Espressions EP6005 Manuel D'instructions page 30

Cooking temperatures for fish
RARE: 47 °C
MEDIUM RARE: 56 °C
MEDIUM: 60 °C
General temperature for vegetables
83 - 87 °C
Food Cooking
temperature
BEEF & LAMB
Tender cuts
Tenderloin, cutlets, sirloin 49 °C or higher
Ribeye, rump, T-bone 49 °C or higher
Tougher cuts
Blade, chuck, leg of lamb, 49 °C or higher
shoulder, shanks, game
meats
PORK:
Belly 82 °C
Ribs 59 °C
Pork chops 56 °C or higher
Pork roast 56 °C or higher
POULTRY
Chicken breast with bone 82°C
Boneless chicken breast 64°C
Chicken thigh with bone 82°C
Boneless chicken thigh 64°C
Chicken legs 82°C
Duck breast 64°C
FISH
Lean fish 47 °C or higher
Fatty fish 47 °C or higher
SHELLFISH
Shrimp 60°C
Lobster tail 60°C
Scallops 60°C
VEGETABLES
Root vegetables 83 °C or higher
Tender vegetables 83 °C or higher
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Cooking Holding time Thickness
time
(after cooking)
1 hour Up to 6 hours 1-2 cm
2 hours Up to 8 hours 2-5 cm
8 hours Up to 10 hours 4-6 cm
10 hours Up to 12 hours 3-6 cm
10 hours Up to 12 hours 2-3 cm
4 hours Up to 6 hours 2-4 cm
10 hours Up to 2 hours 5-7 cm
2 hours Up to 3 hours 3-5 cm
1 hour Up to 2 hours 3-5 cm
1½ hours Up to 3 hours 3-5 cm
1 hour Up to 2 hours 3-5 cm
2 hours Up to 3 hours 5-7 cm
2 hours Up to 2 hours 3-5 cm
1 hour Up to 1 hour 3-5 cm
1 hour Up to 1 hour 3-5 cm
1 hour Up to 1 hour 2-4 cm
1 hour Up to 1 hour 4-6 cm
1 hour Up to 1 hour 2-4 cm
1 hour Up to 2 hours 1-5 cm
1 hour Up to 2 hours 1-5 cm
Note: Holding time represents the longest
suggested period the food can remain in the
appliance before the texture starts to change.
Note:
• Longer cooking times may result in altered
texture of the prepared food.
• These times and temperatures are guidelines
and depend greatly on the thickness of the
ingredients. Further cooking may be required
to achieve the desired result.
• All thicknesses were measured after the food
was vacuum sealed.
• Thinner cuts of meat will cook more quickly.
Safety and cooking instructions
•
Use extreme caution when using the
'Pressure Release' button for steam venting.
Make sure that your hands and face do
not come into contact with the steam by
keeping them away from the steam valve
and pressure release valve. Failure to do so
may result in serious injury.
•
The pressure in the cooker must have been
released completely before you attempt to
open the pressure relief lid. The lid remains
locked until the pressure relief valve drops.
Never force the pressure lid open.
•
The inner pot may stick to the pressure lid
when the lid is opened. This is due to the
suction force caused by the contents cooling
down. In this case, press the 'Pressure
Release' button to vent. The vacuum in the
inner pot will then be released.
• If the pressure release valve becomes stuck,
press the 'Pressure Release' button. After
the steam disappears, move the pressure
release valve downwards with a long stick
or pen.
• At least 1 cup / 250 ml of liquid should be
added to produce enough steam to boil under
pressure. Suitable liquids include cooking
sauces, beer or wine, fruit or vegetable juice
and broth. Oils and oil-based sauces do
not meet the minimum liquid requirements
because their water content is too low.
•
Larger quantities of food or food that is
frozen or refrigerated require more time to
cook than small quantities of food or food
that is at room temperature.
•
After using the 'Delay Start' function, always
allow enough time for ingredients to cool
down before serving, as this will delay the
cooking programme.
• Do not use the delay start option when
cooking foaming or thick liquids such as
porridge or oatmeal. Always keep a close
eye on the process when cooking these foods.
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