Instant Pot PRO 60 Bedienungsanleitung Seite 42

Cooking
Sous Vide Cooking Chart
Recommended
Food
Fish
Shrimp
Lobster Tail
Scallops
Eggs
Fruits
Vegetables
* Cooking times and temperatures are recommendations only. Always refer to
a trusted recipe.
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Expected
Thickness Doneness
Soft and
buttery
Translucent /
starts to flake
2–3 cm /
½"–1½" Medium-rare
Medium, dry
Well-done,
crumbly
Traditionally
–
Soft and
–
buttery
Soft and
–
buttery
Soft boiled
Large / Extra
Medium
Large
boiled
Hard boiled
Fruits and Vegetables
–
–
Cooking
Temperature*
Fish and Seafood
43°C / 110°F
46°C / 115°F
52°C / 125°F
54°C / 130°F
57°C / 135°F
60°C / 140°F
firm
60°C / 140°F
60°C / 140°F
Eggs
Runny 60°C / 140°F
63°C / 145°F
66°C / 151°F
73.9°C / 165°F
– 83.9°C / 183°F
– 83.9°C / 183°F
Minimum
Maximum
Cooking
Cooking
Time*
Time*
10 minutes 30 minutes
20 minutes 45 minutes
20 minutes 45 minutes
20 minutes 45 minutes
20 minutes 45 minutes
30 minutes 45 minutes
1 hour 1 hour
30 minutes 30 minutes
– 45 minutes
– 45 minutes
– 1 hour
– 1 hour
15 minutes 2 hours
45 minutes 2.5 hours