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Difference between revisions of "Sous vide cooking times"

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{| class="wikitable" class="sortable wikitable"
 
{| class="wikitable" class="sortable wikitable"
 
|-
 
|-
!width="280pt"|'''Food'''
+
!width="280pt"|'''MEAT'''
 
!width="60pt"|'''Thickness'''
 
!width="60pt"|'''Thickness'''
 
!colspan="2" width="80pt"|'''Cooking temperature'''
 
!colspan="2" width="80pt"|'''Cooking temperature'''
Line 13: Line 13:
 
!width="120pt"|'''Water Bath<br />Cooking time (max)'''
 
!width="120pt"|'''Water Bath<br />Cooking time (max)'''
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, brisket (medium rare)||25mm ||56.5°C ||''133.8°F''||8-10 hours||24-30 hours
+
|[[Beef]], brisket (medium rare)||25mm ||56.5°C ||''133.8°F''||8-10 hours||24-30 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, brisket (medium)||25mm ||60°C ||''140°F''||8-10 hours||24-30 hours
+
|[[Beef]], brisket (medium)||25mm ||60°C ||''140°F''||8-10 hours||24-30 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, brisket (medium well)||25mm ||65.5°C ||''149.9°F''||8-10 hours||24-30 hours
+
|[[Beef]], brisket (medium well)||25mm ||65.5°C ||''149.9°F''||8-10 hours||24-30 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, brisket (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||24-30 hours
+
|[[Beef]], brisket (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||24-30 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, roasting cuts (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours
+
|[[Beef]], roasting cuts (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, roasting cuts (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours
+
|[[Beef]], roasting cuts (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, roasting cuts (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours
+
|[[Beef]], roasting cuts (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, roasting cuts (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours
+
|[[Beef]], roasting cuts (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, spare ribs||50mm ||80°C||''176°F''||8-10 hours||24-30 hours
+
|[[Beef]], spare ribs||50mm ||80°C||''176°F''||8-10 hours||24-30 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, [[Sous vide salmon cut silverside beef joint|silverside joint]] (medium - ''see ‡ above'')||1.5 kg ||61.5°C||''142.7°F''||8 hours||10 hours
+
|[[Beef]], [[Sous vide salmon cut silverside beef joint|silverside joint]] (medium - ''see ‡ above'')||1.5 kg ||61.5°C||''142.7°F''||8 hours||10 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, tender cuts (rare)||25mm ||49°C||''120.2°F''||1 hour||4 hours
+
|[[Beef]], tender cuts (rare)||25mm ||49°C||''120.2°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, tender cuts (rare)||50mm ||49°C||''120.2°F''||2 hours||4 hours
+
|[[Beef]], tender cuts (rare)||50mm ||49°C||''120.2°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, tender cuts (medium rare)||25mm ||56.5°C ||''133.8°F''||1 hour||4 hours
+
|[[Beef]], tender cuts (medium rare)||25mm ||56.5°C ||''133.8°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, tender cuts (medium rare)||50mm ||56.5°C ||''133.8°F''||2 hours||4 hours
+
|[[Beef]], tender cuts (medium rare)||50mm ||56.5°C ||''133.8°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, tender cuts (medium)||25mm ||60°C ||''140°F''||1 hour||4 hours
+
|[[Beef]], tender cuts (medium)||25mm ||60°C ||''140°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, tender cuts (medium)||50mm ||60°C ||''140°F''||2 hours||4 hours
+
|[[Beef]], tender cuts (medium)||50mm ||60°C ||''140°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, tender cuts (medium well)||25mm ||65.5°C ||''149.9°F''||1 hour||4 hours
+
|[[Beef]], tender cuts (medium well)||25mm ||65.5°C ||''149.9°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, tender cuts (medium well)||50mm ||65.5°C ||''149.9°F''||2 hours||4 hours
+
|[[Beef]], tender cuts (medium well)||50mm ||65.5°C ||''149.9°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef, tender cuts (well done)||25mm ||71°C ||''159.8°F''||1 hour||4 hours
+
|[[Beef]], tender cuts (well done)||25mm ||71°C ||''159.8°F''||1 hour||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef, tender cuts (well done)||50mm ||71°C ||''159.8°F''||2 hours||4 hours
+
|[[Beef]], tender cuts (well done)||50mm ||71°C ||''159.8°F''||2 hours||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Bison (medium rare)||25mm ||56.5°C ||''133.8°F''||8-10 hours||12-24 hours
+
|[[Bison]] (medium rare)||25mm ||56.5°C ||''133.8°F''||8-10 hours||12-24 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Bison (medium)||25mm ||60°C ||''140°F''||8-10 hours||12-24 hours
+
|[[Bison]] (medium)||25mm ||60°C ||''140°F''||8-10 hours||12-24 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Bison (medium well)||25mm ||65.5°C ||''149.9°F''||8-10 hours||12-24 hours
+
|[[Bison]] (medium well)||25mm ||65.5°C ||''149.9°F''||8-10 hours||12-24 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Bison (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||12-24 hours
+
|[[Bison]] (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||12-24 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Chicken, breast (bone in)||50mm ||63.5°C ||''146.3°F''||2-5 hours||4-6 hours
