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49
Scallops
(20 - 50 g / piece)
(1 - 2 oz / piece)
perforated 140 (60)
§
6 - 10 The more the scallops weigh, the longer
the chosen cooking time should be.
Cod (140 g / 5 oz) perforated 138 (59)
§
25
Salmon filet (140 g / 5 oz) perforated 136 (58)
§
30 If you wish, you can flash fry the salmon
fillet in a hot frying pan once it is cooked.
Pike-perch (140 g / 5 oz) perforated 140 (60)
§
20
Vegetables
Mushrooms, quartered
(500 g / 1 lb 2 oz)
perforated 185 (85)
§
20 Recipe tip: Vacuum-seal along with some
butter, rosemary, garlic and salt.
Chicory, halved
(4 - 6 pieces)
perforated 185 (85)
§
40 Recipe tip: Cut the chicory in half. Vac-
uum-seal along with some orange juice,
sugar, salt, butter and thyme.
White asparagus, whole
(500 g / 1 lb 2 oz
Green asparagus, whole
(600 g / 1 lb 5 oz)
perforated 185 (85)
§
15 - 20 Recipe tip: Blanch before vacuum-sealing
to retain the color.
Vacuum-seal along with some butter, salt
and pepper.
Carrots, in slices 0.5 cm
(600 g / 1 lb 5 oz)
perforated 200 (95)
§
35 - 40 Recipe tip: Vacuum-seal along with some
orange juice, curry and butter.
Potatoes, peeled,
in 2 x 2 cm cubes
(800 g / 1 lb 12 oz)
perforated 200 (95)
§
40 Recipe tip: Vacuum-seal along with some
butter and salt.
Can easily be used for making dishes
such as salad.
Potatoes, skin on,
whole or halved
(800 g / 1 lb 12 oz)
perforated 200 (95)
§
50 Recipe tip: Vacuum-seal along with some
butter and salt.
Wash thoroughly beforehand.
Cherry tomatoes, whole or
halved (500 g / 1 lb 2 oz)
perforated 185 (85)
§
15 Recipe tip: Vacuum-seal along with some
olive oil, salt and sugar.
Mix together red and yellow cherry toma-
toes.
Pumpkin, in 2 x 2 cm cubes
(600 g / 1 lb 5 oz)
perforated 194 (90)
§
20 - 25 The cooking time may vary depending on
the type of pumpkin.
Zucchini, in 1 cm slices
(600 g / 1 lb 5 oz)
perforated 185 (85)
§
30 Recipe tip: Vacuum-seal along with some
olive oil, salt and thyme.
Snap peas, whole
( 500 g / 1 lb 2 oz)
perforated 185 (85)
§
5 - 10 Recipe tip: Vacuum-seal along with some
butter and salt.
Dessert
Pineapple in 1.5 cm slices
(400 g / 14 oz)
perforated 185 (85)
§
70 Recipe tip: Vacuum-seal along with some
butter, honey and vanilla.
Apple, peeled, in 0.5 cm
slices (2 - 4 pieces)
perforated 185 (85)
§
10 - 15 Recipe tip: Vacuum-seal along with some
caramel sauce.
Bananas, whole
(2 - 4 pieces)
perforated 149 (65)
§
15 - 20 Recipe tip: Vacuum-seal along with some
butter, honey and a vanilla pod.
Pear, peeled, sliced
(2 - 4 pieces)
perforated 185 (85)
§
30 Recipe tip: Add honey or sugar to
sweeten.
Food Cooking
container
Temperature
in ° F (°C)
Type of
heating
Cooking
time in min.
Observations
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