■ 12 │ GB
│
IE
│
NI
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CY
SSVS 1000 B2
Cooking times
Food to be
cooked
Cooking
temperature
Cooking time Thickness
Beef fillet, pork
chops
≥ 49°C 1–6 hours 1–2 cm
Beef steaks ≥ 49°C 2–8 hours 4–5 cm
Neck of beef, leg
of lamb, game
≥ 49°C 8–24 hours 4–6 cm
Pork belly 82°C 10–12 hours 3–6 cm
Pork ribs 59°C 10–12 hours 2–3 cm
Pork chops ≥ 56°C 4–8 hours 2–4 cm
Pork joints ≥ 56°C 10–12 hours 5–7 cm
Chicken breast
(with bones)
85°C 2–6 hours 3–5 cm
Chicken breast
fillet
72°C 1–4 hours 3–5 cm
Chicken wings 85°C 2–6 hours 3–5 cm
Chicken drum-
stick
85°C 2–6 hours 5–7 cm
Duck breast 65°C 3–8 hours 3–5 cm
Fish (lean) ≥ 47°C 1–2 hours 3–5 cm
Fish (oily) ≥ 47°C 1–2 hours 3–5 cm
Shrimps 60°C 1 hour 2–4 cm
Lobster tail 60°C 1 hour 4–6 cm
Scallops 60°C 1 hour 2–4 cm
Root vegetables ≥ 83°C 1–2 hours 1–5 cm
Tender
vegetables
≥ 83°C 1–2 hours 1–5 cm
NOTE
► The information provided here is merely a guideline!
The cooking time depends on the thickness and texture of the food. The times
given are approximate. Try out various cooking times and temperatures until
you achieve the result you want. The thicknesses stated refer to vacuum-
packed foods. Thinner foods generally require shorter cooking times.
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