Champion CHSV310, User Manual

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Champion ®
Makadamgatan 14 I 254 64 Helsingborg I Sweden
info@championnordic.se
Designed in Sweden I Assembled in China
Correct Disposal of this product
This marking indicates that this product should not be disposed with other
household wastes throughout the EU. To prevent possible harm to the
environment or human health from uncontrolled waste disposal, recycle it
responsibly to promote the sustainable reuse of material resources.
Rib eye – sliced – bonless Rare 54°C 1 h 1,5 h 3 h
Rib eye – sliced – bonless Medium 58°C 1 h 1,5 h 3 h
Rib eye – sliced – bonless Medium/Well 65°C 1 h 1,5 h 3 h
Rib eye – sliced – bonless Well Done 70°C 1 h 1,5 h 3 h
Rib eye on the bone Rare 56°C 5 h 7-8 h 16 h
Rib eye on the bone Medium 60°C 5 h 6 h 14 h
Rib eye on the bone Medium/Well 65°C 5,5 h 5,5 h 12 h
Rib eye on the bone Well Done 70°C 5 h 5 h 10 h
Chuck Rare 58°C 24 h 24 h 48 h
Chuck Medium 65°C 16 h 16 h 24 h
Chuck Well Done 85°C 6-8 h 8 h 18 h
Fillet of fi sh Rare 40°C 30 min 40 min 1 h
Fillet of fi sh Medium 50°C 30 min 40 min 1 h
Fillet of fi sh Well Done 60°C 30 min 40 min 1 h
Carrot/parsnip 85°C 15 min 15 min 20 min
Asparagus 85°C 15 min 15 min 20 min
Potatoes 85°C 1 h 1 h 3 h
Broccoli 85°C 20 min 20 min 30-45 min
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