requires around one hour to reach 58 °C,
while a 5 cm-thick one needs around four
hours.
Monitor the first cooking session to ensure
the parameters below suit your cooking
habits and cookware. You can change these
parameters depending on your personal
preferences.
Food type
Cooking
method
Preparation
level
Thickness /
amount of
food
Core temp /
cooking
temp (°C)
Cooking time
(min)
Beef - steak
Sous Vide
rare
2 cm
50 - 54
45 - 210
4 cm
120 - 210
6 cm
180 - 210
medium
2 cm
55 - 60
45 - 240
4 cm
120 - 240
6 cm
180 - 240
done
2 cm
61 - 68
45 - 240
4 cm
120 - 240
6 cm
180 - 240
Chicken -
breast
Sous Vide
well-done
200 - 300 g
64 - 72
45- 60
Poach
well-done
68 - 74
35 - 45
Chicken - leg
Poach
well-done
200 - 300 g
78 - 85
30 - 60
Pork - steak
Sous Vide
well-done
2 cm
60 - 66
35 - 60
Pork - tender‐
loin
Sous Vide
well-done
4 - 5 cm
62 - 66
60 - 120
Lamb fillet
Sous Vide
medium
2 cm
56 - 60
35 - 60
well-done
64 - 68
40 - 65
Saddle of lamb
(without bones)
Sous Vide
medium
200 - 300 g
56 - 60
60 - 120
well-done
64 - 68
65 - 120
Salmon
Sous Vide
translucent
2 cm
46 - 52
20 - 45
3 cm
46 - 52
35 - 50
Poach
translucent
2 cm
55 - 68
20 - 35
3 cm
55 - 68
25 - 45
Tuna
Sous Vide
translucent
2 cm
45 - 50
35 - 50
Shrimps
Sous Vide
translucent
1 - 2 cm
50 - 56
25 - 45
ENGLISH
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