EUROCHEF SV120 Скачать руководство пользователя

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Sous Vide Immersion Heater / Circulator SV120

E&OE

Temperature and Time Guide

The following provides some general guidelines to temperatures and times for sous vide cooking. You can

always adjust according to your personal preferences.

NOTE

: Suggested times and temperatures are intended as guidelines – additional cooking time may be

required to achieve desired results. • Longer cooking times may alter food texture. • All thicknesses are

measured once the food has been vacuum sealed. • Thinner cuts of meat cook faster.

Food

Temperature

Time

Max. Hold Time

(after cooking)

Thickness

Beef and Lamb

Temperature Guide –

Rare

: 49°C |

Medium Rare

: 56°C |

Medium

: 60°C |

Medium Well

: 65°C |

Well Done

: 71°C+

Tenderloin, cutlets, sirloin,

49°C +

1 hour

6 hours

1 to 2cm

Rib eye, rump, T-bone

49°C +

2 hours

8 hours

2 to 5cm

Blade, chuck, lamb leg / shoulder /

shanks, game

49°C +

8 hours

10 hours

4 to 6cm

Pork

Temperature Guide –

Rare

: 58°C |

Medium Rare

: 62°C |

Well Done

: 70°C+

Belly

82°C

10 hours

12 hours

3 to 6cm

Ribs

59°C

10 hours

12 hours

2 to 3cm

Chops

56°C +

4 hours

6 hours

2 to 4cm

Roast

56°C +

10 hours

12 hours

5 to 7cm

Poultry

Temperature Guide –

With Bone

: 82°C |

Without Bone

: 64°C

Chicken breast with bone

82°C

2 hours

3 hours

3 to 5cm

Chicken breast without bone

64°C

1 hour

2 hours

3 to 5cm

Chicken thigh with bone

82°C

1½ hours

3 hours

3 to 5cm

Chicken thigh without bone

64°C

1 hour

2 hours

3 to 5cm

Chicken legs

82°C

2 hours

3 hours

5 to 7cm

Duck breast

64°C

2 hours

3 to 5cm

Fish and Shellfish

Temperature Guide –

Rare

: 47°C |

Medium Rare

: 56°C |

Medium

: 60°C

Lean fish

47°C +

1 hour

3 to 5cm

Fatty fish

47°C +

1 hour

3 to 5cm

Shrimp

60°C

1 hour

2 to 4cm

Lobster tail

60°C

1 hour

4 to 6cm

Scallops

60°C

1 hour

2 to 4cm

Vegetables

Temperature Guide – 83°C to 87°C

Root vegetables

83°C +

1 hour

2 hours

1 to 5cm

Tender vegetables

83°C +

1 hour

2 hours

1 to 5cm

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Содержание SV120

Страница 1: ... 1 0 January 2017 READ THIS MANUAL CAREFULLY BEFORE USE FAILURE TO DO SO MAY RESULT IN INJURY PROPERTY DAMAGE AND MAY VOID WARRANTY KEEP THIS MANUAL FOR FUTURE REFERENCE Products covered by this manual may vary in appearance assembly inclusions specifications description and packaging ...

Страница 2: ...vice is securely clamped to the cooking pot Adult supervision is required if the device is operated by children Unplug the device from the power outlet when not in use and before cleaning to avoid contact Never disassemble the device for cleaning more than is described in this guide Do not operate the device with a damaged power cable or plug Use due caution with heated appliances and cookware to ...

Страница 3: ...ulator SV120 E OE 2017 Eurochef 3 Table of Contents Safety 2 Parts Identification 4 Controls and Features 5 Operation 6 Sous Vide Cooking Guide 6 Temperature and Time Guide 7 Seasoning Suggestions 8 Troubleshooting 9 Specifications 9 ...

Страница 4: ...R O C H E F E U R O C H E F E U R O C H E F E U R O R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C O C H E F E U R O C H E F E U R O C H E F E ...

Страница 5: ...U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R E U R O C H E F E ...

Страница 6: ... bag is forced out Once the bag is immersed up to the zipper do not allow water to enter the bag seal it Commercial vacuum sealing machines are also available Always carefully place food bags into the water Ensure that food bags are fully submerged and that water can easily circulate around them After sous vide cooking you may wish to sear the food particularly meat to enhance its appearance Remov...

Страница 7: ...U R O C H E F E U R O C H E F E U R O C H E F E U R O C H H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E ...

Страница 8: ... U R O C H E F E U R O C H E F E U R O C H H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E...

Страница 9: ...F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R O C H E F E U R ...

Страница 10: ...required The product has been supplied by a general merchandise retailer that may not be familiar with your specific application or description of application Be sure to attain third party approval from a qualified specialist for your application before use regardless of any assurances from the retailer or its representatives This product is not intended for use where fail safe operation is requir...

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