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20
COOKING TEMPERATURE AND TIME GUIDELINES
Food
Tenderloin, cutlets
Rib eye, T-bone
Blade, chuck, leg of
lamb
Pork belly
Pork ribs
Pork chops
Pork roast
Chicken breast with
bone
Chicken breast
withouth bone
Chicken thigh with bone
Chicken thigh without
bone
Chicken legs
Duck brest
Lean fish
Fatty fish
Shrimp
Lobster tail
Scallops
Root vegetables
Tender vegetables
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.
Temperature
≥49 °C
1-6 hours
≥49 °C
2-8 hours
≥49 °C
8-24 hours
82 °C
10-12 hours
59 °C
10-12 hours
≥56 °C
4-8 hours
≥56 °C
10-12 hours
82 °C
2-6 hours
64 °C
1-4 hours
82 °C
2-6 hours
64 °C
1-4 hours
82 °C
2-6 hours
64 °C
3-8 hours
≥47 °C
1-2 hours
≥47 °C
1-2 hours
60 °C
1 hours
60 °C
1 hours
60 °C
1 hours
≥83 °C
1-2 hours
≥83 °C
1-2 hours
Time
Thickness
1-2 cm
4-5 cm
4-6 cm
3-6 cm
2-3 cm
2-4 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
3-5 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
2-4 cm
4-6 cm
2-4 cm
1-5 cm
1-5 cm
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