SEVERIN SV 2450, Instructions For Use Manual

Page: 19 / 104

104 x 142 mm
19
Cooking times
Table for temperatures and cooking times
The cooking time starts counting once the pre-set temperature is reached.
To achieve a ‚roast-like‘ aroma, meat can be fried briefly at high heat in a pan after sous-
vide cooking is finished.
Specialised cook books offer a wide range of recipes.
Type of food: Cooking time (depending on
thickness)
Medium Well done
Beef: 90 - 180 mins
Fillet ca. 55 - 60°C
Roast ca. 80 - 90°
Pork: 60 - 150 mins ca. 65 - 70°C ca. 70 - 80°
Poultry: 120 - 210 mins
Duck breast ca. 65°
Other poultry ca. 80 - 90°
Fish: 40 - 60 mins ca. 60°
Potatoes/vegetables: 60 - 180 mins ca. 85°
Note: Special attention should be paid when processing meat. Should you have
concerns regarding germs, pathogens or salmonella (eg in poultry), ensure continuous,
thorough heating of meat to over 70°C.
Infants, pregnant women, sick or elderly people should eat meat only if a core
temperature exceeding 75°C has been reached.