User Manual

44
Smart Programs: Non Air Frying
Sous Vide Cooking Guidelines
Food
Recommended
Thickness
Expected
Doneness
Cooking
Temperature
Minimum
Cooking Time
Maximum
Cooking Time
Beef and Lamb
Tender Cuts:
Tenderloin,
cutlets, sirloin,
rib-eye, rump,
T-bone, chops
2–5 cm / ½”–2”
Rare 122°F / 50°C 1 hour 4 hours
Medium-rare 129°F / 54°C 1.5 hours 4 hours
Tougher Cuts:
Blade, chuck,
shoulder,
shanks, game
meats
4–6 cm /
1½”–2½”
Medium 140°F / 60°C 1.5 hours 4 hours
Medium-well 145°F / 63°C 1.5 hours 4 hours
Poultry
Chicken Breast 3–5 cm / 1”–2”
Soft and Juicy 145°F / 63°C 1.5 hours 4 hours
Traditionally
rm
155°F / 69°C 1 hour 4 hours
Chicken Thigh 3–5 cm / 1”–2”
Juicy and
tender
165°F / 74°C 1 hour 4 hours
Off-the-bone
tender
165°F / 74°C 4 hours 8 hours
Chicken Leg 5–7 cm / 2”–3”
Juicy and
Tender
165°F / 74°C 2 hours 7 hours
Duck Breast 3–5 cm / 1”–2” Soft and Juicy 146°F / 64°C 2 hours 4 hours
Pork
Belly
3–6 cm /
1”–2½”
Traditionally
rm
180°F / 82°C 10 hours 22 hours
Ribs
2–3 cm /
½”–1½”
Off-the-bone
tender
138°F / 59°C 10 hours 22 hours
Chops 2–4 cm / ½”–2”
Pink and juicy 135°F / 57°C 1 hour 4 hours
White
throughout and
juicy
147°F / 64°C 1 hour 4 hours