Black+Decker MCD900BBD Use And Care Manual page 13

SOUS VIDE COOKING CHART
Food
Beef steaks-
(NY Strip; sirloin,
tenderloin, ribeye,
T-Bone)
Pork Chops or
Lamb chops- bone
in and boneless
(Ribeye, loin)
Chicken parts-
bone-in or boneless
(breast, leg, wing,
thigh)
Salmon: 4 oz.
or larger
*Cooking time will start after the water has reached cooking temperature.
Temperature
Rare:
118°F – 130°F
(48 – 55 °C)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
Rare:
118°F – 130°F
(48 – 55 °C)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
Medium:
130°F – 150°F
(55 – 65 °C)
Well Done:
150°F – 160°F
(65 – 70 °C)
115°F (46°C)
Cooking Time*
Rare:
1 hour – 2 ½ hrs.
Medium:
1 ½ hrs. – 3 ½ hrs.
Well Done:
2 – 4 hrs.
Rare:
1 hour – 2 ½ hrs.
Medium:
1 ½ hrs. – 3 ½ hrs.
Well Done:
2 – 4 hrs.
Medium:
2 – 4 hrs.
Well done:
3 – 5 hrs.
Thin Fillets:
30-45 minutes
Thick Fillets:
45-60 minutes
Notes
Be aware that if
you want to cook
your steak rare
then do not leave
it in the water
for longer than 2
hours. Bacterial
growth occurs
after 2 hours and
your risk of illness
increases.
We recommend
cooking your
chops to 135F-
this makes a very
tender and juicy
chop.
Boneless chicken
will cook faster
than bone-in.
Longer cook
times can result
in mushy texture.
Remove immedi-
ately after cooking
is finished.
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