PowerXL M25658 Instructions For Use Manual page 16

Simmer
Sous vide
Fry
Keep Warm
Table for meat core temperatures
Use this chart and a thermometer to make sure that meat, poultry, fish, and other cooked foods reach the correct core temperature required for safe cooking.
FOOD
Beef and veal
Chicken and Turkey
Fish and seafood
Lamb
Pork
RECOMMENDATIONS: AIR FRYING (#2)
NOTE: Observe these settings and recommendations. Since ingredients can differ in origin, size, shape and manufacture, we cannot guarantee the best setting for
achieving the desired cooking results.
FOODSTUFF
Thin frozen fries
Thick frozen fries
Homemade fries
Homemade potato wedges
Potato pancakes / Hash browns
Steak
Pork chops
Hamburger
Puff pastry sausage rolls
Chicken legs
Chicken breast
Spring rolls
Chicken Nuggets
Fish Fingers
Mozzarella Sticks
Cake
Quiche
Muffins
Sweet snacks
SOUS VIDE (#3)
What is Sous vide?
The Sous vide cooking method is based on preparing food that is cooked in a vacuum bag at a low temperature in water. Sous vide enables optimal control of the
cooking process and allows food to be cooked evenly. The Sous vide method makes it possible to achieve the perfect cooking level and to maintain it for much longer;
a capability not possible with conventional cooking methods.
The Sous vide cooking cycle
1. Place the inner pot in the device and fill it with water. Turn the rotary knob to Sous vide.
2. Set the cooking time and the desired temperature, and press the Start button to confirm.
3. Cover the pot with the glass lid.
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96 °C
60 °C
190 °C
71 °C
Minced meat
Steaks, ribs: pink
Steaks, roasts: rare
Minced meat, stuffing
Complete: thighs, wings
Minced meat
Steaks, ribs: pink
Steaks, roasts: rare
Chops, minced meat, ribs, roasts
Fried ham, single piece
QUANTITY SHAKE
300g YES
300g YES
300g YES
300g YES
240g YES
60 g - 270 g
60 g - 270 g
60 g - 270 g
60 g - 270 g
60 g - 270 g
60 g - 270 g
60 g - 180 g YES
60 g - 270 g YES
60 g - 270 g
60 g - 270 g
300 g
360 g
300 g
360 g
30 mins 88°C – 100 °C / 1
4 hrs 43 °C – 90 °C / 5
45 mins 121 °C –190 °C / 5
2 hrs
TIME
Breast
Of any kind
Cooking time
TEMP (adjustable range)
Increase
200 °C 15-16 mins (1 min)
200 °C 15-20 mins (1 min)
200 °C 10-16 mins (1 min)
180 °C 18-22 mins (1 min)
180 °C 15-18 mins (1 min)
180 °C 8-12 mins (1 min)
180 °C 10-14 mins (1 min)
180 °C 7-14 mins (1 min)
200 °C 13-15 mins (1 min)
180 °C 18-22 mins (1 min)
180 °C 10-15 mins (1 min)
200 °C 15-20 mins (1 min)
200 °C 10-15 mins (1 min)
200 °C 6-10 mins (1 min)
180 °C 8-10 mins (1 min)
160 °C 20-25 mins (1 min)
180 °C 20-22 mins (1 min)
200 °C 15-18 mins (1 min)
160 °C 8-10 mins (1 min)
1 - 59 mins/ 1 min
1 Min. - 2 hrs/ 5 mins
10 Min. - 12 hrs/ 5 mins.
1 – 59 mins. / 1 min.
- 1 - 8 hrs / 10 mins
CORE TEMPERATURE*
60°C
56°C
52°C
74°C
74°C
74°C
63°C
71°C
60°C
54°C
71°C
60°C
Comments
-
Add ½ tablespoon of oil
Add ½ tablespoon of oil
Frozen goods
Frozen goods
Frozen goods
Frozen goods
Use a baking tray
Use grill plate
11.04.22 12:23 11.04.22 12:23