Ricardo 63406, Руководство по эксплуатации и уходу, Страница: 14 / 18

12
User manual
COOKING GUIDELINES
The following cooking temperature and time are intended as guidelines for sous vide cooking.
Additional cooking time may be required to achieve desired results.
FOOD THICKNESS
COOKING
OUTCOME
COOKING
TEMPERATURE
COOKING TIME
(minimum / maximum)
FINISH
BEEF
beef, tender
cuts (steaks)
2-3 cm
0,75-1,25"
rare 50 °C / 122 °F 1 hr - 4 hrs frypan or BBQ
medium-rare 54 °C / 129 °F 1 hr - 4 hrs frypan or BBQ
medium 57 °C / 135 °F 1 hr - 4 hrs frypan or BBQ
medium-well 60 °C / 140 °F 1 hr - 4 hrs frypan or BBQ
beef, tough
cuts (blade
roast)
5-10 cm
2-4"
juicy and medium 71 °C / 160 °F 24 hrs - 36 hrs frypan or BBQ
FISH AND SEAFOOD
salmon 2,5-4 cm / 1-1,5" tender and juicy 50 °C / 122 °F 15 min. frypan or BBQ
halibut or cod 2,5-4 cm / 1-1,5" tender and juicy 45 °C / 113 °F 45 min. frypan or BBQ
shrimps -
juicy and cooked
through
60 °C / 140 °F 20 min. -
POULTRY
chicken breast 2,5 cm / 1" tender and juicy 63 °C / 145 °F 1 hr - 2 hrs frypan or BBQ
chicken
drumstick
- tender and juicy 72 °C / 162 °F 1h30 - 3 hrs frypan or BBQ
turkey breast 4 cm / 1,5" tender and juicy 63 °C / 145 °F 3 hrs - 6 hrs frypan or BBQ
duck breast
4-5 cm
1,5-2"
medium-rare 54 °C / 129 °F 1h30 - 3 hrs frypan or BBQ
medium-well 60 °C / 140 °F 1h30 - 3 hrs frypan or BBQ
PORK
pork tenderloin 5 cm / 2"
medium 57 °C / 135 °F 1 hr - 4 hrs frypan or BBQ
medium-well 60 °C / 140 °F 1 hr - 4 hrs frypan or BBQ
pork shoulder 5-10 cm / 2-4"
easy to shred and
juicy
74 °C / 165 °F 24 hrs - 36 hrs -
pork ribs - fall off the bone 74 °C / 165 °F 12 hrs - 18 hrs
BBQ or oven
broil