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<div class="wikitable-responsive"> | |||
{| class="wikitable" | |||
|- style="vertical-align:top;" | |||
!style="min-width: 20%;"|'''Poultry type''' | |||
!style="min-width: 40%;" colspan=2|'''Temp.''' | |||
!style="min-width: 40%;" colspan=2|'''Sous-vide Cooking Time''' | |||
|- style="vertical-align:top; text-align: center;" | |||
|'''Chicken''' | |||
|'''(°C)''' | |||
|'''(°F)''' | |||
|'''Min.''' | |||
|'''Max.''' | |||
|- style="background: #e6e6fa;" | |||
|[[Chicken]], breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours | |||
|- style="background: #f8f2d7;" | |||
|Chicken, breast (boneless)||62°C||''144°F''||1 hour||2-4 hours | |||
|- style="background: #e6e6fa;" | |||
|Chicken, dark meat||80°C||''176°F''||1 hour||2-4 hours | |||
|- style="background: #f8f2d7;" | |||
|Chicken, leg / thigh||70°C ||''158°F''||4 hours||6-8 hours | |||
|- style="background: #e6e6fa;" | |||
|Chicken <small><i>[[spatchcocked]]</i></small>||71°C||''159.8°F''||6 hours||8 hours | |||
|} | |||
</div> | |||
<div align="center"> | <div align="center"> | ||