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FISH AND SEAFOOD
Scallops, 0.65 kg
Mussels with shell, 1 kg
Prawns without shell, 0.5
kg
Octopus, 1 kg
Trout, 2 fillets 1.5 cm
thick, 0.65 kg
Salmon, fillet 3 cm thick,
0.8 kg
To prevent protein leak soak the trout or
salmon in a 10 % salt solution (100 g salt
in 1 litre of water) for 30 min and dry with
a paper towel before you put it in a
vacuum bag.
10.7 SousVide Cooking:
Vegetables
To keep the colour of the artichokes, put
them in water with lemon juice, after you
clean and cut them.
Use the third shelf position.
VEGETABLES
Set the temperature to 90 °C.
Asparagus green, whole, 0.7 -
0.8 kg
Asparagus white, whole, 0.7 - 0.8
kg
(°C)
(min)
60
100 -
110
95
20 -
Courgette, slices of 1 cm, 0.7 -
25
0.8 kg
75
25 -
Eggplant, slices of 1 cm, 0.7 - 0.8
30
kg
85
100 -
Pumpkin, pieces, 2 cm thick, 0.7
110
- 0.8 kg
65
55 -
65
65
100 -
110
Leek, stripes or rings, 0.6 - 0.7 kg 40 - 45
Peppers, stripes or quarter, 0.7 -
0.8 kg
Celery, rings of 1 cm, 0.7 - 0.8 kg
Carrots, slices of 0.5 cm, 0.7 - 0.8
kg
Celery root, slices of 1 cm, 0.7 -
0.8 kg
Fennel, slices of 1 cm, 0.7 - 0.8 kg 35 - 45
Potatoes, slices of 1 cm, 0.8 - 1
kg
Artichoke hearts, quarter, 0.4 -
0.6 kg
(min)
40 - 50
50 - 60
VEGETABLES
Set the temperature to 90 °C.
VEGETABLES
Set the temperature to 95 °C.
(min)
35 - 40
30 - 35
25 - 30
(min)
35 - 40
40 - 45
35 - 45
45 - 50
35 - 45
45 - 55
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