Centre du Rasoir RICARDO Manuel d'utilisation et d'entretien - Page 8

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COOKING GUIDELINES

The following cooking temperature and time are intended as guidelines for sous vide cooking.

Additional cooking time may be required to achieve desired results.

COOKING

FOOD

OUTCOME

rare

medium-rare

beef, tender cuts

(steaks)

medium

medium-well

beef, tough cuts

juicy and medium

(blade roast)

FISH AND SEAFOOD

salmon

tender and juicy

halibut or cod

tender and juicy

juicy and cooked

shrimps

through

chicken breast

tender and juicy

chicken drumstick

tender and juicy

turkey breast

tender and juicy

medium-rare

duck breast

medium-well

medium

pork tenderloin

medium-well

pork shoulder

easy to shred and juicy

pork ribs

fall off the bone

User manual

COOKING

COOKING TIME

TEMPERATURE

(minimum)

BEEF

50 °C / 122 °F

1 hr

frypan or BBQ

54 °C / 129 °F

1 hr

frypan or BBQ

57 °C / 135 °F

1 hr

frypan or BBQ

60 °C / 140 °F

1 hr

frypan or BBQ

68 °C / 155 °F

24 hrs

frypan or BBQ

50 °C / 122 °F

15 min.

frypan or BBQ

45 °C / 113 °F

45 min.

frypan or BBQ

60 °C / 140 °F

20 min.

POULTRY

63 °C / 145 °F

1 hr

frypan or BBQ

72 °C / 162 °F

90 min.

frypan or BBQ

63 °C / 145 °F

3 hrs

frypan or BBQ

54 °C / 129 °F

90 min.

frypan or BBQ

60 °C / 140 °F

90 min.

frypan or BBQ

PORK

57 °C / 135 °F

1 hr

frypan or BBQ

60 °C / 140 °F

1 hr

frypan or BBQ

74 °C / 165 °F

24 hrs

74 °C / 165 °F

12 hrs

BBQ or oven broil

FINISH

FOOD

lamb, rack

and chops

burgers

eggs

green vegetables

IMPORTANT

:: : Only use fresh ingredients when cooking sous vide.

:: : Cooking time may vary depending on the thickness of the food. Thicker food will require a

longer cooking time.

:: : Consuming raw or undercooked meat, poultry, seafood or eggs may increase the risk of

foodborne illness.

:: : Always use an accurate instant read thermometer to measure the temperature of the food after

removing it from the sealed bag to ensure that it has reached the proper safe internal doneness.

:: : For food safety reasons, do not cook food at lower temperatures and times that have been

given in the above chart.

User manual

COOKING

COOKING TIME

OUTCOME

TEMPERATURE

LAMB

medium-rare

54 °C / 129 °F

medium

57 °C / 135 °F

medium-well

60 °C / 140 °F

BURGERS

medium-well

58 °C / 137 °F

well done

64 °C / 147 °F

EGGS

poached

64 °C / 147 °F

hard boiled

74 °C / 165 °F

GREEN VEGETABLES

tender and crispy

82 °C / 180 °F

10 to 15 min.

FINISH

(minimum)

1 hr

frypan or BBQ

1 hr

frypan or BBQ

1 hr

frypan or BBQ

45 min.

frypan or BBQ

45 min.

frypan or BBQ

1 hr