emerio SC-110627 Mode D'emploi page 8

Pork: tender cuts – pork tenderloin, baby back ribs
Pork tenderloin
Baby back ribs
Pork: less tender cuts – chops, roast , spare ribs
Pork chops
Pork chops
Pork roast
Spare ribs
Poultry
Chicken breast (with
bone)
Chicken breast fillet
Chicken drumstick
Half game bird
Turkey / duck leg
Confit (with fat and
seasoning)
Duck breast
Fish and shellfish
Tender fish
Fatter fish
Lobster
Scallops
Prawns
Vegetables
Root vegetables: beets, carrots, celeriac, parsnips, potatoes, turnips
-
Tender vegetables: asparagus, broccoli, cauliflower, maize, aubergine, fennel, green beans, onions, peas,
pulp
-
Fruit
Apple
Eggs
In the shell
-
* No longer than the minimum time
56 ℃ or higher
-
60 ℃
-
60 ℃ or higher
25 mm
60 ℃ or higher
50 mm
71-80 ℃
70 mm
71-80 ℃
70 mm
63.5 ℃ or higher
50 mm
63.5 ℃ or higher
25 mm
63.5 ℃ or higher
50 mm
71 ℃ or higher
70 mm
80 ℃
70 mm
80 ℃
70 mm
63 ℃ or higher
25 mm
60 ℃
12.5 mm
60 ℃
25 mm
60 ℃
25 mm
60 ℃
25 mm
60 ℃
Jumbo or colossal
83.5 ℃
Up to 50 mm
83.5 ℃
Up to 50 mm
83.5 ℃
Slices
64 ℃
Soft boiled
71 ℃
Hard boiled
90 min.
4-8 hours
1 hour
4 hours
12 hours
12 hours
2.5 hours
1 hour
2.5 hours
6 hours
8 hours
8 hours
2.5 hours
30-40 min.
40-50 min.
45 min.
1 hour
30 min.
1 hour
45 min.
1 hour
45 min.
45 min.
- 7 -
6-8 hours
12 hours
3-4 hours
8 hours
30 hours
30 hours
6-8 hours
6-8 hours
6-8 hours
8 hours
10 hours
18 hours
6-8 hours
*
*
*
*
*
4-6 hours
2 hours
8 hours
1.5 hours
1.5 hours