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.
|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|