OBH Nordica Sous Vide Pro+, Инструкция по эксплуатации

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Sous vide cooking below 55°C must not exceed a cooking time of 4 hours.
Food cooked at temperatures below 55°C for longer than 4 hours must be
discarded.
To achieve pasteurisation of beef, pork and poultry: internal temperature of
75°C for at least 2 min.
To achieve pasteurisation of eggs: internal temperature of 75°C for at least 2
min.
To achieve pasteurisation of vegetables: internal temperature of 65°C for at
least 2 min.
To achieve pasteurisation of fish and shellfish: internal temperature of 65°C for
at least 2 min.
The table below gives suggested temperatures for achieving the desired result.
The circulator can be set with a temperature interval of 0.1°C so as to adapt to
personal preferences. We therefore recommend using these temperatures as a
starting point.
The guidelines are for food at refrigerator temperature (about +5°C). If frozen
goods are used, the cooking time should be increased by 50%.
Name Description Thick-
ness
Tempera-
ture
Minimum
time
Maximum
time
Beef Fillet of beef, rare 20 mm 52°C 2 hours 4 hours
Fillet of beef,
medium 20 mm 55°C 2 hours 4 hours
Fillet of beef, well
done 20 mm 65°C 2 hours 4 hours
Fillet steak, rare 20 mm 52°C 2 hours 4 hours
Fillet steak,
medium 20 mm 55°C 2 hours 4 hours
Fillet steak, well
done 20 mm 65°C 2 hours 4 hours
Entrecôte, rare 20 mm 52°C 2 hours 4 hours
Entrecôte,
medium 20 mm 55°C 2 hours 4 hours
Entrecôte, well
done 20 mm 65°C 2 hours 4 hours
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