Heritage 023760 - Page 14

13
Food Thickness Cooking
Outcome
Cooking
Temperature
Cooking
Time
(Minimum)
Cooking
Time
(Maximum)
Chops 0.5-2” /
2-5 cm
Rare
126°F / 52°C 1 hour 3 hours
Medium Rare
131°F / 55°C 2 hours 5 hours
Medium
140°F / 60°C 1 hour 4hours
Poultry
Chicken breast
with bone
1-2” / 3-5 cm
180°F / 82°C 2 hours 7 hours
Chicken breast
without bone
1-2” / 3-5 cm
148°F / 64°C 1 hour 5 hours
Chicken thigh
with bone
1-2” / 3-5 cm
180°F / 82°C 2 hours 7 hours
Chicken thigh
without bone
1-2” / 3-5 cm
148°F / 64°C 1 hour 4 hours
Chicken legs
2-3” / 5-7 cm
180°F / 82°C 2 hours 7 hours
Duck breast
1-2” / 3-5 cm
148°F / 64°C 2 hours 4 hours
Fish and Seafood
Fish 0.5-1.5” /
2-3 cm
Very lighlty
cooked
113°F / 45°C
45 min
Lightly
cooked
122°F / 50°C
Medium
Rare
131°F / 55°C
Shrimp
0.5-2” / 2-5 cm
Juicy and
cooked
through
140°F / 60°C 30 min
Lobster tail
1.6-2.4” / 4-6 cm
N/A 140°F / 60°C 1 hour
Scallops
0.8-1.6” / 2-5 cm
N/A 140°F / 60°C 30 min
Eggs
Runny 144°F / 62°C
45 min
Just set 150°F / 66°C
Medium 155°F / 68°C
Soft boiled 164°F / 73°C
Fruit & Vegetables
Vegetables 185°F / 85°C 1 hour 3 hours
Fruits 185°F / 85°C 45 min 2 hours
*All thicknesses are measured once the food has been vacuum sealed.