+
|[[Chicken]], breast (bone in)||50mm ||63.5°C ||''146.3°F''||2-5 hours||4-6 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Chicken, breast (boneless)||25mm ||63.5°C||''146.3°F''||1 hour||2-4 hours
+
|[[Chicken]], breast (boneless)||25mm ||63.5°C||''146.3°F''||1 hour||2-4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Chicken, dark meat|| - ||80°C||''176°F''||1 hour||2-4 hours
+
|[[Chicken]], dark meat|| - ||80°C||''176°F''||1 hour||2-4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Chicken, leg / thigh|| - ||71°C ||''159.8°F''||4 hours||6-8 hours
+
|[[Chicken]], leg / thigh|| - ||71°C ||''159.8°F''||4 hours||6-8 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Chicken, young ([[spatchcocked]])||70mm ||71°C ||''159.8°F''||6 hours||8 hours
+
|[[Chicken]], young ([[spatchcocked]])||70mm ||71°C ||''159.8°F''||6 hours||8 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Duck, breast|| -  ||56.5°C ||''133.8°F''||2.0 hours||3 hours
+
|[[Duck]], breast|| -  ||56.5°C ||''133.8°F''||2.0 hours||3 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Duck, leg|| -  ||82°C||''179.6°F''||8 hours||10 hours
+
|[[Duck]], leg|| -  ||82°C||''179.6°F''||8 hours||10 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Game (rare) ||25mm ||56.5°C ||''133.8°F''||8-10 hours||12-24 hours
+
|[[Game]] (rare) ||25mm ||56.5°C ||''133.8°F''||8-10 hours||12-24 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Game (medium)||25mm ||60°C ||''140°F''||8-10 hours||12-24 hours
+
|[[Game]] (medium)||25mm ||60°C ||''140°F''||8-10 hours||12-24 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Game (medium well)||25mm ||65.5°C ||''149.9°F''||8-10 hours||12-24 hours
+
|[[Game]] (medium well)||25mm ||65.5°C ||''149.9°F''||8-10 hours||12-24 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Game (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||12-24 hours
+
|[[Game]] (well done)||25mm ||71°C ||''159.8°F''||8-10 hours||12-24 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, leg (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours
+
|[[Lamb]], leg (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, leg (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours
+
|[[Lamb]], leg (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, leg (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours
+
|[[Lamb]], leg (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, leg (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours
+
|[[Lamb]], leg (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, roasting cuts (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours
+
|[[Lamb]], roasting cuts (medium rare)||70mm ||56.5°C ||''133.8°F''||10 hours||24-28 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, roasting cuts (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours
+
|[[Lamb]], roasting cuts (medium)||70mm ||60°C ||''140°F''||10 hours||24-28 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, roasting cuts (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours
+
|[[Lamb]], roasting cuts (medium well)||70mm ||65.5°C ||''149.9°F''||10 hours||24-28 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, roasting cuts (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours
+
|[[Lamb]], roasting cuts (well done)||70mm ||71°C ||''159.8°F''||10 hours||24-28 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, tender cuts (rare)||25mm ||49°C||''120.2°F''||1 hour||4 hours
+
|[[Lamb]], tender cuts (rare)||25mm ||49°C||''120.2°F''||1 hour||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, tender cuts (rare)||50mm ||49°C||''120.2°F''||2 hours||4 hours
+
|[[Lamb]], tender cuts (rare)||50mm ||49°C||''120.2°F''||2 hours||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, tender cuts (medium rare)||25mm ||56.5°C ||''133.8°F''||1 hour||4 hours
+
|[[Lamb]], tender cuts (medium rare)||25mm ||56.5°C ||''133.8°F''||1 hour||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, tender cuts (medium rare)||50mm ||56.5°C ||''133.8°F''||2 hours||4 hours
+
|[[Lamb]], tender cuts (medium rare)||50mm ||56.5°C ||''133.8°F''||2 hours||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, tender cuts (medium)||25mm ||60°C ||''140°F''||1 hour||4 hours
+
|[[Lamb]], tender cuts (medium)||25mm ||60°C ||''140°F''||1 hour||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, tender cuts (medium)||50mm ||60°C ||''140°F''||2 hours||4 hours
+
|[[Lamb]], tender cuts (medium)||50mm ||60°C ||''140°F''||2 hours||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, tender cuts (medium well)||25mm ||65.5°C ||''149.9°F''||1 hour||4 hours
+
|[[Lamb]], tender cuts (medium well)||25mm ||65.5°C ||''149.9°F''||1 hour||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, tender cuts (medium well)||50mm ||65.5°C ||''149.9°F''||2 hours||4 hours
+
|[[Lamb]], tender cuts (medium well)||50mm ||65.5°C ||''149.9°F''||2 hours||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lamb, tender cuts (well done)||25mm ||71°C ||''159.8°F''||1 hour||4 hours
+
|[[Lamb]], tender cuts (well done)||25mm ||71°C ||''159.8°F''||1 hour||4 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lamb, tender cuts (well done)||50mm ||71°C ||''159.8°F''||2 hours||4 hours
+
|[[Lamb]], tender cuts (well done)||50mm ||71°C ||''159.8°F''||2 hours||4 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
 
