Sunbeam MU4000 Cooking temperatures for Meat Beef, Lamb and Pork, Cooking temperature for Fish

Sous Vide Temperature and Time Guide

The below table is a guide to setting the temperatures and times for your cooking. You may need to adjust for your individual tastes.

Cooking temperatures for Meat (Beef, Lamb and Pork):

RARE: 49°C

MEDIUM RARE: 56°C

MEDIUM: 60°C

MEDIUM WELL: 65°C

WELL: 71°C and up

Cooking temperatures for Poultry:

WITH BONE: 82°C

WITHOUT BONE: 64°C

Cooking temperature for Fish:

RARE: 47°C

MEDIUM RARE: 56°C

MEDIUM: 60°C

General temperature for Vegetables:

83°C -87°C

FOOD	COOKING	COOKING	HOLDING TIME	THICKNESS
	TEMPERATURE	TIME	(after cooking)
BEEF & LAMB
Tender Cuts
Tenderloin, cutlets, sirloin,	49°C or higher	1 hour	Up to 6 hours	1-2cm
rib eye, rump, T-bone	49°C or higher	2 hours	Up to 8 hours	2-5cm
Tougher Cuts
Blade, chuck, leg of lamb,	49°C or higher	8 hours	Up to 10 hours	4-6cm
shoulder, shanks, game
meats
PORK:
Belly	82°C	10 hours	Up to 12 hours	3-6cm
Ribs	59°C	10 hours	Up to 12 hours	2-3cm
Pork Chops	56°C or higher	4 hours	Up to 6 hours	2-4cm
Pork Roast	56°C or higher	10 hours	Up to 12 hours	5-7cm

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