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Cooking Temperatures & Time
FOOD ITEM
Beef, Veal, Lamb, Game
Fillets, Chops,
Ribeye, T-bone
Sirloin, Porterhouse
(tendercuts)
Flank, Neck, Tigh,
Shoulder, Shank
Pork
Pork Breast
Spareribs
Cutlets
Pork Loin
Poultry
Chicken Breast
with bone
Boneless Chicken
Breast
Chicken Thigh with
bone
Boneless Chicken
Thigh
Chicken Drumstick
Duck Breast
Fish
Lean & Oily Fish
Shellfish
Shrimps
Lobster Tail
Scallops
Vegetables
Root Vegetables
Crisp Vegetables
THICKNESS*
1-2 cm
2-5 cm
4-6 cm
3-6 cm
2-3 cm
2-4 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
3-5 cm
5-7 cm
3-5 cm
3-5 cm
2-4 cm
4-6 cm
2-4 cm
1-5 cm
1-5 cm
TEMP (C°)
TIME
49+
1 hour
49+
2 hours
49+
8 hours
82
10 hours
59
10 hours
56+
4 hours
56+
10 hours
82
2 hours
64
1 hour
82
1.5 hours
64
1 hour
82
2 hours
64
2 hours
47+
1 hour
60
1 hour
60
1 hour
60
1 hour
83+
1 hour
83+
1 hour
STANDING TIME**
Up to 6 hours
Up to 8 hours
Up to 10 hours
Up to 12 hours
Up to 12 hours
Up to 6 hours
Up to 12 hours
Up to 3 hours
Up to 2 hours
Up to 3 hours
Up to 2 hours
Up to 3 hours
Up to 2 hours
Up to 1 hour
Up to 1 hour
Up to 1 hour
Up to 1 hour
Up to 2 hours
Up to 2 hours
pg 4
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