|[[Sous vide roast gammon|Gammon joint]]||2.2kg||60°C ||''140°F''||12 hours||25 hours
 
|[[Sous vide roast gammon|Gammon joint]]||2.2kg||60°C ||''140°F''||12 hours||25 hours
Line 123: Line 123:
 
|[[Ostrich steaks]] (sear to finish) || 25mm ||60°C ||''140°F''||1 hour|| 2 hours
 
|[[Ostrich steaks]] (sear to finish) || 25mm ||60°C ||''140°F''||1 hour|| 2 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Pork, baby back ribs || - ||74°C||''165.2°F''||4-8 hours||12 hours
+
|[[Pork]], baby back ribs || - ||74°C||''165.2°F''||4-8 hours||12 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Pork, chops (medium rare)||25mm ||56.5°C ||''133.8°F''||2-4 hours||6-8 hours
+
|[[Pork]], chops (medium rare)||25mm ||56.5°C ||''133.8°F''||2-4 hours||6-8 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Pork, chops (medium rare)||50mm ||56.5°C ||''133.8°F''||4-6 hours||8-10 hours
+
|[[Pork]], chops (medium rare)||50mm ||56.5°C ||''133.8°F''||4-6 hours||8-10 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Pork, chops (medium)||25mm ||60°C ||''140°F''||2-4 hours||6-8 hours
+
|[[Pork]], chops (medium)||25mm ||60°C ||''140°F''||2-4 hours||6-8 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Pork, chops (medium)||50mm ||60°C ||''140°F''||4-6 hours||8-10 hours
+
|[[Pork]], chops (medium)||50mm ||60°C ||''140°F''||4-6 hours||8-10 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Pork, chops (medium well)||25mm ||65.5°C ||''149.9°F''||2-4 hours||6-8 hours
+
|[[Pork]], chops (medium well)||25mm ||65.5°C ||''149.9°F''||2-4 hours||6-8 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Pork, chops (medium well)||50mm ||65.5°C ||''149.9°F''||4-6 hours||8-10 hours
+
|[[Pork]], chops (medium well)||50mm ||65.5°C ||''149.9°F''||4-6 hours||8-10 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Pork, chops (well done)||25mm ||71°C ||''159.8°F''||2-4 hours||6-8 hours
+
|[[Pork]], chops (well done)||25mm ||71°C ||''159.8°F''||2-4 hours||6-8 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Pork, chops (well done)||50mm ||71°C ||''159.8°F''||4-6 hours||8-10 hours
+
|[[Pork]], chops (well done)||50mm ||71°C ||''159.8°F''||4-6 hours||8-10 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Pork, roasting cuts||70mm ||71-80°C ||''159.8°F - 176°F''||12 hours||30 hours
+
|[[Pork]], roasting cuts||70mm ||71-80°C ||''159.8°F - 176°F''||12 hours||30 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Pork, spare ribs||70mm ||71-80°C ||''159.8°F - 176°F''||12 hours||30 hours
+
|[[Pork]], spare ribs||70mm ||71-80°C ||''159.8°F - 176°F''||12 hours||30 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Pork, tenderloin (medium rare)||38mm ||56.5°C ||''133.8°F''||90 minutes||6-8 hours
+
|[[Pork]], tenderloin (medium rare)||38mm ||56.5°C ||''133.8°F''||90 minutes||6-8 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Pork, tenderloin (medium)||38mm ||60°C ||''140°F''||90 minutes||6-8 hours
+
|[[Pork]], tenderloin (medium)||38mm ||60°C ||''140°F''||90 minutes||6-8 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Pork, tenderloin (medium well)||38mm ||65.5°C ||''149.9°F''||90 minutes||6-8 hours
+
|[[Pork]], tenderloin (medium well)||38mm ||65.5°C ||''149.9°F''||90 minutes||6-8 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Pork, tenderloin (well done)||38mm ||71°C ||''159.8°F''||90 minutes||6-8 hours
+
|[[Pork]], tenderloin (well done)||38mm ||71°C ||''159.8°F''||90 minutes||6-8 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
 
