KitchPRO Epicuré Gebrauchsanleitung Seite 4

EN
TABLE OF COOKING TEMPERATURES AND TIMES
Food item
Beef, veal, lamb, game
Fillets, chops, ribeye,
T-bone, sirloin, porter-
house (tender cuts)
Flank, neck, thigh,
shoulder, shank
Pork
Pork breast
Spareribs
Cutlets
Pork loin
Poultry
Chicken breast with bone
Boneless chicken breast
Chicken thigh with bone
Boneless chicken thigh
Chicken drumstick
Duck breast
Fish
Lean and oily fish
Shellfish
Shrimps
Lobster tail
Scallops
Vegetables
Root vegetables
Crisp vegetables
*If the meat is thinner than specified, it will cook faster.
** The standing time is the longest time the food can remain in the water after cooking without the structure changing.
TABLE OF DONENESS AND TEMPERATURES
Food item
Beef, veal, lamb, pork and game
Poultry, boneless
Poultry, with bone
Fish
Vegetables
4
Thickness* Temp. (° C)
1-2 cm 49+
2-5 cm 49+
4-6 cm 49+
3-6 cm 82
2-3 cm 59
2-4 cm 56+
5-7 cm 56+
3-5 cm 82
3-5 cm 64
3-5 cm 82
3-5 cm 64
5-7 cm 82
3-5 cm 64
3-5 cm 47+
2-4 cm 60
4-6 cm 60
2-4 cm 60
1-5 cm 83+
1-5 cm 83+
Doneness
Rare
Medium-rare
Medium
Medium-well done
Well done
Well done
Well done
Rare
Medium-rare
Medium
General
Time Standing time**
1 hour Up to 6 hours
2 hours Up to 8 hours
8 hours Up to 10 hours
10 hours Up to 12 hours
10 hours Up to 12 hours
4 hours Up to 6 hours
10 hours Up to 12 hours
2 hours Up to 3 hours
1 hour Up to 2 hours
1.5 hours Up to 3 hours
1 hour Up to 2 hours
2 hours Up to 3 hours
2 hours Up to 2 hours
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 1 hour
1 hour Up to 2 hours
1 hour Up to 2 hours
Temperature (° C)
49
56
60
65
71+
64
82
47
56
60
83-87