Avalon Bay LS-SV01D Mode D'emploi page 27

Food
Pork – belly
Pork – ribs
Pork – chops, fi llet
Pork – roast
Poultry – light meat
e.g. chicken, turkey
Poultry – dark meat
e.g. duck, pheasant
Fish
Shellfi sh
e.g. shrimps, scallops
Shellfi sh
e.g. lobster
Vegetables – green
Vegetables
e.g. potatoes, root vegetables,
pumpkin
Fruit – soft
e.g. berries
Fruit – hard
e.g. stone fruit
Fruit – pureed
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Temperature
62 °C (rare)
68 °C (medium rare)
85 °C (well-done)
59 °C
58 °C (rare)
62 °C (medium rare)
70 °C (well-done)
60 °C (very tender)
64 °C (tender and juicy)
75 °C (well-done)
65 °C (tender)
75 °C (meat falls off the
bone)
40 °C (translucent /
tender)
50 °C (fl aky / tender)
60 °C (well cooked)
60 °C
80 – 85 °C
60 °C
68 °C
85 °C
Thick-
ness of
Cooking
the
time
food
8 – 24 hrs 3 – 6 cm
12 hrs 2 – 3 cm
1 – 2 hrs 2 – 4 cm
3 – 5½ hrs 5 – 7 cm
1 – 2½ hrs
3 – 5 cm
1½ – 4½ hrs
40 mins –
3 – 5 cm
1 hr
2 – 4 cm
1 hr
4 – 6 cm
5 – 20 mins
1 – 2½ hrs
20 mins –
1½ hrs
1½ – 2½ hrs
1 – 3 hrs
EN
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