Sous-Vide Cooking Time Recommendations; Fish & Seafood; Meat; Poultry - TEFAL MULTICOOK & STIR IH Manual

SOUS-VIDE COOKING TIME RECOMMENDATIONS

FOOD TYPE
FISH & SEAFOOD
Salmon
Scallops
Tiger shrimps
MEAT (Beef, Lamb, etc)
Tender cuts,
tenderloin, chops,
cutlets
Lamb roast or leg
Flank steak, brisket
POULTRY (Chicken, Duck, turkey, etc)
Chicken breast
without bone
Chicken Tights
without bone
Chicken Tights with
bone
PORK
Pork Roast
Pork Spare Ribs
Pork Belly
COOKING
DONENESS
TEMPERATURE
Medium
Medium
Medium
Medium
Medium well
Well done
Medium
Medium well
Medium
well done
medium
well done 71°C- 80°C
well done
THICKNESS
60°C 2 cm
60°C
60°C
60°C 2-4 cm
66°C 2-4 cm
71°C 2-4 cm
> 60°C 7 cm
> 60°C 2-3 cm
60°C 2.5cm
64°C 2.5cm
64°C 1 pc
82°C 1 pc
60°C 5 cm
7 cm
85°C 5 cm
COOKING TIME
(min)
20 min
- 40 min
- 30 min
1h
1h
1h
10h
8h
1h25
1h
2h
2h
12h
12h
5h
EN
Max
40 min
60 min
40 min
4h
4h
4h
20h
20h
2-4h
5h
4-6h
6h
20h
20h
8h
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