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Silvercrest SVSV 550 A1 - IAN 115124 Manual

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9.2 Cooking table
All specifications are just guidelines. The
end result is always dependent on the qual-
ity and properties of the product, and the
breed of the animal. The specifications ap-
ply to a vacuum bag (see “Starting the pro-
gram” on page 9).
55 °C - 60 °C medium rare - a thick pro-
portion is still pink
60 °C - 65 °C medium - pink inside
65.5 °C - 68 °C medium well - almost
cooked through
68 °C - 71 °C well done - fully cooked
through
Food to be
cooked
Cooking level
Thick-
ness/
weight
Tempera-
ture of wa-
ter bath
Cooking time in
water bath
Beef
fillet, steak
medium rare 30 mm 56 °C 50 min
medium rare 40 mm 56 °C 75 min
Beef
Roast beef
medium strip
60 mm
56 °C 6 hours
Beef
Flank steak
medium 57 °C 12 hours
Pork
fillet
well done 30 mm 60 °C 2 hours
well done 40 mm 60 °C 2.5 hours
Pork neck well done 700 g 68 °C 24 hours
Rack of lamb medium 10 -15 mm 56 °C 45 min
Chicken
breast
well done 20 - 25 mm 72 °C 2 hours
Turkey breast well done 15 - 30 mm 72 °C 2 hours
Duck breast well done 15 - 25 mm 72 °C 3 hours
Goose breast well done 20 mm 80 °C 8 hours
Salmon tender 25 mm 45 °C 20 min
Cod tender 25 mm 52 °C 40 min
Ocean perch tender 25 mm 47 °C 20 min
Prawns done lined up 85 °C 20 min
Scallops firm 18 - 25 mm 47 °C 30 min
Carrots somewhat firm approx.10
mm
85 °C 40 min
Asparagus firm lined up 82 °C 25 min
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… 14 …


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  • My sous vide won’t stay switched on, the lights flick on then go out. I’ve checked the fuses etc Submitted on 24-12-2020 at 12:01

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