Sunbeam Duos MU4000 Instruction/Recipe Booklet page 15

Sous Vide Temperature and Time Guide continued
FOOD
POULTRY:
Chicken breast with bone
Chicken breast without bone
Chicken thigh with bone
Chicken thigh without bone
Chicken legs
Duck breast
FISH:
Lean fish
Fatty fish
SHELLFISH:
Shrimp
Lobster tail
Scallops
VEGETABLES:
Root vegetables
Tender vegetables
Note: Holding time represents the longest suggested period the food can remain in the
Sunbeam Duos unit before the texture starts to change.
Note:
• Longer cooking times may result in an
altered texture of finished foods.
• These times and temperatures are
guidelines. Further cooking may be
required to achieve desired result.
COOKING COOKING
TEMPERATURE
82°C
64°C
82°C 1½ hours
64°C
82°C
64°C
47°C or higher
47°C or higher
60°C
60°C
60°C
83°C or higher
83°C or higher
• All thicknesses are measured once the food
• Thinner cuts of meat will cook more
HOLDING TIME
TIME (after cooking)
2 hours Up to 3 hours
1 hour Up to 2 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 1 hour
1 hour Up to 2 hours
1 hour Up to 2 hours
has been vacuum sealed.
quickly.
THICKNESS
3-5cm
3-5cm
3-5cm
3-5cm
5-7cm
3-5cm
3-5cm
3-5cm
2-4cm
4-6cm
2-4cm
1-5cm
1-5cm
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