Sousvide Cooking: Vegetables - John Lewis JLBIOS635 User Manual

Food Thickness of
food
Sea bream fillet 4 fillets 1 cm
Sea bass fillet 4 fillets 1 cm
Cod fish 2 fillets 2 cm
Scallops big size
Mussels with shell
Prawns without big size
shell
Octopus
2 fillets 1.5 cm
1)
Trout fillet
3 cm
1)
Salmon fillet
1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water) for 30 min and dry with a paper towel
before you put it in a vacuum bag.

SousVide Cooking: Vegetables

• Peel the vegetables where necessary.
• Some vegetables can change their colour when
you peel them and cook in a vacuum packing.
For better results cook the food immediately
after you prepare it.
Food Thickness of food
Asparagus whole
green
Asparagus whole
white
Courgette slices of 1 cm
Leek stripes or rings
Eggplant slices of 1 cm
Pumpkin pieces with thickness of 2
cm
40
Amount of food Temperature
for 4 persons (g) (°C)
500 70
500 70
650 65
650 60
1000 95
500 75
1000 85
650 65
800 65
• To keep the colour of the artichokes, put them
in water with lemon juice, after you clean and
cut them.
Amount of food
for 4 persons
(g)
700 - 800
700 - 800
700 - 800
600 - 700
700 - 800
700 - 800
Time
(min)
25
25
70 - 75
100 - 110
20 - 25
26 - 30
100 - 110
55 - 65
100 - 110
Temperature Time
(°C) (min)
90 40 - 50
90 50 - 60
90 35 - 40
95 40 - 45
90 30 - 35
90 25 - 30
Steam oven User Manual
Shelf
position
3
3
3
3
3
3
3
3
3
Shelf
position
3
3
3
3
3
3