Electrolux EOBP8801VX Manual page 21

Lamb / Game
Thick-
Type of
ness of
food
food
Lamb
3 cm
rare
Lamb
3 cm
medium
Boar
3 cm
Rabbit
1.5 cm
boneless
Poultry
Thick-
Type of
ness of
food
food
Chicken
breast 3 cm
boneless
Duck
breast 2 cm
boneless
Turkey
breast 2 cm
boneless
11.3 Sous-vide cooking : Fish
and seafood
• Look at the table to prevent undercook-
ing. Do not use fish portions of a larger
thickness than the table show.
Type of Thick-
food ness of
food
Sea 4 fillets 1
bream fil- cm
let
Sea bass 4 fillets 1
fillet cm
Amount
of food Temper-
for 4 ature
people (°C)
(g)
600 - 650 60
600 - 650 65
600 - 650 90
600 - 650 70
Amount
of food Temper-
for 4 ature
people (°C)
(g)
750 70
900 65
800 70
Amount Tempera-
of food ture (°C)
for 4 per-
sons (g)
500
500
Time
Level
(min)
180 - 190
105 - 115
60 - 70
50 - 60
Time
Level
(min)
70 - 80
100 - 110
75 - 85
• Dry the fish fillets with a paper towel be-
fore you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Time Lev-
(min)
70 25
70 25
ENGLISH 21
Water in
the wa-
ter
drawer
(ml)
3 700
3 600
800 +
3
200
3 600
Water in
the wa-
ter
drawer
(ml)
3 700
3 500
3 700
Water in the
el water draw-
er (ml)
3 400
3 400