Instant Pot DUO EVO PLUS Bedienungsanleitung Seite 44

Using Non-Pressure Cooking Smart Programmes
Sous Vide Cooking Guidelines
Recommended
Food
Beef and Lamb
Tender Cuts:
Tenderloin,
cutlets, sirloin,
rib-eye, rump,
T-bone, chops
Tougher Cuts:
Blade, chuck,
shoulder,
shanks, game
meats
Poultry
Chicken Breast
Chicken Thigh
Chicken Leg
Duck Breast
Pork
Belly
Ribs
Chops
44
Expected
Thickness "Doneness"
Rare
2–5 cm
Medium-rare
Medium
4–6 cm
Medium-well
Soft and Juicy
3–5 cm
Traditionally
firm
Juicy and
tender
3–5 cm
Off-the-bone
tender
Juicy and
5–7 cm
tender
3–5 cm Soft and Juicy
Traditionally
3–6 cm
firm
Off-the-bone
2–3 cm
tender
Pink and juicy
White
2–4 cm
throughout
and juicy
Cooking Minimum
Temperature* Cooking Time*
50°C
54°C 1.5 hours
60°C 1.5 hours
63°C 1.5 hours
63°C 1.5 hours
69°C
74°C
74°C
74°C
64°C
82°C 10 hours
59°C 10 hours
57°C
64°C
Maximum
Cooking Time*
1 hour 4 hours
4 hours
4 hours
4 hours
4 hours
1 hour 4 hours
1 hour 4 hours
4 hours 8 hours
2 hours 7 hours
2 hours 4 hours
22 hours
22 hours
1 hour 4 hours
1 hour 4 hours