Silvercrest SSVS 1000 B2 - Core Temperature Cooking Guide

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SSVS 1000 B2
Cooking food at core temperature
The following tables show how cooked a piece of food (e.g. a piece of meat)
is when the core temperature is reached. This also does not change even after
longer submersion in the pot, as the core temperature in the food can never be
higher than the set water temperature.
The core temperature is the temperature in the middle of the food.
We recommend the following temperatures for a certain degree of cooking:
Food
Core
temperature
Cooking level
Beef, lamb,
pork and
game
49 °C blue – almost raw
52 °C– 55 °C rare – cooked around the edge
56 °C– 60 °C medium rare – a large part still pink
61 °C– 65 °C medium – pink in the middle
66 °C– 68 °C medium well done – almost completely cooked
69 °C– 71 °C well done – thoroughly cooked
Poultry
72 °C (boneless) cooked
85 °C (with bones) cooked
Fish and
seafood
40 °C glazed – barely done
41 °C– 45 °C mi-cuit – half cooked
46 °C– 55 °C a point – firm
Vegetables 83 °C– 87 °C cooked
NOTE
Please note that poultry may only be eaten when it is thoroughly cooked to
avoid the danger of a salmonella infection.