![SEVERIN SV 2450 Скачать руководство пользователя страница 19](http://html1.mh-extra.com/html/severin/sv-2450/sv-2450_instructions-for-use-manual_1249031019.webp)
104 x 142 mm
19
Cooking times
Table for temperatures and cooking times
The cooking time starts counting once the pre-set temperature is reached.
To achieve a ‚roast-like‘ aroma, meat can be fried briefly at high heat in a pan after sous-
vide cooking is finished.
Specialised cook books offer a wide range of recipes.
Type of food: Cooking time (depending on
thickness)
Medium
Well done
Beef: 90 - 180 mins
Fillet ca. 55 - 60°C
Roast
ca. 80 - 90°
Pork: 60 - 150 mins
ca. 65 - 70°C
ca. 70 - 80°
Poultry: 120 - 210 mins
Duck breast
ca. 65°
Other poultry
ca. 80 - 90°
Fish: 40 - 60 mins
ca. 60°
Potatoes/vegetables: 60 - 180 mins
ca. 85°
Note: Special attention should be paid when processing meat. Should you have
concerns regarding germs, pathogens or salmonella (eg in poultry), ensure continuous,
thorough heating of meat to over 70°C.
Infants, pregnant women, sick or elderly people should eat meat only if a core
temperature exceeding 75°C has been reached.
Содержание SV 2450
Страница 3: ...3 13 1 12 2 3 4 5 9 8 7 6 10 11...
Страница 91: ...91 sous vide 1 2 3 4 5 6 7 MIN 8 MAX 9 10 11 12 13 email GR...
Страница 92: ...92 15 5 cm...
Страница 93: ...93 8...
Страница 94: ...94 8...
Страница 95: ...95 Sous vide 55 65 C 62 C 3 C SEVERIN http www severin de Service Ersatzteile 15 5 cm MIN MAX MIN MAX...
Страница 96: ...96 MAX MIN 3 EE1 MIN 3 EE1 sous vide sous vide sous vide C 0 5 90 C 00 01...
Страница 97: ...97 99 59 2 3 END 2...
Страница 98: ...98 sous vide 90 180 55 60 C 80 90 60 150 65 70 C 70 80 120 210 65 80 90 40 60 60 60 180 85 70 C 75 C...
Страница 99: ...99 1 15 Min Max 60 C 5 Max...
Страница 100: ...100...