[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-562890-105":53,"doc-detail-562890-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","zwilling-sous-vide-temperature-guide-cooking-time-and-doneness-chart","ZWILLING Sous Vide Temperature Guide - Cooking Time and Doneness Chart","","ZWILLING sous vide温度指南以口感分级为核心，提供牛肉、猪肉、家禽、羊/鹿肉与鱼类等常见食材的目标温度范围与相应的低温烹调时间。文档同时给出蔬菜与鸡蛋的温度/时间对照，例如芦笋、甜土豆、胡萝卜及溏心、半熟与全熟鸡蛋。通过厚度与熟度选项，帮助精确控制烹饪程度与熟成效果，并降低过度或不足加热的风险。",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/zwilling-sous-vide-temperature-guide-cooking-time-and-doneness-chart/562890/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/zwilling-sous-vide-temperature-guide-cooking-time-and-doneness-chart/562890.png","ImageObject",442,249,{"name":88,"@type":89},"vwvw","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-11-01","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",8,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"这份指南如何帮助选择熟度（doneness）？","Question",{"text":109,"@type":110},"指南按 Rare、Medium Rare、Medium、Well Done 等熟度分级列出对应的温度范围，并配套建议的腌制/烹饪时长目标。","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"肉类是否会因为厚度不同而有不同时间建议？",{"text":114,"@type":110},"会。以牛排等条目为例，文档在同一食材下区分不同厚度，并给出对应的低温烹调时长。",{"name":116,"@type":107,"acceptedAnswer":117},"蔬菜和鸡蛋是否也有温度-时间对照表？",{"text":118,"@type":110},"有。蔬菜部分提供具体温度与所需时间，鸡蛋部分同样给出溏心、半熟、全熟的温度与时间。","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},562890,1792475457,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":4},3985747874149,"https://ap-avatar.wpscdn.com/avatar/3a001161165b4dc3d9e?x-image-process=image/resize,m_fixed,w_180,h_180&k=1790129441039064114","ZWILLING  \nSOUS VIDE TEMPERATURE GUIDE  \nSous vide gives you control over exactly how you like your food cooked and the cooking time to get you to the desired doneness. Both vary depending on the type and thickness of the food you are cooking. This handy chart will help you determine time and temperature targets based on your taste preferences.  \nRare  \nMedium Rare  \nMedium  \nWell Done  \nBEEF  \n118-122 °F  \n122-131  \n°F  \n131-134 °F  \n134-140 °F  \n48-50 °C  \n50-55 °C  \n55-57 °C  \n57-60 °C  \n\n| Tenderloin, 2 in thick 2 hr | 2 hr | 2 hr 2 hr |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n| Steak, 1 in thick 1hr | 1 hr | 1hr 1 hr |  |  |  |\n| Short Rib 12-24 hr | 12-24 hr | 12-24 hr 12-24 hr |  |  |  |\n| Chuck Roast | 18 hr | 18 hr 18 hr |  |  |  |\n| Medium Rare\u003Cbr>PORK 136-144 °F\u003Cbr>57-62 °C | Medium | Well Done |  |  | Well Done (alt.) |\n|  | 144-149 °F | 149-158 °F |  | 176 °F |  |\n|  | 62-65 °C | 65-70 °C |  | 80 °C |  |\n| Ham (Half) 4-8 hr | 4-8 hr | 4-8 hr |  |  |  |\n| Pork Chops, 1 in thick 1 hr | 1 hr | 1 hr |  |  |  |\n| Pork Belly |  | 24 hr |  | 7 hr |  |\n| POULTRY | Medium Rare | Medium/Well Well Done |  |  |  |\n|  | 129-140 °F | 140-158 °F 158-176 °F |  |  |  |\n|  | 54-60 °C | 60-70 °C 70-80 °C |  |  |  |\n| Chicken Breast (bone-in), 1 in thick |  | 1- 1½ hr 1- 1½ hr |  |  |  |\n| Chicken Cutlet (boneless), 1/2 in thick |  | 45 min 45 min |  |  |  |\n| Whole Turkey Breast (bone-in) |  | 4-8 hr 4-8 hr |  |  |  |\n| Whole Turkey Breast (boneless) |  | 2½ - 6 hr 2½ - 6 hr |  |  |  |\n| Duck Breast, 1 in thick | 1 hr | 1 hr |  |  |  |\n| Duck Leg, 3 in thick |  | 8 hr 8 hr |  |  |  |\n| LAMB/VENISON | Medium Rare | Medium Well Done |  |  |  |\n|  | 129-131 °F | 131-140 °F 140-149 °F |  |  |  |\n|  | 54-55 °C | 55-60 °C 60-65 °C |  |  |  |\n| Lamb Chops | 1-2 hr | 1-2 hr 1-2 hr |  |  |  |\n| Leg of Lamb | 8-24 hr | 8-24 hr 8-24 hr |  |  |  |\n| Venison Filet, 1 in thick | 40 min | 40 min 40 min |  |  |  |\n| Soft\u003Cbr>FISH 110-104 °F\u003Cbr>38-40 °C | Tender | Firm Well Done |  |  |  |\n|  | 104-113 °F | 107-122 °F 114-131 °F |  |  |  |\n|  | 40-45 °C | 42-50 °C 46-55 °C |  |  |  |\n| Cod 40 min | 40 min | 40 min 40 min |  |  |  |\n| Halibut 40 min | 40 min | 40 min 40 min |  |  |  |\n| Salmon 40 min | 40 min | 40 min 40 min |  |  |  |\n| Tuna 40 min | 40 min | 40 min 40 min |  |  |  |\n| Shrimp 30 min | 30 min | 30 min 30 min |  |  |  |\n| Scallops 30 min | 30 min | 30 min 30 min |  |  |  |\n\nVEGETABLES  \nTemp. Time Temp. Time  \n\n| Asparagus | 82 °C/ 180 °F | 10-20 min |\n| --- | --- | --- |\n| Beets | 85 °C/ 185 °F | 1-5 hr |\n| Bok Choy | 90 °C/ 194 °F | 20 min |\n| Broccoli | 90 °C/ 194 °F | 20 min |\n| Brussels Sprouts | 85 °C/ 185 °F | 1 hr |\n| Carrots | 82 °C/ 180 °F | 2 hr |\n| Corn (ears) | 90 °C/ 194 °F | 20 min |\n\n\n| Fingerling Potatoes | 90 °C/ 194 °F | 1 hr |\n| --- | --- | --- |\n| Green Beans | 85 °C/ 185 °F | 45 min |\n| Mushrooms | 85 °C/ 185 °F | 45 min |\n| Squash | 90 °C/ 194 °F | 30 min |\n| Sweet Potatoes | 90 °C/ 194 °F | 30 min |\n| Turnips | 90 °C/ 194 °F | 20 min |\n| Yukon Gold Potatoes | 90 °C/ 194 °F | 1 hr |\n\nEGGS  \nTemp. Time  \n\n| Poached | 62 °C/ 145 °F | 45 min |\n| --- | --- | --- |\n| Soft Boiled | 62 °C/ 145 °F | 45 min |\n| Hard Boiled | 74 °C/ 165 °F | 45 min |","cbCaip19GGjGRv25","https://ap.wps.com/l/cbCaip19GGjGRv25","pdf",73648,"English","# Cooking Doneness Targets\n## Beef, Pork, and Poultry\n## Lamb/Venison and Fish\n## Vegetables and Eggs","[{\"question\":\"这份指南如何帮助选择熟度（doneness）？\",\"answer\":\"指南按 Rare、Medium Rare、Medium、Well Done 等熟度分级列出对应的温度范围，并配套建议的腌制/烹饪时长目标。\"},{\"question\":\"肉类是否会因为厚度不同而有不同时间建议？\",\"answer\":\"会。以牛排等条目为例，文档在同一食材下区分不同厚度，并给出对应的低温烹调时长。\"},{\"question\":\"蔬菜和鸡蛋是否也有温度-时间对照表？\",\"answer\":\"有。蔬菜部分提供具体温度与所需时间，鸡蛋部分同样给出溏心、半熟、全熟的温度与时间。\"}]","ZWILLING Sous Vide Temperature Guide - Cooking Time and Doneness Chart | PDF",1791809981]