Andrew James AJ000596 Ultimate Sous Vide Package - Manual (Page 11)

11
Guide to different levels of cooking
Beef, lamb and pork
Rare: 49˚C
Medium Rare: 56˚C
Medium: 60˚C
Medium well: 65˚C
Well: 71˚C +
Poultry
With bone: 82˚C
Without bone: 64˚C
Fish
Rare: 47˚C
Medium rare: 56˚C
Medium: 60˚C
Vegetables
83˚C—87˚C
Please note: the cooking times found on page 12 are only an estimate. To achieve
your personal taste please experiment with times.