oneConcept Sanssouci Manual page 13

Venison
Mutton
Lamb chop
Lamb leg
Pork
Pork chop
Grilled pork
Tender pork ribs
Pork ribs
Poultry
Chicken breast
Chicken leg
Turkey leg
Duck breast
Duck leg
French Kungfu
duck leg
Fish and Seafood
Fish with little fat
Fish with high fat
Lobster
Scallop
2,5 cm Three-level -55°C
Medium-level -60°C
2,5 cm Three-level-56°C
Medium-level -60°C
7,5 cm 57°C
2,5 cm Three-level -56°C
Medium-level -60°C
7,5 cm 80 °C
74 °C
7,5 cm 74 °C
4 cm 64 °C
80 °C
80 °C
2,5 cm 57 °C
80 °C
80 °C
2,5 cm According to the
required temperature
2,5 cm According to the
required temperature
5 cm 60° C
2,5 cm 60°C
6-8 h 24 h
2 Std 4 h
10 h 48 h
2 h 6 h
4 h 8 h
18 h 24 h
6 h 12 h
12 h 30 h
2 h 6 h
2 h 6 h
8 h 10 h
3 h 8 h
8 h 10 h
8 h 18 h
30-45 min It will generate
a soft texture
when boiling for
a long time.
40-60 min It will generate
a soft texture
when boiling for
a long time.
45-60 min It will generate
a soft texture
when boiling for
a long time.
40-60 min It will generate
a soft texture
when boiling for
a long time.
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