SousVide SUPREME® SousVideSupreme.com Doneness Target Temperatures FOOD DONENESS TEMPERATURE °F, °C BEEF, VEAL, LAMB, GAME Rare 420 49 | Medium Rare 484 565 Medium 140 60 Medium Well 450 65.5 Well Done 160 and over | 74 and over PORK Medium Rare 134 56.5 Medium 140 60 Well Done 460 and over _| 71 and over POULTRY, White Meat Medium 440-146 60-63 DUCK, White Meat Medium Rare 4134 56.5 POULTRY, Dark Meat ‘WelDone 17 BO FISH, SEAFOOD Rare 416 47 Medium Rare 426 52 Medium 140 60 VEGETABLES, FRUITS os 480-490 84-87 EGGS soft cooked 447 or 167 | 64 or 75 hard cooked 460 a scrambled 467 75 pasteurized 4185 57 AA CAUTION Raw or unpasteurized food must never be consumed by immune compromised or highly susceptible individuals. The United States Food Code recommends that, for safety, food should not be kept between 41°F (6°) and 10°F (64.5°O) for longer than four hours, Recommended Cooking Temperatures and Times FOOD THICKNESS* TEMPERATURE TIME inch cm °F °c min max BEEF, VEAL, LAMB, GAME Tender Cuts 4 25 134 or higher | 56.5 or higher | 1 hr 4hrs Tendertoin, Rib-eye, bone, [2 5 42d orhigher | 56.5 orhigher [Shs | 6 hours Chops, Cutlets Tough Cuts and Grassfed? Bison, Game 4 2.5 124 orhigher_| 66.5 or higher |8-10hrs | 12-24 hrs Lamb Roast or Leg 275 |7 42d orhigher [56.5 or higher |10hrs | 24-48 hrs Spare Ribs 2 5 424 orhigher | 66.5 or higher |24hrs | 48-72 hrs Flank Steak, Brisket 4 25 {Bhorhigher [66.5 orhigher [Bhs | 24 hrs 2 5 484 orhigher | 66.5 or higher |12hrs | 30 hrs PORK Tenderloin 45 |4 484 orhigher_| 66.5 or higher | 90min | 6-8 hrs Baby Back Ribs 465 74 48hrs | 24his Chops, Cutlets fal 2.5 184 orhigher | 56.5 orhigher |2-4hrs | 6-8hrs 2 5 424 orhigher_| 66.5 or higher |4-6hrs | @40hrs Roast 275 |7 460-476 74-80 42hrs__| 20 hrs Spare Ribs 275 |7 460-176 74-80 42hrs | 30 hrs Belly (quick) 2 5 4185 85 5 hrs 8 hrs Bely (Slow) 2 5 167 5 2ahrs | 48-72 hrs POULTRY White Meat Chicken Breast, bone in 2 5 146 orhigher_| 63.5 or higher | 2.5hrs | 4-6 hrs Chicken Breast, boneless 4 25 446 or higher | 63.5 or higher | 4 hr 2-4 hrs Turkey Breast, bone in 275 (|? 146 orhigher [685 orhigher [4hrs | 6-8hrs Turkey Breast, boneless 2 5 446 orhigher | 68.5 or higher |25hrs | 4-6 hrs Duck Breast 4 25 434 orhigher | 63.5 or higher |Omin | 4-6 hrs Dark Meat Chicken Leg or Thigh, bone in 465-176 74-80 4hs | 6-8hrs Chicken Thigh, boneless 4 2.5 465-176 74-80 4.6 hrs Turkey Lag or Thigh 165-176 | 74-80 [70 hrs Duck Leg 465-176 74-80 48hrs Split Game Hen 275 (|? 450 orhigher_| 65.5 or higher [Bhs SEAFOOD Fish 05-1 _|4.25-2.5| 126 orhigher_| 52 orhigher__| 20min _| 80 min Tuna, Halibut, Snapper, Sole, [4_9 25-5 |126orhigher | 52orhigher [30min | 40min Salmon, Trout, Mackerel Crustaceans, Mollusks Lobster 4 2.5 4140 60 45min | 60min Scallops 4 25 4140 [60 40min | 60min Shrimp jumbo [jumbo _ | 140 |60 30min | 40min VEGETABLES Root |uptot |up to 2.5 | 188 84 4-2hrs | 4hrs Carrots, Parsnips, Potato, 4-2 25-5 | 183 84 25hrs | 4hrs Turnips, Celery Root, Beets Tender upto1 |upto2.5| 183 84 30min | 4.5 hrs Asparagus, Broccoli, Corn, Cauliflower, Eggplant, Onions, Green Beans, Fennel, Squash, Fresh Peas FRUIT Firm upto1 |upto2.5 | 193 84 45min | Qhrs Apple, Pear Soft upto1 |upto2.5| 183 84 30min | 4 hr Peach, Apricot, Plum, Mango, Papaya, Nectarine, Berries EGGS? Soft-cooked in shall (quick) [large _|large | 167 5 15min | 48min Soft-cooked in shell (slow) large large | 146 63.5 45min [4.5 hrs Hard-cooked in shell large large 160 74 45 min 4.5 hrs Pasteurized in shell large large 185 57 1.25hrs_ | 2hrs Scrambled (5 eggs) large large | 167 i 20min | 20min ‘Thickness measurements are based on the thickest section of the food and measured through the vacuum- sealed pouch. Cooking times are for foods starting at refrigerator temperature. Add 15 minutes if starting from frozen. 2 Tough cuts of meat will heat through to serving temperature in the same time as tender cuts. We recommend longer cooking times for lean, tough cuts to tenderize them. 8 Eggs cooked in the shell should not be sealed in cooking pouches.