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Sous-vide (vacuum) cooking
The cooking durations given in the charts 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
Cod filet, 1" (2.5 cm) thick
Salmon filet, 3/4"–1 1/4" (2–3 cm) thick
Monkfish filet
Pike perch filet, 3/4" (2 cm) thick
Vegetables
Cauliflower florets, medium to large
Hokkaido squash, sliced
Kohlrabi, sliced
Asparagus, white, whole
Sweet potato, sliced
Fruit
Pineapple, sliced
Apples, sliced
Baby bananas, whole
Peaches, halved
Rhubarb pieces
Plums, halved
Other
Beans, white, soaked at a 1:2 ratio
(beans to liquid)
Shrimp, peeled and deveined
Egg, whole
Scallops, removed from shell
Shallot, whole
temperature, duration
102
Added in advance
Sugar
Salt
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
[°F (°C)]
[min]
129 (54)
126 (52)
144 (62)
131 (55)
185 (85)
185 (85)
185 (85)
185 (85)
22–27
185 (85)
185 (85)
176 (80)
144 (62)
144 (62)
25–30
167 (75)
158 (70)
10–12
195 (90)
240
133 (56)
19–21
149-151
(65–66)
126 (52)
185 (85)
45–60
35
30
18
30
40
15
30
18
75
20
10
13
60
25
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