Cooking Times; Cooking Meat To The Core Temperature - Silvercrest SVSV 550 B2 Bedienungsanleitung

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9. Cooking times

The times indicated in the table are guide-
lines. The actual cooking time depends on:
• the size and freshness of the food;
• the filling volume and shape (flat or
round) of the vacuum bag;
• personal preferences (steak medium or
well-done; vegetables firm or soft).
NOTES:
• Ensure that all pieces are approximately
equal in size/thickness.
• Prepare the vegetables by cutting off
stems and cutting large vegetables into
pieces of equal size.
• Poultry in particular must be fully
cooked through in order to avoid the
risk of salmonella infection. Poultry
should be seared briefly before serving.
9.1 Cooking meat to the
core temperature
The following table shows how done a piece
of meat is when the specified core tempera-
ture has been reached. This does not
change, even after longer periods in the wa-
ter bath, because the core temperature in the
food can never rise higher than the set water
temperature.
The core temperature is the temperature in
the centre of the food.
12 GB
Table for beef, pork, lamb and
game
Bear in mind that it is only safe to eat poultry
when it is completely cooked through, in or-
der to avoid the risk of salmonella infection.
Core temper-
Cooking level
ature
49 °C blue - almost raw
52 °C - 55 °C rare/bloody - narrow
margin is cooked
55 °C - 60 °C medium rare - a thick pro-
portion is still pink
60 °C - 65 °C medium - pink inside
65.5 °C - 68 °C medium well - almost
cooked through
68 °C - 71 °C well done - fully cooked
through