Sensio CRUX Instruction Manual page 16

Sous Vide Temperature and Time Chart
FISH
Tender 104°F / 40°C
Tender and Flaky 122°F / 50°C
Well Done 140°F / 60°C
Seasoning Suggestions: Lemon Slices, Dill, Lemon Thyme
EGGS
Soft Boiled 146°F / 63°C
Hard Boiled 150°F / 65°C
Poached 142°F / 61°C
MIN
25min
25min
25min
MIN
45min
45min
45min
16
40min
40min
40min
50min
50min
50min
MAX
1hrs
1hrs
1hrs
MAX
1hrs
1hrs
1hrs