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Using Non-Pressure Cooking Smart Programmes
Sous Vide Cooking Guidelines
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature
Minimum
Cooking Time
Maximum
Cooking Time
Beef and Lamb
Tender Cuts:
Tenderloin,
cutlets, sirloin,
rib-eye, rump,
T-bone, chops
2–5 cm
Rare 50°C 1 hour 4 hours
Medium-rare
54°C
1.5 hours 4 hours
Tougher Cuts:
Blade, chuck,
shoulder,
shanks,
game meats
4–6 cm
Medium 60°C 1.5 hours 4 hours
Medium-well 63°C 1.5 hours 4 hours
Poultry
Chicken Breast 3–5 cm
Soft and Juicy 63°C 1.5 hours 4 hours
Traditionally
rm
69°C 1 hour 4 hours
Chicken Thigh 3–5 cm
Juicy and
tender
74°C 1 hour 4 hours
Off-the-bone
tender
74°C 4 hours 8 hours
Chicken Leg 5–7 cm
Juicy and
Tender
74°C 2 hours 7 hours
Duck Breast 3–5 cm Soft and Juicy 64°C 2 hours 4 hours
Pork
Belly 3–6 cm
Traditionally
rm
82°C 10 hours 22 hours
Ribs 2–3 cm
Off-the-bone
tender
59°C 10 hours 22 hours
Chops 2–4 cm
Pink and juicy 57°C 1 hour 4 hours
White
throughout
and juicy
64°C 1 hour 4 hours
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