Guide to low-temperature cooking temperatures

Low-temperature vacuum cooking allows you to obtain a soft and fluffy texture of your meats but also incomparable flavours while preserving the nutritional qualities of your food. Precision is a guarantee of success, follow our recommendations for perfect cooking!

Meat and offal	Temperature	Duration
Lamb fillet	56 to 62 degrees Celsius	25m
Beef, veal, blanquette cheek	67 C	24 hours
Lamb shoulder,gigot	58 to 60 degrees C	4 a.m.
Spare Ribs	58 C	72:00 a.m.
Sweetbreads	67 C	1 a.m.
Medaillon, pork filet mignon/ Walnuts or veal fillet	64 C	45m
Rack of lamb	62oC	2 a.m.
Beef rib (thickness 2.5 cm) bleeding	54oC	1 a.m.
Beef rib (thickness 2.5 cm) at point	56oC	1 a.m.
Beef rib (thickness 2.5 cm) rosé	58oC	1 a.m.

To obtain a caramelization on top of certain meats such as a duck breast, a rack of lamb for example, it is recommended that you quickly brown your meats in the pan after vacuum cooking.

Poultry	Temperature	Duration
Chicken leg with bone, whole pigeon, poultry	68oC	2 a.m.
White poultry, boneless quail	65oC	25m
Foie gras	53 degrees/68 degrees Celsius	40m
Egg	62/64 degrees Celsius	1 a.m.
Turkey leg	80oC	2 a.m.
Duck confit	56.5oC	48 hours
Duck breast	56oC	25m

Fish and seafood	Temperature	Duration
Salmon, Tuna, Trout	45 degrees Celsius/55 degrees Fahrenheit	20m
White fish (monkfish, colin, bar, soles...)	58oC	15m
Lobster	54oC	20m
Octopus	45oC	4 a.m.
Shrimps, prawns	45oC	20m
Stripe	50oC	12m
Fillet of mackerel, sardine	45oC	12m

Vegetables	Temperature	Duration
root vegetables	85oC	1 - 4 a.m.
vegetables	85oC	30 - 75m

Betteraves, turnips, artichokes, carrots...
Onions, beans, cauliflower, asparagus, peas, eggplant...

Two exceptions: artichokes 90 degrees for 45 minutes and potato 90 degrees for 25 minutes

Fruits	Temperature	Duration
Fruits (apple, pear type)	70oC	35m
Other fruits (peaches, mango, strawberries, apricots, bananas...) **	65oC	20m

Don't forget that it's all about taste! Adjust this table based on your preferences!