Monoprice 35239, Руководство пользователя

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Poultry Thickness
Temp
(°F)
Time
(hrs)
Standing
Time (hrs)
Chicken breast with bone 1.2"~2.0" 180 2 Up to 3
Boneless chicken breast 1.2"~2.0" 147 1 Up to 2
Chicken thigh with bone 1.2"~2.0" 180 1.5 Up to 3
Boneless chicken thigh 1.2"~2.0" 147 1 Up to 2
Chicken drumstick 2.0"~2.8" 180 2 Up to 3
Duck drumstick 1.2"~2.0" 147 2 Up to 2
Fish and Shellfish Thickness
Temp
(°F)
Time
(hrs)
Standing
Time (hrs)
Lean and oily fish 1.2"~2.0" 117+ 1 Up to 1
Shrimps 0.8"~1.6" 140 1 Up to 1
Lobster tail 1.6"~2.4" 140 1 Up to 1
Scallops 0.8"~1.6" 140 1 Up to 1
Vegetables Thickness
Temp
(°F)
Time
(hrs)
Standing
Time (hrs)
Root vegetables 0.4"~2.0" 181+ 1 Up to 2
Crisp vegetables 0.4"~2.0" 181+ 1 Up to 2
Notes:
 Thinner meats will cook faster.
 The Standing Time is the longest time the food can remain in the water after
cooking without the food structure changing.