Klarstein 10030542 Mode D'emploi page 24

Food
Tenderloin, cutlets
Rib eye, T-bone
Blade, chuck, leg of lamb
Pork belly
Pork ribs
Pork chops
Pork roast
Chicken breast with bone
Chicken breast
bone
Chicken thigh with bone
Chicken thigh without bone
Chicken legs
Duck brest
Lean fish
Fatty fish
Shrimp
Lobster tail
Scallops
Root vegetables
Tender vegetables
Guide to different levels of cooking
Beef, lamb and pork
Rare: 49˚C
Medium Rare: 56˚C Medium:
60˚C Medium well: 65˚C Well: 71 °C
Cooking
Temperature
≥49 °C
≥49 °C
≥49 °C
82 °C
59 °C
≥56 °C
≥56 °C
82 °C
withouth 64 °C
82 °C
64 °C
82 °C
64 °C
≥47 °C
≥47 °C
60 °C
60 °C
60 °C
≥83 °C
≥83 °C
Cooking
Time
1-6 hours
2-8 hours
8-24 hours
10-12 hours
10-12 hours
4-8 hours
10-12 hours
2-6 hours
1-4 hours
2-6 hours
1-4 hours
2-6 hours
3-8 hours
1-2 hours
1-2 hours
1 hours
1 hours
1 hours
1-2 hours
1-2 hours
Thickness
1-2 cm
4-5 cm
4-6 cm
3-6 cm
2-3 cm
2-4 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
3-5 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
2-4 cm
4-6 cm
2-4 cm
1-5 cm
1-5 cm
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