Kalorik SVD 43056 BK Mode D'emploi page 9

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SETTINGS AND RECIPES
Food
Beef (filet, strip
steak, rib-eye, T-
bone)
Poultry (white
meat)
Poultry dark meat)
Fish (salmon, tuna,
cod, tilapia)
Pork (pork chops)
Poached eggs
Green vegetables
Whole potato
CRISPY CHICKEN THIGHS WITH MUSTARD SAUCE
4 bone-in, skin-on chicken
thighs
Kosher salt and freshly ground
black pepper
4 sprigs of thyme
1 tbsp. canola oil
1. Using your sous vide immersion cooker, preheat the water bath to
the desired final temperature (150°F for very juicy but firm, 165°F
for very juicy and tender).
2. Season the chicken thighs generously with salt and pepper. Place
in a single layer in food-grade freezer bags or boiling bags such
as vacuum-sealed bags and add thyme sprigs.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Temperature
Rare: 122°F/50°C
Medium rare: 131°F/55°C
Medium: 140°F /60°C
Done: 158°F /70°C
140°F/60°C
149°F /65°C
122°F /50°C
149°F /65°C
149°F /65°C
185°F /85°C
185°F /85°C
1 small shallot, minced
1 cup dry white
1 tbsp. whole-grain mustard
2 tbsp. unsalted butter
½ tsp fresh lemon juice
1 tsp minced parsley leaves
9
Assembly page 9/44
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Cooking Time
1h30 (ready
between 1h and 3h)
1h (ready between
45 min and 2h)
1h30 (ready
between 45 min and
3h)
40 min (ready
between 25 min and
1h)
1h (ready between
1h and 1h45)
1h (ready between
45 min and 2h)
Ready between
5min and 20 min
1h30 (ready
between 1h and 3h)
SVD 43056 - 120501