Electrolux EKS985X User Manual page 37

Food Tem‐
pera‐
ture
(°C)
Duck 60
breast, 2
cm thick,
0.9 kg
Turkey 70
breast, 2
cm thick,
0.8 kg
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
Time (min)
140 - 160
75 - 85
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
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.
(°C)
70
70
65
60
95
75
85
65
65
Food
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.
ENGLISH 37
Time (min)
25
25
70 - 75
100 - 110
20 - 25
26 - 30
100 - 110
55 - 65
100 - 110
Time
(min)
50 - 60
35 - 40
30 - 35
25 - 30