Cooking Table - KitchenAid 400010794234 Instructions For Use Manual

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Cooking table

Cooking time interval values in the table are not valid for food. We always recommend to cook only fresh
food starting from refrigerated temperature.
Sous Vide pouches have to be cooked and reheated only with Sous Vide dedicated cycles as indicated in
the table below, paying attention to select the proper cooking cycle.
CUT/PORTION/
CATEGORY
DESCRIPTION
Smoothhound / swordfish
Sole / turbot (fillets)
Salmon (steak)
Saddled bream / seabream
Fish
Gilt-head/bass/gurnard (whole)
Gilt-head/bass/gurnard (fillet)
Grouper/amberjack/John
Dory/red mullet (fillet or steak)
Angler fish
Scorpionfish / cod
(steak or fillet)
Cuttlefish (whole or in pieces)
Squid (whole or in pieces)
Shortfin squid
Clams
(whole or in pieces)
Curled octopus
(whole or in pieces)
Octopus (whole or in pieces)
Shrimp/prawn (without shell)
Shellfish
Tiger prawn (without shell)
Shrimp tails (without shell)
Cheese fondues
Savoury
"Cream" base
creams
"Fresh tomato" base
COOKING
COOKING TIME
CYCLE
(min)
Fish
45-55
(fillets or steaks)
Fish
45-50
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
45-50
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
45-50
(fillets or steaks)
Clams
55-60
Clams
60-70
Clams
60-70
Clams
70-80
Clams
100-120
Shellfish
28-30
Shellfish
28-30
Shellfish
28-30
Savoury creams
40-50
Savoury creams
35-40
Savoury creams
35-40
47
HEATING TIME (from
HEATING TIME
refrigerated state) (min)
(from frozen) (min)
10-20
10-20
25-35
10-20
10-20
10-20
10-20
10-20
10-20
5-15
5-15
5-15
10-20
10-20
10-20
10-20
10-20
10-20
10-20
10-20
20-30
25-35
35-45
50-60
50-60
20-30
50-60
50-60
50-60
15-25
15-25
15-25
20-30
20-30
20-30
20-30
20-30
15-25
15-25
15-25

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