EN
13
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8.
Cooking times and reci-
pes
8.1 Cooking meat to the core
temperature
The following table shows how done a piece
of meat is when the specified core tempera-
ture has been reached. This does not change,
even after longer periods in the water bath,
because the core temperature in the food can
never rise higher than the set water tempera-
ture.
The core temperature is the temperature in
the centre of the food.
Table for beef, pork, lamb and game
Bear in mind that it is only safe to eat poultry
when it is completely cooked through, in or-
der to avoid the risk of salmonella infection.
8.2 Cooking table
The times indicated in the following table are
guidelines. The actual cooking time depends
on:
•
the size and freshness of the food;
•
the quality and properties of the product;
•
for meat: the breed of animal;
•
the filling volume and shape (flat or
round) of the vacuum bag;
•
personal preferences (steak medium or
well done; vegetables firm or soft);
•
The specifications are valid for one vacu-
um bag.
NOTES:
•
Ensure that all pieces are approximately
equal in size/thickness.
•
Prepare the vegetables by cutting off
stems and cutting large vegetables into
pieces of equal size.
•
Poultry in particular must be fully cooked
through in order to avoid the risk of sal-
monella infection. Poultry should ideally
be seared briefly before serving.
Core tempera-
ture
Cooking level
49 °C
blue - almost raw
52 °C - 55 °C
rare/bloody - narrow mar-
gin is cooked
55 °C - 60 °C
medium rare - a thick pro-
portion is still pink
60 °C - 65 °C
medium - pink inside
65.5 °C - 68 °C
medium well - almost
cooked through
68 °C - 71 °C
well done - fully cooked
through
Содержание SOUS-VIDE STICK
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