TEAM CUISINE TC-002-001 Instrucciones De Servicio página 38

Food to be
Cooking level
cooked
Beef medium rare
fillet, steak
medium rare
Beef medium
Roast beef
Beef medium
Flank steak
Pork well done
fillet
well done
Pork neck well done
Rack of lamb medium
Chicken breast well done
Turkey breast well done
Duck breast well done
Goose breast well done
Salmon tender
Cod tender
Ocean perch tender
Prawns done
Scallops firm
Potatoes well done
Carrots somewhat firm
green beans
somewhat firm
(frozen prod-
uct, thawed)
Asparagus firm
Eggs in shell Yolk thick
egg white almost en-
tirely liquid
Eggs in shell Yolk creamy
egg white more solid
Eggs in shell Yolk solid
egg white solid
38
EN
Thickness/ Temperature
weight of water bath
30 mm 56 °C
40 mm 56 °C
Strip
56 °C
60 mm
57 °C
30 mm 60 °C
40 mm 60 °C
700 g 68 °C
10 -15 mm 56 °C
20 - 25 mm 72 °C
15 - 30 mm 72 °C
15 - 25 mm 72 °C
20 mm 80 °C
25 mm 45 °C
25 mm 52 °C
25 mm 47 °C
lined up 85 °C
18 - 25 mm 47 °C
small, 85 °C
halved
approx.10
85 °C
mm
82 °C
lined up 82 °C
62 °C
66 °C
75 °C
www.team-cuisine.eu
Cooking time in
water bath
50 min
75 min
6 hours
12 hours
2 hours
2.5 hours
24 hours
45 min
2 hours
2 hours
3 hours
8 hours
20 min
40 min
20 min
20 min
30 min
1 hour
40 min
30 min
25 min
1 hour
1 hour
1 hour