Sousvide Cooking: Fruits And Sweets - John Lewis JLBIOS635 User Manual

Food Thickness of food
Pepper stripes or quarter
Celery rings of 1 cm
Carrots slices of 0.5 cm
Celery root slices of 1 cm
Fennel slices of 1 cm
Potatoes slices of 1 cm
Artichoke cut in quarter
hearts
SousVide Cooking: Fruits and
sweets
• Peel the fruits, remove the seeds and cores
where necessary
Food Thickness of food
Peach cut in halves
Plum cut in halves
Mango cut in cubes of about 2 x 2
cm
Nectarine cut in halves
Pineapple slices 1 cm
Apple cut in quarters
Pear cut in halves
Vanilla creme 350 g in each bag
Steam oven User Manual
Amount of food Temperature
for 4 persons (°C)
(g)
700 - 800 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 pears, put
them in water with lemon juice, after you clean
and cut them.
• For better results cook the food immediately
after you prepare it.
Amount of food
for 4 persons (g)
4 fruits
600 g
2 fruits
4 fruits
600 g
4 fruits
4 fruits
700 g
Time
(min)
35 - 40
40 - 45
35 - 45
45 - 50
35 - 45
35 - 45
45 - 55
Temperature Time
(°C) (min)
90 20 - 25
90 10 - 15
90 10 - 15
90 20 - 25
90 20 - 25
95 25 - 30
95 15 - 30
85 20 - 22
Shelf
position
3
3
3
3
3
3
3
Shelf
posi-
tion
3
3
3
3
3
3
3
3
41