Cooking Temperatures and Times
Food item
Thickness Temp. (°C)
Time
Stand
Beef, veal, lamb, game
Fillets, chops, rib-eye, T-bone,
sirloin, porterhouse (tender
cuts)
1-2cm
49+
1 hour
Up to 6 hours
2-5cm
49+
2 hours
Up to 8 hours
Flank, neck, thigh, shoulder,
shank
4-6cm
49+
8 hours Up to 10 hours
Pork
Pork breast
3-6cm
82
10 hours Up to 12 hours
Spareribs
2-3cm
59
10 hours Up to 12 hours
Cutlets
2-4cm
56+
4 hours
Up to 6 hours
Pork loin
5-7cm
56+
10 hours Up to 12 hours
Poultry
Chicken breast with bone
3-5cm
82
2 hours
Up to 3 hours
Boneless chicken breast
3-5cm
64
1 hour
Up to 2 hours
Chicken thigh with bone
3-5cm
82
1.5 hours Up to 3 hours
Boneless chicken thigh
3-5cm
64
1 hour
Up to 2 hours
Chicken drumstick
5-7cm
82
2 hours
Up to 3 hours
Duck breast
3-5cm
64
2 hours
Up to 2 hours
Fish
Lean and oily fish
3-5cm
47+
1 hour
Up to 1 hour
Shellfish
Shrimps
2-4cm
60
1 hour
Up to 1 hour
Lobster tail
4-6cm
60
1 hour
Up to 1 hour
Scallops
2-4cm
60
1 hour
Up to 1 hour
Vegetables
Root vegetables
1-5cm
83+
1 hour
Up to 2 hours
Crisp vegetables
1-5cm
83+
1 hour
Up to 2 hours
•
Meat thinner than specified will cook faster.
Summary of Contents for KA9SOUSVIDA
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