Tag: Roast beef
Core temperature and time given by ICC Roner for cooking sous vide
by jean-francois 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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