Cooking Food At Core Temperature - Silvercrest SSVS 1000 A1 Bedienungsanleitung

Cooking food at core temperature

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When the time has elapsed, the appliance will switch off automatically and
the display
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Remove the cooked food from the pot using a suitable tool (e .g . kitchen or
barbecue tongs) .
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Pull the mains plug out of the power socket and take the appliance carefully
out of the pot . To do so, open the pot clip
DANGER!
► Do not touch the hot heating element
heating element . There is a risk of burns and scalding .
♦
Cut open the vacuum bag and remove the food . Depending on the type of
food cooked, your meal can be served immediately or must be prepared
further (e .g . briefly fried) .
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When you switch the appliance on again, the last set temperature will flash
on the display .
The following tables show how cooked a piece of food (e .g . a piece of meat)
is when the core temperature is reached . This also does not change even after
longer submersion in the pot, as the core temperature in the food can never be
higher than the set water temperature .
The core temperature is the temperature in the middle of the food .
We recommend the following temperatures for a certain degree of cooking:
Food
temperature
52°C - 55°C
Beef, lamb,
56°C - 60°C
pork and
61°C - 65°C
game
66°C - 68°C
69°C - 71°C
72°C (boneless)
Poultry
85°C (with bones)
Fish and
41°C - 45°C
seafood
46°C - 55°C
Vegetables 83°C - 87°C
│ GB│IE
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will go out . You will hear beep sounds .
Core
49°C
rare – cooked around the edge
medium rare – a large part still pink
medium – pink in the middle
medium well done – almost completely cooked
well done – thoroughly cooked
40°C
.
. Hot water can drip from the
Cooking level
blue – almost raw
cooked
cooked
glazed – barely done
mi-cuit – half cooked
a point – firm
cooked
SSVS 1000 A1