Cooking Temperature And Time Guidelines - Klarstein 10028297 Manual Del Usuario

EN
16
COOKING TEMPERATURE AND
TIME GUIDELINES
Food
Tenderloin, cutlets
Rib eye, T-bone
Blade, chuck, leg of lamb
Pork belly
Pork ribs
Pork chops
Pork roast
Chicken breast with bone
Chicken breast withouth
bone
Chicken thigh with bone
Chicken thigh without
bone
Chicken legs
Duck brest
Lean fish
Fatty fish
Shrimp
Lobster tail
Scallops
Root vegetables
Tender vegetables
The cooking time depends on the thickness and texture of the food used. The indicated
times are approximate. Test different cooking times and temperatures until you get the
desired result. The indicated thickness refers to vacuumed food. Thinner foods usually
need a shorter cooking time.
Temperature Time
≥49°C 1-6 hours
≥49°C 2-8 hours
≥49°C 8-24 hours
82°C 10-12 hours
59°C 10-12 hours
≥56°C 4-8 hours
≥56°C 10-12 hours
82°C 2-6 hours
64°C 1-4 hours
82°C 2-6 hours
64°C 1-4 hours
82°C 2-6 hours
64°C 3-8 hours
≥47°C 1-2 hours
≥47°C 1-2 hours
60°C 1 hours
60°C 1 hours
60°C 1 hours
≥83°C 1-2 hours
≥83°C 1-2 hours
Thickness
1-2 cm
4-5 cm
4-6 cm
3-6 cm
2-3 cm
2-4 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
3-5 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
2-4 cm
4-6 cm
2-4 cm
1-5 cm
1-5 cm