Wolf Gourmet WGSC100S Guide D'utilisation Et D'entretien page 23

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