Cooking Food At Core Temperature - Silvercrest SVSV 550 C3 Operating Instructions Manual

Cooking food at core temperature

The following tables show how cooked a piece of food (e.g. a piece of meat) is
when the core temperature is reached. This does not change even after longer
submersion in the water container
higher than the set water temperature.
The core temperature is the temperature in the middle of the food.
We recommend the following temperatures for a certain degree of cooking:
Beef, lamb, pork and game
Poultry
Fish and seafood
Vegetables
* We recommend a core temperature of above 85°C when cooking poultry for
older people, people who are ill and children.
NOTE
► Please note that poultry may only be eaten when it is thoroughly cooked to
avoid the danger of a salmonella infection.
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Food
as the core temperature in the food is never
Core
temperature
49°C
52°C–55°C
56°C–60°C
61°C–65°C
66°C–68°C
69°C–71°C
72°C *
(boneless)
85°C *
(with bones)
40°C
41°C–45°C
46°C–55°C
83°C–87°C
Cooking
level
blue –
almost raw
rare –
cooked around the
edge
medium rare –
a large part still pink
medium –
pink in the middle
medium well done –
almost completely
cooked
well done –
thoroughly cooked
cooked
cooked
glazed – barely done
mi-cuit – half cooked
a point – firm
cooked
SVSV 550 C3