Globe GSV18 Handleiding
Pagina's 1 sous-vide apparaat
Bekijk de handleiding van Globe GSV18 gratis online of download de PDF. 6 mensen vonden deze handleiding nuttig. Vraag over dit model? Stel een vraag
visit: www.globefoodequip.com / call: (800) 347 5423
GUIDE TO BEEF & VEAL
BEEF CUTS EXPLAINED
Some of the best steak & roast cuts.
TENDER & THINTENDER & THICKTOUGH & THINTOUGH & THICK
Rib Eye SteakRib Eye RoastShort Ribs
The best cut for tenderness & flavour.
Tenderloin Roast
Tenderloin Steak (Filet Mignon)
Porterhouse SteakT-Bone Steak
Top Loin Steak
Sirloin Steak
Plenty of connective tissue that melts during cooking.
Flat IronPot Roast
Popular with soups,
stews & deli cuts.
Brisket Point
Brisket Flat
COOKING IT RIGHT
CHUCK
ROUND
RIB
BRISKET
LOIN/
SIRLOIN
PLATE
Lean & very tough.
Longer cooking times
recommended.
Skirt Steak
Flank Steak
Regarded for its leanness, moderately tough.
Rump Roast
Rump Steak
Rare
Medium Rare
Medium
Well Done
122ºF50ºC ()Not Recommended
131ºF55ºC ()
24 hours
to tenderize
2.5-3 hours
to pasteurize
4.5-6.5 hours
to pasteurize
1.5-2 hours
to pasteurize
2.5-4 hours
to pasteurize
1-1.5 hours
to pasteurize
2-3 hours
to pasteurize
36-72 hours
to tenderize
140ºF60ºC ()
150ºF66ºC ()
1-2
Hours
TENDER & THIN
1-1.5 Inches
TENDER & THICK
2-3 Inches
TOUGH & THIN
1-1.5 Inches
TOUGH & THICK
2-3 Inches
Product specificaties
| Merk: | Globe |
| Categorie: | sous-vide apparaat |
| Model: | GSV18 |
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