Sunbeam MU4000 Slow Cooker User Manual


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