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Food
Sea bream fillet, 0.5 kg
Sea bass fillet, 0.5 kg
Cod fish, 0.65 kg
Scallops, 0.65 kg
Mussels with shell, 1 kg
Prawns without shell, 0.5 kg
Octopus, 1 kg
Trout fillet, 0.65 kg
Salmon fillet, 0.8 kg
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.
11.7 SousVide Cooking:
Vegetables
To keep the colour of the artichokes, put
them in water with lemon juice, after you
clean and cut them.
Use the third shelf position.
Set the temperature to 90 °C.
Food
Asparagus green, whole, 0.7 -
0.8 kg
Asparagus white, whole, 0.7 -
0.8 kg
Courgette, slices of 1 cm, 0.7 -
0.8 kg
Eggplant, slices of 1 cm, 0.7 -
0.8 kg
Pumpkin, pieces, 2 cm thick,
0.7 - 0.8 kg
Set the temperature to 95 °C.
Thickness of food Temperature
4 fillets 1 cm
4 fillets 1 cm
2 fillets 2 cm
big size
big size
2 fillets 1.5 cm
1)
3 cm
1)
Time
(min)
40 - 50
50 - 60
35 - 40
30 - 35
25 - 30
(°C)
70
70
65
60
95
75
85
65
65
Food
Leek, stripes or rings,
0.6 - 0.7 kg
Peppers, stripes or
quarter, 0.7 - 0.8 kg
Celery, rings of 1 cm,
0.7 - 0.8 kg
Carrots, slices of 0.5
cm, 0.7 - 0.8 kg
Celery root, slices of 1
cm, 0.7 - 0.8 kg
Fennel, slices of 1 cm,
0.7 - 0.8 kg
Potatoes, slices of 1
cm, 0.8 - 1 kg
Artichoke hearts, quar‐
ter, 0.4 - 0.6 kg
ENGLISH
35
Time (min)
25
25
70 - 75
100 - 110
20 - 25
26 - 30
100 - 110
55 - 65
100 - 110
Tim
Water in
e
the wa‐
(min
ter
)
drawer
(ml)
40 -
700
45
35 -
500
40
40 -
600
45
35 -
700
45
45 -
700
50
35 -
700
45
35 -
700
45
45 -
800
55
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