Sous Vide Temperature And Time Guide - Sunbeam Duos MU4000 Instruction/Recipe Booklet

Sous Vide Temperature
and Time Guide
The below table is a guide to setting the temperatures and times for your cooking. You may
need to adjust for your individual tastes.
Cooking temperatures for Meat (Beef, Lamb and Pork):
RARE: 49°C
MEDIUM RARE: 56°C
MEDIUM: 60°C
MEDIUM WELL: 65°C
WELL: 71°C and up
Cooking temperatures for Poultry:
WITH BONE: 82°C
WITHOUT BONE: 64°C
Cooking temperature for Fish:
RARE: 47°C
MEDIUM RARE: 56°C
MEDIUM: 60°C
General temperature for Vegetables:
83°C -87°C
FOOD
BEEF & LAMB
Tender Cuts
Tenderloin, cutlets, sirloin,
rib eye, rump, T-bone
Tougher Cuts
Blade, chuck, leg of lamb,
shoulder, shanks, game
meats
PORK:
Belly
Ribs
Pork Chops
Pork Roast
12
COOKING COOKING
TEMPERATURE
49°C or higher
49°C or higher
49°C or higher
82°C 10 hours
59°C 10 hours
56°C or higher
56°C or higher 10 hours
HOLDING TIME
TIME (after cooking)
1 hour Up to 6 hours
2 hours Up to 8 hours
8 hours Up to 10 hours
Up to 12 hours
Up to 12 hours
4 hours Up to 6 hours
Up to 12 hours
THICKNESS
1-2cm
2-5cm
4-6cm
3-6cm
2-3cm
2-4cm
5-7cm