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TEMPERATURE REFERENCE GUIDE

F R E Q U E N T LY A S K E D Q U E S T I O N S

Can food be overcooked?
Yes, but the time window for overcooking is much longer than with traditional methods. For example, a medium-rare beef tenderloin remains perfectly cooked for at least 20 minutes after the minimum time. After that it will appear still medium-rare but slowly change its texture. Less delicate foods, such as a brisket can remain 12 hours longer than the minimum time without overcooking. Avoid cook times over 72 hours for food safety reasons.

What are the temperatures for various levels of doneness?
TEMPERATURE RANGES FOR MEAT: Rare – 122-130°F (50-54.4°C) Medium-Rare – 131-139°F (55-59°C) Medium – 140-148°F (60-64°C) Medium Well – 149-156°F (65-69°C) TEMPERATURE RANGES FOR FISH: Rare – 104-108°F (40-42°C) Medium-Rare –118-125°F (48-52°C) Medium – 136-140°F (58-60°C) TEMPERATURE RANGE FOR VEGETABLES: 183-190°F (83-87°C)

Includes:
• Temperature Scale For Eggs • Reference Table For Sous Vide Cooking • Traditional Vs Sous Vide Beef Comparison

What water volume can be controlled by the Sous Vide Professional?
Up to 8 gallons (30 liter).

Visit sousvideprofessional.com for videos, downloads and more!

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20 Mins. etc.5cm. / 2. etc. 1in.5in. 1in.5in. 20 Mins. 90 Mins. 134.7°C 179. 20-30 Mins. / 2. Our favorite white firm not rubbery. (Onions. 1. 1in.5cm. / 5cm. 24-48 Hrs. 1in. 1in.com This table is only meant to serve as a guideline. 15-35 Mins. / 3.5cm. / 2.5°F / 57°C Perfect Doneness Throughout TEMPERATURE REFERENCE TABLE White just set but looks ghostly and breaks as soon as you touch it. 24-48 Hrs. / 2.8cm. 140°F / 60°C FOOD BEEF Tenderloin Rib Eye Steak Strip Steak Porterhouse Steak Brisket Veal Shank COOKING TEMP 138°F / 59°C 138°F / 59°C 138°F / 59°C 138°F / 59°C 147°F / 64°C 167°F / 75°C 141°F / 60. 15-35 Mins. Smells of sulfur. 2in.Whole Root .EGG TEMPERATURE SCALE BEEF COMPARISON Crust Over Perfect Under Crust Perfect Still basically raw cook for 2 hours to pasteurize.5cm. 145. Cooking time should be adjusted to initial temperature. 1in.8cm.5cm.5cm.6cm. 15-20 Mins.8cm. / 2. / 5cm. 2in.5cm. / 3. 1in.6°F / 82°C TIME 60 Mins. Potatoes.5°F / 67°C Yolk more granular.5in.) FISH Salmon Filet SHELLFISH Shrimp 154. Shallots etc. 1in. 1.5°F / 63°C PORK Pork Belly Ribs 147°F / 64°C POULTRY Chicken Breast Yolk fully set but very creamy.5°F / 68°C Yolk developing granularity but still soft. 149°F / 65°C Duck Breast Chicken Thighs Foie Gras Cod Filet Halibut Lobster Scallops (Beets. 1in. THICKNESS 3in.8cm. 1in.) Squash . 1.6°C 134°F / 56°C 125°F / 52°C 140°F / 60°C 140°F / 60°C 149°F / 65°C 145°F / 63°C 140°F / 60°C 185°F / 85°C 185°F / 85°C 185°F / 85°C 185°F / 85°C 185°F / 85°C 185°F / 85°C 181°F / 83°C 185°F / 85°C 145°F / 62.cookingissues. White firmer. 60 Mins 20 Mins. 60-120 Mins. 2in. 151°F / 66°C Whites not as nice as 65°. / 2. The white is soft and the egg yolk still liquid. Doesn’t crack well.Whole 162. 35-55 Mins. 12-24 Hrs. Large Size 143. 45-75 Mins. 60 Mins. 90 Mins.5°C 180°F / 82°C 138°F / 59°C 147°F / 64°C 147°F / 64°C 152°F / 66. 1in. . LAMB Lamb Saddle The yolk is creamy but not set and the white is firmer.5cm. 60-120 Mins. / 7. 20 Mins.5cm. Yolk malleable.5°C Yolk fully granular and starting to turn green. 30 Mins. Carrots. 2in.5°F / 62°C The perfect egg to put on toast. and thickness of the food being cooked.5cm. 45-90 Mins. VEGETABLES Root .5cm.5in / 3. 1. heat transfer characteristics.Cut Artichoke Hearts FRUITS Peach Wedges Pear Wedges Apple Slices 167°F / 75°C Hard bodied. 15-20 Mins. / 2. / 3. 25-45 Mins. / 2. / 5cm. 1in. 1. 1in. / 5cm.Cut (Beets. / 2. 2in. 60-120 Mins. / 5cm.) Bulb . / 2. EGGS IN SHELL Soft Poached Egg CUSTARDS Crème Anglaise Egg Temperature Scale and Beef Comparison Courtesy of www. / 2.5cm. 60 Mins. Carrots.8cm.5cm. 48 Hrs. 2in. 152. / 5cm. / 2. Potatoes.5°F / 72. / 2.5in / 3. Temperatures should be adjusted to your preference of doneness. 45-90 Mins. 90 Mins.