Manual Silvercrest SSVS 1000 A1 - IAN 304480 (page 32 of 126) (English, German, Dutch, French, Portuguese, Spanish)

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SSVS 1000 A1

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.

Cooking times

Food to be

cooked

Cooking tem-

perature

Cooking time Thickness

Beef ﬁllet, pork

chops

≥ 49°C 1–6 hours 1–2 cm

Beef steaks ≥ 49°C 2–8 hours 4–5 cm

Neck of beef, leg

of lamb, game

≥ 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 joints ≥ 56°C 10–12 hours 5–7 cm

Chicken breast

(with bones)

85°C 2–6 hours 3–5 cm

Chicken breast

ﬁllet

72°C 1–4 hours 3–5 cm

Chicken wings 85°C 2–6 hours 3–5 cm

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Silvercrest SSVS 1000 A1 - IAN 304480 Manual

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