Cooking Time - Instant Appliances

Vortex™ & Vortex™ Plus 6 QT Vortex™ Plus 10 QT Sous Vide Cooking Timetable Sous Vide Seasoning Guidelines

Vortex-and-Vortex-Plus_6Q_Cooking-Timetable_20190827

Vortex-Plus_10Q_Cooking-Timetable_20190826

Food	Thickness	Cooking Outcome	Cooking Temperature	Cooking Time (Minimum)	Cooking Time (Maximum)
Beef
Tender Cuts: Tenderloin, cutlets, sirloin, rib eye, rump, T-bone	2-5 cm/ ½”- 2”	Rare	50 °C / 122 °F	1 hour	4 hours
		Medium Rare	54 °C / 129 °F	1 hour	4 hours
		Medium	56 °C / 133 °F	1 hour	4 hours
		Well Done	60 °C / 140 °F	1 hour	4 hours
Tougher Cuts: Blade, chuck, shoulder, shanks, game meats	4-6 cm/ 1½“- 2½”		50 °C / 122 °F	8 hours	18 hours
Pork
Belly	3-6 cm / 1”- 2½”		82 °C / 180 °F	10 hours	22 hours
Ribs	2-3 cm / ½”- 1½”		59 °C / 138 °F	10 hours	22 hours
Chops	2-4 cm / ½”- 2”		56 °C / 133 °F	2 hours	10 hours
Lamb
Chops	2-4 cm / ½”- 2”	Rare	52 °C / 126 °F	1 hour	3 hours
		Medium rare	55 °C / 131 °F	2 hours	5 hours
		Medium	60 °C / 140 °F	1 hour	4 hours
Poultry
Chicken:
breast with bone	3-5 cm / 1”- 2”		82 °C / 180 °F	2 hours	7 hours
breast without bone	3-5 cm / 1”- 2”		64 °C / 146 °F	1 hour	5 hours
thigh with bone	3-5 cm / 1”- 2”		82 °C / 180 °F	2 hours	7 hours
thigh without bone	3-5 cm / 1”- 2”		64 °C / 146 °F	1 hour	4 hours
legs	5-7 cm / 2 – 3”		82 °C / 180 °F	2 hours	7 hours
Duck Breast	3-5 cm / 1“- 2”		64 °C / 146 °F	2 hours	4 hours
Fish & Seafood
Fish	2-3 cm / ½”- 1”	Very rare, firm	43 °C / 110 °F	20 mins	45 mins
		Rare, moist	46 °C / 115 °F	20 mins	45 mins
		Medium, dry	49 °C / 120 °F	20 mins	45 mins
		Well Done, crumbly	54 °C / 130 °F	20 mins	45 mins
Shrimp			60 °C / 140 °F	15 mins	1 hour
Lobster Tail			60 °C / 140 °F	20 mins	1 hour
Scallops			60 °C / 140 °F	30 mins	30 mins
Eggs
		Runny	60 °C / 140 °F	45 mins
		Soft boiled	63 °C / 145 °F	45 mins
		Medium boiled	68 °C / 155 °F	45 mins
		Hard boiled	74 °C / 165 °F	45 mins
Fruit & Vegetables
Vegetables			85 °C / 185 °F	1 hour	3 hours
Fruits			85 °C / 185 °F	45 mins	2 hours

Beef: (approximately 500g or 1 lb.)

50 g / 2 oz. butter, 2 cloves crushed garlic (roasted or sautéed), 2 sprigs fresh thyme

50 g / 2 oz. butter, 2 cloves crushed garlic (roasted or sautéed), 2 sprigs fresh parsley

50 g / 2 oz. butter, 2 tablespoons fresh chives, 1 tablespoon grainy mustard

1 tablespoon olive oil, 2 sprigs fresh thyme, 50 g / 2 oz. cooked bacon

Lamb: (approximately 500g or 1 lb.)

2 sprigs fresh rosemary and 1 teaspoon garlic powder

2 sprigs fresh mint

2 sprigs fresh thyme

3 anchovies, finely chopped

1 teaspoon ground coriander and 1 teaspoon ground cumin

1 tablespoon Moroccan spice rub

2 tablespoons olive oil, 1 tablespoon of lemon zest and 1 teaspoon garlic powder

Salmon: (approximately 500g or 1 lb.)

1 tablespoon soy sauce, 1 tablespoon honey and 1 teaspoon grated ginger

2 tablespoons maple syrup, 1 tablespoon soy sauce, and 1 teaspoon garlic powder

2 tablespoons teriyaki sauce, 1 teaspoon grated ginger, 1 teaspoon garlic powder, and 1 teaspoon chilli flakes

White Fish: (approximately 500g or 1 lb.)

2 slices lemon, 2 sprigs fresh dill

1 stalk lemon grass, 1⁄4 cup fresh basil, 2 slices lime

1 tablespoon soy sauce, 1 teaspoon sesame oil and 2 sprigs fresh coriander

1 tablespoon fresh dill, 1 teaspoon smoked paprika, 1 teaspoon

Lemon rind, 1/2 teaspoon cayenne

Chicken: (approximately 500g or 1 lb.)

2 slices lemon, 2 sprigs fresh thyme

50 g / 2 oz. browned butter, 4 fresh sage leaves, salt and black pepper

20 g / 1 oz. butter, 2 sprigs fresh flat-leaf parsley, 2 tablespoons capers

1 onion, 1 clove garlic (roasted or sautéed), 1/2 cup chopped tomatoes, 1/4 cup fresh basil

Mix 1 tablespoon ricotta with 1 tablespoon lemon zest and stuff mixture into the chicken breasts

Pork: (approximately 500g)

1 tablespoon fennel seeds, 1 teaspoon sea salt, 1 teaspoon black pepper

1/4 cup apple sauce, 1 teaspoon sea salt, 1 teaspoon black pepper

1 teaspoon sea salt, 1 teaspoon black pepper

1 tablespoon ground cumin, 1 tablespoon ground coriander,

1 teaspoon cinnamon, 1 teaspoon brown sugar, 1 teaspoon chilli flakes

1 tablespoon lemon zest, 1 tablespoon fresh thyme, 1 tablespoon fresh sage

Food

Thickness

Cooking Outcome

Cooking Temperature

Cooking Time (Minimum)

Cooking Time (Maximum)

Beef

Pork

Lamb

Poultry

Fish & Seafood

Fruit & Vegetables

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