Mastering the Multi Function Cooker

58 | mu lt i -f u n c t i o n c o o k e r
NOTES:
• Cooking time will be longer for thicker meat, chicken and fish.
• Visit www.foodsafety.gov or www.fsis.usda.gov for more information on safe internal cooking
temperatures.
Steak (1 to 1¼-inch [2.5- to 3.1-cm] thick)
Very rare to rare 125°F (52°C) 1 to 3 hours
Medium-rare
130°–135°F (54°–57°C) 1 to 4 hours
Medium 140°F (60°C) 1 to 4 hours
Medium-well 150°F (66°C) 1 to 4 hours
Well-done 155°F (68°C) 1 to 4 hours
Pork
Shoulder/Boston Butt, well-done, 3–4 pounds
(1.4–1.8 kg)
185°F (85°C) 8 to 10 hours
Tenderloin, medium, 1½–2 pounds (0.7–0.9 kg) 145°F (63°C) 2 to 4 hours
Loin, medium, 2–3 pounds (0.9–1.4 kg) 150°F (66°C) 3 to 4 hours
Boneless chops, medium, ¾-inch [1.9-cm] thick 140°F (60°C) 1 to 2 hours
Bone-in chops, medium, 1-inch [2.5-cm] thick 145°F (63°C) 1 to 2 hours
Bone-in ribs, 1 full rack, 3–4 pounds (1.4–1.8 kg) 165°F (74°C) 12 to 14 hours
Chicken, boneless white meat
(5 to 6 ounces [142–170 g])
Very soft and juicy 140°F (60°C) 1 to 3 hours
Tender and juicy 150°F (66°C) 1 to 3 hours
Firm and juicy 160°F (71°C) 1 to 3 hours
Chicken, boneless dark meat
(5 to 6 ounces [142–170 g])
Tender and juicy
167°–170°F (75°–77°C) 1½ to 3 hours
SOUS VIDE CHART
FOOD AND DONENESS TEMPERATURE TIME