Cooking Times - LA VAGUE SOUS-CHEF Mode D'emploi

5.4

Cooking times

Meat
Filet (lamb or beef)
Back (lamb or beef)
Roast roast / leg of lamb
rib
pork fillet
pork loin roast
venison fillet
stag's back
wild boar's back
chicken breast fillet
chicken thighs
turkey
duck breast fillet
leg of duck
Some types of meat (especially red meat, lamb, duck breast...) must be fried quickly in a pan
after vacuum cooking in order to obtain a nice caramelization.
Fish
Low fat fish
Fatty fish
lobster
scallop
prawns
Fruit & Vegetables
root vegetables
Tender vegetables
fruits
Soft fruits
Thickness
25 mm Select cooking point
50 mm Select cooking point
70 mm
50 mm
38 mm
70 mm
50 mm
Select cooking point
Thickness
12,5 mm Select cooking point
25 mm Select cooking point
23 mm
jumbo
Diameter
< 50 mm
< 50 mm
< 50 mm
< 50 mm
32
Temperature
56,5 °C
60 °C
56,5 °C
71 °C – 80°C
58 °C
58 °C
60 °C
60 °C
65 °C
80 °C
65 °C
Temperature
59 °C
47 °C
50 °C
Temperature
84 °C
84 °C
84 °C
84 °C
Duration
1 – 4 hours
2 – 5 hours
10 – 48 hours
8 – 48 hours
1,5 – 8 hours
12 – 30 hours
20 min. – 1,5 hours
25 min. – 1,5 hours
30 min. – 2 hours
45 min. - 4 hours
1,5 - 6 hours
8 - 10 hours
1 - 3 hours
1,5 hours
Duration
15 - 45 min.
20 - 45 min.
15 - 25 min.
30 - 45 min.
30 - 45 min.
Duration
1 - 4 hours
45 min. - 1,5 hours
45 min. - 2 hours
30 min. - 1 hours