Cooking with induction or sous vide

Process	Ingredient	Setting	Minutes
Melting	Chocolate	1-1.
Melting	Butter	1-2.
Melting	Honey	1-2.
Melting	Gelatine	1-2.
Heating	Stew	1.-2
Heating	Milk*	1.-2.
Heating	Sausage in water*	3-4
Defrost	Spinach	3-4	15-25
Defrost	Goulash	3-4	35-55
Poach, Simmer	Potato Dumblings*3	4.-5.	20-30
Poach, Simmer	Fish	4-5	10-15
Poach, Simmer	White sauces	1-2	3-6
Poach, Simmer	Whisked sauces	3-4	8-12
Boiling, steaming, braising	Rice (double water)	2.-3.	15-30
Boiling, steaming	Rice pudding***	2-3	30-40
Boiling, steaming	Unpeeled boiled potatoes	4.-5.	25-35
Boiling, steaming	Boiled potatoes	4.-5.	15-30
Boiling, steaming	Pasta, noodles*	6-7	6-10
Boiling, steaming	Stew	3.-4.	120-180
Boiling, steaming	Soups	3.-4.	15060
Boiling, steaming	Vegetables	2.-3.	10-20
Boiling, steaming	Frozen vegetables	3.-4.	7-20
Boiling, steaming	Pressure cooker	4.-5.
Braising	Roulades	4-5	50-65
Braising	Pot Roast	4-5	60-100
Braising	Goulash***	3-4	7-20
Roasting/Frying with oil*	Escalope plain or breaded	6-7	6-10
Roasting/Frying with oil*	Frozen escalope	6-7	6-12
Roasting/Frying with oil*	Chop, plain or breaded**	6-7	8-12
Roasting/Frying with oil*	Steak (3cm)	708	8-12
Roasting/Frying with oil*	Poultry breast (2cm)**	5-6	10-20
Roasting/Frying with oil*	Poultry breast frozen**	5-6	10-30
Roasting/Frying with oil*	Risolles (3cm)**	4.-5.	20-30
Roasting/Frying with oil*	Hamburgers (2cm)**	6-7	10-20
Roasting/Frying with oil*	Fish and fish filet, plain	5-6	8-20
Roasting/Frying with oil*	Fish and fish filet, breaded	6-7	8-20
Roasting/Frying with oil*	Fish fingers, frozen	6-7	8-15
Roasting/Frying with oil*	Scampi, prawns	7-8	4-10
Roasting/Frying with oil*	Sauteeing Mushrooms	7-8	10-20
Roasting/Frying with oil*	Sauteeing fresh vegetables	7-8	10-20
Roasting/Frying with oil*	Stir-fry meat cut in strips	7-8	15-20
Roasting/Frying with oil*	Stir-fry vegetables	7-8	15-20
Roasting/Frying with oil*	Frozen dishes	6-7	6-10
Roasting/Frying with oil*	Pamcakes	6.-7.
Roasting/Frying with oil*	Omelette	3.-4.	3-10
Roasting/Frying with oil*	Fried eggs	5-6	3-6
Deep fry (200gPP in 1.5L oil)	Frozen products	8-9
Deep fry (200gPP in 1.5L oil)	Croquettes frozen	7-8
Deep fry (200gPP in 1.5L oil)	Meat	6-7
Deep fry (200gPP in 1.5L oil)	Fish	6-7
Deep fry (200gPP in 1.5L oil)	Vegetables	6-7
Deep fry (200gPP in 1.5L oil)	Doughnuts	4-5

* Without lid
** Turn several times
*** Preheat to heat setting 8-8.
\Settings go from 1 to 9. The number after the dot means half so 3. means 3.5 or between 3 and 4.

Sort	Detail				Explanation
Beef	Steak	Rare	54	01:00	Think tender cuts like rib eye, New York strip, and sirloin. These times and temps are based on 1 in (2.5 cm) pieces, but a skinnier steak won’t overcook in the bath. Be careful when searing, however, as it’s easy to overcook thin pieces.
		Medium	58	01:00
		Well Done	68	01:00
	Roast	Rare	56	07:00	We like to cook whole roasts—large tender cuts often labeled under names like prime rib or rib roast—at a slightly higher temperature than steaks in order to achieve the optimal texture.
		Medium	60	06:00
		Well Done	70	05:00
	Tough cuts	Rare	55	24h	Here’s where sous vide shines brightest—you’ll be blown away the first time you slowly cook a cheaper cut like brisket or chuck, converting it into something with great flavor and texture.
		Medium	75	24h
		Well Done	85	08:00
Pork	Chops	Rare	58	01:00	This is the way to cook any pork marked “chop” or “loin” to get great results—whether your meat is fatty or lean, boneless or bone-in.
		Medium	62	01:00
		Well Done	70	01:00
	Roast	Rare	58	03:00	We cook pork roast at the same temperature as we do individual chops—it just takes a while longer. Brine your roast ahead of time for even more flavor.
		Medium	62	03:00
		Well Done	70	03:00
	Tough cuts	Rare	60	08:00	Cheaper cuts like pork belly and shoulder need some time to cook in the bath but come out spectacularly tender and full of flavor.
		Medium	68	08:00
		Well Done	85	08:00
Chicken	Light meat	Supple	60	01:00	Breasts cooked at 65 °C are a crowd-pleaser; try them at 60 °C for a novel texture that’s great for chilled chicken salads. Boneless chicken thighs will cook through in about 45 minutes, but to give whole bone-in legs a braisey texture, leave them in the water for three hours.
		Tender	65	01:00
		Well Done	75	01:00
	Dark meat	Tender	65	00:45
		Off the bone	75	00:45
Lamb	Rack of lamb	Rare	52	02:00	Smaller New Zealand or Australian lamb needs only around 45 minutes to cook, at a minimum. Larger American lamb should be cooked for a minimum of one hour. Lamb rack cooked under 54C should not be cooked for longer than two and a half hours at a time, for food-safety reasons
		Medium	57	03:00
		Well Done	63	03:40
Fish	2.5cm =- 10 min	Tender	40	00:40	We cook most fish at 122 °F / 50 °C to get that great tender, flaky texture. You can cook several pieces in the same bag, but don’t crowd them. If you have a large whole fish, break it down to help it cook evenly.
		Flaky	50
		Well Done	55
Veggies	Green		82	00:10	Cooked at 82 °C for 10 minutes, green vegetables such as asparagus will come out bright and crunchy. But because different veggies cook differently, give ’em a pinch every few minutes to check the texture.
	Winter Squash		85	01:00
	Potato/roots		85	02:00	While this time and temp combo will work for a variety of root vegetables, keep in mind that the results can vary depending on the source of the veg. The woody carrots you find at a lot of supermarkets, for instance, will soften way more slowly than organic farmers’ market fare.
	Whole potato		85	01:30
Fruit	Warm		68	01:45	Ripen berries, peaches, plums and other fruits at 68 °C for a lovely warm topping to desserts, breakfast pastries, or savory dishes.To thoroughly cook stone fruits and such for making purées, cook at 85 °C
	Soft (puree)		85	00:30
Egg			64	01:00