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FOOD
SOUS VIDE
BEEF STEAKS
NY Strip:
Sirloin, tenderloin,
ribeye, T-Bone
PORK & LAMB
CHOPS
Bone in & Boneless:
Ribeye, loin
POULTRY
Bone in or Boneless:
Breast, leg, wing, thigh
TEMPERATURE
TIME
Rare:
Rare:
49°C-54°C
1 - 2 ½ hours
Medium:
Medium:
54°C-65°C
1 ½ - 3 ½ hours
Well Done:
Well Done:
65°C-71°C
2-4 hours
Rare:
Rare:
49°C-54°C
1 - 2 ½ hours
Medium:
Medium:
1 ½ - 3 ½ hours
54°C-65°C
Well Done:
Well Done:
65°C-71°C
2-4 hours
Medium:
Medium:
54°C -65°C
2-4 hours
Well Done:
Well Done:
65°C -71°C
3-5 hours
16
NOTES
Be aware that if you want
to cook your steak rare,
do not leave it in the water
for longer than 2 hours
after the cooking cycle
has ended. Bacterial
growth may occur and risk
of illness increases.
The recommend cooking
temperature for chops is
57°C- this will result in
a very tender and juicy
chop.
Boneless chicken will
cook faster than bone-in.
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