Cooking Times - Silvercrest SSVS 1000 A1 Bedienungsanleitung

Cooking times

Beef fillet, pork
chops
Beef steaks
Neck of beef, leg
of lamb, game
Pork belly
Pork ribs
Pork chops
Pork joints
Chicken breast
(with bones)
Chicken breast fillet
Chicken wings
Chicken drumstick
Duck breast
Fish (lean)
Fish (oily)
Shrimps
Lobster tail
Scallops
Root vegetables
Tender vegetables
SSVS 1000 A1
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NOTE
Please note that poultry may only be eaten when it is thoroughly cooked to
avoid the danger of a salmonella infection .
Food to be Cooking tem-
cooked perature
≥ 49°C
≥ 49°C
≥ 49°C
82°C
59°C
≥ 56°C
≥ 56°C
85°C
72°C
85°C
85°C
65°C
≥ 47°C
≥ 47°C
60°C
60°C
60°C
≥ 83°C
≥ 83°C
NOTE
► The information provided here is merely a guideline!
The cooking time depends on the thickness and texture of the food . The times
given are approximate . Try out various cooking times and temperatures until
you achieve the result you want . The thicknesses stated refer to vacuum-
packed foods . Thinner foods generally require shorter cooking times .
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Cooking time
1–6 hours
2–8 hours
8–24 hours
10–12 hours
10–12 hours
4–8 hours
10–12 hours
2–6 hours
1–4 hours
2–6 hours
2–6 hours
3–8 hours
1–2 hours
1–2 hours
1 hour
1 hour
1 hour
1–2 hours
1–2 hours
GB│IE
Thickness
1–2 cm
4–5 cm
4–6 cm
3–6 cm
2–3 cm
2–4 cm
5–7 cm
3–5 cm
3–5 cm
3–5 cm
5–7 cm
3–5 cm
3–5 cm
3–5 cm
2–4 cm
4–6 cm
2–4 cm
1–5 cm
1–5 cm
27 ■
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