As this is only for my reference I recommend consulting this page if you are trying to figure out how long you should sous vide particular ingredient to achieve at least pasteurized food.
| Meat | Time | Temperature | Result |
| Pork belly with Bone | 20 hours | 155 F | Perfect |
| Burger Patty (±2cm) | 2 hours | 135 F | Medium |
| Eye of Round / Falešná Svíčková | 2h 30m | 131 F | Medium Rare – Tender |
| Pumpkin | 1h 45m | 190 F / 88 C | Completely soft |
| Potato | 1h 45m | 90 C | Completely soft |
| Duck Breast | 2h | 135 F | Perfect Medium Rare |
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