Cooking Times - Silvercrest SSVS 1000 A1 Bedienungsanleitung Und Sicherheitshinweise

Food
Beef, lamb,
pork and
game
Poultry
Fish and
seafood
Vegetables
NOTE
Please note that poultry may only be eaten when it is thoroughly cooked to
avoid the danger of a salmonella infection.

Cooking times

Food to be
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
SSVS 1000 A1
Core
temperature
49°C
52°C - 55°C
56°C - 60°C
61°C - 65°C
66°C - 68°C
69°C - 71°C
72°C (boneless)
85°C (with bones)
40°C
41°C - 45°C
46°C - 55°C
83°C - 87°C
Cooking tem-
cooked perature
≥ 49°C
≥ 49°C
≥ 49°C
≥ 56°C
≥ 56°C
Cooking level
blue – almost raw
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
glazed – barely done
mi-cuit – half cooked
Cooking time
1–6 hours
2–8 hours
8–24 hours
82°C 10–12 hours
59°C 10–12 hours
4–8 hours
10–12 hours
85°C 2–6 hours
72°C 1–4 hours
85°C 2–6 hours
cooked
cooked
a point – firm
cooked
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
GB│IE
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