Sous Vide - Instant Pot MAX Series User Manual

Sous Vide - Cooking Guidelines
The following provides general guidelines to setting the temperatures and times for your sous
vide cooking. You can always make adjustments according to your personal preferences.
Food
Beef
Tender Cuts:
Tenderloin, cutlets,
sirloin, rib eye,
rump, T-bone
Tougher Cuts:
Blade, chuck,
shoulder, shanks,
game meats.
Pork
Belly
Ribs
Chops
Lamb
Chops
Poultry
Chicken:
- breast with bone
- breast without bone
- thigh with bone
- thigh without bone
- legs
Duck Breast
Fish & Seafood
Fish
Shrimp
Lobster Tail
Scallops
Eggs
Fruit & Vegetables
Vegetables
Fruits
Cooking
Thickness
Outcome
Rare
2-5 cm/ ½"- 2"
Medium rare
Medium
Well done
4-6 cm/ 1½"- 2½"
3-6 cm / 1"- 2½"
2-3 cm / ½"- 1½"
2-4 cm / ½"- 2"
2-4 cm / ½"- 2" Rare
Medium rare
Medium
3-5 cm / 1"- 2"
3-5 cm / 1"- 2"
3-5 cm / 1"- 2"
3-5 cm / 1"- 2"
5-7 cm / 2 - 3"
3-5 cm / 1"- 2"
Very lightly
2-3 cm / ½"- 1"
cooked
Lightly cooked
Medium
Runny
Just set
Medium
Soft boiled
Cooking Cooking
Temperature Time
(Minimum)
50 °C / 122 °F 1 hour
54 °C / 129 °F 1 hour
56 °C / 133 °F 1 hour
60 °C / 140 °F 1 hour
50 °C / 122 °F 8 hours
82 °C / 180 °F 10 hours
59 °C / 138 °F 10 hours
56 °C / 133 °F 2 hours
52 °C / 126 °F 1 hour
55 °C / 131 °F 2 hours
60 °C / 140 °F 1 hour
82 °C / 180 °F 2 hours
64 °C / 146 °F 1 hour
82 °C / 180 °F 2 hours
64 °C / 146 °F 1 hour
82 °C / 180 °F 2 hours
64 °C / 146 °F 2 hours
45 °C / 113 °F 45 mins
50 °C / 122 °F 45 mins
55 °C / 131 °F 45 mins
60 °C / 140 °F 30 mins
60 °C / 140 °F 1 hour
60 °C / 140 °F 30 mins
62 °C / 144 °F 45 mins
66 °C / 150 °F 45 mins
68 °C / 155 °F 45 mins
73 °C / 164 °F 45 mins
85 °C / 185 °F 1 hour
85 °C / 185 °F 45 mins
Cooking
Time
(Maximum)
4 hours
4 hours
4 hours
4 hours
18 hours
22 hours
22 hours
10 hours
3 hours
5 hours
4 hours
7 hours
5 hours
7 hours
4 hours
7 hours
4 hours
3 hours
2 hours
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