Power Precision Cooker CTO5OP102, Руководство пользователя

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Power Precision Cooker™ | Model: CTO5OP102
9
Settings
FOOD TYPE INTERNAL TEMP.
Beef & Veal
Ground 160° F
Steaks, roasts-medium 160° F
Steaks, roasts-rare 145° F
Chicken & Turkey
Breasts 165° F
Ground, stuffed 165° F
Whole bird, legs, thighs, wings 165° F
Fish & Shellfish Any type 145° F
Lamb
Ground 160° F
Steaks, roasts-medium 160° F
Steaks, roasts-rare 145° F
Pork
Chops, ground, ribs, roasts 160° F
Fully cooked ham 140° F
Sous Vide Tips
• You may add seasonings and
rubs to food before bagging.
•
Always use BPA Free vacuum
seal or snap seal food storage
bags for cooking.
• The thickness of meat, poultry
or fish will determine cooking
time. Use a food thermometer
after removing from the cooking
bag to guarantee that a safe-
food temperature is indicated.
•
For health and safety if unsure
of doneness, add 30 minutes to
the cook time to pasteurize eggs
or poultry.
•
Searing after cooking gives
foods the right look and a crispy
texture. To achieve this, toss
butter into a smoking-hot skillet
and quickly sear cooked meat
for 30 seconds on each side.
•
Vegetables will cook faster when
sliced or cut in small pieces.
• Cook fruit to make toppings,
purees and syrups. Cook for
2 - 2 ½ hours at 160° F and let
cool in before using.
The chart above should be used to check internal temperature for cooked
meats. USDA Food Safety Standards.