Maximum Time - Giles & Posner EK1295 Instruction Manual

Cooking Reference Tables
Meat
Meat Thickness/
Quality
Beef
Sirloin/Fillet/ 2.5 cm / 1 inch
T-Bone/Ribeye 5 cm / 2 inches
Flank Steak/ 2.5 cm / 1 inch
Brisket
Game
Bison 2.5 cm / 1 inch
Venison 2.5 cm / 1 inch
Lamb
Lamb Chops 2.5 cm / 1 inch
5 cm / 2 inches
Leg of Lamb 7.5 cm / 3 inches
Pork
Pork Chops 2.5 cm / 1 inch
5 cm / 2 inches
Baby Back
Ribs
Spare Ribs 7.5 cm / 3 inches
Chicken
Breast 4 cm / 1.5 inches
Thigh
Poultry
Turkey Leg
Duck Leg
Duck Breast 2.5 cm / 1 inch
Confit 5 cm / 2 inches
8
Temperature Setting Minimum Time
Rare – 49 °C
Medium rare – 57 °C
Medium – 60 °C
Well done – 66 °C
55 °C or higher
Medium rare – 55 °C
Medium – 60 °C
Medium rare – 55 °C
Medium – 60 °C
Medium rare – 56 °C
Medium – 60 °C
57 °C
Medium rare – 56 °C
Medium – 60 °C
74 °C
74 °C
64 °C
80 °C
80 °C
80 °C
57 °C+
80 °C
Sous Vide Water Oven
1 hour
2 hours
4 hours
6–8 hours
6–8 hours
2 hours
10 hours
2 hours
4 hours
6 hours
12 hours
2 hours
2 hours
8 hours
8 hours
3 hours
8 hours
Maximum
Time
8 hours
8 hours
24 hours
24 hours
24 hours
4 hours
48 hours
6 hours
12 hours
30 hours
6 hours
6 hours
10 hours
10 hours
8 hours
18 hours