Together with Chefsteps I created a German version of the map, which you can download as a PDF here:
Even if you already have some key data in mind, such as the common classics, fillet of beef at 56 degrees, salmon at 40 degrees and pork belly at 64 degrees, the quick overview helps to find an immediate feeling for the cooking process for other products as well. Alternatively, of course, you can look up this information in one or another sous-vide cookbook, looking at the map is of course much faster for the first rough direction. In addition, the context in the form of the surrounding products, or in this case even the product continents, helps to develop a more confident feeling for the respective project.
Tip: The SousVide Supreme Demi
Exact temperature between 30 and 999 degrees, accurate to 0.5 degrees. High quality workmanship and also suitable for smaller kitchens. Clear instructions and very easy to use. Already from 280€.