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Cooking
Sous Vide Cooking Chart
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature*
Minimum
Cooking
Time*
Maximum
Cooking
Time*
Fish and Seafood
Fish
2–3 cm /
½”–1½”
Soft and
buttery
43°C / 110°F 10 minutes 30 minutes
Translucent /
starts to ake
46°C / 115°F 20 minutes 45 minutes
Medium-rare 52°C / 125°F 20 minutes 45 minutes
Medium, dry 54°C / 130°F 20 minutes 45 minutes
Well-done,
crumbly
57°C / 135°F 20 minutes 45 minutes
Shrimp –
Traditionally
rm
60°C / 140°F 30 minutes 45 minutes
Lobster Tail –
Soft and
buttery
60°C / 140°F 1 hour 1 hour
Scallops –
Soft and
buttery
60°C / 140°F 30 minutes 30 minutes
Eggs
Eggs
Large / Extra
Large
Runny 60°C / 140°F – 45 minutes
Soft boiled 63°C / 145°F – 45 minutes
Medium
boiled
66°C / 151°F – 1 hour
Hard boiled 73.9°C / 165°F – 1 hour
Fruits and Vegetables
Fruits – – 83.9°C / 183°F 15 minutes 2 hours
Vegetables – – 83.9°C / 183°F 45 minutes 2.5 hours
* Cooking times and temperatures are recommendations only. Always refer to
a trusted recipe.
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