Klarstein 10031966, Manual, Page: 21 / 56

21
EN
Food item Thickness*
in cm
Temp.
in °C
Time in s Standing
time** in
hours
Boneless chicken thigh 3-5 64 1 Up to 2
Chicken drumstick 5-7 82 2 Up to 3
Duck breast 3-5 64 2 Up to 2
Fish
Lean and oily fish 3-5 47+ 1 Up to 1
Shellfish
Shrimps 2-4 60 1 Up to 1
Lobster tail 4-6 60 1 Up to 1
Scallops 2-4 60 1 Up to 1
Vegetables
Root vegetables
1-5 83+ 1 Up to 2
Crisp vegetables 1-5 83+ 1 Up to 2
* 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 Doneness Temperature (°C)
Beef, veal, lamb, pork and
game
Rare 49
Medium-rare 56
Medium 60
Medium-well done 65
Well done 71+
Poultry, boneless Well done 64
Poultry, with bone Well done 82
Fish Rare 47
Medium-rare 56
Medium 60
Vegetables 83-87