Pro-Line Boats SV-9L, Руководство пользователя

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8 INSTALLATION AND OPERATING INSTRUCTIONS
TEMPERATURE AND TIME GUIDE
The tables are only meant to serve as a guideline to
setting the temperatures and times for your cooking.
Temperatures should be adjusted to your individual tastes
and preference of doneness.
• Thickness measurement refers to thickness once the
food has been vacuum sealed.
• Longer cooking times may result in an altered
texture of finished foods.
• The longer the cooking time, the more tender the result.
Tip: Stick to the nominated cooking times initially then reduce or
increase times in future to achieve your desired result.
• Cooking times are for foods starting at refrigerator
temperature.
Food Doneness Temperature ( o C)
Meat (Beef, Lamb, Pork, Veal)
Rare 54
Medium Rare 56.5
Medium 60
Medium Well 65.5
Well 68-70
POULTRY
White Meat (Duck Only) Medium Rare 56
White Meat (All Poultry)
Medium 60-63
Well 75
Dark Meat (All Poultry)
Medium 65
Well 75
Fish
Rare 40
Medium Rare 50
Medium 55
Vegetables/Fruit - 82-85