Klarstein Sous-vide Garer Manual De Instrucciones página 21

Food item
Boneless chicken thigh
Chicken drumstick
Duck breast
Fish
Lean and oily fish
Shellfish
Shrimps
Lobster tail
Scallops
Vegetables
Root vegetables
Crisp vegetables
* If the meat is thinner than specified, it will cook faster.
** The standing time is the longest time the food can remain in the water after cooking.
Table of Doneness and Temperatures
Food item
Beef, veal, lamb, pork and
game
Poultry, boneless
Poultry, with bone
Fish
Vegetables
Thickness* Temp.
in cm in °C
3-5 64
5-7 82
3-5 64
3-5 47+
2-4 60
4-6 60
2-4 60
1-5 83+
1-5 83+
Doneness
Rare
Medium-rare
Medium
Medium-well done
Well done
Well done
Well done
Rare
Medium-rare
Medium
Time in s Standing
time** in
hours
1 Up to 2
2 Up to 3
2 Up to 2
1 Up to 1
1 Up to 1
1 Up to 1
1 Up to 1
1 Up to 2
1 Up to 2
Temperature (°C)
49
56
60
65
71+
64
82
47
56
60
83-87
EN
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