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Food Recommended
Thickness
Expected Doneness Cooking
Temperature
Minimum
Cooking Time
Maximum
Cooking Time
Beef & Lamb
Tender Cuts:
Tenderloin, cutlets,
sirloin, rib eye, rump,
T-bone, chops
2–5 cm/  Rare 122°F/50°C 1 hour 4 hours
Medium-rare 129°F/54°C 1.5 hours 4 hours
Tougher Cuts:
Blade, chuck, shoulder,
shanks, game meats
4–6 cm/1   Medium 140°F/60°C 1.5 hours 4 hours
Medium-well 145°F/63°C 1.5 hours 4 hours
Poultry
Chicken Breast 3–5 cm/1–2” Soft and juicy 145°F/63°C 1.5 hours 4 hours
 155°F/69°C 1 hour 4 hours
Chicken Thigh 3–5 cm/1–2” Juicy and tender 165°F/74°C 1 hour 4 hours
Off-the-bone tender 165°F/74°C 4 hours 8 hours
Chicken Leg 5–7cm/2–3” Juicy and tender 180°F/82°C 2 hours 7 hours
Duck Breast 3–5 cm/1–2” Soft and juicy 146°F/64°C 2 hours 4 hours
Pork
Belly   180°F/82°C 10 hours 22 hours
Ribs 2–3 cm/  Off-the-bone tender 138°F/59°C 10 hours 22 hours
Chops 2–4 cm/  Pink and juicy 135°F/57°C 1 hour 4 hours
White throughout and juicy 147°F/64°C 1 hour 4 hours
Fish & Seafood
Fish
2–3 cm/ 
Soft and buttery 110°F/43°C 10 minutes 30 minutes
 115°F/46°C 20 minutes 45 minutes
Medium-rare 125°F/52°C 20 minutes 45 minutes
Medium, dry 130°F/54°C 20 minutes 45 minutes
Well done, crumbly 135°F/57°C 20 minutes 45 minutes
Shrimp  140°F/60°C 30 minutes 45 minutes
Lobster Tail Soft and buttery 140°F/60°C 1 hour 1 hour
Scallops Soft and buttery 140°F/60°C 30 minutes 30 minutes
Eggs
Eggs Large/Extra
Large
Runny 140°F/60°C 45 minutes
Soft boiled 145°F/62°C 45 minutes
Medium boiled 150°F/65°C 1 hour
Hard boiled 140°F/60°C 1 hour
Fruits & vegetables
Fruits 183°F/83.9°C 15 minutes 2 hours
Vegetables 183°F/83.9°C 45 minutes 2 hours
Please note:
Longer cooking times may alter food texture.
Suggested times and temperatures are intended as guidelines; additional
cooking time may be required to achieve desired result.
Cooking Guidelines
All thicknesses in preceding table are measured once the food has been
vacuum sealed.
Thinner cuts of meat will cook faster.
13


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