Currently, there is no place where you can easily and clearly be the sous vide cooking temperatures to find.
But perhaps this is one of the most important things in the bag cooking, the right temperature and observing proper cooking time make the most of the dishes! In the following table you want to help us help you!
Vegetables
| Description | Size | Temperature | Cooking time (minimum) | Cooking time (maximum) |
|---|---|---|---|---|
| Root vegetables | ||||
| Carrots, turnip, potato, beet, parsnip, cellery | lebow 2,5 cm | 84 °C | 1,5 hours | 4 hours |
| Carrots, turnip, potato, beet, parsnip, cellery | abowe 2,5 cm | 84 °C | 2,5 hours | 4 hours |
| Soft vegetables | ||||
| cauliflower, asparagus, corn, broccoli, green beans, onion, pumpkin, eggplant, fennel, green peas | below 2,5 cm | 84 °C | 0,5 hour | 1,5 hours |
| artichoke | - | 88 °C | 45 minutes | 50 minutes |
| tomato | - | 85 °C | 40 minutes | 50 minutes |
Fruits
| Description | Size | Temperature | Cooking time (minimum) | Cooking time (maximum) |
|---|---|---|---|---|
| Hard-fleshed fruits | ||||
| apple, pear, ananas, quince, rhebarb | - | 84 °C | 45 minutes | 2 hours |
| Soft fruits | ||||
| peach, apricots, plums, nectarin, orange, mango, strawberries, raspberries, other beries | - | 84 °C | 30 minutes | 1 hours |
| cherry, sour cherry | - | 85 °C | 40 minutes | 50 minutes |
Mushrooms
| Description | Size | Temperature | Cooking time (minimum) | Cooking time (maximum) |
|---|---|---|---|---|
| Hard mushrooms | ||||
| St. George's mushroom, porcini, russulas | below 4 cm | 85 °C | 1 hour | 1,5 hours |
| St. George's mushroom, porcini, russulas | above 4 cm | 85 °C | 1,5 hour | 2 hours |
| Soft mushrooms | ||||
| Agarics, oyster mushrooms, parasol mushroom, shaggy ink cap, other small mushrooms | - | 85 °C | 30 minutes | 1,5 hours |
Warning! Almost all species of mushrooms at least 20 minutes prior to the proposed continuous annealing consumption!
Egg
| Description | Size | Temperature | Cooking time (minimum) | Cooking time (maximum) |
|---|---|---|---|---|
| Tojás | ||||
| Peel boiled, soft, fast | - | 75 °C | 15 minutes | 18 minutes |
| Peel boiled, soft, slow | - | 63,5 °C | 45 minutes | 90 minutes |
| Peel boiled, hard, slow | - | 71 °C | 45 minutes | 90 minutes |
| Peel boiled, pasteurization | - | 57 °C | 90 minutes | 150 minutes |
Fishes and other seafoods
| Description | Size | Temperature | Cooking time (minimum) | Cooking time (maximum) |
|---|---|---|---|---|
| Fishes | ||||
| Mackerel, tuna, salmon, trout, monkfish | below 2,5 cm | 52 - 62 °C | 20 minutes | 30 minutes |
| Mackerel, tuna, salmon, trout, monkfish | above 2,5 cm | 52 - 62 °C | 30 minutes | 45 minutes |
| Cod | below 2,5 cm | 50 - 55 °C | 12 minutes | 20 minutes |
| Eel, carp | - | 55 °C | 2,5 hours | 3 hours |
| Perch, bream | - | 61 °C | 12 minutes | 20 minutes |
| Halibut | - | 54,5 °C | 50 minutes | 1 hour |
| Seafoods | ||||
| Lobster | - | 60 °C | 44 minutes | 1 hour |
| Mussels cooked in shell (black, scallop) | - | 60 °C | 40 minutes | 1 hour |
| Shrimp, king crab | - | 60 °C | 30 minutes | 40 minutes |
| Squid | - | 65 °C | 2 hours | 2,5 hours |
| Tilapia | - | 47,5 °C | 20 minutes | 25 minutes |
Warning! Use the sous vide cooker only freshly bought, or frozed products!
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