Gorenje SVI6B, Instruction Manual

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FOOD:
COOKING
TEMPERATURE
COOKING TIME
THICKNESS
BEEF & LAMB
Tender cuts
Tenderlion, cutlets, sirlion, rib
eye, rump, T-bone
Toughter Cuts
Blade, chuck, leg of lamb,
shoulder, shanks, game
meats
49°C or higher
49°C or higher
49°C or higher
1 to 6 hours
2 to 8 hours
8 to 24 hours
1
– 2 cm
4
– 5 cm
4
– 6 cm
PORK
Belly
Ribs
Pork Chops
Pork Rost
82°C
59°C
56°C or higher
56°C or higher
10 to 12 hours
10 to 12 hours
4 to 8 hours
10 to 12 hours
3
– 6 cm
2
– 3 cm
2
– 4 cm
5
– 7 cm
POULTRY
Chicken breast with bone
Chicken breast withouth bone
Chicken thigh with bone
Chicken thigh without bone
Chicken legs
Duck brest
82°C
64°C
82°C
64°C
82°C
64°C
2 to 6 hours
1 to 4 hours
2 to 6 hours
1 to 4 hours
2 to 6 hours
3 to 8 hours 3
– 5 cm
3
– 5 cm
3
– 5 cm
3
– 5 cm
5
– 7 cm
3
– 5 cm
FISH
Lean fish
Fatty fish
47°C or higher
47°C or higher
1 to 2 hours
1 to 2 hours 3
– 5 cm
3
– 5 cm
SHELLFISH
Shrimp
Lobster tail
Scallops
60°C
60°C
60°C
1 hour
1 hour
1 hour 2
– 4 cm
4
– 6 cm
2
– 4 cm
VEGETABLES
Root vegetables
Tender vegetables
83°C or higher
83°C or higher
1 to 2 hours
1 to 2 hours 1
– 5 cm
1
– 5 cm
Note:
• Longer cooking times may result in an
altered texture of finished foods.
• These times and temperatures are
guidelines. Further cooking may be
required to achieve desired result.
• All thicknesses are measured once the food
has been vacuum sealed.
• Thinner cuts of meat will cook more
quickly.