Time And Temperature Guide - Waring Commercial WSV16 Manual De Instrucciones

TIME AND TEMPERATURE GUIDE

This table is only meant to serve as a guideline. Temperatures should
be adjusted to your preference of doneness. Cooking time should
be adjusted to initial temperature, heat transfer characteristics, and
thickness of the food being cooked.
Tenderloin
Rib Eye Steak
Strip Steak
Porterhouse
Steak
Brisket
Veal Shank
Lamb Saddle
Pork Chop
Ribs
Chicken Breast
Duck Breast
Chicken Thighs
Foie Gras
Salmon Filet
Cod Filet
Halibut
Shrimp/Prawns
Lobster
Scallops
Temperature Thickness
138˚ F/59˚ C
138˚ F/59˚ C 1.5 inches
138˚ F/59˚ C 1.5 inches
138˚ F/59˚ C 1.5 inches
147˚ F/64˚ C
167˚ F/75˚ C
138˚ F/59˚ C 2.5 inches
145˚ F/63˚ C 1.75 inches
140˚ F/60˚ C
150˚ F/65˚ C
135˚ F/57˚ C
150˚ F/65˚ C 1.5 inches
147˚ F/64˚ C
130˚ F/54.4˚ C
129˚ F/54˚ C
129˚ F/54˚ C
135˚ F/57˚ C
145˚ F/63˚ C
135˚ F/57˚ C 1.5 inches
Time to Core
Temperature
BEEF
2 inches 1 hour, 58 min
1 hour, 58 min
1 hour, 58 min
1 hour, 58 min
48 hours
12–24 hours
LAMB
2 hours, 16 min
PORK
1 hour, 45 min
24–48 hours
POULTRY
1 inch
1 inch 60 min
1 hour, 20 min
2 inches 2 hours, 16 min
FISH
1 inch 1 hour, 39 min
1 inch 1 hour, 39 min
1 inch 1 hour, 39 min
SHELLFISH
1 inch 43 min
1 inch
1 hour, 38 min
11
(Pasteurized to
5 hours, 35 min
3 hours, 20 min
3 hours, 20 min
3 hours, 20 min
3 hours, 21 min
9 hours, 3 min
3 hours, 51 min
4 hours, 2 min
1 hour, 6 min
47 min 1 hour, 36 min
2 hours, 41 min
3 hours, 3 min
5 hours, 9 min
5 hours, 31 min
3 hours, 47 min
3 hours, 47 min
5 hours, 21 min
15 min 5 hours, 5 min
2 hours, 29 min
Time
Core)