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SSVS 1000 A1
NOTE
Please note that poultry may only be eaten when it is thoroughly cooked to
avoid the danger of a salmonella infection .
Cooking times
Food to be
cooked
Cooking tem-
perature
Cooking time
Thickness
Beef fillet, pork
chops
≥ 49°C
1–6 hours
1–2 cm
Beef steaks
≥ 49°C
2–8 hours
4–5 cm
Neck of beef, leg
of lamb, game
≥ 49°C
8–24 hours
4–6 cm
Pork belly
82°C
10–12 hours
3–6 cm
Pork ribs
59°C
10–12 hours
2–3 cm
Pork chops
≥ 56°C
4–8 hours
2–4 cm
Pork joints
≥ 56°C
10–12 hours
5–7 cm
Chicken breast
(with bones)
85°C
2–6 hours
3–5 cm
Chicken breast fillet
72°C
1–4 hours
3–5 cm
Chicken wings
85°C
2–6 hours
3–5 cm
Chicken drumstick
85°C
2–6 hours
5–7 cm
Duck breast
65°C
3–8 hours
3–5 cm
Fish (lean)
≥ 47°C
1–2 hours
3–5 cm
Fish (oily)
≥ 47°C
1–2 hours
3–5 cm
Shrimps
60°C
1 hour
2–4 cm
Lobster tail
60°C
1 hour
4–6 cm
Scallops
60°C
1 hour
2–4 cm
Root vegetables
≥ 83°C
1–2 hours
1–5 cm
Tender vegetables
≥ 83°C
1–2 hours
1–5 cm
NOTE
►
The information provided here is merely a guideline!
The cooking time depends on the thickness and texture of the food . The times
given are approximate . Try out various cooking times and temperatures until
you achieve the result you want . The thicknesses stated refer to vacuum-
packed foods . Thinner foods generally require shorter cooking times .
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