Cooking Chart - Dash DSV300 Instruction Manual And Recipe Manual

cooking chart

TABLE OF RECOMMENDED FOODS, TEMPERATURES & TIMES
Temperatures
Food Thickness
Beef, Veal,
120º or higher
1-2 cm
Lamb & Game
Fillets, Chops,
Ribeye, T-Bone,
2-5 cm
Sirloin,
Porterhouse
Flank, Thigh,
4-6 cm
Shoulder Shank
150º or higher
Pork Chop 3-6 cm
Spareribs 2-3 cm
Cutlets 2-4 cm
Pork Loin 5-7 cm
16 ∙ cooking chart
Cooking Standing
(ºF) Time Time
1 Hour Up To 6 Hours
Up To 8
120º
2 Hours
Hours
Up To 10
120º
8 Hours
Hours
Pork
4 Hours Up To 12 Hours
147º
10 Hours Up To 12 Hours
133º
4 Hours Up To 6 Hours
133º
10 Hours Up To 12 Hours
poultry
Chicken Breast With Bone 3-5 cm
Boneless Chicken Breast 3-5 cm
Chicken Thigh With Bone 3-5 cm
Boneless Chicken Thigh 3-5 cm
Chicken Drumstick 5-7 cm
Duck Breast 3-5 cm
Lean & Oily Fish (salmon is an
3-5 cm
oily fish and cod is a lean fish)
Shellfish
Shrimp 2-4 cm
Lobster Tail 4-6 cm
Scallops 2-4 cm
Vegetables
Root Vegetables 1-5 cm
Crisp Vegetables 1-5 cm
cooking chart
180º 2 Hours Up To 3 Hours
147º 1 Hour Up To 2 Hours
180º 1.5 Hours Up To 3 Hours
147º 1 Hour Up To 2 Hours
180º 2 Hours Up To 3 Hours
147º 2 Hours Up To 2 Hours
Fish
117º 1 Hour Up To 1 Hour
140º 1 Hour Up To 1 Hour
140º 1 Hour Up To 1 Hour
140º 1 Hour Up To 1 Hour
181º 1 Hour Up To 2 Hours
181º 1 Hour Up To 2 Hours
cooking chart ∙ 17 recipes ∙ 17