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COOKING TIME AND TEMPERATURE GUIDE: TEMP PROBE & SOUS VIDE
Note: The below temperature and time are guidelines only and will depend on the size of the
meat. Further cooking may be required to achieve the desired result.
FOOD
TEMPERATURE PROBE
BEEF ROAST 1 - 3kg
Tough Cuts:
Chuck, brisket, shank,
round
Tender Cuts:
Prime rib, tenderloin,
strip loin
PORK ROASTS 1 – 3kg
Tough Cuts:
Shoulder or blade; can
be bone in or boneless
Tender Cuts:
Tenderloin, loin, rib and
ham
WHOLE CHICKEN
Up to 2.5 kg.
LAMB RACK
Up to 1kg.
TEMPERATURE
TIME
82°C–90°C
10-36 hours
Rare:
6-12 hours
45°C-50°C
Medium-Rare:
55°C-60°C
Medium:
60°C-65°C
Medium-Well
65°C-70°C
Well Done
70°C +
82°C–90°C
10-36 hours
Medium:
6-12 hours
55°C-65°C
Well Done:
65°C–70°C
60°C–77°C
4-8 hours
Rare:
2 hours approx
60°C
Medium-Rare:
60°C-65°C
Medium:
70°C
Medium-Well
75°C
15
NOTES
The longer you can cook
these cuts of meat the
more tender they will be.
Cooking time will vary
depending on the size of
the roast. Do not cook
a roast at a temperature
lower than 55°C.
The longer you can cook
these cuts of meat the
more tender they will
become.
Cooking time will vary
depending on the size of
the roast. Do not cook
a roast at a temperature
lower than 55°C.
The chicken will start to
fall apart if left in the unit
longer than 8 hours.
The chicken will start to
fall apart if left in the unit
longer than 8 hours.
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