Cooking Tables - Klarstein 10030681 Manual De Instrucciones

Food item
Beef, veal, lamb, game
Fillets, chops, ribeye, T-bone,
sirloin, porterhouse (tender cuts)
Flank, neck, thigh, shoulder, shank
Pork
Pork breast
Spareribs
Cutlets
Pork loin
Poultry
Chicken breast with bone
Boneless chicken breast
Chicken thigh with bone
Boneless chicken thigh
Chicken drumstick
Duck breast
Fish
Lean and oily fish
Shellfish
Shrimps
Lobster tail
Scallops
Vegetables
Root vegetables
Crisp vegetables
* If the meat is thinner than specified, it will cook faster.
** The standing time is the longest time the food can remain in the water after cooking.

Cooking Tables

Thickness* Temp. (°C)
1-2 cm
2-5 cm
4-6 cm
3-6 cm
2-3 cm
2-4 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
3-5 cm
5-7 cm
3-5 cm
3-5 cm
2-4 cm
4-6 cm
2-4 cm
1-5 cm
1-5 cm
Time
49+ 1 hour
49+ 2 hours
49+ 8 hours
82 10 hours
59 10 hours
56+ 4 hours
56+ 10 hours
82 2 hours
64 1 hour
82 1.5 hours
64 1 hour
82 2 hours
64 2 hours
47+ 1 hour
60 1 hour
60 1 hour
60 1 hour
83+ 1 hour
83+ 1 hour
Standing
time**
Up to 6 hours
Up to 8 hours
Up to 10 hours
Up to 12 hours
Up to 12 hours
Up to 6 hours
Up to 12 hours
Up to 3 hours
Up to 2 hours
Up to 3 hours
Up to 2 hours
Up to 3 hours
Up to 2 hours
Up to 1 hour
Up to 1 hour
Up to 1 hour
Up to 1 hour
Up to 2 hours
Up to 2 hours
12