Hamilton Beach Professional 33970 Mode D'emploi page 7

Sous Vide Chart
FOOD AND DONENESS
Steak (1 to 1 1/4-inch thick)
Very rare to rare
Medium-rare
Medium
Medium-well
Well-done
Pork
Shoulder/Boston Butt, well-done, 3–4 lbs.
Tenderloin, medium, 1.5–2 lbs.
Loin, medium, 2–3 lbs.
Boneless chops, medium, 3/4-inch thick
Bone-in chops, medium, 1-inch thick
Bone-in ribs, 1 full rack, 3–4 lbs.
Chicken, boneless white meat
(5 to 6 ounces)
Very soft and juicy
Tender and juicy
Firm and juicy
Chicken, boneless dark meat
(5 to 6 ounces)
Tender and juicy
TEMPERATURE TIME
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
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
Fish (5 to 6 ounces)
Very lightly cooked, medium-rare
and tender
Medium, tender and flaky
Well-done, firm and flaky
Vegetables
Asparagus spears
Beets, cut into 2-inch pieces
Broccoli (small flowerets)
Carrots, cut into 2-inch pieces
Cauliflower (small flowerets)
Cherry or grape tomatoes, halved
Corn-on-the-cob
Mushrooms, halved
Onions, cut into 2-inch pieces
Potatoes, cut into 2-inch pieces
Spinach leaves
Squash, cut into 2-inch pieces
Tomatoes, halved
Fruits
Apples, halved and cored
Pears, halved and cored
TEMPERATURE TIME
110°–120°F (43°–49°C) 30 to 40 minutes
122°–130°F (50°–54°C) 30 to 40 minutes
135°–140°F (57°–60°C) 30 to 40 minutes
185°F (85°C) 10 minutes
185°F (85°C) 2 1/2 to 3 hours
185°F (85°C) 30 to 40 minutes
185°F (85°C) 30 to 45 minutes
185°F (85°C) 1 to 1 1/2 hours
185°F (85°C) 20 to 30 minutes
185°F (85°C) 30 to 45 minutes
195°F (91°C) 1 hour
185°F (85°C) 1 to 1 1/2 hours
185°F (85°C) 2 to 2 1/2 hours
185°F (85°C) 5 minutes
185°F (85°C) 1 to 1 1/2 hours
185°F (85°C) 20 to 30 minutes
185°F (85°C) 1 1/2 hours
185°F (85°C) 1 1/2 hours
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