Haws SVS-1000 - Page 38

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Turkey Breast, bone in
2.75
7
146 or higher
63.5 or higher
4 hrs
6-8 hrs
Turkey Breast, boneless
2
5
146 or higher
63.5 or higher
2.5 hrs
4-6 hrs
Duck Breast
1
2.5
146 or higher
63.5 or higher
90 min
4-6 hrs
Dark Meat
Chicken Leg or Thigh, bone in
165-176
74-80
4 hrs
6-8 hrs
Chicken Thigh, boneless
1
2.5
165-176
74-80
2 hrs
4-6 hrs
Turkey Leg or Thigh
165-176
74-80
8 hrs
10 hrs
Duck Leg
165-176
74-80
8 hrs
18 hrs
Split Game Hen
2.75
7
150 or higher
65.5 or higher
6 hrs
8 hrs
SEAFOOD
Fish
Tuna, Halibut, Snapper, Sole,
Salmon, Trout, Mackerel
0.5-1
1.25-2.5
126 or higher
52 or higher
20 min
30 min
1-2
2.5-5
126 or higher
52 or higher
30 min
40 min
Crustaceans, Mollusks
Lobster
1
2.5
140
60
45 min
60 min
Scallops
1
2.5
140
60
40 min
60 min
Shrimp
jumbo
jumbo
140
60
30 min
40 min
VEGETABLES
Root
Carrots, Parsnips, Potato,
Turnips, Celery Root, Beets
up to 1
up to 2.5
183
84
1-2 hrs
4 hrs
1-2
2.5-5
183
84
2.5 hrs
4 hrs
Tender
Asparagus, Broccoli, Corn,
Cauliflowers, Eggplant,
Onions, Green Beans, Fennel,
Squash, Fresh Peas
up to 1
up to 2.5
183
84
30 min
1.5 hrs
FRUIT
Firm
Apple, Pear
up to 1
up to 2.5
183
84
45 min
2 hrs
Soft
Peach, Apricot, Plum, Mango,
Papaya, Nectarine, Berries
up to 1
up to 2.5
183
84
30 min
1 hr
EGGS
3
Soft-cooked in shell (quick)
large
large
167
75
15 min
18 min
Soft-cooked in shell (slow)
large
large
146
63.5
45 min
1.5 hrs
Hard-cooked in shell
large
large
160
71
45 min
1.5 hrs
Pasteurized in shell
large
large
135
57
1.25 hrs
2 hrs
Scrambled (5 eggs)
large
large
167
75
20 min
20 min
1
Thickness measurements are based on the thickest section of the food and measured through the vacuum-sealed
pouch. Cooking times are for foods starting at refrigerator temperature. Add 15 minutes if starting from frozen.
2
Tough cuts of meat will heat through to serving temperature in the same time as tender cuts. We recommend longer
cooking times for lean, tough cuts to tenderize them.
3
Eggs cooked in the shell should not be sealed in cooking pouches.