Frigidaire GCWM3070AF handleiding
Handleiding
Je bekijkt pagina 14 van 32
Food Doneness Temperature
Cooking Time
Minimum Target Maximum
Steak Medium Well 150 °F / 65°C-66°C 2 h 3 h 4 h
Steak Well 160 °F / 71°C-72°C 2 h 3 h 4 h
Roast
Rare
1)
135 °F / 57°C-58°C 6 h 7 h 16 h
Roast
Medium Rare
1)
140 °F / 60°C 6 h 7 h 16 h
Roast Medium 150 °F / 65°C-66°C 6 h 7 h 16 h
Roast Medium Well 155 °F/ 68°C-69°C 6 h 7 h 16 h
Roast Well 160°F / 71°C-72°C 6 h 7 h 16 h
Chuck/Brisket
Rare
1)
140 °F / 60°C 20 h 24 h 48 h
Chuck/Brisket Medium Rare 150 °F / 65°C-66°C 20 h 24 h 48 h
Chuck/Brisket Well 180 °F / 82°C-83°C 20 h 24 h 48 h
Pork
Chop Medium 150 °F / 65°C-66°C 2 h 3 h 4 h
Chop Well 160 °F / 71°C-72°C 2 h 3 h 4 h
Roast Medium 150 °F / 65°C-66°C 2 h 3 h 4 h
Roast Well 180 °F / 82°C-83°C 2 h 3 h 4 h
Shoulder/Belly Medium 150 °F / 65°C-66°C 10 h 24 h 48 h
Shoulder/Belly Well 180 °F / 82°C-83°C 10 h 24 h 48 h
Chicken
Parts Tender 170 °F / 76°C-77°C 2 h 2-1/2h 4 h
Fish
Steak Tender 105 °F / 40°C-41°C 1 h 1-1 1/2h 2 h
Steak Flaky 125 °F / 51°C-52°C 1 h 1-1 1/2h 2 h
Steak Well 145 °F / 62°C-63°C 1 h 2 h 2 h
Fillet Tender 105°F / 40°C-41°C 45 min 1 h 1-1 1/2h
Fillet Flaky 125 °F / 51°C-52°C 45 min 1 h 1-1 1/2h
Fillet Well 145 °F / 62°C-63°C 45 min 1 h 1-1 1/2h
Vegetables
Squash Cubes 180 °F / 82°C-83°C 1 h 1-1 1/2h 4 h
Roots Sliced/Cubes 180 °F / 82°C-83°C 1 h 1-1 1/2h 4 h
Potatoes Sliced/Cubes 200 °F / 93°C-94°C 1 h 1-1 1/2h 4 h
Fruits
Warm/Ripe Sliced/Cubes 155 °F / 68°C-69°C 45 h 105 min 2 1/2 h
Soft Purees 180 °F / 82°C-83°C 15 min 30 min 90 min
Steak thickness based on 1.5”. Thicker cuts may require longer times.
Recommendations are suggestions and should be used as a guide. Cook all food to the US Department of Agriculture’s minimum safe internal temperatures, located directly on
the USDA website at www.usda.gov.
1)
The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may
survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA) Visit the USDA Food Safety and Inspection website at www.fsis.usda.gov.
4.11 Vacuum Sealing for Sous Vide
Sous Vide cooking in your oven requires a vacuum sealer and vacuum
pouches. The pouch needs to be sealed so no air or liquid can leak out.
A pouch that leaks will produce poor cooking results and may produce
smoke and residue that can burn during future cooking, or when using
Self Clean. Follow the instructions that come with your sealer and
pouches.
• Use pouches that are specified for your sealer and for Sous Vide
cooking.
• Do not reuse vacuum pouches.
• Put food in one layer in the pouch for even cooking.
• It is recommended to use one food portion per vacuum pouch.
• For most Sous Vide cooking, use the highest vacuum setting for
best cooking results.
• Make sure that the closure of the pouch is clean to get a good seal.
If cooking at higher temperatures (above 160°F / 71°C), double-seal
the pouch.
• Vacuum pouches are solely for Sous Vide cooking and should not
be used for regular baking or broiling.
14 ENGLISH
Bekijk gratis de handleiding van Frigidaire GCWM3070AF, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Frigidaire |
| Model | GCWM3070AF |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 3945 MB |
