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Poultry
Food
Chicken
breast
boneless
Duck
breast
boneless
Turkey
breast
boneless
11.5 SousVide cooking: Fish
and seafood
• Look at the table to prevent
undercooking. Do not use fish
portions of a larger thickness than the
table show.
Food
Sea bream
fillet
Sea bass fil-
let
Cod fish
Scallops
Mussels
with shell
Prawns
without
shell
Octopus
Trout fil-
1)
let
Thickness
Amount of
of food
food for 4
persons
(g)
3 cm
750
2 cm
900
2 cm
800
Thickness
Amount of
of food
food for 4
persons (g)
4 fillets 1 cm 500
4 fillets 1 cm 500
2 fillets 2 cm 650
big size
650
1000
big size
500
1000
2 fillets 1.5
650
cm
Tempera-
Time (min) Shelf posi-
ture (°C)
70
70 - 80
65
100 - 110
70
75 - 85
• Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Tempera-
Time
ture (°C)
(min)
70
25
70
25
65
70 - 75
60
100 -
110
95
20 - 25
75
26 - 30
85
100 -
110
65
55 - 65
Water in
tion
the water
drawer
(ml)
3
700
3
500
3
700
Shelf
Water in the
posi-
water drawer
tion
(ml)
3
400
3
400
3
600
3
500
3
500
3
400
3
800 + 200
3
500
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