Sousvide Cooking: Fish And Seafood - John Lewis JLBIOS635 User Manual

Food Thickness of
food
Beef fillet well 4 cm
done
Veal fillet medi- 4 cm
um
Veal fillet well 4 cm
done
Lamb / Game
Food Thickness of
food
Lamb rare 3 cm
Lamb medium 3 cm
Boar 3 cm
Rabbit boneless 1.5 cm
Poultry
Food Thickness of
food
Chicken breast 3 cm
boneless
Duck breast 2 cm
boneless
Turkey breast 2 cm
boneless
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.
Steam oven User Manual
Amount of Temperature
food for 4 per- (°C)
sons (g)
800 65
800 60
800 65
Amount of Temperature
food for 4 per- (°C)
sons (g)
600 - 650 60
600 - 650 65
600 - 650 90
600 - 650 70
Amount of Temperature
food for 4 per- (°C)
sons (g)
750 70
900 60
800 70
• Dry the fish fillets with a paper towel before
• Add a cup of water in the vacuum bag when
Time (min)
90 - 100
110 - 120
90 - 100
Time (min)
180 - 190
105 - 115
60 - 70
50 - 60
Time (min)
70 - 80
140 - 160
75 - 85
you put them in a vacuum bag.
you cook the mussels.
Shelf position
3
3
3
Shelf position
3
3
3
3
Shelf position
3
3
3
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