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Food
Peach
Plum
Mango
Nectar‐
ine
Pineap‐
ple
Apple
Pear
11.8 Water table for: SousVide
Cooking
Time (min)
20
30
40
60
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
cut in halves
Tempera‐
Water in
ture (°C)
the water
drawer (ml)
95
500
65
350
70
400
75
450
80
500
85
550
90
500
95
700
65
550
70
600
75
650
80
700
85
750
90
700
95
800
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
4 fruits
95
Time (min)
120
190
11.9 Steam cooking
Use only heat and corrosion resistant
cookware.
Use glass dishes.
When you cook on more than one level
make sure that there is a distance
between the shelves to let the steam
circulate.
Start cooking with a cold oven unless the
preheating is recommended in the below
table.
Time
She
Water in
(min)
lf
the water
po‐
drawer
si‐
(ml)
tion
20 - 25
2
400
10 - 15
2
300
10 - 15
2
300
20 - 25
2
400
20 - 25
2
400
20 - 25
2
500
15 - 25
2
500
Tempera‐
Water in
ture (°C)
the water
drawer (ml)
50
500
55
550
60
600
50
600
55
650
60
700
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