Tips; Cooking Times; Cooking Meat To The Core Temperature - Silvercrest SVSV 550 A1 Operating Instructions Manual

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8.4

Tips

• Test your favourite dishes with sous-vide,
buy yourself a sous-vide cookbook, or
search the internet for sous-vide recipes.
• Marinating: the combination of vacuum-
packing with marinade and slow cook-
ing in the water bath offers very intense
taste experiences.
• First test your usual seasoning process
using the sous-vide method on small
pieces of food. The spices may react dif-
ferently during the vacuum-sealing pro-
cess. Salt and garlic in particular are
perceived more intensely, and generally
need to be used more conservatively
than with other cooking methods.
• Food to be marinated should be vacu-
um-packed with the marinade a day
earlier and placed in the refrigerator. In
the case of small pieces
(e.g. small scallops), the marinating and
vacuum-sealing can take place a few
hours beforehand.
• Ensure that vacuum bags are not
pressed together in the water bath.
Wherever the bags are in continuous
contact, the food has a different cook-
ing temperature.
• The Sous-Vide Cooker is not a kettle. It is
therefore advisable for the water al-
ready to be at the desired temperature
when poured into the water container.
You can thus avoid extended waiting
times when heating the water.
• Ensure that the water is not hotter than
the desired temperature, as this could
falsify the results.

9. Cooking times

The times indicated in the table are guide-
lines. The actual cooking time depends on:
• the size and freshness of the food;
• the filling volume and shape (flat or
round) of the vacuum bag;
• personal preferences (steak medium or
well-done; vegetables firm or soft).
NOTES:
• Ensure that all pieces are approximately
equal in size/thickness.
• Prepare the vegetables by cutting off
stems and cutting large vegetables into
pieces of equal size.
• Poultry in particular must be fully
cooked through in order to avoid the
risk of salmonella infection. Poultry
should be seared briefly before serving.
9.1 Cooking meat to the
core temperature
The following table shows how done a piece
of meat is when the specified core tempera-
ture has been reached. This does not
change, even after longer periods in the wa-
ter bath, because the core temperature in the
food can never rise higher than the set water
temperature.
The core temperature is the temperature in
the centre of the food.
Table for beef, pork, lamb and
game
Bear in mind that it is only safe to eat poultry
when it is completely cooked through, in or-
der to avoid the risk of salmonella infection.
Core temper-
Cooking level
ature
49 °C blue - almost raw
52 °C - 55 °C rare/bloody - narrow
margin is cooked
65
GB