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11.7 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
Food
Asparagus
green
Asparagus
white
Courgette
Leek
Eggplant
Pumpkin
Pepper
Celery
Carrots
Celery root
Fennel
Potatoes
Artichoke
hearts
11.8 SousVide Cooking: Fruits
and sweets
• Peel the fruits, remove the seeds and
cores where necessary
Food
Peach
Plum
Thickness of food
whole
whole
slices of 1 cm
stripes or rings
slices of 1 cm
pieces with thickness
of 2 cm
stripes or quarter
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
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.
Amount of
Temperature
food for 4
(°C)
persons (g)
700 - 800
90
700 - 800
90
700 - 800
90
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
Temperature
food for 4 per-
(°C)
sons (g)
4 fruits
90
600 g
90
Time
Shelf
(min)
posi-
tion
40 - 50
3
50 - 60
3
35 - 40
3
40 - 45
3
30 - 35
3
25 - 30
3
35 - 40
3
40 - 45
3
35 - 45
3
45 - 50
3
35 - 45
3
35 - 45
3
45 - 55
3
Time
Shelf
(min)
posi-
tion
20 - 25
3
10 - 15
3
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