Sous Vide Cooking

Core temperature and time given by ICC Roner for cooking sous vide

by on May.31, 2009, under Equipments & Accessories, Recipes

While checking if the Roner Compact has or not a PID temperature controller I found an interesting information provided by ICC Roner in one of its manual (pages 2 and 3). This document is in Spanish and I hope I did not make any translation mistakes (see the table below). Roner gives some information about the core temperature of some products and the time it should remains at this temperature.

ICC Roner’s information about core temperature and time while sous vide cooking

  Weight Core °C Water bath °C Time (min.) Comments
Tuna 150 g 38 50 11 to be grilled 2 min
Codfish 200 g 38-40 50 12 to be served immediately
Mackerel 100 g 43 43 8 to be served immediately
Sea Bass 200 g 45 50 15 to be grilled 2 min
Hake 200 g 50 60 12 to be served immediately
Monkfish 180 g 48 60 12 to the furnace for some secondes
Ray 150 g 50 55 10 to be served immediately
Salmon 200 g 38 50 13 to be served immediately
Veal steak 200 g 50 65 15 to be grilled 2 min
Foie gras 300 g 60 65 20 to be grilled 2 min
Loin of lamb 200 g 60 65 20 to be grilled 2 min
Breast of "fattened chicken" 180 g 62 65 20 to be grilled 2 min
Roast beef 350 g 55 65 17 to be grilled 2 min
Artichokes 500 g 90 90 45 to be grilled 2 min
Banana 100 g 65 65 20 to be served immediately

I have now the feeling that I have to take an interest in waterproof hypodermic probes…

Anyway, thank to Karl who was right. Roner compact water bath does not contain any PID temperature controller. Therefore the main differences between my basic water bath and a Roner Compact water bath are: a water pump, the heating element of Roner Compact is located in the water, a security water sensor, a temperature probe located directly in the water.

Jean-François

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2 Comments for this entry

  • Willi

    Jean-François,

    Are you sure the time mentioned in the ICC manual is the time related to the core temperature? Don’t you think the time indicated is for the whole cooking process?

    Willi

  • jean-francois

    Willi,

    I was asking myself the same question when translating ICC manual. If ICC meant “Temperature” for the whole cooking process then they should have indicated the initial product temperature. It makes a difference if the meat you put in your water bath is at -5°C (23°F) or 5°C (41°F) or 10°C (50°F). This is the reason why I think the time indicated is the cooking time of the core product.

    Jean-François

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