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Food
Thickness
of food
Salmon fil-
3 cm
1)
let
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.
11.6 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
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 thick-
ness of 2 cm
Pepper
stripes or quarter 700 - 800
Celery
rings of 1 cm
Carrots
slices of 0.5 cm
Celery
slices of 1 cm
root
Fennel
slices of 1 cm
Potatoes
slices of 1 cm
Artichoke
cut in quarter
hearts
11.7 SousVide cooking: Fruits
• Peel the fruits, remove the seeds and
cores where necessary
Amount of
Tempera-
food for 4
ture (°C)
persons (g)
800
65
• To keep the colour of the artichokes,
Amount of
Tempera-
food for 4
ture (°C)
persons (g)
700 - 800
90
700 - 800
90
700 - 800
90
600 - 700
95
700 - 800
90
700 - 800
90
95
700 - 800
95
700 - 800
95
700 - 800
95
700 - 800
95
800 - 1000
95
400 - 600
95
• To keep the colour of the apples and
Time
Shelf
(min)
posi-
tion
100 -
3
110
results cook the food immediately
after you prepare it.
put them in water with lemon juice,
after you clean and cut them.
Time
Shelf
(min)
posi-
tion
40 - 50
3
50 - 60
3
35 - 40
3
40 - 45
3
30 - 35
3
25 - 30
3
35 - 40
3
40 - 45
3
35 - 45
3
45 - 50
3
35 - 45
3
35 - 45
3
45 - 55
3
pears, put them in water with lemon
juice, after you clean and cut them.
ENGLISH
33
Water in the
water drawer
(ml)
600
Water in
the water
drawer (ml)
600
700
500
700
500
500
500
600
700
700
700
700
800
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