SilverCrest 321536 1901 Mode D'emploi Et Consignes De Sécurité page 33

Cooking times
Food to be
cooked
Beef fillet, pork
chops
Beef steaks
Neck of beef, leg
of lamb, game
Pork belly
Pork ribs
Pork chops
Pork joints
Chicken breast
(with bones)
Chicken breast
fillet
Chicken wings
Chicken drum-
stick
Duck breast
Fish (lean)
Fish (oily)
Shrimps
Lobster tail
Scallops
Root vegetables
Tender veg-
etables
NOTE
► The information provided here is merely a guideline!
The cooking time depends on the thickness and texture of the food . The times
given are approximate . Try out various cooking times and temperatures until
you achieve the result you want . The thicknesses stated refer to vacuum-
packed foods . Thinner foods generally require shorter cooking times .
■ 30
│ GB│IE
Cooking tem-
perature
≥ 49°C
≥ 49°C
≥ 49°C
82°C
59°C
≥ 56°C
≥ 56°C
85°C
72°C
85°C
85°C
65°C
≥ 47°C
≥ 47°C
60°C
60°C
60°C
≥ 83°C
≥ 83°C
Cooking time Thickness
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
2–6 hours
3–8 hours
1–2 hours
1–2 hours
1 hour
1 hour
1 hour
1–2 hours
1–2 hours
SSVS 1000 B2
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
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