Electrolux EOB9956XAX User Manual page 34

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Poultry
Food
Chicken
breast, 3
cm thick,
0.75 kg
Duck
breast, 2
cm thick,
0.9 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
• Peel the vegetables where necessary.
• Some vegetables can change their
colour when you peel them and cook
in a vacuum packing. For better
Tem‐ Time (min)
pera‐
ture
(°C)
70 70 - 80
60 140 - 160
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)
Food Tem‐
pera‐
ture
(°C)
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.
(°C)
70
70
65
60
95
75
85
65
65
results cook the food immediately
after you prepare it.
• To keep the colour of the artichokes,
put them in water with lemon juice,
after you clean and cut them.
Time (min)
75 - 85
Time (min)
25
25
70 - 75
100 - 110
20 - 25
26 - 30
100 - 110
55 - 65
100 - 110