|[[Sous vide Cumberland sausages in onion soup with red lentils|Sausages]] ''best browned first''||- ||67°C||''152.6°F''||4 hours||8 hours
 
|[[Sous vide Cumberland sausages in onion soup with red lentils|Sausages]] ''best browned first''||- ||67°C||''152.6°F''||4 hours||8 hours
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Turkey breast (medium well)||about 1.2 kg ||67°C||''152.6°F''||5 hours||10-12 hours
+
|[[Turkey]] breast (medium well)||about 1.2 kg ||67°C||''152.6°F''||5 hours||10-12 hours
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
!colspan=6 style="text-align: left;"|Offal
+
!colspan=6 style="text-align: left;"|'''OFFAL'''
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef liver *(medium-rare)|| - ||58°C||''136.4°F''||60 minutes||120 minutes
+
|[[Beef]] [[liver]] *(medium-rare)|| - ||58°C||''136.4°F''||60 minutes||120 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Beef liver *(pink)|| - ||62°C||''143.6°F''||60 minutes||120 minutes
+
|[[Beef]] [[liver]] *(pink)|| - ||62°C||''143.6°F''||60 minutes||120 minutes
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Beef liver *(medium)|| - ||65°C||''149°F''||60 minutes||120 minutes
+
|[[Beef]] [[liver]] *(medium)|| - ||65°C||''149°F''||60 minutes||120 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lambs liver * (pink)|| - ||58°C||''136.4°F''||60 minutes||120 minutes
+
|[[Lambs]] [[liver]] * (pink)|| - ||58°C||''136.4°F''||60 minutes||120 minutes
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Lambs liver * (medium-rare)|| - ||62°C||''143.6°F''||60 minutes||120 minutes
+
|[[Lambs]] [[liver]] * (medium-rare)|| - ||62°C||''143.6°F''||60 minutes||120 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Lambs liver * (medium)|| - ||65°C||''149°F''||60 minutes|| 120 minutes
+
|[[Lambs]] [[liver]] * (medium)|| - ||65°C||''149°F''||60 minutes|| 120 minutes
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Poultry liver (pink)|| - ||56°C|| ''132.8°F''||60 minutes|| 120 minutes
+
|[[Poultry]] [[liver]] (pink)|| - ||56°C|| ''132.8°F''||60 minutes|| 120 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Poultry liver (medium-rare)|| - ||52°C||''125.6°F''||60 minutes|| 120 minutes
+
|[[Poultry]] [[liver]] (medium-rare)|| - ||52°C||''125.6°F''||60 minutes|| 120 minutes
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Poultry liver (medium)|| - ||60°C|| ''140°F''||60 minutes|| 120 minutes
+
|[[Poultry]] [[liver]] (medium)|| - ||60°C|| ''140°F''||60 minutes|| 120 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Veal liver *(medium-rare)|| - ||58°C||''136.4°F''||90 minutes||120 minutes
+
|[[Veal]] [[liver]] *(medium-rare)|| - ||58°C||''136.4°F''||90 minutes||120 minutes
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Veal liver *(pink)|| - ||62°C||''143.6°F''||90 minutes||120 minutes
+
|[[Veal]] [[liver]] *(pink)|| - ||62°C||''143.6°F''||90 minutes||120 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Veal liver *(medium)|| - ||65°C||''149°F''||90 minutes||120 minutes
+
|[[Veal]] [[liver]] *(medium)|| - ||65°C||''149°F''||90 minutes||120 minutes
 
