Waring WSV25 Instruction Manual - Page 11

TIME AND TEMPERATURE GUIDE This table is only meant to serve as a guideline. Temperatures should be adjusted to your preference of doneness. Cooking time should be adjusted to initial temperature, heat transfer characteristics, and thickness of the food being cooked. Temperature Thickness Time to Core Temperature BEEF Tenderloin 138˚ F/59˚ C 2 inches 1 hour, 58 min Rib Eye Steak 138˚ F/59˚ C 1.5 inches 1 hour, 58 min Strip Steak 138˚ F/59˚ C 1.5 inches 1 hour, 58 min Porterhouse Steak 138˚ F/59˚ C 1.5 inches 1 hour, 58 min Brisket 147˚ F/64˚ C 48 hours Veal Shank 167˚ F/75˚ C 12-24 hours LAMB Lamb Saddle 138˚ F/59˚ C 2.5 inches 2 hours, 16 min PORK Pork Chop 145˚ F/63˚ C 1.75 inches 1 hour, 45 min Ribs 140˚ F/60˚ C 24-48 hours POULTRY Chicken Breast 150˚ F/65˚ C 1 inch 47 min Duck Breast 135˚ F/57˚ C 1 inch 60 min Chicken Thighs 150˚ F/65˚ C 1.5 inches 1 hour, 20 min Foie Gras 147˚ F/64˚ C 2 inches 2 hours, 16 min FISH Salmon Filet 130˚ F/54.4˚ C 1 inch 1 hour, 39 min Cod Filet 129˚ F/54˚ C 1 inch 1 hour, 39 min Halibut 129˚ F/54˚ C 1 inch 1 hour, 39 min SHELLFISH Shrimp/Prawns 135˚ F/57˚ C 1 inch 43 min Lobster 145˚ F/63˚ C 1 inch 15 min Scallops 135˚ F/57˚ C 1.5 inches 1 hour, 38 min Time (Pasteurized to Core) 5 hours, 35 min 3 hours, 20 min 3 hours, 20 min 3 hours, 20 min 3 hours, 21 min 9 hours, 3 min 3 hours, 51 min 4 hours, 2 min 1 hour, 6 min 1 hour, 36 min 2 hours, 41 min 3 hours, 3 min 5 hours, 9 min 5 hours, 31 min 3 hours, 47 min 3 hours, 47 min 5 hours, 21 min 5 hours, 5 min 2 hours, 29 min 11