25
Fish, 140–170 g
Very lightly cooked, medium-rare and tender 43°C–49°C 30 to 40 minutes
Medium, tender and flaky 50°C–54°C 30 to 40 minutes
Well-done, firm and flaky 57°C–60°C 30 to 40 minutes
Vegetables
Asparagus spears 85°C 10 minutes
Beetroot, cut into 5 cm pieces 85°C 2 1/2 to 3 hours
Broccoli (small florets) 85°C 30 to 40 minutes
Carrots, cut into 5 cm pieces 85°C 30 to 45 minutes
Cauliflower (small florets) 85°C 1 to 1 1/2 hours
Cherry or grape tomatoes, halved 85°C 20 to 30 minutes
Corn-on-the-cob 85°C 30 to 45 minutes
Mushrooms, halved 91°C 1 hour
Onions, cut into 5 cm pieces 85°C 1 to 1 1/2 hours
Potatoes, cut into 5 cm pieces 85°C 2 to 2 1/2 hours
Spinach leaves 85°C 5 minutes
Squash, cut into 5 cm pieces 85°C 1 to 1 1/2 hours
Tomatoes, halved 85°C 20 to 30 minutes
Fruits
Apples, halved and cored 85°C 1 1/2 hours
Pears, halved and cored 85°C 1 1/2 hours
FOOD AND EXTENT OF COOKING TEMPERATURE TIME
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