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Food
Leek
Eggplant
Pumpkin
Pepper
Celery
Carrots
Celery
root
Fennel
Potatoes
Artichoke
hearts
11.6 SousVide cooking: Fruits
and sweets
• Peel the fruits, remove the seeds and
cores where necessary
Food
Peach
Plum
Mango
Nectar-
ine
Pineap-
ple
Apple
Thickness of
food
stripes or rings
slices of 1 cm
pieces with
thickness of 2
cm
stripes or quar-
ter
rings of 1 cm
slices of 0.5 cm
slices of 1 cm
slices of 1 cm
slices of 1 cm
cut in quarter
Thickness of
food
cut in halves
cut in halves
cut in cubes of
about 2 x 2 cm
cut in halves
slices 1 cm
cut in quarters
Amount of
Tempera-
food for 4
ture (°C)
persons
(g)
600 - 700
95
700 - 800
90
700 - 800
90
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
Tempera-
food for 4
ture (°C)
persons (g)
4 fruits
90
600 g
90
2 fruits
90
4 fruits
90
600 g
90
4 fruits
95
Time
Shelf
Water in
(min)
posi-
the water
tion
drawer
(ml)
40 - 45 3
700
30 - 35 3
500
25 - 30 3
500
35 - 40 3
500
40 - 45 3
600
35 - 45 3
700
45 - 50 3
700
35 - 45 3
700
35 - 45 3
700
45 - 55 3
800
Time
She
Water in
(min)
lf
the water
po-
drawer
si-
(ml)
tion
20 - 25 3
400
10 - 15 3
300
10 - 15 3
300
20 - 25 3
400
20 - 25 3
400
25 - 30 3
500
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