MELIANDA MA-18100, Руководство пользователя

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User’s Manual | MELIANDA | MA-18100 | Sous Vide Stick
Page 20
TABLE OF COOKING TIMES – OUR RECOMMENDATION
Please note that the following values are guide values. Please adapt the specified times
appropriately to suit your personal taste. If you are preparing very cold or frozen ingredients,
or if you fill the pot with extremely cold tap water, the times can be extended by another
20-30%. Also for very tough meat the preparation time must be extended accordingly.
Food
(vacuumized)
Temperature
in °C
Thickness in mm
10 20 30 40 50 60
Meat 58-62 30min 45min 95min 120min 180min 250min
Fish 55-58 10min 20min 30min 40min 50min 60min
Poultry 63-65 20min 40min 75min 90min
Potatoes 80-85 70min
Asparagus 80-85 40min
Carrots etc. 80-85 90min
Food Weight Duration Temperature
Pork belly 1,5kg 24h 65 °C
Pork fillet, unsliced 800g 120min 65 °C
Pork fillet, 5cm slices 400g each 40min 60-65 °C
Veal fillet, unsliced 1kg 120min 60-65 °C
Roast beef 1kg 150min 55-60 °C
Beef fillet steak 200g 100min 55-60 °C
Saddle of Lamb 200g 120min 58-60 °C
Chicken breast 200g 30min 75 °C
Chicken leg 250g 60min 75 °C
Duck breast 250g 60min 65 °C
Goose breast 400g 120min 65 °C
Salmon fillet 250g 25min 55 °C
Zander / Cod 200g 15min 55 °C
Asparagus 500g 30min 85 °C
Cauliflower in florets 250g 50min 60-65 °C
Other fruits and vegetables Matter of taste Matter of taste 85-90 °C
Regeneration of cooked food - 30min 65 °C + frying
afterwards