Kuchef SVS550 - Cooking Time and Thickness Guide

16
After Sales Support
Telephone: 1300 663 907
Email: customercare
@
winplus.com.au
The table below shows recommended temperature and cooking times. They are only a
guide and may differ according to individual preference. The thickness of the food you’re
cooking will determine the cooking time.
Food Temperature (°C) Cooking Time Thickness (cm)
BEEF & LAMB
Tenderloin, Sirloin
Scotch llet, T/Bone,
Rump
Lamb cutlets, Backstrap
Lamb leg
Game meats
50°C or higher
50°C or higher
50°C or higher
56°C or higher
50°C or higher
2 hrs
2 hrs
1 hr
8 hrs
6cm
3cm
3cm
3-5cm
PORK
Pork belly
Pork chop
Pork ribs
70°C or higher
60°C or higher
70°C or higher
8 hrs
4 hrs
8 hrs
5cm
POULTRY
Chicken breast
Chicken breast with bone
Chicken thigh
Chicken thigh with bone
Chicken Maryland
Duck breast
75°C
75°C
75°C
75°C
75°C
60°C or higher
2 hrs
3 hrs
1 hr
2 hrs
4 hrs
3 hrs
4cm
5cm
3cm
4cm
5cm
3-5cm
WHITE FISH
Snapper, Barramundi,
Flathead
OILY FISH
Snapper, Barramundi,
Flathead
45°C or higher
Bao
OILY FISH
45°C or higher
1 hr
1 hr
EGGS
Poached
Hard Cooked
63°C
71°C
1 hr
1 hr
-
-
VEGETABLES & FRUIT
Vegetables
Fruit
85°C
75°C
1 hr
1 hr
1-4cm
1-4cm
WARNING: Product that is held in the Sous Vide for longer than 6 hours, should not be
refrigerated then reheated as it poses a potential health risk.