Cooking Temperatures - Westinghouse WHSV01K Instruction Manual

COOKING TEMPERATURES

The table below indicates how to cook a piece of food to it's required core
temperature. The core temperature (once reached) does not change even when
submerged for longer periods of time. Note: The core temperature is the
temperature in the center of the food.
The following is recommended as a guide for cooking your foods.
FOOD TYPE
Beef, Lamb, Pork
Beef, Lamb, Pork
Beef, Lamb, Pork
Beef, Lamb, Pork
Beef, Lamb, Pork
Poultry (Boneless)
Poultry (Bones)
Fish / Seafood
Fish / Seafood
Fish / Seafood
Vegetables
NOTE: The temperature and time guidelines are an indication only. You will need to
experiment to achieve results that best suit your pallet.
NOTE: Pork and poultry may only be consumed when thoroughly cooked through to
avoid the risk of salmonella or other infection.
TIP: It is highly recommended that all foods are grilled, fried, seared or baked for a
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TIP: As all sous vide immersion cookers operate by heating a water bath to a set
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Westinghouse sous vide immersion cooker.
6
CORE TEMP.
52-55°C
57-60°C
62-65°C
66-69°C
70-72°C
72-74°C
85-87°C
40-42°C
42-45°C
46-52°C
80-87°C
COOKING RESULT
RARE
MEDIUM RARE
MEDIUM
MEDIUM WELL
WELL DONE
COOKED THROUGH
COOKED THROUGH
RARE
MEDIUM
WELL DONE
COOKED THROUGH