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Vacuum Packing
Use only the vacuum bags and chamber
vacuum sealer recommended for sous-
vide cooking. Only this type of vacuum
sealer can vacuum pack liquids.
Do not reuse vacuum bags.
For faster and better results set the
maximum vacuum degree.
To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
Make sure that the edges of the inner
side of the vacuum bag are clean, before
sealing it.
Beef
Food
Thick‐
ness of
food
Beef fillet
4 cm
medium
Beef fillet
4 cm
well done
Lamb / Game
Food
Thick‐
ness of
food
Lamb rare 3 cm
Lamb me‐
3 cm
dium
Boar
3 cm
Rabbit
1.5 cm
boneless
Poultry
Food
Thick‐
ness of
food
Chicken
3 cm
breast
boneless
Amount
Tempera‐
of food
ture (°C)
for 4 per‐
sons (g)
800
60
800
65
Amount
Tempera‐
of food
ture (°C)
for 4 per‐
sons (g)
600 - 650
60
600 - 650
65
600 - 650
90
600 - 650
70
Amount
Tempera‐
of food
ture (°C)
for 4 per‐
sons (g)
750
70
11.4 SousVide Cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are
the minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid
damages to the vacuum bags.
• For the poultry fillets to taste better,
fry them on the skin side before and
after vacuum packing.
Time
Shelf po‐
(min)
sition
110 - 120
2
90 - 100
2
Time
Shelf po‐
(min)
sition
180 - 190
2
105 - 115
2
60 - 70
2
50 - 60
2
Time
Shelf po‐
(min)
sition
70 - 80
2
ENGLISH
19
Water in
the water
drawer
(ml)
600
500
Water in
the water
drawer
(ml)
650
600
650 + 350
600
Water in
the water
drawer
(ml)
650
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