Specification Sheet

12
Temperature Thickness
Time to Core
Temperature
Time
(Pasteurized to
Core)
VEGETABLES
Root-Whole
(Beets, Carrots,
Potatoes, etc.)
190˚ F/88˚ C 60 min
Root-Cut
(Beets, Carrots,
Potatoes, etc.)
185˚ F/85˚ C 30–40 min
Bulb-Whole
(Onions,
Shallots, etc.)
194˚ F/90˚ C 85 min
Squash-Cut 185˚ F/85˚ C 30 min
Artichoke
Hearts
194˚ F/90˚ C 60–75 min
FRUIT
Peach Wedges 190˚ F/88˚ C 16 min
Pear Wedges 190˚ F/88˚ C 60 min
Apple Slices 190˚ F/88˚ C 40 min
EGGS IN SHELL
Soft Poached
Egg
143˚ F/62˚ C 57 min 44 min
CUSTARD
Crème
Anglaise
179.6˚ F/82˚ C 20 min
NOTE: Times shown in this table are to achieve the absolute
specied core temperature. Cook times can be reduced signicantly
by adding 1 degree to the water bath temperature. The closer the
bath temperature is to the core temperature, the longer the cooking
time will be.
Raw or unpasteurized food must never be served to individuals with a
weakened immune system, children, older adults and those that may
be pregnant, as there is higher risk for serious illness.
NOTE: For most accurate temperature control, be sure to place lid on
vessel when in use.