Cooking Table - Silvercrest SVSV 550 B2 Bedienungsanleitung

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9.2

Cooking table

All specifications are just guidelines. The end result is always dependent on the quality and
properties of the product, and the breed of the animal. The specifications apply to a vacuum
bag (see "Starting the program" on page 9).
Food to be
Cooking level
cooked
Beef
fillet, steak
Beef
Roast beef
Beef
Flank steak
Pork
fillet
Pork neck
Rack of lamb
Chicken
breast
Turkey breast
Duck breast
Goose breast
Salmon
Cod
Ocean perch
Prawns
Scallops
Potatoes
Green beans somewhat firm
(frozen prod-
uct, thawed)
Carrots somewhat firm
Asparagus
Thick-
ness/
weight
medium rare 30 mm
medium rare 40 mm
medium strip
60 mm
medium
well done 30 mm
well done 40 mm
well done 700 g
medium 10 -15 mm
well done 20 - 25 mm
well done 15 - 30 mm
well done 15 - 25 mm
well done 20 mm
tender 25 mm
tender 25 mm
tender 25 mm
done lined up
firm 18 - 25 mm
well-done small,
halved
approx.10
mm
firm lined up
Tempera-
Cooking time in
ture of wa-
water bath
ter bath
56 °C 50 min
56 °C 75 min
56 °C 6 hours
57 °C 12 hours
60 °C 2 hours
60 °C 2.5 hours
68 °C 24 hours
56 °C 45 min
72 °C 2 hours
72 °C 2 hours
72 °C 3 hours
80 °C 8 hours
45 °C 20 min
52 °C 40 min
47 °C 20 min
85 °C 20 min
47 °C 30 min
85 °C 1 hour
82 °C 30 min
85 °C 40 min
82 °C 25 min
13
GB