Manual Klarstein 10028298 (page 16 of 44) (English, German, French, Italian, Spanish)

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COOKING TEMPERATURE AND

TIME GUIDELINES

Food Temperature Time Thickness

Tenderloin, cutlets ≥49°C 1-6 hours 1-2 cm

Rib eye, T-bone ≥49°C 2-8 hours 4-5 cm

Blade, chuck, leg of lamb ≥49°C 8-24 hours 4-6 cm

Pork belly 82°C 10-12 hours 3-6 cm

Pork ribs 59°C 10-12 hours 2-3 cm

Pork chops ≥56°C 4-8 hours 2-4 cm

Pork roast ≥56°C 10-12 hours 5-7 cm

Chicken breast with bone 82°C 2-6 hours 3-5 cm

Chicken breast withouth

bone

64°C 1-4 hours 3-5 cm

Chicken thigh with bone 82°C 2-6 hours 3-5 cm

Chicken thigh without

bone

64°C 1-4 hours 3-5 cm

Chicken legs 82°C 2-6 hours 5-7 cm

Duck brest 64°C 3-8 hours 3-5 cm

Lean sh ≥47°C 1-2 hours 3-5 cm

Fatty sh ≥47°C 1-2 hours 3-5 cm

Shrimp 60°C 1 hours 2-4 cm

Lobster tail 60°C 1 hours 4-6 cm

Scallops 60°C 1 hours 2-4 cm

Root vegetables ≥83°C 1-2 hours 1-5 cm

Tender vegetables ≥83°C 1-2 hours 1-5 cm

The cooking time depends on the thickness and texture of the food used. The indicated

times are approximate. Test different cooking times and temperatures until you get the

desired result. The indicated thickness refers to vacuumed food. Thinner foods usually

need a shorter cooking time.

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Klarstein 10028298 Manual

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