SOUS VIDE COOKING GUIDELINES DUO CRISP, DUO EVO PLUS, DUO SV, DUO PLUS, VIVA, ULTRA, MAX, ACCU 800, ACCU SLIM
| Food | Size | Expected doneness | Cooking temp | Minimum cooking tim | Maximum cooking time |
|---|---|---|---|---|---|
| Beef, lamb, goat, venison and other game meat | |||||
Tender cuts: Tenderloin, cutlets, sirloin, ribeye, rump, T-bone, chops Tougher cuts: Blade, chuck, shoulder, shanks, game meats | 2 to 5 cm ½” to 2” 4 to 6 cm 1½” to 2½” | Rare | 122°F/50°C | 1 hour | 4 hours |
| Medium-rare | 129°F/54°C | 1½ hours | 4 hours | ||
| Medium | 140°F/60°C | 1½ hours | 4 hours | ||
| Medium-well | 145°F/63°C | 1½ hours | 4 hours | ||
| Poultry and game fowl | |||||
| Chicken breast | 3 to 5 cm 1” to 2” | Soft and juicy | 145°F/63°C | 1½ hours | 4 hours |
| Traditionally firm | 155°F/69°C | 1 hour | 4 hours | ||
| Chicken thigh | 3 to 5 cm 1” to 2” | Juicy and tender | 165°F/74°C | 1 hour | 4 hours |
| Off-the-bone tender | 165°F/74°C | 4 hours | 8 hours | ||
| Chicken leg | 5 to 7 cm 2” to 3” | Juicy and tender | 180°F/82°C | 2 hours | 7 hours |
| Duck breast | 3 to 5 cm 1” to 2” | Soft and juicy | 146°F/64°C | 2 hours | 4 hours |
| Pork | |||||
| Belly | 3 to 6 cm 1” to 2½” | Traditionally firm | 180°F/82°C | 10 hours | 22 hours |
| Ribs | 2 to 3 cm ½“ to 1½” | Off-the-bone tender | 138°F/59°C | 10 hours | 22 hours |
| Chops | 2 to 4 cm ½“ to 2” | Pink and juicy | 135°F/57°C | 1 hour | 4 hours |
| White throughout and juicy | 147°F/64°C | 1 hour | 4 hours | ||
| Fish and seafood | |||||
| Fish | 2 to 3 cm ½” to 1½” | Soft and buttery | 110°F/43°C | 10 minutes | 30 minutes |
| Translucent or starts to flake | 115°F/46°C | 20 minutes | 45 minutes | ||
| Medium-rare | 125°F/52°C | 20 minutes | 45 minutes | ||
| Medium, dry | 138°F/54°C | 20 minutes | 45 minutes | ||
| Well done, crumbly | 135°F/57°C | 20 minutes | 45 minutes | ||
| Shrimp | Small to extra large | Traditionally firm | 140°F/60°C | 30 minutes | 45 minutes |
| Lobster tail | 3 to 10 oz. | Soft and buttery | 140°F/60°C | 1 hour | 1 hour |
| Scallops | From bay to sea | Soft and buttery | 140°F/60°C | 30 minutes | 30 minutes |
| Eggs | |||||
| Eggs | Large or extra large | Runny | 140°F/60°C | - | 45 minutes |
| Soft boiled | 145°F/63°C | - | 45 minutes | ||
| Medium boiled | 150°F/65°C | - | 1 hour | ||
| Hard boiled | 165°F/74°C | - | 1 hour | ||
| Fruits and vegetables | |||||
| Vegetables | - | - | 183°F/84°C | 45 minutes | 2½ hours |
| Fruits | - | - | 184°F/84°C | 15 minutes | 2 hours |