Haws SVS-1000 Mode D'emploi page 42

Turkey Breast, bone in
Turkey Breast, boneless
Duck Breast
Dark Meat
Chicken Leg or Thigh, bone in
Chicken Thigh, boneless
Turkey Leg or Thigh
Duck Leg
Split Game Hen
SEAFOOD
Fish
Tuna, Halibut, Snapper, Sole,
Salmon, Trout, Mackerel
Crustaceans, Mollusks
Lobster
Scallops
Shrimp
VEGETABLES
Root
Carrots, Parsnips, Potato,
Turnips, Celery Root, Beets
Tender
Asparagus, Broccoli, Corn,
Cauliflowers, Eggplant,
Onions, Green Beans, Fennel,
Squash, Fresh Peas
FRUIT
Firm
Apple, Pear
Soft
Peach, Apricot, Plum, Mango,
Papaya, Nectarine, Berries
3
EGGS
Soft-cooked in shell (quick)
Soft-cooked in shell (slow)
Hard-cooked in shell
Pasteurized in shell
Scrambled (5 eggs)
1
Thickness measurements are based on the thickest section of the food and measured through the vacuum-sealed
pouch. Cooking times are for foods starting at refrigerator temperature. Add 15 minutes if starting from frozen.
2
Tough cuts of meat will heat through to serving temperature in the same time as tender cuts. We recommend longer
cooking times for lean, tough cuts to tenderize them.
3
Eggs cooked in the shell should not be sealed in cooking pouches.
2.75 7 146 or higher 63.5 or higher
2 5 146 or higher 63.5 or higher
1 2.5 146 or higher 63.5 or higher
165-176
1 2.5 165-176
165-176
165-176
2.75 7 150 or higher 65.5 or higher
0.5-1 1.25-2.5 126 or higher 52 or higher
1-2 2.5-5 126 or higher 52 or higher
1 2.5 140
1 2.5 140
jumbo jumbo 140
up to 1 up to 2.5 183
1-2 2.5-5 183
up to 1 up to 2.5 183
up to 1 up to 2.5 183
up to 1 up to 2.5 183
large large 167
large large 146
large large 160
large large 135
large large 167
- 41 -
4 hrs
2.5 hrs
90 min
74-80 4 hrs
74-80 2 hrs
74-80 8 hrs
74-80 8 hrs
6 hrs
20 min
30 min
60 45 min
60 40 min
60 30 min
84 1-2 hrs
84 2.5 hrs
84 30 min
84 45 min
84 30 min
75 15 min
63.5 45 min
71 45 min
57 1.25 hrs
75 20 min
6-8 hrs
4-6 hrs
4-6 hrs
6-8 hrs
4-6 hrs
10 hrs
18 hrs
8 hrs
30 min
40 min
60 min
60 min
40 min
4 hrs
4 hrs
1.5 hrs
2 hrs
1 hr
18 min
1.5 hrs
1.5 hrs
2 hrs
20 min