Waring Commercial WSV16 Manual De Instrucciones página 12

Root-Whole
(Beets, Carrots,
Potatoes, etc.)
Root-Cut
(Beets, Carrots,
Potatoes, etc.)
Bulb-Whole
(Onions,
Shallots, etc.)
Squash-Cut
Artichoke
Hearts
Peach Wedges
Pear Wedges
Apple Slices
Soft Poached
Egg
Crème
Anglaise
NOTE: Times shown in this table are to achieve the absolute
specified core temperature. Cook times can be reduced significantly
by adding 1 degree to the water bath temperature. The closer the
bath temperature is to the core temperature, the longer the cooking
time will be.
Raw or unpasteurized food must never be served to individuals with a
weakened immune system, children, older adults and those that may
be pregnant, as there is higher risk for serious illness.
NOTE: For most accurate temperature control, be sure to place lid on
vessel when in use.
Temperature Thickness
VEGETABLES
190˚ F/88˚ C
185˚ F/85˚ C
194˚ F/90˚ C
185˚ F/85˚ C
194˚ F/90˚ C
190˚ F/88˚ C
190˚ F/88˚ C
190˚ F/88˚ C
EGGS IN SHELL
143˚ F/62˚ C
179.6˚ F/82˚ C
Time to Core
Temperature
60 min
30–40 min
85 min
30 min
60–75 min
FRUIT
16 min
60 min
40 min
57 min
CUSTARD
20 min
12
Time
(Pasteurized to
Core)
44 min