Duck Breast
1.1-1.15 in thick
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Chilling | (pre-cooled to 0°C / 32°F) |
| 2 hours | ||
|
Freezing raw product | (pre-cooled to 0°C / 32°F) |
| 2 hours 5 minutes | ||
|
|
Freezing cooked product | (pre-cooled to 0°C / 32°F) |
| 2 hours 15 minutes | ||
|
|
Freezing sliced product | (pre-cooled to 0°C / 32°F, about 0.7 in thick) |
| 1 hour | ||
 |
Low temperature cooking (with initial searing 85°C at the core and 60°C in the chamber) | (pre-heated to 85°C / 185°F) |
| 1 hour 30 minutes | ||
 |
Thawing whole product | (15°C / 59°F) |
| 2 hours 30 minutes | ||
| |
Thawing sliced product | (15°C / 59°F) |
| 1 hour 20 minutes | ||
|
Dish ready, whole & cooled | (80°C / 176°F in the chamber) |
| 1 hour 50 minutes | ||
|
|
Dish ready, sliced & cooled | (65°C / 149°F) |
| 30 minutes | ||
Roast Beef
28.2 oz
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Chilling | (pre-cooled to 0°C / 32°F) |
| 2 hours | ||
|
|
Freezing raw product | (precooled to 0°C / 32°F) |
| 3 hours 10 minutes | ||
|
|
Freezing cooked product | (pre-cooled to 0°C / 32°F) |
| 2 hours 40 minutes | ||
|
|
Freezing sliced product | (pre-cooled to 0°C / 32°F) |
| 1 hour 30 minutes | ||
| |
Low temperature cooking | (pre-heated to 85°C / 185°F) |
| 1 hour 30 minutes | ||
| |
Thawing whole product | (15°C / 59°F) |
| 4 hours 30 minutes | ||
| |
Thawing sliced product | (15°C / 59°F, .19 in thick) |
| 1 hour | ||
Beef Fillet
1.5 in thick
|
|
Chilling | (pree-cooled to 0°C / 32°F) |
| 2 hours | ||
|
|
Freeze raw product | (pre-cooled to 0°C / 32°F) |
| 2 hours 40 minutes | ||
|
|
Freezing cooked product | (pre-cooled to 0°C / 32°F) |
| 2 hours 30 minutes | ||
|
|
Freezing sliced product | (pre-cooled to 0°C / 32°F 0.7 in thick) |
| 1 hour | ||
| |
Low temperature cooking | (pre-heated to 75°C / 167°F in the chamber, 55°C / 131°F at the core) |
| 1 hour 20 minutes | ||
| |
Thawing whole product | (15°C / 59°F) |
| 1 hour 20 minutes | ||
| |
Thawing sliced product | (15°C / 59°F) |
| 2 hours | ||
|
|
Dish ready, whole & cooled | (65°C / 149°F) |
| 30 minutes | ||
Pork Fillet
1.5 in thick
|
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Chilling | (pre-cooled to 0°C / 32°F) |
| 2 hours | ||
|
|
Freeze raw product | (pre-cooled to 0°C / 32°F) |
| 2 hours 35 minutes | ||
|
|
Freezing cooked product | (pre-cooled to 0°C / 32°F) |
| 1 hour 45 minutes | ||
|
|
Freezing sliced product | (pre-cooled to 0°C / 32°F 0.7 in thick) |
| 1 hour | ||
| |
Low temperature cooking | (pre-heated to 85°C / 185°F) |
| 1 hour 30 minutes | ||
| |
Thawing whole product | (15°C / 59°F) |
| 1 hour 20 minutes | ||
|
|
Dish ready, whole & cooled | (70°C / 158°F in the chamber) |
| 1 hour 45 minutes | ||
|
|
Dish ready, sliced & cooled | (65°C / 149°F in the chamber) |
| 30 minutes | ||
Chicken Breast
.98 in thick
|
|
Chilling | (pre-cooled to 0°C / 32°F) |
| 1 hour 40 minutes | ||
|
|
Freeze raw product | (pre-cooled to 0°C / 32°F) |
| 1 hour | ||
|
|
Freezing cooked product | (pre-cooled to 0°C / 32°F) |
| 1 hour 45 minutes | ||
| |
Low temperature cooking | (pre-heated to 85°C / 185°F) |
| 3 hours | ||
| |
Thawing | (9°C / 48°F) |
| 1 hour 50 minutes | ||
|
|
Dish ready, cooked & cooled | (65°C / 149°F) |
| 1 hour | ||
Meatballs
1.1 in in diameter
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Chilling | (pree-cooled to 0°C / 32°F) |
| 1 hour 5 minutes | ||
|
|
Freeze raw product | (pre-cooled to 0°C / 32°F) |
| 1 hour | ||
|
|
Freezing cooked product | (pre-cooled to 0°C / 32°F) |
| 1 hour 20 minutes | ||
| |
Thawing whole product | (15°C / 59°F) |
| 1 hour | ||
|
|
Dish ready, cooked & cooled | (65°C / 149°F) |
| 1 hour | ||
Escapole
.39 in thick
|
|
Freeze raw product | (pre-cooled to 0°C / 32°F) |
| 45 minutes | ||
| |
Thawing | (25°C / 77°F) |
| 50 minutes | ||
Roast Veal
2.7 in thick
|
|
Chilling | (pree-cooled to 0°C / 32°F) |
| 1 hour 40 minutes | ||
|
|
Freeze raw product | (pre-cooled to 0°C / 32°F) |
| 3 hours 20 minutes | ||
|
|
Freezing sliced cooked product | (pre-cooled to 0°C / 32°F about .59 in thick) |
| 2 hour 40 minutes | ||
|
|
Freezing whole cooked product | (pre-cooled to 0°C / 32°F) |
| 2 hour 40 minutes | ||
| |
Thawing whole product | (15°C / 59°F) |
| 2 hours 10 minutes | ||
|
|
Dish ready, whole & cooled | (75°C / 167°F in the chamber) |
| 2 hours | ||
|
|
Dish ready, sliced & cooled | (65°C / 149°F) |
| 40 minutes | ||
