Sunbeam MU4000 Slow Cooker User Manual


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13
Sous Vide Temperature and Time Guide continued
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.
FOOD
COOKING
TEMPERATURE
COOKING
TIME
HOLDING TIME
(after cooking)
THICKNESS
POULTRY:
Chickenbreastwithbone
Chickenbreastwithoutbone
Chickenthighwithbone
Chickenthighwithoutbone
Chickenlegs
Duckbreast
82°C
64°C
82°C
64°C
82°C
64°C
2hours
1hour
1½hours
1hour
2hours
2hours
Upto3hours
Upto2hours
Upto3hours
Upto2hours
Upto3hours
Upto2hours
3-5cm
3-5cm
3-5cm
3-5cm
5-7cm
3-5cm
FISH:
Leanfish
Fattyfish
47°Corhigher
47°Corhigher
1hour
1hour
Upto1hour
Upto1hour
3-5cm
3-5cm
SHELLFISH:
Shrimp
Lobstertail
Scallops
60°C
60°C
60°C
1hour
1hour
1hour
Upto1hour
Upto1hour
Upto1hour
2-4cm
4-6cm
2-4cm
VEGETABLES:
Rootvegetables
Tendervegetables
83°Corhigher
83°Corhigher
1hour
1hour
Upto2hours
Upto2hours
1-5cm
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.
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