NOD Sous Vide - Page 6

6
EN
Chicken Breast
Soft & juicy
65 °C 1,5-2 h
Traditional & firm
69 °C 1,5-2 h
Chicken Thigh
and Drumstick
Juicy & tender
65 °C 1,5-4,5 h
Falling o the bone
75 °C 1,5-3 h
Steak Cuts
Beef and Lamb
Rare
45-49 °C 1,5-3 h
Medium-rare
54 °C 1,5-3 h
Medium
60 °C 1,5-3 h
Medium-well done
63 °C 1,5-3 h
Pork Chops,
Loin and
Tenderloin
Medium
58-60 °C 1,5-2,5 h
Medium-well done
65-68 °C 1,5-2,5 h
Well done
68-72 °C 1,5-2 h
Fish
(Portioned
fresh fish)
Tender
40 °C 40 min-1 h
Tender & Flaky
50 °C 40 min-1 h
Well done
60 °C 40 min-1 h
COOKING TIME AND TEMPERATURES
Time and temperature will vary from dierent ingredients to dierent
cuts depending on quality, thickness and desired textures.