25
Fish, 140–170 g
Very lightly cooked, medium-rare and tender
43°C–49°C
30 to 40 minutes
Medium, tender and flaky
50°C–54°C
30 to 40 minutes
Well-done, firm and flaky
57°C–60°C
30 to 40 minutes
Vegetables
Asparagus spears
85°C
10 minutes
Beetroot, cut into 5 cm pieces
85°C
2 1/2 to 3 hours
Broccoli (small florets)
85°C
30 to 40 minutes
Carrots, cut into 5 cm pieces
85°C
30 to 45 minutes
Cauliflower (small florets)
85°C
1 to 1 1/2 hours
Cherry or grape tomatoes, halved
85°C
20 to 30 minutes
Corn-on-the-cob
85°C
30 to 45 minutes
Mushrooms, halved
91°C
1 hour
Onions, cut into 5 cm pieces
85°C
1 to 1 1/2 hours
Potatoes, cut into 5 cm pieces
85°C
2 to 2 1/2 hours
Spinach leaves
85°C
5 minutes
Squash, cut into 5 cm pieces
85°C
1 to 1 1/2 hours
Tomatoes, halved
85°C
20 to 30 minutes
Fruits
Apples, halved and cored
85°C
1 1/2 hours
Pears, halved and cored
85°C
1 1/2 hours
FOOD AND EXTENT OF COOKING
TEMPERATURE
TIME
Содержание ICBWGSC200S-UK
Страница 1: ...1 U S E C A R E G U I D E...
