TEFAL MULTICOOK & STIR IH - Sous-Vide Cooking Time Recommendations; Fish & Seafood; Meat; Poultry

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SOUS-VIDE COOKING TIME RECOMMENDATIONS
FOOD TYPE DONENESS
COOKING
TEMPERATURE
THICKNESS
COOKING TIME
(min) Max
FISH & SEAFOOD
Salmon Medium 60°C 2 cm 20 min 40 min
Scallops Medium 60°C - 40 min 60 min
Tiger shrimps Medium 60°C - 30 min 40 min
MEAT (Beef, Lamb, etc)
Tender cuts,
tenderloin, chops,
cutlets
Medium 60°C 2-4 cm 1h 4h
Medium well 66°C 2-4 cm 1h 4h
Well done 71°C 2-4 cm 1h 4h
Lamb roast or leg > 60°C 7 cm 10h 20h
Flank steak, brisket > 60°C 2-3 cm 8h 20h
POULTRY (Chicken, Duck, turkey, etc)
Chicken breast
without bone
Medium 60°C 2.5cm 1h25 2-4h
Medium well 64°C 2.5cm 1h 5h
Chicken Tights
without bone
Medium 64°C 1 pc 2h 4-6h
Chicken Tights with
bone
well done 82°C 1 pc 2h 6h
PORK
Pork Roast medium 60°C 5 cm 12h 20h
Pork Spare Ribs well done 71°C- 80°C 7 cm 12h 20h
Pork Belly well done 85°C 5 cm 5h 8h