Cooking Times

Times, temps and precedures for cooking

  • Pressure Cooker Porridge - 1/2 (oats/liquid) - 10minutes (high) - Natural Release
  • Sous Vide Chicken Thigh - 74c - 3 to 5 hours
  • Sous Vide Chicken Breast - 63c - 1.5 hours
  • Sous Vide Sausages - 66c - 1.5 hours
  • Sous Vide Port Loin (pork roast) - 60c - 24 hours ?
  • Sous Vide Root Vegetables - 90c - 1 hour (depending on thickness)
  • Sous Vide Pork Belly - 68c - 24 hours