 - 300 g 78 - 85 30 - 60
Pork - steak Sous Vide well-done 2 cm 60 - 66 35 - 60
Pork - ten-
derloin
Sous Vide well-done 4 - 5 cm 62 - 66 60 - 120
Lamb fillet Sous Vide medium 2 cm 56 - 60 35 - 60
well-done 64 - 68 40 - 65
Saddle of
lamb (with-
out bones)
Sous Vide medium 200 - 300 g 56 - 60 60 - 120
well-done 64 - 68 65 - 120
Salmon Sous Vide translucent 2 cm 46 - 52 20 - 45
3 cm 46 - 52 35 - 50
Poach translucent 2 cm 55 - 68 20 - 35
3 cm 55 - 68 25 - 45
Tuna Sous Vide translucent 2 cm 45 - 50 35 - 50
Shrimps Sous Vide translucent 1 - 2 cm 50 - 56 25 - 45
ENGLISH 25
Loading ...
Loading ...
Loading ...