Kogan KA9SOUSVIDA User Manual page 8

Cooking Temperatures and Times
Food item
Beef, veal, lamb, game
Fillets, chops, rib-eye, T-bone,
sirloin, porterhouse (tender
cuts)
Flank, neck, thigh, 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 and oily fish
Shellfish
Shrimps
Lobster tail
Scallops
Vegetables
Root vegetables
Crisp vegetables
•
Meat thinner than specified will cook faster.
Thickness Temp. (°C)
1-2cm 49+
2-5cm 49+
4-6cm 49+
3-6cm 82
2-3cm 59
2-4cm 56+
5-7cm 56+
3-5cm 82
3-5cm 64
3-5cm 82
3-5cm 64
5-7cm 82
3-5cm 64
3-5cm 47+
2-4cm 60
4-6cm 60
2-4cm 60
1-5cm 83+
1-5cm 83+
Time Stand
1 hour Up to 6 hours
2 hours Up to 8 hours
8 hours Up to 10 hours
10 hours Up to 12 hours
10 hours Up to 12 hours
4 hours Up to 6 hours
10 hours Up to 12 hours
2 hours Up to 3 hours
1 hour Up to 2 hours
1.5 hours Up to 3 hours
1 hour Up to 2 hours
2 hours Up to 3 hours
2 hours Up to 2 hours
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 2 hours
1 hour Up to 2 hours