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POULTRY
Chicken breast, 3 cm
thick, 0.75 kg
Duck breast, 2 cm
thick, 0.9 kg
Turkey breast, 2 cm
thick, 0.8 kg
11.6 SousVide Cooking: Fish
and seafood
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.
Use the second shelf position.
FISH AND SEAFOOD
Sea bream, 4 fillets 1cm
thick, 0.5 kg
Sea bass, 4 fillets 1cm
thick, 0.5 kg
Cod fish, 2 fillets 2 cm
thick, 0.65 kg
Scallops, 0.65 kg
Mussels with shell, 1 kg
Prawns without shell, 0.5
kg
Octopus, 1 kg
(°C)
(min)
70
70 - 80
60
140 - 160
70
75 - 85
(°C)
(min)
70
25
70
25
65
70 -
75
60
100 -
110
95
20 -
25
75
25 -
30
85
100 -
110
FISH AND SEAFOOD
Trout, 2 fillets 1.5 cm
thick, 0.65 kg
Salmon, fillet 3 cm thick,
0.8 kg
To prevent protein leak soak the trout or
salmon in a 10 % salt solution (100 g salt
in 1 litre of water) for 30 min and dry with
a paper towel before you put it in a
vacuum bag.
11.7 SousVide Cooking:
Vegetables
To keep the colour of the artichokes, put
them in water with lemon juice, after you
clean and cut them.
Use the second shelf position.
VEGETABLES
Set the temperature to 90 °C.
Asparagus green, whole, 0.7 -
0.8 kg
Asparagus white, whole, 0.7 - 0.8
kg
Courgette, slices of 1 cm, 0.7 -
0.8 kg
Eggplant, slices of 1 cm, 0.7 - 0.8
kg
Pumpkin, pieces, 2 cm thick, 0.7
- 0.8 kg
(°C)
(min)
65
55 -
65
65
100 -
110
(min)
40 - 50
50 - 60
35 - 40
30 - 35
25 - 30
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