12 GB
9.2
Cooking table
All specifications are just guidelines. The
end result is always dependent on the qual-
ity and properties of the product, and the
breed of the animal. The specifications ap-
ply to a vacuum bag (see “Starting the pro-
gram” on page 9).
55 °C - 60 °C
medium rare - a thick pro-
portion is still pink
60 °C - 65 °C
medium - pink inside
65.5 °C - 68 °C medium well - almost
cooked through
68 °C - 71 °C
well done - fully cooked
through
Food to be
cooked
Cooking level
Thick-
ness/
weight
Tempera-
ture of wa-
ter bath
Cooking time in
water bath
Beef
fillet, steak
medium rare
30 mm
56 °C
50 min
medium rare
40 mm
56 °C
75 min
Beef
Roast beef
medium
strip
60 mm
56 °C
6 hours
Beef
Flank steak
medium
57 °C
12 hours
Pork
fillet
well done
30 mm
60 °C
2 hours
well done
40 mm
60 °C
2.5 hours
Pork neck
well done
700 g
68 °C
24 hours
Rack of lamb
medium
10 -15 mm
56 °C
45 min
Chicken
breast
well done
20 - 25 mm
72 °C
2 hours
Turkey breast
well done
15 - 30 mm
72 °C
2 hours
Duck breast
well done
15 - 25 mm
72 °C
3 hours
Goose breast
well done
20 mm
80 °C
8 hours
Salmon
tender
25 mm
45 °C
20 min
Cod
tender
25 mm
52 °C
40 min
Ocean perch
tender
25 mm
47 °C
20 min
Prawns
done
lined up
85 °C
20 min
Scallops
firm
18 - 25 mm
47 °C
30 min
Carrots
somewhat firm
approx.10
mm
85 °C
40 min
Asparagus
firm
lined up
82 °C
25 min
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