PRODUCTTIMETEMPERATURERECIPE
Bacon terrine and rabbit ribs12’65 ºC / 149 ºF
Burger25’65 ºC / 149 ºFCheddar cheese burger
Chateaubriand45’60 ºC / 140 ºF
Chicken breast35’65 ºC / 149 ºF
Chicken thighs2h80 ºC / 176 ºF
Duck magret50’65 ºC / 149 ºF
Duck thighs8-10h80 ºC / 176 ºF
Foie gras30’65 ºC / 149 ºFMi-cuit foie
Free-range chicken breast50’65 ºC / 149 ºF
Knuckle of pork10h80 ºC / 176 ºFPork knuckle with vegetables
Neck of lamb16h80 ºC / 176 ºF
Ox stew16h80 ºC / 176 ºF
Oxtail8h82 ºC / 180 ºF
Patridge thighs6h80 ºC / 176 ºF
Pickled quail3h90 ºC / 194 ºFQuail salad
Pig’s blade bone16h65 ºC / 149 ºFMeat-filled Baos; Flamenquines at a low temperature
Pig’s snout - ear18h80 ºC / 176 ºF
Pig’s tail8h82 ºC / 180 ºF
Pig’s trotters18h80 ºC / 176 ºF
Pigeon breast15’65 ºC / 149 ºF
Pigeon thighs2h 30’80 ºC / 176 ºFRoast pigeon with gnocchis and pipian
Pork belly10h80 ºC / 176 ºF
Pork cheek8h80 ºC / 176 ºFIberian pork cheeks
Pork chop1h65 ºC / 149 ºFPork chop with curried pineapple
Pork jowl18h80 ºC / 176 ºF
Pork ribs18h80 ºC / 176 ºFBarbecued pork ribs
Poulard1h 30’62 ºC / 144 ºF
Poulard breast1h 30’62 ºC / 144 ºF
Poulard thighs1h68 ºC / 154 ºF
Pressed duck magret25’65 ºC / 149 ºF
Rabbit1h80 ºC / 176 ºFRabbit casserole with leeks
Rabbit terrine12h68 ºC / 165 ºF
Rack of lamb35’60 ºC / 140 ºFRack of Lamb with Glazed Carrots
Shoulder of kid goat10h80 ºC / 176 ºF
Shoulder of lamb18h80 ºC / 176 ºF
Steak / rib-eyeSee recipeSee recipeSous-vide steak or rib-eye
Stuffed quail1h65 ºC / 149 ºF
Turkey thighs4h75 ºC / 167 ºF
Veal cheek14-18’80 ºC / 176 ºF
Veal heart24h80 ºC / 176 ºF
Veal kidneys1h 30’85 ºC / 185 ºF
Veal knuckle16h80 ºC / 176 ºF
Veal liver1h65 ºC / 149 ºF
Veal ribs12h70 ºC / 158 ºF
Veal sweetbreads8h82 ºC / 180 ºF
Veal tongue8h80 ºC / 176 ºFMarinated tongue tacos
Veal tripe8h82 ºC / 180 ºF
Whole suckling pig12h80 ºC / 176 ºF
*Note: All cooking times and temperatures are approximate.