|- style="background: #f8f2d7;"
 
|- style="background: #f8f2d7;"
|Kidney (pink)|| - ||56°|| ''132.8°F''||60 minutes||120 minutes
+
|[[Kidney]] (pink)|| - ||56°C|| ''132.8°F''||60 minutes||120 minutes
 
|- style="background: #e6e6fa;"
 
|- style="background: #e6e6fa;"
|Kidney (medium)|| - ||60°||''140°F''||60 minutes||120 minutes
+
|[[Kidney]] (medium)|| - ||60°C||''140°F''||60 minutes||120 minutes
 +
|- style="background: #f8f2d7;"
 +
!colspan=6 style="text-align: left;"|'''FISH'''
 +
|- style="background: #f8f2d7;"
 +
|[[Brill]] || - ||48°C|| ''118.4°F''||35 minutes ||60 minutes
 +
|- style="background: #e6e6fa;"
 +
|[[Cod]] || - ||56°C||''132.8°F''||15 minutes ||30 minutes
 +
|- style="background: #f8f2d7;"
 +
|[[Haddock]] || - ||52°C|| ''125.6°F''||35 minutes ||60 minutes
 +
|- style="background: #e6e6fa;"
 +
|[[Halibut]] || - ||50°C||''122°F''||20 minutes ||40 minutes
 +
|- style="background: #f8f2d7;"
 +
|[[Lemon sole]] || - ||52°C|| ''125.6°F''||25 minutes ||40 minutes
 +
|- style="background: #e6e6fa;"
 +
|[[Mackerel]] || - ||50°C||''122°F''||20 minutes ||40 minutes
 +
|- style="background: #f8f2d7;"
 +
|[[Monkfish]] || - ||48°C|| ''118.4°F''||18 minutes ||35 minutes
 +
|- style="background: #e6e6fa;"
 +
|[[Red mullet]] || - ||52°C||''125.6°F''||30 minutes ||45 minutes
 +
|- style="background: #f8f2d7;"
 +
|[[Salmon]] || - ||50°C|| ''122°F''||20 minutes ||35 minutes
 +
|- style="background: #e6e6fa;"
 +
|[[Sardines]] || - ||50°C||''122°F''||20 minutes ||35 minutes
 +
|- style="background: #f8f2d7;"
 +
|[[Sea bass]] || - ||50°C|| ''122°F''||15 minutes ||25 minutes
 +
|- style="background: #e6e6fa;"
 +
|[[Trout]] || - ||48°C||''118.4°F''||40 minutes ||45 minutes
 +
|- style="background: #e6e6fa;"
 +
!colspan=6 style="text-align: left;"|'''SEAFOOD'''
 +
|- style="background: #f8f2d7;"
 +
|[[King prawns]] || - ||56°C|| ''132.8°F''||20 minutes ||25 minutes
 +
|- style="background: #e6e6fa;"
 +
|[[Prawns]] (''shrimp'') || - ||56°C ||''132.8°F''||10 minutes ||15 minutes
 +
|- style="background: #f8f2d7;"
 
|}
 
|}
  

Revision as of 16:54, 10 June 2019

Metric to Imperial conversion notes

  • 25 mm [2.5 cm] = 1 inch
  • 38 mm [3.8 cm] = 1.5 inches
  • 50 mm [5 cm] = 2 inches
  • 70 mm [7 cm] = 2.75 inches

A two-way temperature calculator

A Centigrade to Fahrenhiet / Fahrenhiet to Centigrade temperature converter.


