Sous-Vide Cooking Temperature - TEFAL MULTICOOK & STIR IH Manual

At the end of the cooking time, the multicooker will "beep" three times.
Note: No keep warm function for this function
Food type
FISH & SEAFOOD
Salmon
Scallops
Tiger shrimps
MEAT
(Beef, Lamb, etc)
PORK
POULTRY
(Chicken, Duck,
Turkey, etc)
VEGETABLES &
FRUIT
EGGS
• The temperature chart is provided as a guideline.
• You may want to adjust the temperature depending how done you like
your food.
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SOUS-VIDE COOKING TEMPERATURE

Doneness
Medium
Medium
Medium
Medium
Medium well
Well done
Well done
Medium rare
Medium
Well done
Raw egg
Runny
Soft cooked
Hard cooked
Scrambled
Cooking Temperature
60°C
60°C
60°C
60°C
63°C
71°C
> 71°C
60°C
60-63°C
80°C
84-87°C
60°C
62°C
64-75°C
71°C
75°C