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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.
10.5 SousVide Cooking: Meat
Use only boneless meat to avoid piercing
the vacuum bags.
Fry the poultry fillets skin side down
before vacuum packing.
Use the third shelf position.
BEEF
Beef / Veal fillet
(°C)
Medium, 4 cm
60
thick, 0.8 kg
Well done, 4 cm
65
thick, 0.8 kg
LAMB / GAME
(°C)
Lamb rare, 3 cm
60
thick, 0.6 - 0.65 kg
Lamb medium, 3
65
cm thick, 0.6 -
0.65 kg
Boar, 3 cm thick,
90
0.6 - 0.65 kg
Rabbit, 1.5 cm
thick, 0.6 - 0.65 kg
Chicken breast, 3 cm
thick, 0.75 kg
Duck breast, 2 cm
thick, 0.9 kg
Turkey breast, 2 cm
thick, 0.8 kg
10.6 SousVide Cooking: Fish
and seafood
(min)
Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
110 - 120
Add a cup of water in the vacuum bag
when you cook the mussels.
90 - 100
Use the third shelf position.
(min)
Sea bream, 4 fillets 1cm
180 - 190
thick, 0.5 kg
Sea bass, 4 fillets 1cm
105 - 115
thick, 0.5 kg
Cod fish, 2 fillets 2 cm
thick, 0.65 kg
60 - 70
LAMB / GAME
(°C)
70
POULTRY
(°C)
70
60
70
FISH AND SEAFOOD
ENGLISH
25
(min)
50 - 60
(min)
70 - 80
140 - 160
75 - 85
(°C)
(min)
70
25
70
25
65
70 -
75
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