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Sous-vide (vacuum) cooking
The cooking durations given in the tables are guidelines only. We recommend se-
lecting the shorter duration initially. You can cook for longer if necessary. The
cooking duration only begins when the set temperature is reached.
Food
Fish
Atlantic cod fillet, 2.5 cm thick
Salmon fillet, 2–3 cm thick
Monkfish fillet
Pikeperch fillet, 2 cm thick
Vegetables
Cauliflower florets, medium to large
Hokkaido pumpkin, sliced
Kohlrabi, sliced
Asparagus, white, whole
Sweet potato, sliced
Fruit
Pineapple, sliced
Apples, sliced
Baby bananas, whole
Peaches, halved
Rhubarb chunks
Plums, halved
Other
Beans, white, soaked in a ratio of 1:2
(beans to liquid)
Prawns, peeled and deveined
Hen's egg, whole
Scallops, removed from shell
Shallots, whole
Temperature Duration
90
Added in advance
Sugar
Salt
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
x
[°C]
[min]
54
35
52
30
62
18
55
30
85
40
85
15
85
30
85
22–27
85
18
85
75
80
20
62
10
62
25–30
75
13
70
10–12
90
240
56
19–21
65–66
60
52
25
85
45–60
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