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EN - 17
EN
Cooking tables
SOUS-VIDE cooking
It involves cooking food sealed in vacuum bags at low temperature. The food must be placed
in the pot only after reaching the set temperature and kept in immersion for the suggested
cooking time.
We suggest the use of the appropriate temperature probe with the selection of the
"TIMER" function (11).
The recommended cooking times were dened using a pot with a quantity of water
equal to 4L.
Food Quantity
Temperature Power
Timer
MEAT
Beef llet
100g
Medium: 54°C
Well done: 58°C
8 20min
Chicken breast 250g 70°C 8 56min
FISH
Codsh llet
250g 60°C 8 24min
Salmon steak
200g 64°C 8 18min
EGGS
Poached eggs 1 egg (60g) 68°C 5 45min
Soft 1 egg (60g) 73°C 5 45min
Hard boiled 1 egg (60g) 77°C 5 60min
DESSERTS
AND
FRUIT
Custard cream 350g 80°C 8 25min
Fruit (such as pineapple,
apricot, peaches)
250g 80°C 8 25min
Melting
Recommended cooking times to soften or dissolve foods.
Food Quantity
Power Timer
White chocolate 150g 5 5min
Milk chocolate 150g 4 4min
Dark chocolate 150g 5 6min
Butter 200g 7 4min
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