Coo Ki N G Chart - SOLIS PRO SC3200 Mode D'emploi

COO KI N G CHART

The following chart is intended to help you with getting used to your new appliance
and give you directions as to which food should be cooked for what time at what
temperature. Of course, you can implement your own preferences.
With the Temperature button you can set the water temperature very precisely to
a degree of up to 0,1 °C.
The following chart was made for foods usually stored in the fridge, meaning they
have a temperature of around +5 °C.
Food Thickness
Beef: raw 20 mm
Filet, steak,
medium 20 mm
entrecôte
well done 20 mm
Lamb, medium 90 mm
no bones
well done 90 mm
Pork Filet 40 mm
Neck 15 mm
Chicken Breast filet 25 mm
Fish Fatty fish, 30 mm
slightly pink
Fatty fish, 30 mm
well done
Low-fat fish, 15 mm
well done
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Tempe- Minimum Maximum
rature time time
52 °C 2 hours 4 hours
55 °C 2 hours 4 hours
65 °C 2 hours 4 hours
55 °C 20 hours 30 hours
65 °C 20 hours 30 hours
64 °C 2 hours 4 hours
60 °C 4 hours 20 hours
64 °C 2 hours 4 hours
55 °C 20 minutes 40 minutes
60 °C 20 minutes 40 minutes
58 °C 20 minutes 40 minutes
Food Thickness
Vegetable Beetroot up to 50 mm 84 °C
Carottes up to 50 mm 84 °C
Knob celery up to 50 mm 84 °C
Potato up to 50 mm 84 °C
Asparagus up to 70 mm 84 °C
Onion up to 70 mm 84 °C
Broccoli up to 70 mm 84 °C
Cauliflower up to 70 mm 84 °C
Aubergine up to 70 mm 84 °C
Fennel up to 70 mm 84 °C
These statements only refer to the thickness of the raw slices or pieces of food.
The thickness of the food has a significant effect on the cooking time, even more
than its weight.
An example:
As can be told from the chart, a beef steak with a thickness of 20 mm has to be
cooked for a minimum of 2 hours and a maximum of 4 hours. The thicker the meat,
the longer the cooking time needs to be.
If you wish to cook a beef steak with a thickness of 70 mm, the cooking process
will take at least 5 hours at the stated temperature. However, a beef steak (or filet
or entrecôte) being prepared in the Sous-Vide Cooker Pro should not be thicker
than 70 mm.
Tempe- Minimum Maximum
rature time time
1 hour 6 hours
1 hour 6 hours
1 hour 6 hours
1 hour 6 hours
30 minutes 1 hour
30 minutes 1 hour
30 minutes 1 hour
30 minutes 1 hour
30 minutes 1 hour
30 minutes 1 hour
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