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SOUS-VIDE COOKING TIME RECOMMENDATIONS
FOOD TYPE DONENESS
COOKING
TEMPERATURE
THICKNESS
COOKING TIME
(min) Max
VEGETABLES
Root vegetables
(Carrots, parnships,
potatoes, turnips, beets,
etc)
- 85°C - 1h 4h
Tender vegetables
(Asparagus, Broccoli, Corn,
cauliower, eggplants,
squash, etc)
- 85°C - 30 min 1h30
FRUIT
Firm
(apple / pear)
85°C - 45 min 2h
Soft
(Peach, Apricot, Plum,
Mango, Papya, Netarine,
berries)
85°C - 30 min 1h
EGGS
Runny 62°C 45 min
Poached just
set
65°C 45 min
Medium
poached
68°C 45 min
Hard-boiled 73°C 45 min
• The cooking time and temperatures suggested are provided as a
guideline.
• The thicker the meat, the longer the required cooking time.
• You may wish to adjust the cooking time depending on the thickness
of your food.
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