SEVERIN SV 2450 Instructions For Use Manual page 19

Cooking times
The cooking time starts counting once the pre-set temperature is reached.
To achieve a ‚roast-like' aroma, meat can be fried briefly at high heat in a pan after sous-
Specialised cook books offer a wide range of recipes.
Type of food: Cooking time (depending on
thickness)
Beef: 90 - 180 mins
Pork: 60 - 150 mins
Poultry: 120 - 210 mins
Fish: 40 - 60 mins
Potatoes/vegetables: 60 - 180 mins
Note: Special attention should be paid when processing meat. Should you have
concerns regarding germs, pathogens or salmonella (eg in poultry), ensure continuous,
thorough heating of meat to over 70°C.
Infants, pregnant women, sick or elderly people should eat meat only if a core
temperature exceeding 75°C has been reached.
Table for temperatures and cooking times
vide cooking is finished.
Other poultry
Medium
ca. 55 - 60°C
Fillet
Roast
ca. 65 - 70°C
ca. 65°
Duck breast
Well done
ca. 80 - 90°
ca. 70 - 80°
ca. 80 - 90°
ca. 60°
ca. 85°
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