Cooking Charts - Russell Hobbs SV1000B Mode D'emploi

COOKING CHARTS

To get you started, below is a sampling of meats that can be cooked with the
sous-vide technique.
Note that thickness measurements are based on the thickest section of the
food and measured through the sealed pouch. Cooking times are for foods
starting at refrigerated temperature. Add 20 minutes if starting from frozen.
Caution: Raw or unpasteurized food must never be consumed by immune
compromised or highly susceptible individuals. The United States Food Code
recommends that food should not be kept between 41°F and 130°F (5°C to
54.5° Celsius) for longer than four hours.
Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts: 1" to 2" thick
Doneness
Rare
Medium-rare
Medium
Chicken Breast: 6 oz. or larger (bone in or boneless)
Doneness
Juicy and tender
Pork Chop: thick cut, 1" to 2"
Doneness
Medium-rare
Salmon: 4 oz. or larger
Texture
Beginning to flake,
translucent
*The timer can be set for up to 99 hours and 59 minutes.
SV1000_IB_23191_EngFrench.indd 9
Temperature Range
121°F (49°C) to 128°F (54°C)
129°F (54°C) to 135°F (57°C)
135°F (57°C) to 145°F (63°C)
Temperature Range
150°F (66°C)
Temperature
135-140°F (57-60°C)
Temperature
115°F (46°C)
9
Min-Max* Cook Time
1 to 2 ½ hours
1 to 4 hours (2 ½ hours max if
under 130°F/54°C)
1 to 4 hours
Min-Max* Cook Time
1 to 4 hours
Min-Max* Cook Time
1 to 4 hours
Min-Max Cook Time
Thin Fillets: 30-45 minutes
Thick Fillets: 45-60 minutes
Longer cook times can result in
mushy texture. Remove immediately
after cooking is finished.
10/24/18 11:32 AM