Hamilton Beach 33970 Use and Care Manual - Page 7

Sous Vide Chart FOOD AND DONENESS Steak (1 to 1 1/4-inch thick) Very rare to rare Medium-rare Medium Medium-well Well-done TEMPERATURE 125°F (52°C) 130°-135°F (54°-57°C) 140°F (60°C) 150°F (66°C) 155°F (68°C) TIME 1 to 3 hours 1 to 4 hours 1 to 4 hours 1 to 4 hours 1 to 4 hours Chicken, boneless white meat (5 to 6 ounces) Very soft and juicy Tender and juicy Firm and juicy 140°F (60°C) 150°F (66°C) 160°F (71°C) 1 to 3 hours 1 to 3 hours 1 to 3 hours Chicken, boneless dark meat (5 to 6 ounces) Tender and juicy 167°-170°F (75°-77°C) 1 1/2 to 3 hours Fish (5 to 6 ounces) Very lightly cooked, mediumrare and tender Medium, tender and flaky Well-done, firm and flaky 110°-120°F (43°-49°C) 122°-130°F (50°-54°C) 135°-140°F (57°-60°C) 30 to 40 minutes 30 to 40 minutes 30 to 40 minutes NOTES: • For thicker meat, chicken, and fish, cooking time will be longer. • Visit www.foodsafety.gov or fsis.usda.gov for more information on safe internal cooking temperatures. FOOD AND DONENESS Vegetables Asparagus spears Beets, cut into 2-inch pieces Broccoli (small flowerets) Carrots, cut into 2-inch pieces Cauliflower (small flowerets) Cherry or grape tomatoes, halved Corn-on-the-cob Mushrooms, halved Onions, cut into 2-inch pieces Potatoes, cut into 2-inch pieces Spinach leaves Squash, cut into 2-inch pieces Tomatoes, halved Fruits Apples, halved and cored Pears, halved and cored TEMPERATURE 185°F (85°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) 195°F (91°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) 185°F (85°C) TIME 10 minutes 2 1/2 to 3 hours 30 to 40 minutes 30 to 45 minutes 1 to 1 1/2 hours 20 to 30 minutes 30 to 45 minutes 1 hour 1 to 1 1/2 hours 2 to 2 1/2 hours 5 minutes 1 to 1 1/2 hours 20 to 30 minutes 1 1/2 hours 1 1/2 hours 7