MEAT Thickness Cooking temperature Water Bath
Cooking time (min)
Water Bath
Cooking time (max)
Beef, brisket (medium rare) 25mm 56.5°C 133.8°F 8-10 hours 24-30 hours
Beef, brisket (medium) 25mm 60°C 140°F 8-10 hours 24-30 hours
Beef, brisket (medium well) 25mm 65.5°C 149.9°F 8-10 hours 24-30 hours
Beef, brisket (well done) 25mm 71°C 159.8°F 8-10 hours 24-30 hours
Beef, roasting cuts (medium rare) 70mm 56.5°C 133.8°F 10 hours 24-28 hours
Beef, roasting cuts (medium) 70mm 60°C 140°F 10 hours 24-28 hours
Beef, roasting cuts (medium well) 70mm 65.5°C 149.9°F 10 hours 24-28 hours
Beef, roasting cuts (well done) 70mm 71°C 159.8°F 10 hours 24-28 hours
Beef, spare ribs 50mm 80°C 176°F 8-10 hours 24-30 hours
Beef, silverside joint (medium - see ‡ above) 1.5 kg 61.5°C 142.7°F 8 hours 10 hours
Beef, tender cuts (rare) 25mm 49°C 120.2°F 1 hour 4 hours
Beef, tender cuts (rare) 50mm 49°C 120.2°F 2 hours 4 hours
Beef, tender cuts (medium rare) 25mm 56.5°C 133.8°F 1 hour 4 hours
Beef, tender cuts (medium rare) 50mm 56.5°C 133.8°F 2 hours 4 hours
Beef, tender cuts (medium) 25mm 60°C 140°F 1 hour 4 hours
Beef, tender cuts (medium) 50mm 60°C 140°F 2 hours 4 hours
Beef, tender cuts (medium well) 25mm 65.5°C 149.9°F 1 hour 4 hours
Beef, tender cuts (medium well) 50mm 65.5°C 149.9°F 2 hours 4 hours
Beef, tender cuts (well done) 25mm 71°C 159.8°F 1 hour 4 hours
Beef, tender cuts (well done) 50mm 71°C 159.8°F 2 hours 4 hours
Bison (medium rare) 25mm 56.5°C 133.8°F 8-10 hours 12-24 hours
Bison (medium) 25mm 60°C 140°F 8-10 hours 12-24 hours
Bison (medium well) 25mm 65.5°C 149.9°F 8-10 hours 12-24 hours
Bison (well done) 25mm 71°C 159.8°F 8-10 hours 12-24 hours
Chicken, breast (bone in) 50mm 63.5°C 146.3°F 2-5 hours 4-6 hours
Chicken, breast (boneless) 25mm 63.5°C 146.3°F 1 hour 2-4 hours
Chicken, dark meat - 80°C 176°F 1 hour 2-4 hours
Chicken, leg / thigh - 71°C 159.8°F 4 hours 6-8 hours
Chicken, young (spatchcocked) 70mm 71°C 159.8°F 6 hours 8 hours
Duck, breast - 56.5°C 133.8°F 2.0 hours 3 hours
Duck, leg - 82°C 179.6°F 8 hours 10 hours
Game (rare) 25mm 56.5°C 133.8°F 8-10 hours 12-24 hours
Game (medium) 25mm 60°C 140°F 8-10 hours 12-24 hours
Game (medium well) 25mm 65.5°C 149.9°F 8-10 hours 12-24 hours
Game (well done) 25mm 71°C 159.8°F 8-10 hours 12-24 hours
Lamb, leg (medium rare) 70mm 56.5°C 133.8°F 10 hours 24-28 hours
Lamb, leg (medium) 70mm 60°C 140°F 10 hours 24-28 hours
Lamb, leg (medium well) 70mm 65.5°C 149.9°F 10 hours 24-28 hours
Lamb, leg (well done) 70mm 71°C 159.8°F 10 hours 24-28 hours
Lamb, roasting cuts (medium rare) 70mm 56.5°C 133.8°F 10 hours 24-28 hours
Lamb, roasting cuts (medium) 70mm 60°C 140°F 10 hours 24-28 hours
Lamb, roasting cuts (medium well) 70mm 65.5°C 149.9°F 10 hours 24-28 hours
Lamb, roasting cuts (well done) 70mm 71°C 159.8°F 10 hours 24-28 hours
Lamb, tender cuts (rare) 25mm 49°C 120.2°F 1 hour 4 hours
Lamb, tender cuts (rare) 50mm 49°C 120.2°F 2 hours 4 hours
Lamb, tender cuts (medium rare) 25mm 56.5°C 133.8°F 1 hour 4 hours
Lamb, tender cuts (medium rare) 50mm 56.5°C 133.8°F 2 hours 4 hours
