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Food Thickness of food Temperature
(°C)
Time (min)
Sea bream fillet, 0.5 kg 4 fillets 1 cm 70 25
Sea bass fillet, 0.5 kg 4 fillets 1 cm 70 25
Cod fish, 0.65 kg 2 fillets 2 cm 65 70 - 75
Scallops, 0.65 kg big size 60 100 - 110
Mussels with shell, 1 kg 95 20 - 25
Prawns without shell, 0.5 kg big size 75 26 - 30
Octopus, 1 kg 85 100 - 110
Trout fillet, 0.65 kg
1)
2 fillets 1.5 cm 65 55 - 65
Salmon fillet, 0.8 kg
1)
3 cm 65 100 - 110
1)
To prevent protein leak soak the fish 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.
10.7 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 third shelf position.
Set the temperature to 90 °C.
Food Time
(min)
Asparagus green, whole, 0.7 -
0.8 kg
40 - 50
Asparagus white, whole, 0.7 - 0.8
kg
50 - 60
Courgette, slices of 1 cm, 0.7 -
0.8 kg
35 - 40
Eggplant, slices of 1 cm, 0.7 - 0.8
kg
30 - 35
Pumpkin, pieces, 2 cm thick, 0.7
- 0.8 kg
25 - 30
Set the temperature to 95 °C.
Food Time
(min
)
Water in
the wa-
ter
drawer
(ml)
Leek, stripes or rings,
0.6 - 0.7 kg
40 -
45
700
Peppers, stripes or
quarter, 0.7 - 0.8 kg
35 -
40
500
Celery, rings of 1 cm,
0.7 - 0.8 kg
40 -
45
600
Carrots, slices of 0.5 cm,
0.7 - 0.8 kg
35 -
45
700
Celery root, slices of 1
cm, 0.7 - 0.8 kg
45 -
50
700
Fennel, slices of 1 cm,
0.7 - 0.8 kg
35 -
45
700
Potatoes, slices of 1 cm,
0.8 - 1 kg
35 -
45
700
Artichoke hearts, quar-
ter, 0.4 - 0.6 kg
45 -
55
800
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