Magic mill MCS8557, Owner'S Manual

Page: 5 / 12

pg 4
Cooking Temperatures & Time
FOOD ITEM THICKNESS* TEMP (C°) TIME STANDING TIME**
Beef, Veal, Lamb, Game
Fillets, Chops,
Ribeye, T-bone
1-2 cm 49+ 1 hour Up to 6 hours
Sirloin, Porterhouse
(tendercuts)
2-5 cm 49+ 2 hours Up to 8 hours
Flank, Neck, Tigh,
Shoulder, Shank
4-6 cm 49+ 8 hours Up to 10 hours
Pork
Pork Breast 3-6 cm 82 10 hours Up to 12 hours
Spareribs 2-3 cm 59 10 hours Up to 12 hours
Cutlets 2-4 cm 56+ 4 hours Up to 6 hours
Pork Loin 5-7 cm 56+ 10 hours Up to 12 hours
Poultry
Chicken Breast
with bone
3-5 cm 82 2 hours Up to 3 hours
Boneless Chicken
Breast
3-5 cm 64 1 hour Up to 2 hours
Chicken Thigh with
bone
3-5 cm 82 1.5 hours Up to 3 hours
Boneless Chicken
Thigh
3-5 cm 64 1 hour Up to 2 hours
Chicken Drumstick 5-7 cm 82 2 hours Up to 3 hours
Duck Breast 3-5 cm 64 2 hours Up to 2 hours
Fish
Lean & Oily Fish 3-5 cm 47+ 1 hour Up to 1 hour
Shellfish
Shrimps 2-4 cm 60 1 hour Up to 1 hour
Lobster Tail 4-6 cm 60 1 hour Up to 1 hour
Scallops 2-4 cm 60 1 hour Up to 1 hour
Vegetables
Root Vegetables 1-5 cm 83+ 1 hour Up to 2 hours
Crisp Vegetables 1-5 cm 83+ 1 hour Up to 2 hours