SilverCrest 321536 1901 Mode D'emploi Et Consignes De Sécurité page 32

Cooking food at core temperature
The following tables show how cooked a piece of food (e .g . a piece of meat)
is when the core temperature is reached . This also does not change even after
longer submersion in the pot, as the core temperature in the food can never be
higher than the set water temperature .
The core temperature is the temperature in the middle of the food .
We recommend the following temperatures for a certain degree of cooking:
Food
Beef, lamb,
pork and
game
Poultry
Fish and
seafood
Vegetables
NOTE
Please note that poultry may only be eaten when it is thoroughly cooked to
avoid the danger of a salmonella infection .
SSVS 1000 B2
Core
temperature
49°C
52°C - 55°C
56°C - 60°C
61°C - 65°C
66°C - 68°C medium well done – almost completely cooked
69°C - 71°C
72°C (boneless)
85°C (with bones)
40°C
41°C - 45°C
46°C - 55°C
83°C - 87°C
Cooking level
blue – almost raw
rare – cooked around the edge
medium rare – a large part still pink
medium – pink in the middle
well done – thoroughly cooked
cooked
cooked
glazed – barely done
mi-cuit – half cooked
a point – firm
cooked
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