Sunbeam MU4000 manual Sous Vide Temperature and Time Guide, Poultry

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Sous Vide Temperature and Time Guide continued

	FOOD	COOKING	COOKING	HOLDING TIME	THICKNESS
	FOOD	TEMPERATURE	TIME	(after cooking)	THICKNESS
		TEMPERATURE	TIME	(after cooking)

	POULTRY:
	Chicken breast with bone	82°C	2 hours	Up to 3 hours	3-5cm
	Chicken breast without bone	64°C	1 hour	Up to 2 hours	3-5cm
	Chicken thigh with bone	82°C	1½ hours	Up to 3 hours	3-5cm
	Chicken thigh without bone	64°C	1 hour	Up to 2 hours	3-5cm
	Chicken legs	82°C	2 hours	Up to 3 hours	5-7cm
	Duck breast	64°C	2 hours	Up to 2 hours	3-5cm

	FISH:
	Lean fish	47°C or higher	1 hour	Up to 1 hour	3-5cm
	Fatty fish	47°C or higher	1 hour	Up to 1 hour	3-5cm

	SHELLFISH:
	Shrimp	60°C	1 hour	Up to 1 hour	2-4cm
	Lobster tail	60°C	1 hour	Up to 1 hour	4-6cm
	Scallops	60°C	1 hour	Up to 1 hour	2-4cm

	VEGETABLES:
	Root vegetables	83°C or higher	1 hour	Up to 2 hours	1-5cm
	Tender vegetables	83°C or higher	1 hour	Up to 2 hours	1-5cm

Note: Holding time represents the longest suggested period the food can remain in the Sunbeam Duos unit before the texture starts to change.

Note:

•Longer cooking times may result in an altered texture of finished foods.

•These times and temperatures are guidelines. Further cooking may be required to achieve desired result.

•All thicknesses are measured once the food has been vacuum sealed.

•Thinner cuts of meat will cook more quickly.

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Contents Duos Page Important instructions retain for future use ContentsSunbeam’s Safety Precautions For examination, repair or adjustment Tempered Glass Lid Litre working capacity Non-slip feet Features of your SunbeamNon-stick Removable Cooking Pan Control Panel Pouch rackSeparates sous vide pouches for more even cooking Control Panel Fruit Firm Fruits. Apple, pear Cooking Menus OverviewSunbeam Duos has 2 cooking menus Sous Vide CookingFood Preparation Food Safety Guidelines for Sous Vide CookingCooking Menus Overview Cooking your foodCooking Cooking Menu Sous Vide Slow Cook Cooking Menu Settings TablePlace the Sunbeam Duos on a flat, level surface How to use the Sous Vide menuGeneral temperature for Vegetables Cooking temperatures for Meat Beef, Lamb and PorkCooking temperatures for Poultry Cooking temperature for FishPoultry Sous Vide Temperature and Time GuideHow to use the Slow Cook menu Care and Cleaning Lid Hints and TipsCapacity FoodSlow Cooked Stocks Hints and TipsSlow Cooked Roasts Slow Cooked Roast ChickenProblem Possible Reason Solution TroubleshootingFlavour Inspiration Sous Vide RecipesSous Vide Recipes Portuguese Marinade Chermoula MarinadeGarlic Eggplants Teriyaki MarinadeThis is especially good for steak Antipasti PlateFill unit with water. Preheat water to 82C Honey, Soy Chicken WingsServes Coq au VinSpicy Pork Chops Chicken Cordon BleuFill unit with water. Preheat to 86C Red Wine Beef CheeksChinese Five Spice Duck Breast Pork BellyHazelnut and Coriander Spiced Salmon Fill unit with water. Preheat water to 56C for medium rareRosemary and Lamb Chops Honeyed Carrots Pea, Mint and Goats Cheese RisottoRosemary Infused Potatoes Spiced Sweet PotatoesThis is a great recipe to make for a crowd. Serves Fill unit with water and preheat to 85C Preserved LemonsFill unit with water and preheat to 79C Port Poached DatesButter Chicken Chicken TagineSlow Cooker Recipes Main Meals Peanut ChickenAsian Style Pork Belly Toss pork in flour Spicy Pork MeatballsServes 6-8 1.25kg pork mince Pork with Apple and CiderRed Wine Lamb Shanks Toss lamb shanks in flourEasy Osso Bucco with Gremolata Moroccan Beef Mexican Beef StewThis stew is great in burritos or tacos. Serves This is a great ‘no stirring required’ polenta. Serves Beef and Creamy Mushroom CasseroleToss beef in flour Slow Cooked Creamy PolentaMoroccan Lentil and Chickpea Soup Chickpea and Pumpkin CurrySlow Cooker Recipes Desserts Rice PuddingGingerbread and Golden Syrup Pudding Slow Cooker Recipes Desserts Page Month Replacement Guarantee AustraliaNew Zealand Need help with your appliance?