Silvercrest 288392, Руководство по эксплуатации

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SVSV 550 C3
Cooking food at core temperature
The following tables show how cooked a piece of food (e.g. a piece of meat) is
when the core temperature is reached. This does not change even after longer
submersion in the water container as the core temperature in the food is never
higher than the set water temperature.
The core temperature is the temperature in the middle of the food.
We recommend the following temperatures for a certain degree of cooking:
Food
Core
temperature
Cooking
level
Beef, lamb, pork and game
49°C
blue –
almost raw
52°C–55°C
rare –
cooked around the
edge
56°C–60°C
medium rare –
a large part still pink
61°C–65°C
medium –
pink in the middle
66°C–68°C
medium well done –
almost completely
cooked
69°C–71°C
well done –
thoroughly cooked
Poultry
72°C *
(boneless)
cooked
85°C *
(with bones)
cooked
Fish and seafood
40°C glazed – barely done
41°C–45°C mi-cuit – half cooked
46°C–55°C a point – firm
Vegetables 83°C–87°C cooked
* We recommend a core temperature of above 85°C when cooking poultry for
older people, people who are ill and children.
NOTE
► Please note that poultry may only be eaten when it is thoroughly cooked to
avoid the danger of a salmonella infection.