Table of Contents
Advertisement
USE
Beef fillet medium (4 cm thickness)
Beef fillet well done (4 cm thickness)
Lamb rare (3 cm thickness)
Lamb medium (3 cm thickness)
Chicken breast boneless (3 cm thickness)
Duck boneless (2 cm thickness)
Turkey boneless (2 cm thickness)
Sea bass (4 fillets/1 cm thickness)
Cod fish (2 fillets/2 cm thickness)
Scallops (big size)
Mussels with shell
Prawns without shell (big size)
Octopus
Trout fillet (2 fillets/1,5 cm thickness)
Salmon fillet (3 cm thickness)
Asparagus green (whole)
Asparagus white (whole)
Courgette (slices of 1 cm)
Egg plant (slices of 1 cm)
Carrots (slices of 0,5 cm)
EN 26
Sous vide
Sous Vide cooking is cooking vacuum-packed food at low constant
temperature over a long period of time.
Dish
Temperature
Time (min.)
60 °C
110 - 120
65 °C
90 - 100
60 °C
180 - 190
65 °C
105 - 115
70 °C
70 - 80
70 °C
75 - 85
70 °C
75 - 85
70 °C
25
65 °C
70 - 75
60 °C
100 - 110
95 °C
20 - 25
75 °C
26 - 30
85 °C
100 - 110
65 °C
55 - 65
65 °C
100 - 110
90 °C
40 - 50
90 °C
50 - 60
90 °C
35 - 40
90 °C
30 - 35
95 °C
35 - 45
Accessory (shelf level)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Oven rack (2)
Advertisement
Table of Contents
