all-clad EH800D51 Guia Del Usuario página 15

Recommended Cooking Temperatures and Times
FOOD
SEAFOOD
Fish
Tuna, Halibut, Snapper, Sole, Salmon, Trout,
Mackerel
Crustaceans, Mollusks
Lobster
Scallops
Shrimp
VEGETABLES
Root
Carrots, Parsnips, Potato, Turnips, Celery
Root, Beets
Tender
Asparagus, Broccoli, Corn, Cauliflower,
Eggplant, Onions, Green Beans, Fennel,
Squash, Fresh Peas
FRUIT
Firm
Apple, Pear
Soft
Peach, Apricot, Plum, Mango, Papaya,
Nectarine, Berries
EGGS 3
Soft-cooked in shell (quick)
Soft-cooked in shell (slow)
Hard-cooked in shell
Pasteurized in shell
Scrambled (5 eggs)
Caution: Foods are not pasteurized under low temperature (i.e. below 55°c or 131°F) and so may pose a health risk to certain individuals.
These individuals include pregnant women, young children, the elderly or otherwise immune-compromised. Those individuals should
stick to the FDA food code guidelines instead of this table. For further details please refer to Food Safety section.
THICKNESS 1
inch cm °F
0.5 - 1 1.25 - 2.5
126
1- 2 2.5 - 5
126
1 2.5 140
1 2.5 140
jumbo jumbo 140
up to 1 up to 2.5 183
1- 2 2.5 - 5 183
up to 1 up to 2.5 183
up to 1 up to 2.5 183
up to 1 up to 2.5 183
large large 167
large large 146
large large 160
large large 135
large large 167
TEMPERATURE
°C
or higher 52 or higher
or higher 52 or higher
60
60
60
84
84
84
84
84
75
63.5
71
57
75
TIME
min max
20 min 30 min
30 min 40 min
45 min 60 min
40 min 60 min
30 min 40 min
1-2 hrs 4 hrs
2.5 hrs 4 hrs
30 min 1.5 hrs
45 min 2 hrs
30 min 1 hr
15 min 20 min
45 min 1.5 hrs
45 min 1.5 hrs
1.25 hrs 2 hrs
20 min 20 min
EN
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