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SK 119
SSVS 1000 B2
NEBEZPEČENSTVO!
Nedotýkajte sa horúceho vyhrievacieho prvku . Z vyhrievacieho prvku
môže kvapkať horúca voda. Hrozí nebezpečenstvo popálenia a obarenia.
POZOR – VECNÉ ŠKODY!
Horúci prístroj nedávajte na horľavé plochy, ako napr. drevo.
Narežte vákuové vrecko a vyberte dusený pokrm. Podľa duseného pokrmu
sa môže servírovať ihneď alebo sa musí tento ešte spracovať ďalej (napr.
krátko opiecť).
Pri novom zapnutí bliká naposledy nastavená teplota.
Dusenie potravín na teplote jadra
Nasledovné tabuľky ukazujú, ako je potravina udusená (napr. kus mäsa), keď
je dosiahnutá uvedená teplota jadra. To sa tiež nezmení v dôsledku dlhšieho
času v hrnci, pretože teplota jadra v potravine nie je vyššia, ako môže stúpnuť
nastavená teplota vody.
Teplota jadra je teplota v strede potraviny.
Odporúčame vám nasledovné teploty pre určitý stupeň dusenia:
Potravina Teplota jadra Stupeň dusenia
Hovädzina,
jahňacina,
bravčovina
a divina
49 °C bleu/modré – takmer surové
52 °C – 55 °C rare/krvavé – úzky okraj
udusený
56°C – 60°C medium rare – hrubšia časť ešte
ružová
61°C – 65°C medium – vo vnútri ružové
66°C – 68°C medium well – takmer celkom
udusené
69°C – 71°C well done – celkom udusené
Hydina 72°C (bez kostí) udusené
85 °C (s kosťami) udusené
Ryba a morské
plody
40 °C sklovité – takmer udusené
41°C – 45°C Mi-cuit – z polovice udusené
46°C – 55°C A Point – pevné
Zelenina 83°C – 87°C udusené
UPOZORNENIE
Majte na pamäti, že hydina sa smie jesť iba úplne udusená, aby sa
zabránilo nebezpečenstvu salmonelovej infekcie.
122


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