Lamb, tender cuts (medium) 25mm 60°C 140°F 1 hour 4 hours
Lamb, tender cuts (medium) 50mm 60°C 140°F 2 hours 4 hours
Lamb, tender cuts (medium well) 25mm 65.5°C 149.9°F 1 hour 4 hours
Lamb, tender cuts (medium well) 50mm 65.5°C 149.9°F 2 hours 4 hours
Lamb, tender cuts (well done) 25mm 71°C 159.8°F 1 hour 4 hours
Lamb, tender cuts (well done) 50mm 71°C 159.8°F 2 hours 4 hours
Gammon joint 2.2kg 60°C 140°F 12 hours 25 hours
Ostrich steaks (sear to finish) 25mm 60°C 140°F 1 hour 2 hours
Pork, baby back ribs - 74°C 165.2°F 4-8 hours 12 hours
Pork, chops (medium rare) 25mm 56.5°C 133.8°F 2-4 hours 6-8 hours
Pork, chops (medium rare) 50mm 56.5°C 133.8°F 4-6 hours 8-10 hours
Pork, chops (medium) 25mm 60°C 140°F 2-4 hours 6-8 hours
Pork, chops (medium) 50mm 60°C 140°F 4-6 hours 8-10 hours
Pork, chops (medium well) 25mm 65.5°C 149.9°F 2-4 hours 6-8 hours
Pork, chops (medium well) 50mm 65.5°C 149.9°F 4-6 hours 8-10 hours
Pork, chops (well done) 25mm 71°C 159.8°F 2-4 hours 6-8 hours
Pork, chops (well done) 50mm 71°C 159.8°F 4-6 hours 8-10 hours
Pork, roasting cuts 70mm 71-80°C 159.8°F - 176°F 12 hours 30 hours
Pork, spare ribs 70mm 71-80°C 159.8°F - 176°F 12 hours 30 hours
Pork, tenderloin (medium rare) 38mm 56.5°C 133.8°F 90 minutes 6-8 hours
Pork, tenderloin (medium) 38mm 60°C 140°F 90 minutes 6-8 hours
Pork, tenderloin (medium well) 38mm 65.5°C 149.9°F 90 minutes 6-8 hours
Pork, tenderloin (well done) 38mm 71°C 159.8°F 90 minutes 6-8 hours
Sausages best browned first - 67°C 152.6°F 4 hours 8 hours
Turkey breast (medium well) about 1.2 kg 67°C 152.6°F 5 hours 10-12 hours
OFFAL
Beef liver *(medium-rare) - 58°C 136.4°F 60 minutes 120 minutes
Beef liver *(pink) - 62°C 143.6°F 60 minutes 120 minutes
Beef liver *(medium) - 65°C 149°F 60 minutes 120 minutes
Lambs liver * (pink) - 58°C 136.4°F 60 minutes 120 minutes
Lambs liver * (medium-rare) - 62°C 143.6°F 60 minutes 120 minutes
Lambs liver * (medium) - 65°C 149°F 60 minutes 120 minutes
Poultry liver (pink) - 56°C 132.8°F 60 minutes 120 minutes
Poultry liver (medium-rare) - 52°C 125.6°F 60 minutes 120 minutes
Poultry liver (medium) - 60°C 140°F 60 minutes 120 minutes
Veal liver *(medium-rare) - 58°C 136.4°F 90 minutes 120 minutes
Veal liver *(pink) - 62°C 143.6°F 90 minutes 120 minutes
Veal liver *(medium) - 65°C 149°F 90 minutes 120 minutes
Kidney (pink) - 56°C 132.8°F 60 minutes 120 minutes
Kidney (medium) - 60°C 140°F 60 minutes 120 minutes
FISH
Brill - 48°C 118.4°F 35 minutes 60 minutes
Cod - 56°C 132.8°F 15 minutes 30 minutes
Haddock - 52°C 125.6°F 35 minutes 60 minutes
Halibut - 50°C 122°F 20 minutes 40 minutes
Lemon sole - 52°C 125.6°F 25 minutes 40 minutes
Mackerel - 50°C 122°F 20 minutes 40 minutes
Monkfish - 48°C 118.4°F 18 minutes 35 minutes
Red mullet - 52°C 125.6°F 30 minutes 45 minutes
Salmon - 50°C 122°F 20 minutes 35 minutes
Sardines - 50°C 122°F 20 minutes 35 minutes
Sea bass - 50°C 122°F 15 minutes 25 minutes
Trout - 48°C 118.4°F 40 minutes 45 minutes
SEAFOOD
King prawns - 56°C 132.8°F 20 minutes 25 minutes
Prawns (shrimp) - 56°C 132.8°F 10 minutes 15 minutes