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14 ∙ Temperature & Time Guides
Time and temperature are critical during the sous vide cooking process. Carefully follow the
Sous Vide Temperature and Time Guide, or recipes, to achieve the safest and best results.
If the food will not be consumed within the allowable holding time, refrigerate your ingredients
until ready to serve.
Temperature and Time Guides
BEEF & LAMB
Tender Cuts
Tenderloin, Cutlets, Sirloin,
Ribeye, Rump, T-Bone
Tougher Cuts: Blade, Chuck, Leg
of Lamb, Shanks, Game Meats
PORK
Belly
Ribs
Pork Chops
Pork Roast
Chicken breast with bone
Chicken breast without bone
Chicken thigh with bone
Chicken thigh without bone
Chicken legs
Duck breast
Lean fish
Fatty fish
SHELLFISH
Shrimp
Lobster tail
Scallops
FISH
Lean fish
Fatty fish
2 hours
1 hour
1½ hours
1 hour
2 hours
2 hours
2 hours
1 hour
1 ½ hours
1 hour
2 hours
2 hours
10 hours
10 hours
4 hours
10 hours
2 hours
1 hour
1 ½ hours
1 hour
1 hour
2 hours
8 hours
Up to 6 hours
Up to 8 hours
Up to 10 hours
1 hour
1 hour
1 hour
2 hours
1 hour
1 ½ hours
1 hour
1 hour
2 hours
1 hour
1 hour
1 hour
2 hours
1 hour
FOOD
120˚F / 49°C or higher
120˚F / 49°C or higher
120˚F / 49°C or higher
180˚F / 82°C
138˚F/ 58°C
133˚F / 56°C or higher
133˚F / 56°C or higher
180˚F / 82°C
147˚F / 64°C
180˚F / 82°C
147˚F / 64°C
180˚F / 82°C
147˚F / 64°C
117˚F / 47°C or higher
117˚F / 47°C or higher
140˚F / 60°C
140˚F / 60°C
140˚F / 60°C
182˚F / 83°C or higher
182˚F / 83°C or higher
COOKING
TEMPERATURE
COOKING
TIME
HOLDING
TIME
½”- ¾”
¾”-2”
1 ½”- 2½”
1¼”- 2½”
¾”-1¼”
¾”-1 ½”
2”- 2¾”
1¼”-2”
1¼”-2”
1¼”-2”
1¼”-2”
2”- 2¾”
1¼”-2”
1¼”-2”
1¼”-2”
¾”-1 ½”
1 ½”- 2½”
¾”-1 ½”
½”-2”
½”-2”
THICKNESS
FOOD
Poultry without bone
Vegetables
RARE
120˚F
117˚F
MEDIUM RARE
133˚F
133˚F
MEDIUM WELL
140˚F
140˚F
WELL
160˚F
180˚F
147˚F
GENERAL COOKING RANGES
181-189˚F
Beef, Lamb and Pork
Fish
Poultry with bone
POULTRY
FISH
INGREDIENTS
Fruits and Vegetables
Baby Food, Soups & Sauces
Shakes & Mixed Drinks
BLENDING QUANTITY
100-200 g
100-200 ml
100-600 ml
TIME
15 seconds
15 seconds
15 seconds
SPEED
5
5
5
GENERAL BLENDING RANGES
Beef, Lamb and Pork
Poultry with bone 49°C
Poultry without bone
Fish
Vegetables 47°C
RARE
120˚F/
117˚F/
MEDIUM RARE
133˚F / 56°C
133˚F / 56°C
MEDIUM WELL
140˚F/60°C
140˚F / °60C
WELL
160˚F / 71°C
180˚F / 82°C
147˚F / 64°C
GENERAL COOKING RANGES
181-189˚F / 82- 87°C
FOOD
NOTE:
• Longer cooking times may result in altered food texture.
• These times and temperatures are guidelines.
• Further cooking may be required to achieve the desired result.
• All thicknesses are measured once the food has been vacuum sealed.
• Thinner cuts of meat will cook more quickly.
Temperature & Time Guides ∙ 15
K46624_20170808_v2.indd 15 8/9/17 5:19 PM
6


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