Sous-Vide Cooking Temperature - Moulinex CE 430832 Manual

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.

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
EN
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