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Lamb / Game
Food
Thickness of
food
Lamb rare
3 cm
Lamb medi-
3 cm
um
Boar
3 cm
Rabbit bone-
1.5 cm
less
Poultry
Food
Thickness of
food
Chicken
3 cm
breast bone-
less
Duck breast
2 cm
boneless
Turkey breast
2 cm
boneless
11.5 SousVide Cooking: Fish
and seafood
• Look at the table to prevent
undercooking. Do not use fish
portions of a larger thickness than the
table show.
Food
Thickness of
food
Sea bream fillet 4 fillets 1 cm
Sea bass fillet
4 fillets 1 cm
Cod fish
2 fillets 2 cm
Scallops
big size
Mussels with
shell
Prawns without
big size
shell
Amount of
Temperature
food for 4
(°C)
persons (g)
600 - 650
60
600 - 650
65
600 - 650
90
600 - 650
70
Amount of
Temperature
food for 4
(°C)
persons (g)
750
70
900
60
800
70
• Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Amount of
food for 4 per-
sons (g)
500
500
650
650
1000
500
Time (min)
180 - 190
105 - 115
60 - 70
50 - 60
Time (min)
70 - 80
140 - 160
75 - 85
Temperature
Time
(°C)
(min)
70
25
70
25
65
70 - 75
60
100 - 110
95
20 - 25
75
26 - 30
ENGLISH
31
Shelf posi-
tion
3
3
3
3
Shelf posi-
tion
3
3
3
Shelf
posi-
tion
3
3
3
3
3
3
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