Cooking Table - KitchenAid KOQCX 45600 Instructions For Use Manual

Cooking table

Cooking time interval values in the table are not valid for food. We always recommend that fresh food is
cooked from a chilled temperature.
Sous Vide pouches have to be cooked and reheated only with Sous Vide dedicated cycles as indicated
in the table below, paying attention to select the proper cooking cycle.
CUT/PORTION/
CATEGORY
DESCRIPTION
Smoothhound / swordfish
Sole / turbot (fillets)
Salmon (steak)
Saddled bream / seabream
Fish Gilt-head/bass/gurnard (whole)
Gilt-head/bass/gurnard (fillet)
Grouper/amberjack/John
Dory/red mullet (fillet or steak)
Angler fish
Scorpionfish/cod
(steak or fillet)
Cuttlefish (whole or in pieces)
Squid (whole or in pieces)
Shortfin squid
Clams
(whole or in pieces)
Curled octopus
(whole or in pieces)
Octopus (whole or in pieces)
Shrimp/prawn (without shell)
Shellfish Tiger prawn (without shell)
Shrimp tails (without shell)
Cheese fondues
Savoury
"Cream" base
creams
"Fresh tomato" base
COOKING
COOKING TIME (mins)
CYCLE
Fish
45-55
(fillets or steaks)
Fish
45-50
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
45-50
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
40-45
(fillets or steaks)
Fish
45-50
(fillets or steaks)
Clams 55-60
Clams 60-70
Clams 60-70
Clams 70-80
Clams 100-120
Shellfish 28-30
Shellfish 28-30
Shellfish 28-30
Savoury creams 40-50
Savoury creams 35-40
Savoury creams 35-40
47
HEATING TIME (from HEATING TIME
refrigerated) (mins) (from frozen) (mins)
10-20
10-20
25-35
10-20
10-20
10-20
10-20
10-20
10-20
5-15
5-15
5-15
10-20
10-20
10-20
10-20
10-20
10-20
10-20
10-20
20-30
25-35
35-45
50-60
50-60
20-30
50-60
50-60
50-60
15-25
15-25
15-25
20-30
20-30
20-30
20-30
20-30
15-25
15-25
15-25