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Vacuum Packing
Use only the vacuum bags and chamber
vacuum sealer recommended for sous-
vide cooking. Only this type of vacuum
sealer can vacuum pack liquids.
Do not reuse vacuum bags.
For faster and better results set the
maximum vacuum degree.
To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
Make sure that the edges of the inner
side of the vacuum bag are clean, before
sealing it.
11.5 SousVide Cooking: Meat
Use only boneless meat to avoid piercing
the vacuum bags.
For the poultry fillets to taste better, fry
them on the skin side before vacuum
packing.
Use the third shelf position.
Beef
Food
Beef fillet medi‐
um, 4 cm thick,
0.8 kg
Beef fillet well
done, 4 cm thick,
0.8 kg
Veal fillet medi‐
um, 4 cm thick,
0.8 kg
Veal fillet well
done, 4 cm thick,
0.8 kg
Lamb / Game
Food
Lamb rare, 3 cm
thick, 0.6 - 0.65
kg
Tem‐
Time
pera‐
(min)
ture
(°C)
60
110 - 120
65
90 - 100
60
110 - 120
65
90 - 100
Tem‐
Time (min)
pera‐
ture
(°C)
60
180 - 190
Food
Lamb medium, 3
cm thick, 0.6 -
0.65 kg
Rabbit, 1.5 cm
thick, 0.6 - 0.65
kg
Poultry
Food
Tem‐
pera‐
ture
(°C)
Chicken
70
breast, 3
cm thick,
0.75 kg
Duck
60
breast, 2
cm thick,
0.9 kg
Turkey
70
breast, 2
cm thick,
0.8 kg
11.6 SousVide Cooking: Fish
and seafood
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.
Use the third shelf position.
Tem‐
Time (min)
pera‐
ture
(°C)
65
105 - 115
70
50 - 60
Time (min)
70 - 80
140 - 160
75 - 85
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