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vegetables like this, it is easy to season them or mix
them with other ingredients.
Fish: Season and coat with hot butter.
Food
Meat
Veal steak, medium, 2 cm thick
Beef steak (top rump, sirloin, etc.), rare,
2-3 cm thick
Beef steak (top rump, sirloin, etc.),
medium, 2-3 cm thick
Fillet steak, piece, rare, 3-4 cm thick
Fillet steak, piece, medium, 3-4 cm
thick
Pork medallions (80 g each)
Saddle of lamb, boned
Poultry
Duck breast (350 g each)
Chicken breast (250 g each)
Fish
Cod (140 g each)
Halibut/turbot (150 g each)
Pikeperch (140 g each)
Vegetables
Cauliflower (500 g)
Mushrooms, quartered
(500 g)
Chicory, halved
(4 - 6 pieces)
Green asparagus, whole
(600 g)
Carrots, in 0.5 cm slices
(600 g)
Potatoes, peeled and quartered (800 g) Wire rack + universal
Accessory/ies
Type of
heating
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
Wire rack + universal
=
pan
=
pan
Tested for you in our cooking studio
Fry the food for longer if has not been sufficiently well
cooked during the sous-vide cooking stage.
Serve the food on pre-heated plates and, if possible,
with a hot sauce or butter as sous-vide cooking takes
place at relatively low temperatures.
Tempera-
Cooking
ture in °C
time in
mins
60
80
58
90
62
80
58
100
62
90
63
75
58
50
62
70
65
60
58
25
58
30
60
20
85
40 - 50
85
20 - 25
85
40 - 45
85
20 - 30
90
70 - 80
95
35 - 45
Tip/note
Vacuum-seal along with some butter
and rosemary.
Vacuum-seal along with some butter
and fresh basil.
Vacuum-seal along with some salt, but-
ter and thyme.
Cut into the layer of fat, season the meat
side with a little salt and pepper, and
vacuum-seal it along with a small piece
of orange peel.
Vacuum-seal along with some butter, a
little salt and thyme.
Vacuum-seal along with some butter
and a little salt.
Vacuum-seal along with a little water,
butter, salt and nutmeg.
Vacuum-seal along with some butter,
rosemary, a little garlic and salt.
Vacuum-seal along with some orange
juice, sugar, salt, butter and thyme.
Blanch before vacuum-sealing to retain
the colour.
Vacuum-seal along with some butter,
salt, a little sugar and pepper.
Vacuum-seal along with some orange
juice, curry powder/paste and butter.
Vacuum-seal along with some butter
and salt.
Can easily be used for making dishes
such as salad.
en
61
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