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Food
Thickness
of food
Sea bream
4 fillets 1
fillet
cm
Sea bass
4 fillets 1
fillet
cm
Cod fish
2 fillets 2
cm
Scallops
big size
Mussels
with shell
Prawns
big size
without
shell
Octopus
Trout fil-
2 fillets 1.5
cm
1)
let
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.
11.5 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 results
Food
Thickness of
food
Aspara-
whole
gus green
Aspara-
whole
gus white
Courgette slices of 1 cm
Amount of
Tempera-
food for 4
ture (°C)
persons (g)
500
70
500
70
650
65
650
60
1000
95
500
75
1000
85
650
65
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
Time
Shelf
(min)
posi-
tion
25
3
25
3
70 - 75 3
100 -
3
110
20 - 25 3
26 - 30 3
100 -
3
110
55 - 65 3
100 -
3
110
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
ENGLISH
23
Water in the
water drawer
(ml)
400
400
600
500
500
400
800 + 200
500
600
Water in
the water
drawer
(ml)
600
700
500
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