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Using Non-Pressure Cooking Smart Programmes
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature
Minimum
Cooking Time
Maximum
Cooking Time
Fish and Seafood
Fish 2–3 cm
Soft and
buttery
43°C 10 minutes 30 minutes
Translucent /
starts to ake
46°C 20 minutes 45 minutes
Medium-rare 52°C 20 minutes 45 minutes
Medium, dry 54°C 20 minutes 45 minutes
Well-done,
crumbly
57°C 20 minutes 45 minutes
Shrimp –
Traditionally
rm
60°C 30 minutes 45 minutes
Lobster Tail –
Soft and
buttery
60°C 1 hour 1 hour
Scallops –
Soft and
buttery
60°C 30 minutes 30 minutes
Eggs
Eggs
Large / Extra
Large
Runny 60°C – 45 minutes
Soft-boiled 62°C – 45 minutes
Medium-boiled 65°C – 1 hour
Hard-boiled 73.9°C – 1 hour
Fruits and Vegetables
Fruits – – 83.9°C 15 minutes 2 hours
Vegetables – – 83.9°C 45 minutes 2.5 hours
Cooking times and temperatures are recommendations only. Always follow a trusted recipe.
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