Cooking Table - Silvercrest SVSV 550 A1 Bedienungsanleitung

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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
9.2

Cooking table

All specifications are just guidelines. The
end result is always dependent on the qual-
ity and properties of the product, and the
Food to be
Cooking level
cooked
medium rare
Beef
fillet, steak
medium rare
Beef medium
Roast beef
Beef
medium
Flank steak
Pork well done
fillet
well done
Pork neck well done
Rack of lamb medium
Chicken well done
breast
Turkey breast well done
Duck breast well done
Goose breast well done
Salmon tender
Cod tender
Ocean perch tender
Prawns
Scallops
Carrots somewhat firm
Asparagus
66 GB
breed of the animal. The specifications ap-
ply to a vacuum bag (see "Starting the pro-
gram" on page 63).
Thick-
ness/
weight
30 mm
40 mm
strip
60 mm
30 mm
40 mm
700 g
10 -15 mm
20 - 25 mm
15 - 30 mm
15 - 25 mm
20 mm
25 mm
25 mm
25 mm
done lined up
firm 18 - 25 mm
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 40 min
82 °C 25 min