KitchPRO EPICURE, Руководство пользователя

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TABLE OF COOKING TEMPERATURES AND TIMES
Food item Thickness* Temp. (°C) Time Standing time**
Beef, veal, lamb, game
Fillets, chops, ribeye,
T-bone, sirloin, porter-
house (tender cuts)
1-2 cm 49+ 1 hour Up to 6 hours
2-5 cm 49+ 2 hours Up to 8 hours
Flank, neck, thigh,
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 and 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
*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 without the structure changing.
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 General 83-87