Nouvel AG Mode D'emploi page 40

Food
Beef & lamb
Tender cuts
Tenderloin, cutlets,
sirloin, rib eye, rump,
t-bone
Tougher Cuts
Blade, chuck, leg
of lamb, shoulder,
shanks, game meats
PORK:
Belly
Ribs
Pork Chops
Pork Roast
Sous Vide Temperature and Time Guide continued
Food
Poultry:
Chicken breast with bone
Chicken breast without bone
Chicken thigh with bone
Chicken thigh without bone
Chicken legs
Duck breast
Fish:
Lean fi sh
Fatty fi sh
Shellfi sh:
Shrimp
Lobster tail
Scallops
Vegetables:
Root vegetables
Tender vegetables
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Cooking Cooking
Temperature Time
49°C or higher 1 hour
49°C or higher 2 hours
49°C or higher 8 hours
82°C 10 hours
59°C 10 hours
56°C or higher 4 hours
56°C or higher 10 hours
Cooking
Temperature
82°C
64°C
82°C
64°C
82°C
64°C
47°C or higher
47°C or higher
60°C
60°C
60°C
83°C or higher
83°C or higher
Holding time
(After cooking)
Up to 6 hours
Up to 8 hours
Up to 10 hours
Up to 12 hours
Up to 12 hours
Up to 6 hours
Up to 12 hours
Cooking Holding time
Time (After cooking)
2 hours Up to 3 hours
1 hour Up to 2 hours
1½ hours Up to 3 hours
1 hour Up to 2 hours
2 hours Up to 3 hours
2 hours Up to 2 hours
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 2 hours
1 hour Up to 2 hours
Thickness
1-2 cm
2-5 cm
4-6 cm
3-6 cm
2-3 cm
2-4 cm
5-7 cm
Thickness
3-5 cm
3-5 cm
3-5 cm
3-5 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
2-4 cm
4-6 cm
2-4 cm
1-5 cm
1-5 cm
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