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Poultry
Food
Thickness of
food
Chicken
3 cm
breast bone-
less
Duck breast
2 cm
boneless
Turkey breast
2 cm
boneless
12.5 SousVide Cooking: Fish
and seafood
• Look at the table to prevent
undercooking. Do not use fish
portions of a larger thickness than the
table show.
Food
Thickness of
food
Sea bream fillet 4 fillets 1 cm
Sea bass fillet
4 fillets 1 cm
Cod fish
2 fillets 2 cm
Scallops
big size
Mussels with
shell
Prawns without
big size
shell
Octopus
2 fillets 1.5 cm
1)
Trout fillet
3 cm
1)
Salmon fillet
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.
12.6 SousVide Cooking:
Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their
colour when you peel them and cook
Amount of
Temperature
food for 4
(°C)
persons (g)
750
70
900
60
800
70
• 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.
Amount of
food for 4 per-
sons (g)
500
500
650
650
1000
500
1000
650
800
in a vacuum packing. For better
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)
70 - 80
140 - 160
75 - 85
Temperature
Time
(°C)
(min)
70
25
70
25
65
70 - 75
60
100 - 110
95
20 - 25
75
25 - 30
85
100 - 110
65
55 - 65
65
100 - 110
ENGLISH
31
Shelf posi-
tion
2
2
2
Shelf
posi-
tion
2
2
2
2
2
2
2
2
2
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