Instant Pot PRO 60 Bedienungsanleitung Seite 41

Cooking
Sous Vide Cooking Chart
Recommended
Food
Tender Cuts:
Tenderloin,
cutlets, sirloin, 2–5 cm / ½"–2"
rib-eye, rump,
T-bone, chops
Tougher Cuts:
Blade, chuck,
shoulder,
shanks, game
meats
Chicken Breast 3–5 cm / 1"–2"
Chicken Thigh 3–5 cm / 1"–2"
Chicken Leg 5–7 cm / 2"–3"
Duck Breast 3–5 cm / 1"–2"
Belly
Ribs
Chops 2–4 cm / ½"–2"
Expected
Thickness Doneness
Rare
Medium-rare
Medium
4–6 cm /
1½"–2½"
Medium-well
Soft and Juicy
Traditionally
firm
Juicy and
tender
Off-the-bone
tender
Juicy and
Tender
Soft and Juicy
3–6 cm / Traditionally
1"–2½" firm
2–3 cm / Off-the-bone
½"–1½" tender
Pink and juicy
White
throughout
and juicy
Cooking
Temperature*
Beef and Lamb
50°C / 122°F
54°C / 129°F
60°C / 140°F
63°C / 145°F
Poultry
63°C / 145°F
69°C / 155°F
74°C / 165°F
74°C / 165°F
74°C / 165°F
64°C / 146°F
Pork
82°C / 180°F
59°C / 138°F
57°C / 135°F
64°C / 147°F
Minimum
Maximum
Cooking
Cooking
Time*
Time*
1 hour 4 hours
1.5 hours 4 hours
1.5 hours 4 hours
1.5 hours 4 hours
1.5 hours 4 hours
1 hour 4 hours
1 hour 4 hours
4 hours 8 hours
2 hours 7 hours
2 hours 4 hours
10 hours 22 hours
10 hours 22 hours
1 hour 4 hours
1 hour 4 hours
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