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150 bytes added , 1 October 2024

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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'''
+!style="min-width: 20%;"|Dried Bean Type
-|'''(°C)'''
+!style="min-width: 40%;"|Cold Water Soak Time (minimum)
-|'''(°F)'''
+!style="min-width: 40%;"|Pressure Cooking Time
-|'''Min.'''
+!style="min-width: 40%;"|[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|Cooking Pressure]]<br>High = 15 psi<br>Med = 10 psi<br>Low = 5 psi:
-|'''Max.'''
+!style="min-width: 40%;"|[[De-pressurising a pressure cooker|Pressure Release Method]]
 |- style="background: #e6e6fa;"
 |[[Chicken]], breast (bone in)||62°C||''144°F''||2-5 hours||4-6 hours