Manual Silvercrest IAN 336963 SSVS 1000 B2 (page 32 of 130) (English, German, Dutch, French, Polish)

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SSVS 1000 B2

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 Core

temperature Cooking level

Beef, lamb,

pork and

game

49 °C blue – almost raw

52 °C– 55 °C rare – cooked around the edge

56 °C– 60 °C medium rare – a large part still pink

61 °C– 65 °C medium – pink in the middle

66 °C– 68 °C medium well done – almost completely cooked

69 °C– 71 °C well done – thoroughly cooked

Poultry 72 °C (boneless) cooked

85 °C (with bones)

cooked

Fish and

seafood

40 °C glazed – barely done

41 °C– 45 °C mi-cuit – half cooked

46 °C– 55 °C a point – ﬁrm

Vegetables 83 °C– 87 °C cooked

NOTE

Please note that poultry may only be eaten when it is thoroughly cooked to

avoid the danger of a salmonella infection.

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Silvercrest IAN 336963 SSVS 1000 B2 Manual

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